Heat peanut oil in Dutch oven on high heat you can also do on a grill. When hot add the lemongrass, garlic, shallot, ginger, curry paste, wine, coconut milk, lemon and fish sauce and bring to a simmer ...

This sweet, nutty curry is a staple in both Malaysian and Thai cuisines. Made from a peanut-based curry paste of the same ...

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1. In a large kettle, bring wine and cream to a boil with garlic, shallot, lemongrass and curry powder. Add mussels and cook, covered, over moderately high heat for 4 to 6 minutes, or until opened.

Preheat the oven to 350ºF. Scrub and debeard the mussels. Discard any that are open. Heat the olive oil in a large, heavy-bottomed pan that has a lid. Add the onion and the parsley, and soften. Add ...

There are many variations of the aromatics used to add flavour to this dish, in some recipes you’ll find cream or butter added others include chilli and ginger ...