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Chicken curry slow cooker recipe jamie oliver. Heat 3 tablespoons of oil in a large non stick frying pan until hot. In a very large deep skillet heat the oil. Add coconut milk brown sugar fish sauce and pumpkin.
This vibrant spicy thai red fish curry is ready in 20 min and loaded with fresh fish vegetables and spices. This post is sponsored by the cornish fishmonger. Add fish prawns and other vegetable and simmer for 2 5 minutes until fish and prawns cooked.
Add the potatoes and cook for 8 minutes or until just tender then add the tomatoes and fish and cook for 3 minutes or until cooked through. Stir for 2 minutes over heat or until fragrant. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over.
Heat oil in large pan and add curry paste. Add the curry leaves and cook over moderately low heat until fragrant about 2 minutes. The secret for a great red thai fish curry is of course a really good quality red curry paste and the best fish you can find out there.
Heat the red curry paste with the coconut milk in a saucepan. Place the fish on a plate and rub over with the curry powder and salt.
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