In a medium skillet heat oil and add garlic and ginger. Saute for 2 minutes. Add shrimp and cook for 3 minutes on each side until they are no longer opaque.

In a shallow 8- or-9-inch baking dish, whisk the lime rind, lime juice, garlic, ginger, honey, soy, sauce, salt, pepper, and chopped cilantro. Add the swordfish cubes, cover, and refrigerate for ...

We’re “all ears” for corny recipes including sautéed chicken breasts with corn and shallots, spicy corn and coconut soup and ...

For the dipping sauce, combine 2 tablespoons of water with the fish sauce, lime juice, sugar, sambal oelek, garlic, dill, mint and basil in a small bowl and mix well. Set aside.

Stir in 2/3 cup full-fat coconut milk, 3 tablespoons lime juice, 2 tablespoons peeled and finely grated ginger, 2 tablespoons honey, 2 tablespoons sambal oelek if using, 2 finely grated garlic ...

5. When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices.

Sweat onion, garlic and ginger for 10 minutes and then add carrots. Continue to cook slowly for another 10 minutes or so and then add stock to just cover ingredients.

Miso, lime juice, ginger, and fish sauce make for a spectacularly funky, sweet-sour glaze for crispy baked chicken wings. Brush the glaze over the wings during the last 10 minutes of roasting for ...