Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth.

The coconut milk will give this creamy seafood recipe it’s delicious texture, but also gives the sauce a subtle sweetness and hint of coconut. Add the Curry, Ginger, and Fish Sauce Still over medium ...

poaching in a vibrant sauce, this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet ...

To make the sauce, heat the oil in a ... to wilt for 1–2 minutes. Divide the curry between 2 plates and serve with basmati rice. Any leftover coconut milk or coconut cream freezes well for ...

Cook the fish for 3–4 minutes on each side, then transfer to the pan with the sauce and cook for a further 2–3 minutes, or until just cooked, adding extra water or coconut milk if needed.

This magnificent Indonesian curry comes with ... Once the coconut milk is beginning to turn to oil, remove the beef from the saucepan. Continue to stir the sauce (be careful; it will spit) until ...