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

Tender chicken in a coconut milk gravy, adorned with spices. In a thick bottomed kadai heat oil. To this add ginger,cloves garlic, green chillies and onion. Sieve well till light brown and add to this ...

Cut the chicken breasts in half ... add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar ...

A variation of the classic Thai ... coconut and fried garlic. While the chicken cooks, in another pan, heat some olive oil and add the garlic. Fry the garlic till it becomes brown. 8. Once the garlic ...

Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water.

Heat the oil in a large pan and fry the curry paste for about 10 seconds. Add the chicken stock and the coconut milk, bring to boiling ... Add the chicken to the soup and simmer for 3 minutes ...

You can make this soup with fish or prawns or as a vegetarian option by substituting the chicken stock with fish or vegetable stock. A few softened rice noodles will extend this dish.

Just recently, people who are feeling under the weather can tuck into this 'immunity soup' recipe ... Noodles Thai red curry paste 2 tbsp veg oil 1 tin coconut milk 1 chicken breast 1 tbsp soy ...

Get the Thai Peanut Noodle Soup recipe. Get the Copycat Chick-Fil-A Chicken Tortilla Soup recipe ... You get some spiciness ...

Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin ...

Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut milk adds richness and flavor. This riff on pasta alla vodka swaps ...