Succulent chicken cubes, creamy coconut, and tender white beans create a rich stew with a hint of Indian-inspired spice, ...

Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1–2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked ...

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. Cook the curry on High for 2 hours or Low for 5 hours.

Use a meatier-fleshed fish such as cod, hapuku or kahawai and gently cook it in the finished curry sauce just before serving. Adjust the amount of green curry paste according to taste and add ...