This coconut curry sauce makes eight portions, but that doesn’t mean it has to serve eight people. If you’re cooking for four, freeze half for another time. To make this sauce into a full meal ...

Dry roast spices (coriander, cumin, cinnamon, cloves, pepper), coconut, and red chilies, then grind. Heat oil, fry finely ...

A lighter coconut chicken curry that still packs a flavour-punch ... Set aside. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds ...

In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...

Add Coconut cream and let simmer for about 20minutes. Add curry powder. In a Sautee pan on medium high heat add oil and garlic Sautee for about 10 second for the garlic to release its flavor add ...

Thai-style curry pastes are easy to find at the grocery store ... Add the turkey and stir to coat. Stir in the coconut milk, water and fish sauce. Bring to a simmer, reduce the heat to low ...