To this add ginger,cloves garlic, green chillies and onion. Sieve well till light brown and add to this the chicken pieces ... Close the curry with a lid and cook for 10mts. 7. Open the lid stir well ...

2. Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well. 3. Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly 4. In another large pan, ...

On a night when I feel like dining in Southeast Asia, I make this Thai Curry ... chicken in olive oil over medium-high heat ...

A lighter coconut chicken curry that still packs a flavour-punch! The richness is reduced by only using a little of the coconut cream from a tin of coconut milk, but you still get the wonderful ...

This creamy chicken congee gets a boost of aromatic flavor thanks to garlic, ginger, and turmeric. Bone-in chicken flavors ...

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and ... Pour in coconut milk and coconut cream, and simmer until ...

Coconut curry soup ... if you’d like. Chicken, shrimp, firm tofu, etc. 4. Try different veggies! Bell peppers, diced sweet ...

Heat the oil in a pan until hot, then add the green curry paste and fry for one minute. Add coconut milk, a little at a time. Add the chicken and fry for about 2 minutes. Add the eggplant.

Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or ...

Add in curry paste and fry for 30 seconds (this may spit a little). Pour over coconut milk then add in fish sauce, sugar, chicken, potatoes, coriander stalks and kaffir lime. Continue to mix and ...