It features tender seared salmon simmered in a creamy coconut milk sauce infused with Thai red curry, garlic, and ginger. The aroma it creates as it cooks is simply irresistible! With bold flavors ...

A cheap, vegetable Thai curry. The root veg have a sweet taste ... Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved. Once the vegetables have cooked for 10 minutes, pour ...

A simple Thai ... (vegetable oil will also work in a pinch), and then add the turkey to evenly incorporate the paste into the meat. For the liquid element, use a 2-to-1 ratio of full-fat coconut ...

On a night when I feel like dining in Southeast Asia, I make this Thai ... and lots of vegetables. I serve this one with hot ...

Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and ...

Add pumpkin, curry sauce and broth. Simmer 30 minutes. Add carrots and baby corn. Cook 15 minutes. Add broccoli. Cook 5 minutes. Add coconut milk, stir well. Taste and adjust seasonings.

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 ...

To get a sense of Margaret Eby’s new book, “You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels ...

"It's 'the best thing most people have ever tasted in their entire lives,' apparently... And it's become a standard dish at ...

They named it Holy Basil, after the perennial shrub whose purple-tinged green leaves flavor many Thai stir ... next to a can of coconut milk next to a can of Maesri panang curry paste.