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 ...

Cook until thickened. Stir constantly until the mixture begins to come to a low bubble, about two minutes. Then reduce heat ...

To make the sauce ... Divide the curry between 2 plates and serve with basmati rice. Any leftover coconut milk or coconut cream freezes well for use in other recipes. Buy good-quality, full ...

Make Spanish rice: In a medium saucepan over medium-high heat, combine rice, water and Chipotle Marinade. When the water begins to bubble gently, turn heat to low and cover saucepan. Cook rice 13 ...

This vegan chickpea, coconut, and cauliflower curry is an easy-to-make slowcooker recipe that is perfect for a weekend dinner ...

When it comes to selecting the best salmon for this recipe ... it perfect for a dish like this Coconut Curry Salmon. It holds up beautifully in the curry sauce and adds an extra layer of ...

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 ...

You want the tomatoes to soften so the sauce will thicken. Stir in coconut cream and give the sauce a taste. It will probably need another pinch of salt. Use the back of a spoon to make four ...