Tender chicken in a coconut milk gravy, adorned with spices. In a thick bottomed kadai heat oil. To this add ginger,cloves garlic, green chillies and onion. Sieve well till light brown and add to this ...

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, ...

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 ...

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 ...

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.

Chicken Spinach Curry is a delightful dish that brings together tender chicken, fresh spinach, and aromatic spices to create ...

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

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 ...

and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Cut the chicken into strips ...