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 ...

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 ...

Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours.

A simple Thai-style green curry brings spice and umami to ... 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, and ...