Still over medium heat, add the Thai red curry paste, ginger paste, and fish sauce. Stir to combine and bring the coconut curry sauce back to a low boil. Next, add the cubed salmon and poach in ...

Season fish with ½ tablespoon ... Set aside. Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and sauté until ...

This coconut curry sauce makes eight portions ... add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce.

The coconut curry sauce needs to be bubbling gently but constantly to cook the vegetables. When the aubergines are tender, taste the curry sauce and add more Thai fish sauce if necessary.

In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...

Roast until fish flakes at thickest point when prodded, about 15 minutes. Meanwhile, make the curry ... coconut milk, and just bring to a boil. Reduce heat to medium-low and simmer until sauce ...

Green curry is my antidote to midweek fatigue. Making the paste from scratch is a beautiful thing, but it also demands a long ...

Add curry leaves, onion and garlic and cook ... Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes ...

Khan soi is traditionally topped with a handful of fried noodles. Here is a quick and easy recipe and where you can order the dish locally.