Use the whole fish for this crowd-pleasing dinner dish. If you’re feeding a crowd, this sauce is sufficient for coating two snappers (you could also freeze the extra for future use). It is ...

If you’re craving a rich, flavorful meal that comes together quickly, this Coconut Curry Salmon with Cilantro Coconut Rice is ...

But in “The Red Boat Fish Sauce Cookbook,” written with Tien ... The book also includes a recipe for bun ken, a saucy coconut fish curry with rice noodles and plenty of raw, crunchy toppings ...

Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute. Add the coconut paste ... cherry tomatoes to the sauce and simmer over ...

Plus, poaching wild salmon fillets over low heat in the fragrant coconut curry sauce keeps the fish tender and butter-soft. When shopping for fish, choose a skinless fillet. If you can’t find ...

Pour in the coconut milk, lime zest, lime juice, and diced tomatoes. Stir to combine and bring to a gentle simmer. Carefully nestle the fish fillets into the curry sauce. Cover and simmer for 8 ...

Stir in the coconut milk, add the rest of allspice, add salt & pepper to taste, add in the sweet pepper and thyme reduce until sauce thicken enough to coat spoon. Serve with fish.

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.

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.

Add garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, about 30 seconds. Stir in coconut milk, 1/3 cup water, and fish sauce until combined. Return chicken thighs to ...