Introduction When you’re craving bold flavors, creamy textures, and a dinner that feels like a tropical escape—Coconut Curry ...

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 ...

serrano and ginger with the 1/3 cup coconut milk and process to a paste. In a large, deep skillet, heat the vegetable oil. Add the yellow mustard seeds and curry leaves and cook over moderately ...

Add ginger, saute until fragrant. Add coconut milk. Stir in curry paste until well combined, add fish sauce, brown sugar and lime zest, bring to a gentle bubble. Slide the fish into the curry.

Add the turmeric, fenugreek seeds, curry powder, goraka, cinnamon, fish flakes and 250ml water. Keep on a low heat for five minutes while stirring slowly. Add in the coconut milk and fish ...

Add curry paste. Stir-fry for 2 minutes or until fragrant. Add coconut milk. Simmer for 2 minutes. Add the fish (we used ling fillets, but you could also use blue-eye or snapper). Reduce heat to low.

One recipe that’s always in the rotation is Yewande Komolafe’s coconut fish and ... kept the coconut milk and tomatoes, but swapped all of the aromatics for spicy green curry paste.

Simmer pounds of spinach down into green curry-infused coconut milk for this luscious side dish ... about 30 seconds. Add fish sauce and brown sugar, stirring to dissolve sugar, about 30 seconds.

Then add the potatoes, apple, carrots, chicken broth, coconut milk, and bay leaves and bring to a simmer. Cook until the potatoes are tender, about 20 minutes. Turn off the heat and add the fish ...