Heat the oil in a pan over a high heat and add the onion. Stir-fry for 2-3 minutes until translucent and soft. Add the ginger ...

The coconut milk will give this creamy seafood recipe it’s delicious texture, but also gives the sauce a subtle sweetness and hint of coconut. Add the Curry, Ginger, and Fish Sauce Still over medium ...

Once the fish is well cooked and the gravy starts thickening, turn off the flame and add the thick or first-press coconut ...

Cook the fish for 3–4 minutes on each side, then transfer to the pan with the sauce and cook for a further 2–3 minutes, or until just cooked, adding extra water or coconut milk if needed.

This 30-minute vegan dinner boasts five stars and over 10,000 reviews: “This recipe is WOW!,” one reader wrote.

Kerala fish curry, or meen kuzhambu, is a staple of Kerala cuisine. It combines fish with a flavourful sauce made from earthy spices and rich coconut milk. 250 gms whitefish, 1 Onion, 1 Tomato, 6-8 ...

When one of your favorite restaurants closes its doors, your only hope to recapture its flavors is to recreate them at home.

Coconut milk, tamarind, and a little yogurt combine to make this creamy vegetable curry. Curry leaves and spices add flavor ...

To make the curry ... in the coconut milk and the cream, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp.

Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.

Finish the curry with rich and creamy coconut milk and serve it with rice or parathas. The whole pot comes together in less than an hour, making it a great option for a cozy weeknight dinner at home.