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 ...

Add curry leaves and sauté ... Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt. Add fish and reduce heat to maintain a gentle simmer.

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

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

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

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

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.

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.