2 pounds cod or sea bass fillets, cut into 2-inch cubes 2 tablespoons ground turmeric Kosher salt 3 tablespoons coconut oil 1 teaspoon mustard seeds 24-26 (about two branches’ worth) fresh curry ...

Add garlic, thyme, all but 1 tablespoon green onion, and curry powder and cook until fragrant, 2 minutes. Add tomato paste and cook 2 minutes, stirring to coat vegetables with tomato paste.

Whether you follow a vegan diet or you just want a dairy-free dish that's bursting with lots of vegetables, this veggie ...

A Flavorful Fusion of Creamy, Spicy, and Sweet This chicken casserole with coconut curry sauce is the perfect example of how simple ingredients can come together to create something incredibly ...

Stir in two 13.5-oz. cans unsweetened coconut milk, 1 Tbsp. fish sauce, and 2 tsp. honey and bring to a simmer. Add 2 baby bok choy, coarsely chopped, and reserved salmon; stir gently to submerge ...

Stir in the curry paste, lemongrass and ginger and cook for about one minute longer. Stir in the coconut milk and fish sauce and bring the mixture to a boil. Add the cod and reduce the heat to medium.

Pour in coconut milk, chicken broth, soy sauce, lime juice, and honey (if using). Stir well. Return the chicken to the skillet and let simmer for 10-15 minutes, until the sauce thickens slightly.

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 1 tablespoon coconut oil 1 red bell pepper, thinly sliced 1 zucchini, halved lengthwise and sliced 2 cloves garlic, minced 1 ...

Stir chickpeas and coconut milk into Dutch oven; increase heat to medium, and bring to a simmer. Simmer until heated through, about 3 minutes. Season with additional salt to taste.