2. Add the curry paste and cook until it darkens slightly, 1 minute. Stir in the coconut milk, lime juice, soy sauce, fish sauce (if using) and honey. Bring the mixture to a simmer over medium-low ...

From mild to spicy, these easy curry recipes bring bold flavor to your kitchen—no takeout required, just simple ingredients ...

Full of warm, enveloping spices and creamy coconut milk, curries have intricate flavors that you probably enjoy out at restaurants or at other people's homes, but you can 100 percent re-create ...

These vegan baked dumplings are cooked in a rich coconut curry sauce with vegetables and aromatic spices, then finished in the oven until perfectly tender. Topped with spring onions, sesame seeds, and ...

Add the coconut milk, remaining vegetable stock, chickpeas and broccoli. Bring to a simmer and cook for 5–10 minutes, until the broccoli is soft but not mushy and all ingredients are warmed through.

1 tbsp coconut oil (either refined or unrefined) 1 small yellow onion, diced 1 large garlic clove, minced 11/2 tbsp Thai red curry paste 1/4 tsp ground turmeric dash of ground black pepper dash of ...

This comforting soup from F&W associate editorial director of food, Chandra Ram, is made with red lentils that cook down into a purée-like texture along with coconut milk, ginger, cumin, and ...

In coconut curries, the coconut milk is often added fairly close to the end of cooking. You'll want to make sure the spices have bloomed and the vegetables are cooked down first. Some people like ...

Coconut milk is mainstream at this point, and you can find these little 4-ounce cans of Maesri curry pastes at international markets and at Thai Fresh, which also sells the lemongrass and lime ...

2 tablespoons unrefined coconut oil 4 (8-ounce) bone-in, skin-on chicken thighs, patted dry 1 1/2 teaspoons kosher salt 8 ounces cremini mushrooms, quartered 1 large shallot, finely chopped (about ...