Thai Green Curry is a beloved dish because of its balance of spicy, savoury, and slightly sweet flavours. Originally from ...

I especially love the red peppers in this recipe, and we’re also using carrots, onion, and zucchini. Don’t be afraid to use ...

Ingredients. 400ml coconut cream, unshaken. 4 x 200g John Dory fillets, skin on (or use whiting, flathead or another white-fleshed fish) 3 tbsp Thai red curry paste (check gluten-free if required) ...

Ingredients. 400ml coconut cream, unshaken. 4 x 200g John Dory fillets, skin on (or use whiting, flathead or another white-fleshed fish) 3 tbsp Thai red curry paste (check gluten-free if required) ...

Heat 15 ml coconut oil in a non-stick pan. Season the salmon on both sides with coriander, cumin, paprika, and salt. Lay the salmon, skin side down, in the pan and cook for about 4 minutes.

Instructions. In a large bowl, combine the mince, ginger, garlic, spring onion, ½ tsp fish sauce and breadcrumbs and mix well to combine. Shape into level tablespoons and roll into meatballs.

Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes.

Three tbsp sunflower oil. Two onions, sliced. 4cm knob of fresh root ginger, peeled and finely grated. One tbsp plain flour. Two 400g tins full-fat coconut milk ...

Thai-Style Red Curry Lay's, like the three "Do Us A Flavor" contest finalists, have a savory and spicy kick to them. PepsiCo, which owns Frito-Lay, said the new chips are "seasoned with a blend of ...