Directions In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved. Meanwhile, prepare ...

Once the vegetables are tender, tip everything from the roasting tin into a food processor and blend with the coconut milk until ... water if needed to thin the soup. To make the tarka, heat ...

Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper.

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.

It’s also packs a punch of flavor, especially when paired with the curry and spices that play a supporting role in this recipe. Coconut milk and vegetable broth serve as the base for this soup ...

This is wonderful winter soup for the whole family, says Sophie. "It makes a beautiful lunch or dinner on a chilly day, especially when served with the very easy Garlic fennel flatbread." ...

This green curry coconut cod features one of my favorite techniques for cooking a protein: poaching in a vibrant sauce, this time one made from curry paste, spinach, and coconut milk. It’s a ...

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