There’s something truly satisfying about a slow-simmered coconut beef curry. The deep flavors of tender beef, creamy coconut milk, and warm spices come together in a rich, aromatic dish that ...

After 4 hours, open the slow cooker and pour in the coconut milk and frozen peas ... garlic, ginger, curry powder, and beef into the slow cooker. Stir well so that the curry powder and aromatic ...

Green curry sauce is easily one of the most popular Thai curries, utilizing green chili peppers, garlic, lemongrass, coconut milk ... as with our Green Curry Beef Skewers with Fried Basil Oil.

More than 500 plates of this coconutty beef curry hit tables at the Melbourne and Sydney restaurants ... Cook, stirring occasionally, for 3 minutes to release the aromas, then add the coconut cream, ...

This beef curry is a version of a childhood memory of one of Rick Stein’s mum’s curries. The curry is finished with sultanas and desiccated coconut. Serve with chutney, salted fish and poppadoms.

Beef rendang is a really rich South-East Asian curry made with coconut milk and tender beef. Serve with jasmine rice and steamed greens. In a food processor combine the lemongrass, onions ...

Her roti canai — made with condensed milk to add sweetness, flour, and ghee (her grandfather’s recipe) — comes with a side of chickpea coconut curry ... of five sides: beef rendang, spice ...

Step 4: Squash the tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz ...