Celebrity chef Videhi Sivurusan shares vegan recipes for Veganuary, a plant-based food challenge where people are encouraged to go vegan for a month.

Strips of filleted chicken breasts, a handful of trimmed green beans, sliced button mushrooms, coconut cream and store-cupboard spices combine for a quick curry fix.

If you're looking for a flavor packed dinner that's ready in less than 30 minutes, then this is the recipe for you. This one ...

This coconut curry sauce makes eight portions ... If you don't have coconut milk, you use mix water with coconut cream, or use a coconut block or even rehydrate desiccated coconut.

A lighter coconut chicken curry that still packs a flavour-punch! The richness is reduced by only using a little of the coconut cream from a tin of coconut milk, but you still get the wonderful ...

It's not just Riesling—though that's a great choice! We share tips, two tasty curry recipes (one vegetarian, one fish) and ...

Chicken is marinated in a blend of mint, coriander, green chilies, and yogurt, cooked into a flavorful, green curry. It is a ...

James Beard Award winner Nok Suntaronon invited Action News into her home kitchen to make a recipe from her brand new cookbook: "Kalaya's Southern Thai Kitchen." ...

This versatile, easy coconut cream-based curry needs a gutsy, spicy, sweet curry paste such as south Indian, Thai or Malaysian — the choice is yours. Canned or dried beans can be used and the ...

Add Coconut cream and let simmer for about 20minutes. Add curry powder. In a Sautee pan on medium high heat add oil and garlic Sautee for about 10 second for the garlic to release its flavor add ...

Add the curry leaves and mix ... Add salt, coconut milk, lime juice and coconut cream and mix, then cook until the chicken is tender.