In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...

In Thai curries you usually have spicy curry paste made with chiles, sweetness from palm sugar or brown sugar, sour notes ...

Still over medium heat, add the Thai red curry paste, ginger paste, and fish sauce. Stir to combine and bring the coconut curry sauce back to a low boil. Next, add the cubed salmon and poach in ...

Cook the fish for 3–4 minutes on each side, then transfer to the pan with the sauce and cook for a further 2–3 minutes, or until just cooked, adding extra water or coconut milk if needed.

Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat ...

Dallas resident Chef Maryam Ishitaq joins Good day to talk about her experience competing on Next Level Chef. Plus, she ...

This coconut curry sauce makes eight portions ... add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce.

Transfer squash to a reserved rack. Stir together coconut milk, brown sugar, jalapeño, lime zest and juice, ginger, salt, and remaining 1 teaspoon fish sauce in a small saucepan until combined.

As soon as the coconut is golden, take out. Now to add the rest of your ingredients. Add the garlic, turmeric, pepper, fish sauce, salt, lime leaves and coconut milk. Mix well. Crush the noodles ...