In a small bowl mix the curry paste with 1 tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. 2. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring ...

Add the yellow curry paste and stir fry for 2 mins. Next add the coconut milk and turmeric, simmer for 5 mins. Finally add the chicken and cooked kumara, simmer for 5 mins then serve. Serve with a ...

Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn. Add the chicken and cook for 5 minutes.

Seasonal veggies, baby corn, coconut milk, pea eggplants, beans and green peas are coated with freshly made paste and cooked together to create a scrumptious Thai curry.

add in the curry powder, garam masala and pepper Toast your spices for about five minutes until they’re aromatic. Keep an eye on them as they can easily burn Now add the marinaded chicken to the ...

Yellow curry is generally not too spicy, so it’s a good one to serve to get youngsters used to the flavours. The golden colour of the pumpkin and the vibrant green of the spinach work well ...

minced - 2-3 tablespoons Thai curry paste (red, green, or yellow, depending on your preference) - 1 can (400 ml) coconut milk ...

There's nothing quite like a speedy, flavourful meal to warm you up on a chilly day - and one such dish is a quick chicken curry ... It's an easy-to-follow recipe that serves around four people ...