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 ...

Add the coconut cream to the curry. Stir in the spinach, along with any liquid, and the frozen peas. Cover the dish with the plate, return to the microwave and cook for a further 5 minutes ...

chicken breast, chicken thighs, semi fried tofu, Coconut milk, Coconut cream, Curry, Parsley, Oil, Ginger garlic paste, Tomatoe paste, Scotch bonnet/ habanero peppers ...

chicken (cubed), leaks, mushrooms, small peppers, broccolini, baby marrows, ts pepper, ts salt (add more to your taste), TS butter chicken curry mix or see my spices mix tip, coconut milk or cream, TS ...

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 ...

Coconut milk can be frozen and defrosted to prolong its life span, but there are a couple of extra steps to ensure it ...

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 ...