Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or ...

Coconut rice goes well with all sorts of cuisines, from the Caribbean to South-East Asia. It’s particularly good with a Thai green curry. Wash the rice well under cold running water to remove ...

Carnivores can add 3cm-diced boned chicken thighs to the curry paste and zucchini in the first stage of this Kiwi version of a Thai-style curry.

Cambodian Kuy Teav rice noodles, served with a rich beef bone broth, fresh bean sprouts, meats such as beef, tendon, pork, ...

Mix the curry paste with the olive oil. 3 ... Return to the oven, uncovered, for a further 25–30 minutes. Serve with the brown rice and lime juice, garnish with red onions, green chillies, fresh ...