And no, we're not talking about coconut milk. Enter silken ... tofu is the perfect dairy substitute for lactose-intolerant foodies and vegans to boot -- curry for all! And if you have leftover ...

If you're making a curry that calls for coconut milk or cream (a thicker version of the milk which has more coconut fat solids held in suspension, then you can replace it entirely with a ...

And tamarind pulp? It's a tricky one. Too much, and your curry will be too sour, so you have to get the balance just right. For 1 kg of chicken, use 2 teaspoons of tamarind pulp. If you're cooking ...

This coconut curry sauce makes eight portions ... for about 20 seconds. Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a ...

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and ... Pour in coconut milk and coconut cream, and simmer until ...

Try this ginger noodle & vegetable red curry soup for a warm and punchy dish that's full of mushrooms and zucchini.