Made with flaky white fish simmered in creamy coconut milk, fresh lime, and fragrant spices, it’s a dish that feels indulgent […] ...

serrano and ginger with the 1/3 cup coconut milk and process to a paste. In a large, deep skillet, heat the vegetable oil. Add the yellow mustard seeds and curry leaves and cook over moderately ...

It begins with garlic, ginger, and shallots, which give a delightful base of flavor to the coconut milk. Fresh basil, a touch ...

Drain well, slice the shrimp in half crosswise and combine with the fish. Add coconut milk to a large bowl. Whisk in ½ teaspoon habanero to start. Add lime juice, dried coconut, sugar ...

The gentle poaching method makes it practically impossible to end up with dry, overcooked fish, while the coconut milk creates a velvety sauce that’s good enough to drink. Even better ...

Add the turmeric, fenugreek seeds, curry powder, goraka, cinnamon, fish flakes and 250ml water. Keep on a low heat for five minutes while stirring slowly. Add in the coconut milk and fish ...

For Filipinos, Ricardo Gubat enjoys making breadfruit with coconut milk. "It's the carb in the meal, so we eat it with fried fish," Gubat said. Like Pangelinan, Gubat said breadfruit would be the ...

Stir in coconut milk, 1/3 cup water, and fish sauce until combined. Return chicken thighs to skillet, skin side up. Bring to a simmer over medium-high. Reduce heat to medium-low; cook, uncovered ...

Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 ...