This coconut curry sauce makes eight portions, but that doesn’t mean it has to serve eight people. If you’re cooking for four, freeze half for another time. To make this sauce into a full meal ...

This recipe was born out of a craving for something tropical, healthy, and packed with bright flavors — and now it’s one of ...

This dish combines the creamy richness of coconut milk with the tangy zest of fresh lime juice, creating a perfectly balanced ...

The coconut cream skimmed off the top adds richness to the coconut-chile sauce: Some gets brushed on ... a combination of coconut cream and makrut lime leaves before roasting it until golden.

Place the chicken pieces, lime zest and juice into a large bowl ... until golden-brown all over. Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the ...

Add the coconut milk, lime juice, and zest. Stir to combine and bring to a gentle simmer. Let the sauce cook for 2-3 minutes, allowing the flavors to meld together. Add the broccoli florets ...

The rich coconut sauce in this rustic seafood dish is typical ... The shrimp are marinated in a simple blend of tart lime juice, garlic, and salt to impart plenty of bright flavor.

Place chicken in a bowl and add a little oil along with coconut milk, garlic powder, 1/2 cup soy sauce and white vinegar ... and garnish with slices of lime.

2. Add rum and flambe shrimp with lime juice and simmer for about 1 minute. 3. Remove the shrimp from the pan and set it aside. 4. Add the coconut milk, 35 per cent cream, and lime zest to the pan ...

In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...

In a small saucepan just big enough to hold the chicken with an inch of space at the top, combine chicken stock, coconut milk, lime juice ... reduced to about 1 cup sauce, about 30 minutes.