Add green curry paste and toss for a few seconds to heat through then sweat to release oils. Add water, vegetable powder ... Garnish with fried Thai basil leaves and served with steamed rice.

No shade to bay leaves — which do have their place in the kitchen — but if you're looking for a little green leaf that you can really taste in a dish, you're looking for curry leaves.

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 ...

Thai green curry is a creamy and aromatic dish featuring a rich coconut-based sauce infused with green curry paste, tender chicken, and an assortment of fresh vegetables. Slice the chicken and ...

Now add the sugar and vegetable stock in the curry paste, stir and add the cornflour to thicken. 5. Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves. 6. Once the ...

A soothing vegetable curry from all the way from Kerala. Made with Southern flavours of raw bananas, drumsticks, ash gourd, yam and coconut. 2. Grind the grated coconut into a paste. Add few cumin ...

Curry leaves are increasingly available in supermarkets and can be found in many Indian or South East Asian grocers. Fresh curry leaves freeze well and retain their flavour for many weeks ...

A rice dish with curry leaves, mustard seeds, and spices that tastes like coconut. Curry leaves, mustard seeds, and green chilies are sprinkled over creamy yogurt rice. Tangy rice flavored with curry ...

Adjust the amount of green curry paste according to taste and add kaffir leaves and lemongrass for an added flavour burst. The curry sauce can be made 3-4 days ahead, stored in the fridge ...