Fresh coriander, coconut milk and Thai red curry paste make for an easy, fragrant curry ... Add it to the curry, along with the shredded chicken and the noodles and heat through gently for 5 more ...

Who doesn’t love noodles? They’re quick, comforting, and perfect for any craving. Whether you like them saucy, spicy, or ...

Place the curry paste in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until fragrant. Add the coconut milk and water and bring to the boil. Add the broccolini and cook for 1 ...

extra firm tofu, cut into 1 cm cubes, garlic, minced, fresh ginger, minced, Thai red curry paste, vegetable bouillon cubes, boiling water, canned full-fat coconut milk, sodium-reduced soy sauce, ...

Simmer for 5 minutes. Serve with the noodles and garnish with mint, basil, chilli, onion sprinkle and coconut. Cook's note: Always wanted to know how to make an authentic red curry paste from scratch?

Reduce the heat, add the coconut milk and curry paste, and simmer for 30 minutes to combine all the flavors. Meanwhile, cook the fresh noodles in a pot of boiling salted water until al dente, then ...

For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the Thai red curry paste, blend all of the Thai red curry ...

Add the courgettes and simmer for 3–4 minutes, until the courgettes are just cooked. Serve the curry over jasmine rice, garnished with red chilli and Thai basil.

This Thai red curry with pork and eggplant is a flavorful and aromatic dish that combines tender pork, creamy coconut milk, and spicy red curry paste. The eggplant adds a deliciously soft and slightly ...

Put the brown rice or noodles on to cook first, and cook according to the packet instructions. Warm the oil in a family-sized pot set over a high heat. Add the onion, garlic, chilli and ginger and ...