You can bulk out the stew by adding your favorite frozen vegetables like peas, carrots, greens beans, or corn. Finish the curry with rich and creamy coconut milk and serve it with rice or parathas.

Thai green curry is a creamy and aromatic dish featuring a rich coconut-based sauce infused with green curry paste, tender ...

This 30-minute vegan dinner boasts five stars and over 10,000 reviews: “This recipe is WOW!,” one reader wrote.

These recipes show some of the innovative and delicious way you can use in-season vegetables for fall. They're also ...

These curries are the perfect balance of salty, sweet, funky, and creamy, packing wild amounts of well-balanced flavor into ...

Store any leftovers of this mixed vegetable curry in an airtight ... But, do keep in mind that when this curry is thawed out, ...

3. Add the curry leaves and all the vegetables, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked. 4. Add coconut milk. Simmer on very low heat (so that the ...

Add the curry paste and cook, stirring, until the paste is fragrant and bright red, about 1 minute. Add the green beans, carrot, 2 cups of the chicken broth and the coconut milk and bring to a simmer.

Whisk in the coconut milk until well combined ... so do not worry too much – just use what you have. Add extra vegetables to the curry if you like, or stir in a tin of beans or chickpeas.

If using coconut milk, scoop out the thick, solid coconut cream from the top of the tin, avoiding the liquid underneath. Add the coconut cream to the curry. Stir in the spinach, along with any ...