Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1–2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked ...

Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened. If cooking to eat now, add your chosen ...

a similar measure of fish sauce along with a pinch each of coriander and turmeric. Blitz that lot until you've got a rich curry paste, then bucket that into your bubbling pan. Jamie said ...

You can add almost any seasonal vegetables to this curry sauce which makes it very versatile. You can also experiment by adding extra flavours such as kaffir lime or curry leaves, soy sauce or ...

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