In a March 1 blog on his website, chef Sanjeev Kapoor spoke about the versatility of coconut in creating rich, creamy curries that balance bold spices with velvety textures. He shared recipes of ...

First make a curry paste. Place the lemongrass, mustard seeds, cardamom and turmeric in a wok over a medium–high heat and dry-fry for 1–2 minutes, or until fragrant. Transfer to a small food processor ...

Try the unique recipe of the day featuring Thai red curry coconut soup paired with jasmine rice and prawns for dinner. One of the most quintessential curries in Thai cuisine is a red curry with its ...

1 Heat oil in a large frying pan. Sauté onions and capsicum for 3 to 5 minutes or until softened. Stir in paste, sugar and turmeric blending well. 2 Add prawns. Cook for 2 to 3 minutes or until prawns ...

Prawns have a delicate flavour so should not be swamped by a lot of other elements. But apply gentle spicing and you can give them a subtle curried flavour without masking them. Below the prawn ...

In Sri Lanka, a devilled dish is most often equated with “very hot!” This may be true, but devilling is also a method of cooking in which the main ingredient (vegetable, fruit or protein) is marinated ...

For the best flavor, cook and serve the prawns in their shells. If the shell is split down the back it will be easy to remove the shell with spoon and fork. With kitchen scissors trim any long feelers ...

We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner. In “Dinner Is Served,” she asks colleagues about one night when they somehow transformed ingredients into dinner ...