and sinanglay (stuffed fish wrapped in leafy vegetables and cooked in coconut milk) showcase the versatility of coconut milk. These recipes blend the creaminess of coconut with garlic, ginger ...

Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt. Add fish and reduce heat to maintain a gentle simmer. Poach fish until nearly cooked ...

Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 ...

If you're making coconut curry for dinner tonight, be wary of possible curdling. Here's how to avoid it, and what you can do ...

You know, something to pull me out of redundancy while still preserving the habit of cooking fish in a simple ... s Roast Salmon With Citrus and Coconut-Chile Crunch—a juicier, spicier take ...

In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...

Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and ...