In this recipe chickpeas are stewed in a creamy coconut sauce made from a homemade curry paste base. This is my version of the chickpea curry dish at my favorite restaurant in Santa Monica, Cassia.
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The tender, melt-in-your-mouth meatballs are served in a Thai-style coconut red curry sauce that is full of flavor for an Asian twist on meatballs in red sauce.
This vegetarian (and vegan) recipe uses beluga lentils, little black legumes that get their name for their resemblance to caviar. I combine the lentils with mushrooms, kale, sweet potato, and coconut curry sauce and serve them over a bed of jasmine rice.
This shrimp dish could be eaten as a soup but I like to make it a more filling meal by adding jasmine rice. I love the balance between the spicy curry paste and the creamy coconut milk.