Your Ticket to a Tropical Flavor Adventure! Hey there, Jason Griffith here! When you’re craving a meal that’s light, ...

Add 3 Tbsp. Thai red curry paste and stir to coat mushrooms. Cook, stirring, until paste is fragrant, about 1 minute. Stir in two 13.5-oz. cans unsweetened coconut milk, 1 Tbsp. fish ...

Stir in the coconut milk and fish sauce and bring the mixture to a boil. Add the cod and reduce the heat to medium. Cook until the fish is opaque and flakes easily, about 6 to 8 minutes longer.

1 13.5-ounce can regular coconut milk. 2 teaspoons red curry paste (use less if you are sensitive to spice and more if you like the heat) 1 teaspoon fish sauce. 2 teaspoons brown sugar. Zest of ...

Reduce heat to medium and add coconut milk, curry paste, brown sugar and fish sauce to the pan. Whisk together and bring to a gentle boil. Combine cornstarch and water in a small bowl; whisk to ...

Add the fried fish pieces to the curry. Cover with a lid and cook on low flame for 5 minutes to let the flavours meld. Turn ...

Add the remaining 3/4 cup of coconut milk and the tamarind paste, water, tomatoes and sugar. Bring to a simmer, scraping up any bits from the skillet. Simmer over low heat for 10 minutes.

Stir together coconut milk, brown sugar, jalapeño, lime zest and juice, ginger, salt, and remaining 1 teaspoon fish sauce in a small saucepan until combined. Bring coconut milk mixture to a boil ...