Paired with fragrant cilantro coconut ... Add the curry paste and the ginger. Whisk and cook for 1 minute, until fragrant. Add the coconut milk, soy sauce, and fish sauce. Simmer for 8 minutes ...

Add the coconut milk and bring to a boil ... Garnish with the cilantro and serve. Fresh curry leaves are small, shiny, bright green, and fragrant. Makrut lime is a citrus fruit with dark green ...

Add evaporated coconut milk to skillet, and stir to combine; pour curry evenly over chicken thighs. Garnish with cilantro and chile oil. Serve with rice.

In a medium saucepan, combine the rinsed rice, water, coconut milk ... Ladle the Thai green curry over the prepared coconut rice. Garnish generously with fresh cilantro leaves and serve with ...

Curry and rice are ... Stir in the coconut milk and cook for an additional 1 to 2 minutes, just enough to remove the raw flavor. Garnish with cilantro and fried red onion. Serve hot with rice ...

Add stock and coconut milk, and just bring to a boil ... Generously ladle curry overtop and garnish with chiles and cilantro, if using. Serve with rice.

Whisk the remainder of the coconut milk along with the red curry paste into the soup ... Sprinkle with cilantro leaves. Garnish with some extra coconut milk.

Stir in curry powder, turmeric, cumin, paprika, salt, and black pepper. Cook for 1 minute. Pour in coconut milk, chicken broth ... Garnish with chopped cilantro and serve over rice.