In a small pot, add the coconut milk, chili paste, brown sugar, hoisin sauce (or fish sauce), chili paste, soy sauce, and ...

Tender chicken simmers in a creamy coconut milk sauce, spiced with red curry paste and rounded out with fish sauce, brown sugar, and lime for that signature Thai sweet-salty-sour balance.

This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar ... then brown the pieces before ...

Our palates are eager for spring, but don't forget to give the refrigerator and pantry a good scrub. Then use up any stray ...

Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce.