Last week Taido read me a news article that stated that it’s rained in the UK every day in 2026. 

It was actually a relief to hear that out loud, because I have been wondering what was wrong with me and now I can blame the weather.

Then the sun came out on Saturday and there was a spontaneous city-wide celebration of the first time we’ve seen a fully blue sky in 2026. 

Everyone was outside. Parks were full, the city sidewalks were heaving as we all collectively emerged from our hibernation.

Of course, the rain was back on Sunday morning. But still, we know the sun is out there somewhere behind all those clouds and it will return again.

But right now, it’s a rare day that I don’t return from a walk drenched all the way to my toes.

My boots are permanently covered in a thick layer of thick, dark muck (that is the technical term) and the mud on the bottom ten inches of my trousers is there to stay.

Lately at home, I’ve been going through photos from sunnier days, trying to write about some of the places I’ve been in the last four years. Often I abandon the work because it just makes me want to climb aboard the next airplane bound for a beach cafe where I can feel the sun on my face.

So it’s no wonder I’ve been craving hearty warm casseroles for dinner at night.

I used to love shepherd’s pie and steak pies when we lived Scotland. But those were my pre-vegetarian days, so I tried this week to make a pie that feels similarly heavy, but is vegetarian. I was looking for some plant-based comfort food. And it was a success. 

This recipe, which I’ve only slightly altered, is going into the regular winter rotation. It comes from Sarah Bentley’s vegan cookbook, We Cook Plants.

It’s made with lentils and mushrooms, then topped with mashed potatoes and it’s the perfect one-dish meal for a wet day.

Vegan Shepherd’s Pie

Ingredients:

1.4 kilograms (around 4 pounds) gold potatoes, halved, or quartered if large
250g cabbage (half of a small head), chopped
3 tablespoons olive oil
1 large onion, diced
2 carrots, finely chopped
1 celery stick, finely sliced
2 garlic cloves, minced
2 tablespoons balsamic vinegar
250g sliced mushrooms (about a half pound)
2 tablespoons tomato paste
1 teaspoon nutritional yeast, plus 1 tablespoon
1.2 liters low-salt vegetable stock (5cups)
320g dried brown or green lentils (1.5 – 2 cups)
2 teaspoons dried herbs de Provence
2 dried bay leaves
250 milliliters unsweetened oat milk (about 1 cup)
2 tablespoons sunflower seeds
5 walnuts
2 tablespoons hulled hemp seeds

Directions:

Put the potatoes in a large pan of water with a pinch of salt; bring to the boil. Simmer for 25 mins or until soft. Add the cabbage for the final 2-3 mins, then drain.

Meanwhile, heat 1 tablespoon oil in a pan over medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes. Stir in the balsamic vinegar and cook for 5 minutes more, stirring regularly.

Stir in the mushrooms and cook for another 5 mins, then add the tomato purée. Heat the stock separately. Stir the 1 teaspoon nutritional yeast into the stock, then add to the vegetable mixture along with the lentils, herbs, bay leaves and a grind of black pepper. Cover and cook for 20 mins.

Drain the potatoes and cabbage, then return to the pan with the oat milk and remaining 2 tablespoons of oil. Mash well, then season to taste. Preheat the oven to 220°C/200°C fan/gas 7/400°F

Check the lentils. If they look a bit dry, add 100-200 ml water and cook for 8 more mins. If a little thin, stir in 2 tablespoons of the mashed potatoes. Transfer to a baking dish; top with the mashed potatoes.

For the topping, chop the sunflower seeds and walnuts, add the remaining 1 tbsp nutritional yeast and a pinch of black pepper in a bowl and mix in the hemp seed. Sprinkle over the top.

Bake for 20 minutes or until golden. Let sit 10 minutes. Serve and enjoy.

Think of me if you make this recipe. I’ll probably be out walking in the rain and searching for snowdrops. 

The post Vegan Shepherd’s Pie appeared first on Alison Chino.

One of the best reasons I can think of for walking the Camino is to eat Spanish tapas, which are widely available along the route.

And I think the Spanish tortilla and Padron peppers are probably my favorite of all the tapas.

Spanish tortilla is a dish of eggs and potatoes that have been fried together in a skillet. It’s kind of like a thick omelette with potatoes. Similar to an omelette, you can add other things to your tortilla, like mushrooms or cheese.

It’s a simple dish, but it’s consistently good in Spain. I usually have it as a snack mid-morning when I am walking.

The first time I tried to make Spanish tortilla at home, it did not taste right. I couldn’t figure out what I was doing wrong as there are only a few ingredients.

Then we moved to England and I started having farm eggs delivered to my house. They have these rich yellow yokes, so the eggs are almost orange when you beat them in a bowl. And they just taste divine.

There are a few other details that I think make the tortilla taste more like the one I eat in Spain. You need to be generous with your olive oil, and of course, use the nicest olive oil you have. And then I think flaky sea salt helps it taste its best.

Alongside Spanish tortilla, I love to order Pimientos de Padron, or Padron peppers. These are seared peppers that look like jalapeños but are more like Japanese shishito peppers. For the most part, Padron peppers are not spicy. Every once in a while you get one with a kick, but mostly they are just yummy. You drop them into a hot skillet of oil until they blister all over. Then sprinkle them with sea salt.

They are so easy to make. The hardest part is finding the peppers. My local market here has them sometimes when they are in season (summer months), so I snatch them up and serve them alongside my Spanish tortilla.

Even without the peppers though, you can enjoy Spanish tortilla. Splurge on some fancy eggs and make yourself a little taste of Spain.

Spanish Tortilla Recipe

(adapted from Jamie Oliver)

Ingredients:

300 grams potatoes, peeled and diced (around one large potato or 2 medium ones)

1 onion, diced

olive oil

5 large eggs

sea salt

Directions:

Pour 3-4 tablespoons of oil into a small frying pan over a medium heat.

Add the onion and potatoes and cook for 20 minutes or until the onions are done and potatoes are cooked through.

Beat the eggs with a fork in a small bowl with a little salt and pepper.

When the onions and potatoes are cooked, remove the pan from the heat and carefully stir them into the eggs.

Add a little more oil to the pan and then pour the whole mixture back into the pan.

Turn the heat down to low and cook for around 20 minutes, or until the eggs are cooked.

Loosen the sides of the tortilla with a spatula. Carefully flip out the tortilla onto a dinner plate. Then slide it back into the pan and cook for 5 more minutes on the other side.

Flip the tortilla onto a serving plate. Slice and serve with bread, a few greens or Pimientos de Padron if you can get them.

The post A Little Taste of Spain appeared first on Alison Chino.

Between daylight savings and colder temperatures arriving, it’s SOUP season at our house.

We have had soup for dinner every night this week I think. Tomato and Potato Cheddar Soup. French Peasant Soup, Winter Veggie Curry.

Last night I made a White Bean Chili that I have made often in the last year, so I’m sharing that recipe below.

It calls for canned beans but I used dried that I cooked overnight before using here. I might be still trying to use up all the dried beans I bought back in the mad quarantine shopping days. Yikes.

I make this without meat but you can also add cut up rotisserie chicken to this soup if you don’t want it to be vegetarian.

Also you can ditch the chipotle peppers if you want it less spicy.

Happy Soup Season, friends!

PS. I have updated my recipe index (long overdue), so you can find recipes again on this blog.

White Bean Chili

3 small yellow onions, chopped

1 tbsp olive oil

2 cloves garlic

1 quart vegetable broth

1 (7 oz) can diced green chilies

1/2 of a can of a 7 oz) can of chipotle peppers in adobe sauce

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and pepper to taste

1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes

1 1/4 cup frozen or fresh corn

2 (15 oz) cans cannellini beans

1 Tbsp fresh lime juice

2 Tbsp chopped fresh cilantro, plus more for serving

Options for add-ins when serving:
Tortilla chips or strips, Monterrey Jack cheese, sliced avocado

Directions:

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

Add vegetable broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup and the 1/2 can of adobe chili peppers, puree until smooth.

Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.

Stir in fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

The post White Bean Chili appeared first on Alison Chino.

Y’all recently I have started making Moon Milk, also sometimes called Golden Milk.

I have been loving the addition of turmeric to All The Things lately.

I enjoy a turmeric tea and a turmeric latte,

but I am even more delighted with the discovery of Moon Milk because of its de-stressing properties.

I have a growing sensitivity to caffeine and I am always looking for the path to being less amped up.

Plus I have been eating less sugar, so this honey-sweetened drink feels like a treat.

I first heard about Moon Milk from Alexandra Franzen while she was promoting her latest book, The Checklist Book.

One of her recommendations in the book is to make a checklist for your day where you begin and end it with the moments you want to have in your day. For example, at the top of your checklist you write something like “First Moment of the Day” and then at the bottom you write “Last Moment of the Day.”

I’ve been surprised at how this simple practice enables me to set an intention for how I want to start and end my day.

I start every day with my coffee and my journal. Before I look at my phone or my email or anything else, I sit and drink my coffee and write in my journal. (I actually usually do this in my bed, because I have the most wonderful husband who brings me my coffee in bed almost every day.) So I pretty much have my “First Moment” down.

But writing down my “Last Moment” has created all kinds of new ideas for me.

I have been trying out different creative “Last Moments.”

Gratitude Meditation with Essential Oils

Get in bed with my novel at 9:30pm

Tea + Books with Simon

Meditate on a quote or verse for ten minutes

Hot soak in the tub with Eucalyptus bath salts

One of the “Last Moment” suggestions from Alexandra was to try something called Moon Milk. So I started trying recipes. Most of the ones I found use almond milk or regular cow’s milk. And we’re on an oat milk kick at the moment. We’ve been making our oatmeal with it and using it in most recipes, so now I’ve created an oat milk version of this lovely late-in-the-day calming drink. I’ve also included the adaptogen ashwagandha, which is the true calming element in the drink, but it has many other possible benefits.

My recipe is below. Hope you enjoy!

Moon Milk

Ingredients:

1 cup oat milk

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

1/4 teaspoon ashwagandha root powder

3-4 cardamom pads

2-3 grands of pepper

1 tablespoon coconut oil

1/2 – 1 tablespoon raw honey (adjust for desired sweetness)

Directions:

Heat up milk in a saucepan on a stove until warm but not boiling.

Drop in the cardamom pods and whisk in the spices and ashwagandha.

Allow five minutes for the flavors to meld.

Then add the coconut oil and turn off the heat.

Allow mixture to cool for a few minutes before adding the honey.

Stir in the honey, strain out the cardamom pods and enjoy warm.

The post Moon Milk appeared first on Alison Chino.

Curried Red Lentils (Daal) and Rice

When I first moved to a new house in Aberdeen, my friend Claire made these curried red lentils out of what I happened to have in my pantry after we had unpacked it.

I watched in amazement as she produced this gorgeous dish for dinner from what I had around.

It remains one of my favorite dinners to make as the dry ingredients are easy to have always on hand. Also, you can use tomato paste if you don’t have tomatoes or lemons if you don’t have ginger. Making substitutions based on what I happen to have is part of the beauty of this meal. And it always reminds me of my friend Claire and her willingness to help me turn a rather quirky old house into a home.

After we eat this meal, we package up the leftovers into lunches for the following days as the flavors seem even more rich the next day.

Curried Red Lentils (Daal) and Rice

Ingredients:

2 cups red lentils

2-4 tablespoons butter (or Ghee if you have it)

1 onion, chopped

3 cloves garlic, peeled and minced

2 inch piece of ginger, peeled and grated

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon salt

1/4 teaspoon cayenne

1 can diced tomatoes

5-6 cups fresh spinach leaves, chopped

2 cups jasmine rice

Optional garnishes: fresh cilantro, lime pickle, mango chutney and plain yogurt

Directions:

Cook the 2 cups of rice in three cups of water. (I use a rice cooker for this.)

Bring the 2 cups of lentils to boil in 4 cups of water. Reduce heat and let simmer until lentils have absorbed water (10-20 minutes).

While lentils are cooking, melt butter (or Ghee) in a large skillet. Sauté onion for 5 minutes. Add garlic and ginger. Cook two more minutes. Add all the spices and cook a minute or so to allow the mixture to turn into a thick paste.

Add the tomatoes and a little water if mixture is too dry. Once the tomatoes are hot, add the spinach and the lentils. Stir until mixture is hot. Only allow the spinach to barely wilt.

Serve immediately with rice and your choice of toppings.

The post Curried Red Lentils and Rice appeared first on Alison Chino.

Since we have moved back to Arkansas, we don’t seem to have as much time for breakfast. The boys are running off to school during the week and to activities on the weekends.

There is just so much happening!

But Taido still tries to fix a fun breakfast on Sunday mornings while he is home for the weekend, so this week we had this classic apple pancake that is actually a German recipe.

Which makes sense, because this time last year, we were covered up with apples in Germany. They were falling off the trees on all of our walks and neighbors left them in boxes on our porch.

When we walked by the farm, we could smell homemade apple cider vinegar being made. Taido drank it religiously last fall to keep away winter colds. (Apple cider vinegar supposedly cures everything that ails you!)

I have always made this recipe in cast iron skillets, and thank goodness we had one lone cast iron skillet with us in Germany so I made this pancake in it, as well as many other favorite recipes.

But it’s fun to be back at my parents’ house where Mama has a whole stack of cast iron skillets, so we can have apple pancake in all different sizes.

I have a cookbook full of German recipes that a friend gave us at church in Germany, and I think it will be fun to use it while we are home to recall the hearty Swabian meals we enjoyed over the last year.

I hope our table will always serve to both remind us of the different foods we have shared with others and to welcome new people (and new foods) to our lives.

Apple Pancake

1/4 cup brown sugar

1 teaspoon cinnamon

1 large tart apple

2 eggs

1/2 cup milk

1/2 cup sifted flour

1/4 teaspoon salt

1 tablespoon butter

2 tablespoons butter, melted (optional)

Put a 9 or 10 inch cast iron skillet in the oven. Heat oven to 450 degrees. Peel and core apple. Slice thin and sprinkle with half the cinnamon and sugar. Set aside. Mix eggs, milk, flour and salt. Beat with rotary beater for 2 minutes. Pull out hot skillet, drop one tablespoon butter in and swirl around. Pour batter on to melted butter. Place apple slices on top of batter, covering in full. Bake uncovered for 15 minutes. Puncture pancake with fork a few times, turn oven down to 350 degrees and bake about 10 more minutes. Remove from oven and pour melted butter over pancake (if using) and sprinkle with remaining cinnamon and sugar. Loosen from pan. Slice and serve immediately.

I triple this recipe and divide it between three random cast iron skillets.

The post German Apple Pancake appeared first on Alison Chino.

Every month at my grocery store, Tesco, they put out a new complimentary food magazine with recipes and lately it has been my cooking inspiration.

This month I made several recipes from the May issue and this spring green risotto is going into my regular meal rotation. I already love risotto, but the idea of adding pesto takes an already incredibly flavorful dish to a whole new level.

Asparagus Pesto Risotto? Yes please.

Basically, this dish is now full of all the best things in life…wine, basil, cheese. 

The result is super happy. Add bread and pour a glass of whatever wine you used to make it. Open the windows and let the springtime in. Of course, if where you live it’s only 40 degrees F in the spring time, then you can turn on your heat lamp, close your eyes and pretend you’re in Italy.

Asparagus Pesto Risotto

(slightly adapted from the May 2016 Tesco Food Magazine to serve 6)

Ingredients:

10 ounces asparagus (around 2 bunches)

16 ounces risotto

1 1/2 cups white wine

16 ounces frozen podded broad beans (could substitute spring peas or any green bean)

3 vegetable stock cubes

3 tablespoons olive oil

3 large or 5 small shallots, chopped

3 cloves garlic, minced

1 cup fresh basil leaves

1 lemon, zested and juiced

1/3 cup olive oil

6 ounces ricotta cheese

1/4 cup parmesan cheese

1/4 cup walnuts

Trim about an inch off the asparagus and discard. Then chop the tips off and set aside.

Bring 6 cups of water to boil. Cook the asparagus stalks for 4 minutes or until softened. Remove with a slotted spoon and allow to cool.

Add the stock cubes to the pot and allow to dissolve.

Add the basil, lemon zest and juice, olive oil, ricotta cheese, parmesan cheese and walnuts to the cooked asparagus stocks and blend together to make the pesto. (I did this step in a tall plastic measuring cup with an immersion blender but you could also use a food processor.)

Heat the oil in a deep skillet or enamel iron casserole (Le Crueset).  Add the shallot and cook for five minutes, then add the garlic for a minute more. Stir in the risotto and then pour in the wine. Allow to bubble until wine is absorbed.

Add the stock a ladle at a time, stirring until absorbed before adding the next ladle. This takes about thirty minutes.

When the rice is cooked, add the broad beans and asparagus tips. Cook and stir for about five minutes or until the vegetables are tender. Then stir in the pesto. Season with salt and pepper.

Serve immediately with bread and parmesan cheese.

The post Asparagus Pesto Risotto appeared first on Alison Chino.

I know you can make gingerbread at any time of the year, but for some reason I only make them at Christmas.

Christmas and Gingerbread Men just go together, like Easter + Bunnies. Ice Cream + Summer.

I love the way gingerbread makes your house smell like Christmastime.

I’ve used Martha Stewart’s gingerbread recipe for about twenty years now, and I have yet to taste one I like better. Also, it rolls out well and holds its shape when using cookie cutters, so that’s helpful.

This year, I had to adjust the recipe a bit to make it with British ingredients. Treacle instead of molasses. Some folks say the two are interchangeable, but after experimenting a bit, I’m not entirely sure. I ended up with a combination of dark treacle and golden syrup to get the taste that I usually get from molasses back home.

Also, while making these little fellas, I may have whined about eleventy-million times about the fact that Tiny Oven can only bake three at a time, which basically means it took me the better part of four days to bake a double batch of this recipe.

Gingerbread Men 

(makes about 24 4-inch little fellas)

Ingredients:

400 grams plain flour

2 teaspoons ground ginger

¼ teaspoon nutmeg

1 teaspoon bicarbonate of soda

½ teaspoon baking powder

1 teaspoon salt

85 grams unsalted butter at room temp.

120 grams dark brown sugar

1 large egg

½ teaspoon vanilla

85 grams black treacle

170 grams golden syrup

Royal Icing

250 grams icing sugar

10 grams powdered egg whites

50ml warm water

¼ teaspoon cream of tartar

Directions:

In a small bowl, mix flour, ginger, nutmeg, bicarbonate of soda, baking powder, and salt. In a large bowl beat butter and brown sugar until light. Beat in egg, black treacle and golden syrup. Slowly add flour mixture until just combined. Flatten dough into two circles, wrap each in parchment paper and chill for for an hour. Roll out each disk on a floured surface and cut out shapes with cookie cutters. Re-roll scraps to make more gingerbread men.

Bake for 8-12 minutes, depending on desired softness at 180 degrees C or Gas Mark 4. Allow cookies to cool completely before decorating.

Icing: Whisk together water and egg white powder. Add cream of tartar and icing sugar. Transfer icing to a pastry bag with a small tip or a plastic tip with a small hole snipped in the corner. Decorate cookies as desired.

The post Gingerbread Men appeared first on Alison Chino.

So I’ve been attending this international gathering of women this fall and one week we all brought food from our countries to share.

Of course Italy totally wins at All Things Food.

A gal from Italy brought a cookie that is meant to appear like salami but is actually chocolate.

I knew immediately that I would have to try and make it for my kids.

And it turns out that it is super easy and that there are recipes all over the internet for it. You can add coffee or some kind of liquor to the mix to give the sliced treats more depth of flavor and you can also change up the kinds of chocolate, but so far just plain dark chocolate plus cocoa powder is my favorite.

Basically you crush up some digestive biscuits (or animal crackers in the USA), melt some chocolate, add some very fresh organic eggs, sugar and butter and form that mess into a log that you refrigerate, slice and serve. Easy peasy.

Also, you could totally tie the ends of your chocolate logs with ribbons and give them as gifts. Because CUTE!

Go on and give it a try.

Chocolate Salami

Ingredients:

200 grams or 7 ounces dark chocolate

2 tablespoons cocoa powder

3/4 cup or 150 grams sugar

1 stick/4 ounces or 113 grams butter, at room temperature

2 eggs

250 grams Rich digestive biscuits, smashed into crumbs (9 ounces)

Directions:

Stir sugar and softened butter together. Melt chocolate and add to sugar and butter. Mix thoroughly and add cocoa powder. Whip the eggs in a small bowl with a fork. Stir into the chocolate dough until thoroughly mixed in. Fold in biscuit pieces and dump onto parchment paper. Form into three logs and then refrigerate for 30 minutes or until firm. Slice and serve.

Enjoy!

The post Chocolate Salami appeared first on Alison Chino.

The first time I ever entered an ethnic foods store was with my mother-in-law.

We pulled up to a small shop in a strip mall I had been to several times, but I’d never before noticed the unassuming “Indian Grocer” placard among the other larger shop signs. Accosted by strange smells upon entering, I followed my mother-in-law into a world of unfamiliar foods that were labeled in foreign languages.

I watched my mother-in-law as she shopped in this small store. She fingered little ziplock bags of spices and asked questions about soups and sauces. She collected spices and coconut milk. She bought a bag of rice in a size I did not know existed, again with writing scrawled across it that I did not recognize.

She was clearly at home in this exotic foods store. The man who bagged up her purchases knew her from previous visits and he gave her cooking tips as he took her money. (Cash only.)

When I think about all the different influences in my cooking, I have to attribute most of my discoveries of curries and Asian foods to my mother-in-law. Coconut milk, fresh ginger and fish sauce are just a few of the ingredients I first experienced in her kitchen.

I’ve also discovered many delightful dishes by following her (and her son) into restaurants I might have been nervous to go into on my own at first. We’ve had more curries together than I can count. Both Thai and Indian. And over time, I learned that when you find a dish you love in a restaurant, you can probably re-create it yourself at home.

I think it’s a special gift of a great chef to be able to discern what’s in a dish just by tasting it. My sister possesses this ability, as does my mother-in-law. I don’t do it as often as they, but I’ve seen their taste buds at work and then heard them ask a few questions before heading to the store to get what they need to experiment with making something new.

So every once in a while, I follow their example. This seafood coconut curry is the result of one such occasion.

My mother-in-law taught me not to be afraid of ingredients I’ve never used before.

To hold lemongrass in my hand.

To make friends with fenugreek and tumeric.

And to love the explosion of flavors that is a good curry.

I’m more than a little bit grateful for those gifts and for her influence on our dinner table.

Seafood Coconut Curry recipe below!

Seafood Coconut Curry with Shrimp and Basmati Rice

(serves 4-6)

Curry Paste Ingredients:

2 inches fresh ginger, peeled and finely chopped

2 stems lemongrass, top and bottom cut off and outer layers peeled

2 teaspoons coriander

2 teaspoons cumin

2 teaspoons smoked paprika

4 cloves garlic

1/2 – 1 teaspoon chili flakes

juice of 1 lime

Other Ingredients:

3-4 cups (400-500g) cooked shrimp and seafood (I used a mix of shrimp, mussels and octopus.)

2 onions, diced

1 red chili pepper, diced (optional)

2 cans coconut milk

1-2 teaspoons fish sauce

1 bunch cilantro (coriander), chopped

wedges of lime

2 cups cooked Basmati or Jasmine rice

Directions:

Make paste with a mortal and pestle or in a food processor. Mash all the paste ingredients together. Add more lime juice to make it come together a bit.

Coat a hot wok or heavy-bottomed pot with paste and allow it to heat up a minute.

Add onions and chili pepper (if using) and cook, stirring constantly for about 5 minutes.

Add seafood. Cook for 1-2 minutes until coated with spice.

Then add the cans of coconut milk and fish sauce.

Simmer 10-15 minutes.

Serve with rice, fresh cilantro and wedges of lime.

Enjoy!

The post Seafood Coconut Curry appeared first on Alison Chino.