This chicken curry is rich, creamy and beautifully fragrant, but is better for standing for 30 minutes after the initial cooking so the flavours can develop.
This fish curry is even better if made 2–3 hours ahead, as it develops more flavour: make the coconut gravy, add potatoes and beans, turn off the heat and cover with a lid. Reheat gently, add fish and cook through.
These little morsels are both healthy and delicious. Inspired by the Melbourne Food and Wine festival, fresh baby spinach leaves made an ideal substitute for the betel leaves that were served there.