By Nisha Katona
The combination of both coconut milk and creamed coconut in this curry adds a real gloss and weight to the sauce, giving it a gorgeous, velvety texture. If you can’t get creamed coconut just double-up on the tinned. During the last moments of these exotic sunshine curries, I often throw a handful of roasted nuts to boost the salt and the beach-holiday feel. If you’re not a fan of nuts or don’t have any to hand, you can leave these out without any detriment to the dish.