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A fragrant, coconut-rich curry that comes together in the time it takes to cook rice. Sweet, salty, sour and hot, all balanced in one pan.

Cool rice noodles under a pile of herbs, raw vegetables and crisp tofu, with a sharp lime-and-chili dressing poured over just before eating. A hot-weather dinner that never feels heavy.

Green curry paste fried in thick coconut cream until it splits and turns fragrant, then loosened into a fresh, hot, herby curry with eggplant, beans and tofu.