Coconut Milk or Coconut Extract, Water, Thickener, Emulsifier & Stabiliser

Everyone loves a curry. From a creamy korma, to a spicy green or a tangy tom yum, there’s something for everyone. I spent a year in Darwin where despite the heat, everyone is obsessed with Laksa. There are laksa restaurants, weekend market stalls and even an annual Laksa Festival where the top local ‘Lakstars’ are crowned each year (If you’re in Darwin, Mary’s Laksa will change your life), just proving there is a never a wrong time for a curry.

While store-bought curry pastes and sauces can be convenient, making a curry from scratch allows you to tailor the flavors to your liking and ensure that only the freshest, whole foods make the cut. However, if you're relying on canned coconut milk, be sure to check the ingredients list on the back of that can. What would reasonably be presumed to be made of just one ingredient, some brands contain additives like thickeners, emulsifiers, and stabilizers. But fear not, fellow whole-food enthusiasts. My go-to coconut milk is Ayam, which can be found at most supermarkets and contains only two ingredients: Coconut Kernel Extract and Water.

So, ditch the pre-made sauces and takeaway and get cooking! Whip up a big, spicy curry that's bursting with fresh, flavorful whole foods. Your taste buds – and your health – will thank you.