Rich, vibrantly spiced Thai yellow curry paste transforms ordinary ingredients into an authentic East Asian delight in just ...

Heat a tablespoon of vegetable oil in a large pan or wok over medium heat. Add the marinated chicken and stir-fry it until it is lightly browned and cooked through, which should take about 5–7 ...

This is adapted from a traditional recipe given to Raymond Blanc by one ... then set aside. For the curry, heat the oil in a large saucepan over a low heat and gently fry the ginger, garlic ...

Shredded rotisserie chicken, carrots, potatoes, and onions seasoned with a store-bought Japanese curry mix make up the ...

Served on a bed of rice, this Caldine veg curry is made with lady finger and flavored with coconut, cumin, coriander and turmeric. Pour some oil in a frying pan and allow it to heat. Add onions to the ...

A soothing vegetable curry from all the way from Kerala. Made with Southern flavours of raw bananas, drumsticks, ash gourd, yam and coconut. 2. Grind the grated coconut into a paste. Add few cumin ...

You can add almost any seasonal vegetables to this curry sauce which makes it very versatile. You can also experiment by adding extra flavours such as kaffir lime or curry leaves, soy sauce or ...

And from India, we got a lesson in flavor-building with a chicken curry that relies on peanuts ... with a rack in the middle position. Using a vegetable peeler and working from top to bottom ...