Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...

This instant pot Thai Red Curry Chicken is one of our favorite recipes, and because you’re using the instant pot, you have ...

There are thousands upon thousands of dishes to try in this corner of the world that reflect the diverse cultures here, from Chinese and Indonesian to Thai and Vietnamese and all the sub ...

This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which ...

It’s a dish that wraps you in comfort and fills your kitchen with rich, mouth-watering aromas. If you love a good soup with a ...

Rice can be used to create a wide variety of dishes. Treat yourself to this delicious curry leaves rice for lunch ... Heat oil in a pan and add urad dal, chana dal, black peppercorns, coriander seeds, ...

This red chicken curry recipe is one of our weekly winners at home (cheating a little using a bought curry paste for total convenience). The first person home will put on the rice. By the time it ...

It’s like the one we know and love, except the secret to this dish lies in the east African curry powder mix, including red chilli powder, cardamom, cinnamon, turmeric and ginger. Lastly ...

A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin soup ever. Because pumpkin is so sweet, it needs spices as a counter and ...