Thai green curry is a creamy and aromatic dish featuring a rich coconut-based sauce infused with green curry paste, tender ...

Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste. 2. Heat oil, add the onions and the curry leaves and stir fry, till the onions are light brown. 3. Add tomatoes and stir ...

Jes Thomas’ Kerala-style vegetable curry, inspired by one her aunt ... if bottom of Dutch oven is looking very dry.) Stir chickpeas and coconut milk into Dutch oven; increase heat to medium ...

Add the ginger, salt and all the dry spices, stir and cook for ... if it looks split). Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies ...

Heat the oil in a pan over a high heat and add the onion. Stir-fry for 2-3 minutes until translucent and soft. Add the ginger ...

When one of your favorite restaurants closes its doors, your only hope to recapture its flavors is to recreate them at home.

Add red chillies, curry leaves and mustard seeds. Fry until the seeds start spluttering. Now, add the onion paste and fry until brown. Add the cooked coconut paste, tamarind extract and a cup of water ...

the green curry paste (you may need to use more or less oil depending on your paste) and turmeric and stir-fry for around 1 minute until fragrant. Add the chicken stock, then the coconut cream and ...