Curry and rice are the foundation of Sri Lankan cuisine, and this creamy, mildly spiced vegan version comes together with canned chickpeas and a handful of other pantry staples. It pairs just as ...

2. Add the green curry paste and cook for 1 minute until fragrant. 3. Stir in the coconut milk and soy sauce. 4. Add the cooked rice and mix well, ensuring the rice is evenly coated with the curry ...

After the rice is cooked, it can be placed in a deep tray (or cake tin) and put in the fridge to set. Cut into portions and reheat whenever you want. Prepare the curry. Allow the fish to sit at ...

Season with salt. Transfer black bass to shallow bowls. Generously ladle curry overtop and garnish with chiles and cilantro, if using. Serve with rice.

Looks don’t matter; take Hainanese curry rice as the perfect example. Quite possibly the epitome of comfort food, this glorious dish typically features rice, pork chop, chap chye and a sunny-side-up ...

If Japanese curry rice is your go-to dinner in Japan, you're probably feeling the pinch. The cost of making the popular dish has been climbing steeply for months. The latest consumer price index ...