- 2 tbsp green curry paste (store-bought or homemade) - 1 can (400 ml) coconut milk - 500g chicken breast or thigh, sliced thinly - 1 cup eggplant or zucchini, cut into bite-sized pieces ...

For the Homemade Green Curry Paste: 15-20 fresh green Thai chilies (adjust for heat preference) 4 large shallots, chopped 8 cloves garlic, chopped 2-inch piece fresh galangal, sliced thin 3 ...

From mild to spicy, these easy curry recipes bring bold flavor to your kitchen—no takeout required, just simple ingredients ...

It was the coconut green curry with chicken that left a lasting impression. More yellowish than its name would suggest, the portion was chunky with eggplant, turnip cake and bamboo shoots.

Top steamed rice cakes with eggplant and tofu curry for a sweet-meets-spicy vegetarian dish inspired by Thai and Mauritian cuisine.

Add beef and let simmer for 3 minutes. Add Thai eggplant and season with fish sauce and palm sugar. The result should be slightly more salty than sweet.

Thai and Mauritian food are not that far apart so I totally gravitate towards Thai cuisine. Idli (aka rice cakes) are no longer just a South Indian favorite, they are loved and can be found just ...

8 ounces round Thai eggplants, stemmed and quartered through the stem end (see headnote; may substitute Asian eggplant, halved vertically and cut into ½-inch slices) ...

To make authentic green curry paste at home, mix together 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1 tsp ground pepper, 10-12 green chilli peppers, 5-6 cloves of garlic, 10-12 basil leaves, 2 ...

In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.