If you love the cozy, comforting flavors of Thai cooking, you'll love this recipe! The creamy coconut broth, gentle red curry ...

A Spicy, Creamy Chicken Stew That’s Bursting with Flavor Looking for a quick dinner that doesn’t sacrifice flavor? This ...

Add the carrot, ginger, remaining 2 tablespoons of black pepper and 2 cups of water, lower the heat and cover the stockpot. Simmer the curry for 15-20 minutes until the meat and carrots are tender.

Molly McArdle has written and edited stories about culture, place, and technology for more than 15 years. Her writing has appeared in Food & Wine, Travel + Leisure, GQ, Esquire, Oxford American ...

But when used singularly in copious amounts, black pepper has a gentle bite with a sweet fragrance. Like most curries, this one tastes even better the next day when the flavors have mellowed.

Boneless, skinless chicken breasts and zucchini sliced into matchsticks make this a bright and light meal, made with store-bought green curry paste and finished in only 45 minutes.

Did I want to spice my curry with bhutlah pepper? According to the menu here at The Curry Club, it rated a zesty 1.5 million ...

Make curry: Heat oil in a large skillet over medium heat. Add onions, jalapeño and garlic and cook until soft, 8 to 10 minutes. Add cumin, ginger and salt and cook until fragrant, 1 minute.

Add olive oil and chicken. Cook until chicken is browned on all sides (6-8 minutes). Add garlic and ginger and cook for 30 seconds, then add green onion, carrot, apricots and cauliflower florets.

Preparation Step 1 Coarsely chop 4 scallions and transfer to a medium pot. Add chicken, garlic, ginger, curry powder, 2½ tsp. salt, and 4 cups water. Slowly bring to a bare simmer over medium heat.

The chefs said they were “intrigued by the story of Japanese Curry, how the British introduced curry powder from India to Japan in the late 1800s, the Japanese refining it and making it their own.