Ingredients: 1 tablespoon vegetable oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 tablespoon red curry paste 4 cups vegetable broth 1 can (14 oz) coconut ...

Spice it up: Add a diced Thai chili or a pinch of red pepper flakes if you want more heat. Use another protein: This curry works just as well with shrimp, scallops, chicken, or tofu.

This rich Thai coconut milk curry gets its distinctive flavor from the chile paste made with a robust blend of red chile, lime, galangal, garlic, shallots, cumin, and kapi (shrimp paste).

A good Thai curry is a deceptively simple dish--it tastes so good, you think it would take days of stewing and simmering and spice mixing just to get it right. But you'd be wrong. It's easy! In ...

Once the rice is cooked, transfer to a bowl and add the sweet coconut milk. Mix together well, cover with plastic wrap (clingfilm), and let stand for 10-15 minutes.

Divide curry among bowls; add a scoop of cooked jasmine rice. Top with dark green parts of scallions, 2 red Thai chiles, finely chopped, ⅓ cup salted roasted peanuts, and Thai basil leaves.

We stopped by Pinto Thai in the afternoon to take advantage of their lunch specials, which are available on weekdays from 11 a.m. to 3 p.m. Ranging from $10 to $12, the special includes your ...

This could be old news to Bedok residents, but the history between both restaurants is quite interesting. Here’s a short summary of what I’ve gathered to be somewhat accurate: Nakhon Kitchen was ...