Add the green curry paste and cook, stirring constantly, for 1-2 minutes until it becomes fragrant and slightly darker. This "blooming" of the paste is essential to release its complex aromatics.

For the Authentic Green Curry: 3-4 tablespoons homemade green curry paste 2 cans (14 oz each) full-fat coconut milk, chilled overnight 1 lb chicken thighs, cut into bite-sized pieces 1 cup Thai ...

Curry is the ultimate global comfort food. It is rich, flavorful, and endlessly diverse. Across cultures, it shows up in ...

½ cup Thai green curry paste, more if desired 2 stalks lemon grass, cut into about 2-inch pieces and smashed (with a mallet or the heel of a knife) 2 tablespoons fish sauce 1 ½ teaspoons salt ...

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 1 tablespoon coconut oil 1 red bell pepper, thinly sliced 1 zucchini, halved lengthwise and sliced 2 cloves garlic, minced 1 ...

I really appreciate a recipe where the sauce is the best part of the dish. Butter chicken? Yes, please, I’ll take a bowl of sauce and a piece of naan for dipping.

One 14-ounce can unsweetened coconut milk 1 1/2 teaspoons Thai green curry paste, or more to taste 1 cup chicken stock or low-sodium broth Four 1-inch strips of lemon zest (see Alternatives) One 1 ...

1. Heat oil in a pan cook the chicken for 3-4 minutes each side and then and sauté the onion until soft. 2. Add the green curry paste and cook for 1 minute until fragrant. 3. Stir in the coconut ...

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) ...

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

His Green Curry Chicken features tender chicken bites in a rich, spicy, savory sauce. Don’t let the ingredients list scare you: Florence’s meal is worth every bit of effort.