1 cup chicken curry with 3/4 cup rice and 3/4 cup vegetables: 511 calories, 14g fat (6g saturated fat), 94mg cholesterol, 606mg sodium, 51g carbohydrate (6g sugars, 5g fiber), 41g protein.

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 ...

I’d put coconut-based Thai curries in the same category. Give me a generous pour of curry liquid – red, yellow or green – and a plate of jasmine rice, and I’m a happy camper.

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 ...

Technique Tip: Buy the rice cakes from frozen, as they take time to make from scratch. Swap Option: If you can't find vegan shrimp paste, use red miso — you will still achieve a tasty end result.

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 ...

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. And the wine-infused gravy from ...

These small green (unripe) and red (ripe) chilies, also known as bird’s eye chilies, are thin, fiery peppers commonly used to add heat to dishes like Thai green curry and crispy rice salad.