Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too ...

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.

After the paste is stir-fried for one to two minutes, add your choice of protein and vegetables and stir-fry until they are fully cooked. Add coconut milk, and simmer the curry until it reaches ...

Remove stems of chillies and shake out the seeds if you don't want the curry paste to be too hot. Soak chillies in enough hot water to cover for 10 minutes, then place in an electric blender with ...

Thai curry paste is powerful, even in small quantities, but not every curry packs the same amount of heat. Heat is a personal preference, but if I want mild spice I’ll use massaman, yellow, or ...

Signature Select Thai Style Green Curry Paste Tough chunks of lemongrass and chiles, watery consistency and flat flavor make this lemony goo one to avoid. 15 calories, 345 mg sodium, 3 g ...

Signature Select Thai Style Green Curry Paste Tough chunks of lemongrass and chiles, watery consistency and flat flavor make this lemony goo one to avoid. 15 calories, 345 mg sodium, 3 g ...