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

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

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 with slotted spoon to a bowl. 2. Add curry paste to wok; cook, stirring, over medium heat, 30 seconds. Stir in fish sauce. Stir in coconut milk. Add bell pepper, onion and chili.

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 ...

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 ...

1/2 tablespoon red curry paste 2 tablespoons Thai fish sauce 1 can (14 ounces) coconut milk 1 each, sliced: red bell pepper, onion 1 serrano chili, minced 2 tablespoons shredded fresh basil ...

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 ...

Trust me. Buy the 14-ounce size. Once you've got the curry paste, you might as well pick up a couple of other items: fish sauce and coconut milk are a must. Don't be afraid of the fish sauce.