3-4 tablespoons high-quality green curry paste (adjust to your spice preference) 1 (13.5-ounce) can full-fat coconut milk, unshaken. 1 cup chicken broth ...

In a large skillet or saucepan, heat the vegetable oil over medium-high heat. Once at temperature, add the diced onion, minced garlic, and jalapeño. Add a generous pinch of kosher salt. Let cook ...

Thai green chicken curry. 2 (14-ounce) cans coconut milk. 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 ...

3) Make the Curry: Add the Thai green curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth and bring to a simmer. Stir in ...

From mild to spicy, these easy curry recipes bring bold flavor to your kitchen—no takeout required, just simple ingredients and big taste.

Grace Parisi's Thai-inspired green curry sauce allows you to bring highly aromatic Thai flavors into your kitchen. Green curry sauce is easily one of the most popular Thai curries, utilizing green ...

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.

Top steamed rice cakes with eggplant and tofu curry for a sweet-meets-spicy vegetarian dish inspired by Thai and Mauritian cuisine. IE 11 is not supported. For an optimal experience visit our site ...

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) ½ lemon ...