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.

Let heat for 30 seconds. Now, pour in the coconut milk, the fish sauce, and add your dried Thai lime leaves. Stir until the curry paste is incorporated (the sauce will turn a pale green color).

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 ...

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 ...

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. 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 ...

Red curry is a classic Thai curry style, made with dried red chilies (the source of its iconic color), as well as cilantro, lemongrass, shrimp paste, ginger, garlic, shallots, galangal, salt ...

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

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) ...

Add the green curry paste, fish sauce, cumin and pepper flakes to the center and fry for 1 to 2 minutes. Stir in the coconut milk and blend everything together.