This instant pot Thai Red Curry Chicken is one of our favorite recipes, and because you’re using the instant pot, you have ...

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...

Pair chicken with all kinds of peppers in flavor-packed marinades, stews, sauces, and other preparations sure to enliven your ...

A little bit spicy, sweet, and nutty, this Thai peanut soup features a thick and cozy curry base with juicy chicken ...

My refrigerator is a graveyard of half-used jars. Jams, condiments, spreads, pickles – you get the idea. Even so, there’s at ...

Method For the curry: Add the coconut milk, chicken stock, and sliced chicken to a pot. Bring to a boil, then simmer for 15 minutes. Stir in the cornflour, chilli, onion, garlic, and peppers ...

This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which ...

Grace Parisi's Thai-inspired green curry sauce allows you to bring highly aromatic Thai flavors into your kitchen. Green ...

Thai green curry paste typically contains chillies, shallots, garlic, lemongrass, coriander and shrimp paste. Other common ingredients include lime juice and zest, galangal, and cumin seeds.

A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin soup ever. Because pumpkin is so sweet, it needs spices as a counter and ...