Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Author: Bon Appétit Test Kitchen
Author: Mark Bittman
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Author: Vikas Khanna
Author: Alexis Touchet
A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.
Author: Naved Nasir
Author: Jason Gareffa
Author: Naomi Pomeroy
Author: Maya Kaimal
Author: Niloufer Ichaporia King
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Author: Allie Lewis Clapp
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even...
Author: Katherine Sacks
Jeanne Thiel Kelly's recipe for panang tofu curry includes peanut butter, shallots, and grated ginger.
Author: Jeanne Thiel Kelley
The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish is infused with flavor.
Author: Tracy Pollan
Author: Scott Winkelhausen
Author: Melissa Perlman
East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry
Author: Susan Feniger
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Author: Ramin Ganeshram
Author: Martin Boetz
Author: Curtis Stone
Author: Julie Sahni
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
Author: Rozanne Gold