Add green curry paste and toss for a few seconds to heat through then sweat to release oils. Add water, vegetable powder ... Garnish with fried Thai basil leaves and served with steamed rice.

Curry leaves are a fragrant addition to many Indian dishes, but a recipe often calls for just a few. How do you store the ...

Serve this mix of vegetable curry hot with additional cream drizzled on top and fresh chopped coriander leaves sprinkled on .

A soothing vegetable curry from all the way from Kerala. Made with Southern flavours of raw bananas, drumsticks, ash gourd, yam and coconut. 2. Grind the grated coconut into a paste. Add few cumin ...

Thai green curry is a creamy and aromatic dish featuring a rich coconut-based sauce infused with green curry paste, tender chicken, and an assortment of fresh vegetables. Slice the chicken and ...

Now add the sugar and vegetable stock in the curry paste, stir and add the cornflour to thicken. 5. Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves. 6. Once the ...

A rice dish with curry leaves, mustard seeds, and spices that tastes like coconut. Curry leaves, mustard seeds, and green chilies are sprinkled over creamy yogurt rice. Tangy rice flavored with curry ...

This fresh Thai green curry ... kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready ...

The key ingredient to this Sri-Lankan-style curry ... vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves.