2. Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well. 3. Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly 4. In another large pan, ...

This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Heat the oil in a ...

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

Enjoying spinach (palak) during winter is not only healthy but also incredibly flavourful, especially when paired with ...

Rich, vibrantly spiced Thai yellow curry paste transforms ordinary ingredients into an authentic East Asian delight in just ...

The quest for the perfect chicken curry recipe can make you feel a little ... While Thai curries are generally made with ...

It's a winner winner chicken dinner, but done differently, and with rice you'll want to cook this way every time. This recipe comes from the award-winning Chef Christopher Artrip, from The Black ...

Using kitchen shears, cut along both sides of the chicken backbone ... In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over ...

In a pressure cooker, mix the chopped onions, chopped tomatoes, 2 green chilies with the ginger, haldi, salt and the mutton ...

A savory Japanese curry mix breathes new life into this comfort food classic. Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion ...