Turn up the heat just enough to return the curry to a simmer, cover and continue to cook until the eggplants are tender, 5 to 7 minutes. Taste for seasoning.

3) Make the Curry: Add the Thai green curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth and bring to a simmer.

From mild to spicy, these easy curry recipes bring bold flavor to your kitchen—no takeout required, just simple ingredients ...

Cook noodles and vegetables, covered, for 5 to 8 covered, until the sauce has reduced and thickened and the noodles are cooked to at least al dente. Taste and adjust seasoning . 6.

If you love curry, then you’ll love this Curry Simmer Sauce. This sauce is made with a blend of flavorful and aromatic spices ...

For the Homemade Green Curry Paste: 15-20 fresh green Thai chilies (adjust for heat preference) 4 large shallots, chopped 8 cloves garlic, chopped 2-inch piece fresh galangal, sliced thin 3 ...

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 ...

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 ...

Prepare the Thai curry, green, red, or yellow, according to the recipe, or if you’re using a jar, then according to the directions on the label.

I really appreciate a recipe where the sauce is the best part of the dish. Butter chicken? Yes, please, I’ll take a bowl of sauce and a piece of naan for dipping.