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.

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

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.

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 ...

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 ...

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 ...

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.