Alexa Weibel’s recipe, adapted from the Toronto chef Nuit Regular, turns tablespoons of red curry paste into a lush, ...

Chef Nok Suntaranon of Kalaya (one of F&W's Best New Restaurants in 2020) shares a recipe for creamy Thai chicken curry from her Philadelphia-based kitchen. A from-scratch curry paste requires ...

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. Stir in the fish sauce and ...

If the award-winning chefs are telling me to use a ... To answer this question, I decide to make two versions of chicken ...

Restaurant research firm Technomic puts chicken curry as ... tamarind paste and oil. The tenders are then grilled until they are “thoroughly blackened” on the outside, chef and owner Imran ...

Michelin-starred chef Akshay ... Coat the chicken pieces thoroughly, then refrigerate overnight to allow the flavours to develop. For the curry base, blend tomato paste, tomato puree, and roasted ...

Akshay Bhardwaj, the executive chef at Junoon ... he often reaches for a bowl of butter chicken. The dish — a rich curry made from yogurt, cashews, tomatoes, a mix of spices, and grilled ...

Years ago, following a recipe from a friend, I made red Thai curry paste from scratch ... you can find it with chicken or fish. In San Francisco, chef Pim Techamuanvivit incorporated it into ...

The coconut milk broth is spicy, savory and rich, but not heavy, and based on the curry laksa found at hawker centers in Malaysia and Singapore. By Mia Leimkuhler Lara Lee’s chicken curry laksa ...

Looking for a cozy and flavorful dinner? This Coconut Curry Chicken & Rice is rich, creamy, and packed with warm spices. Tender chicken is simmered in a velvety coconut curry sauce with bell ...