Do you want to give your next pot roast a spicier, more complex and elevated twist? It's easy — just add this curry mix to ...

Sweat onions, cinnamon sticks, cardamom pods and bay leaves in oil over medium heat, about 10 to 15 minutes. Add tomatoes and cook 10 minutes more, then add garlic, ginger and chili peppers. Stir ...

Cook with the water and vegetables. Stir in water, a diced Yukon Gold potato, and sliced carrots. Cover and simmer until the ...

Whenever we make this beef curry, we tend to double or triple the quantities. It’s a fabulous dish for a potluck or to freeze for a busy day. Larger quantities take longer to cook, so you might want ...

Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine soy sauce and garlic in medium bowl. Add beef; toss. Set aside. Whisk coconut milk and curry paste in small bowl until ...

“One reason phanaeng curry is one of the most beloved in Thailand is that, when traditionally made, it’s thicker and more concentrated (with more flavor, not more heat) than most other curries,” ...

After a long day of work or play, I'm a fan of any dinner that doesn't take too much thought. That's especially true when I'm coming off of a vacation and not yet back into the rhythm of cooking at ...

This stew is delicious, the meat tender and the curry flavor just right. It will remind you of a plate-lunch curry special, one of those dishes we’d call “local style” — maybe we can’t quite define ...

1. Chop yellow onion (1 cup); grate apple. Preheat large stockpot on medium-high 2–3 minutes. Season beef with salt and pepper (wash hands). Place oil in pot; add beef (in batches) and cook 3–4 ...