Asia & Pacific Ocean recipe collection

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

A tasty side dish that can go with any meal you enjoy this summer!

Indian-style red lentil soup (masoor dal) simmered with ghee-bloomed onion, peppercorns, bay leaves, dried red chilies and grated fresh ginger. Vegetarian, high in fiber, ready in 45 minutes.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Caribbean-style baked crab in shells with curry powder, scallions, chili peppers, coriander, and breadcrumbs. A spicy, fragrant seafood appetizer for eight.

Cream consomme with grated apple, onion, curry powder, and paprika, pureed smooth and served in small cups with chopped apple garnish. Elegant and simple.

Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.

A creamy mushroom sauce with no cream at all: the silky body comes from mushrooms blended smooth with a reduced, aromatic curry-and-rosemary stock. Light, dairy-free, and elegant over chicken, steak, or pasta.

Creamy mango salad dressing with orange juice, garlic, soy sauce, and curry powder. Oil-free and low-fat, blended smooth in seconds. A tropical, Indian-inspired dressing with natural sweetness.

Crisp-fried noodle cake topped with stir-fried leeks, mushrooms, carrots, and bean sprouts in a ginger-garlic sauce. A crunchy, saucy vegetarian Asian main dish.

Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.

A simple and scrumptious dish made with a tasty sauce that you won't mind licking off of your fingers.

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Crunchy curried chicken salad: cooked chicken and rice tossed with mandarin oranges, celery, and peanuts in a light yogurt-curry-honey dressing. A sweet-savory, mayo-free make-ahead salad.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.