Curry Recipes

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.

Crispy Thai chicken curry patties with red curry paste, coconut milk, fish sauce, and green beans, served with a tangy cucumber-peanut dipping sauce. Authentic street food at home.

A sweet and savory chutney perfect for veggie burgers or on the side along with curries.

Wok-fried rice stick noodles with chicken, shrimp, barbecued pork, snow peas, and dried mushrooms in a curry-soy sauce. An authentic Singapore noodle dish ready in 30 minutes.

Gueyteow Pak, Thai noodles with blanched vegetables and a coconut red curry sauce with tamarind and crushed peanuts. A vegetarian Thai dish garnished with crispy fried potato rounds.

Beef Panang is a quick Thai curry with beef simmered in creamy coconut milk, red curry paste, and fish sauce, ready in 25 minutes. A weeknight curry with bold heat and sweet balance.

Curried pumpkin soup with crushed tomatoes, chicken broth, and a hint of clove thickened with milk. A creamy, warmly spiced fall soup ready in under an hour.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

This savory sauce is goes well together with pasta, rice and any type of meat.

Thai Noodles with Vegetable and Curry Sauce recipe

Lnchee Kabin(Malaysian Spiced Fried Chicken) recipe

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Chinese marinated beef skewers with hoisin, soy sauce, sherry, ginger, and pineapple chunks. Overnight marinade builds deep flavor for broiling or grilling.