Curry Recipes

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Pulikacchal: the tangy-sweet South Indian tamarind paste for puliyodharai rice. Mustard seeds, chilies, jaggery, and sesame cooked down into a shelf-stable rice mix.

Homemade curry powder blends cumin, coriander, fenugreek, mustard, turmeric, and ginger into a fresh, fragrant spice mix. Five-minute blender recipe that keeps for three months.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Rolled castle steak is a tenderized round steak stuffed with a curry-seasoned ground beef filling, tied, browned, and braised until tender. The pan juices make a rich gravy.

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.

Samar Codi is a Goan prawn curry built on fresh-ground coriander and cumin, coconut milk, and tangy kokum. A coastal Indian classic with deep spice and gentle sweetness.

Scrambled Tofu for Breakfast, Lunch or Dinner recipe

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Tender slow-cooked spare ribs simmered in sweet and sour sauce with curry powder and chili for a sticky, tangy glaze. Just 6 ingredients and zero fuss.

Homemade Thai yellow curry paste from scratch with dry-roasted coriander, cumin, shallots, lemongrass, and shrimp paste. Stores in the fridge for up to 4 months.