428 paso recipes

Red curry paste from scratch with dried chilies, lemongrass, galangal, kaffir lime, coriander, and shrimp paste. The authentic Thai foundation for curries and soups.

Four-ingredient pesto pizza with Romano cheese and pine nuts on a pre-made crust. No tomato sauce needed. Ready in under 30 minutes for game day or a quick weeknight dinner.

Thai yellow curry paste from scratch with toasted cumin and coriander seeds, dried red chilies, lemongrass, shallots, garlic, and warm spices. Pairs naturally with beef and pork.

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Use this homemade curry paste to cook your chicken curry, and you will love this flavorful, tasty and spiced chicken dish. Serve it with steamed rice.

Use this paste to give your sandwiches a brand new experience.

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

Indian curry paste for seafood blends fresh lemongrass, ginger, garlic, turmeric, and lemon juice into a vibrant aromatic base. Made in 10 minutes for marinating fish or building quick curries.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

This tasty yet refreshing spinach salad is a classic Korean side dish that you can pretty much find in every Korean restaurant. It's quick, easy to make at home, it goes well with most of the BBQ, any meat dish, or just simply serve it with some steamed rice.