73 red curry recipes

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Phanang curry paste pounded from dried red chiles, shallots, garlic, lemongrass, galangal, coriander root, cumin, and shrimp paste. An authentic Thai curry paste made from scratch.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Indian kachumber salad with cubed tomato, red onion, fresh chili, ginger, and lemon juice. A raw, no-cook side dish that pairs with any curry or grilled meat.

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

Braised duck with chestnuts in a syrupy orange and red currant sauce, built on homemade duck stock and fresh thyme. A rustic European classic that's pure cold-weather comfort.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.