Author: Naomi Pomeroy
This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.
Author: Laurel Randolph
Author: Joan Nathan
Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.
Author: Chris Morocco
Author: Melissa Roberts
Author: Moshe Nov
Author: Maggie Shi
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
This recipes picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don't have to haul out the salad spinner is a time-saving...
Author: David Tamarkin
Author: Mikal Altomare
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even...
Author: Katherine Sacks
Author: Jennifer Martin
This baked chicken dish is an easy take on Thai red curry, made in the oven. Serve with steamed rice.
Author: KYALALA
Author: Scott Winkelhausen
Author: Andrew Friedman
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Author: Bon Appétit Test Kitchen
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Author: Rick Rodgers
Author: Steven Raichlen
A semi-spicy, delicious vegetarian yellow curry. Enjoy this with brown or white jasmine rice!
Author: Marina Hobson
Author: Frank Stitt
Transport yourself to the shores of Goa with this authentic beef curry. If you plan ahead, you can cook the beef itself ahead of time, then whip up the curry in less than 30 minutes. Serve curry hot with...
Author: Louella
Author: Dorothy Vinson
Author: James Beard
Author: Maya Kaimal
Author: Bonnie Bennett
This lobster curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish.
Author: Curtis Stone