This is an authentic 5 star restaurant-quality Thai/Indian style dish that can be created at home. This dish is an amazing Thai dish, and one I could quite possible eat every day, it is THAT good! If you...
Author: Kittencalrecipezazz
Ayurvedic Dhal is a very easy to make dish that can be prepared whenever you don't have much time and still want to eat something nutritious and delicious that will not make you feel like you have a brick...
Author: Ayurveda For Life
This is SO delicious, even for those that don't like chicken livers (my Mom who loves this) and the 'non-curry' set (me!) It's easy and quick to prepare and a nice change from the 'regular fare'.
Author: sharflan
This is a rich dish with a medium hot taste, a good way to introduce curry to those who don't normally eat curry. The chicken is marinated in yogurt and finished in cream. Made the day before eating it...
Author: Brian Holley
Loosely based on a recipe I cut from the Daily Herald years ago. I added this, omitted that until it was just right. I use RedGold brand of tomatoes with HOT chili peppers, use whatever level of heat you...
Author: Deb Wolf
Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable...
Author: The UnModern Woman
A one dish curry meal, easy to prepare and adaptable to your tastes. Found it a few years ago in Veg Times, have made some changes as I found the original recipe a bit bland. Serve on its own with chutney,...
Author: magpie diner
This recipe is from "Apple Companion", which I found at Amish Acres in the heart of Indiana's Amish country. If you ever have a chance, pick up a copy of this cookbook! I have found most of the recipes...
Author: Barbara Steele
This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop
Author: BachFromTheDead
This dish is fun to make. I cook the meat in a wok and use it topped with a lid in the oven afterwards, but you can also use a casserole dish with a tight fitting lid. For a mildly spiced curry, use Patak's...
Author: tigerduck
I (slightly) adapted this recipe from a book by Charmaine Solomon and have been cooking it for approx 18 years. I often add various veg (we like small eggplants and okra), if I do I add another tin of...
Author: Lou van
This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your...
Author: PalatablePastime
I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had...
Author: NotQuiteVegetarian
This yields a mild curried beef dish that is satisfyingly chunky and roast-like. Don't be put off by the seemingly large amount of curry powder, the long cook time yields a surprisingly subtle curry flavor...
Author: gourmetmomma
This simple and delicious recipe was in Ruth Reichl's book "Comfort Me With Apples". It is a classic American style curry - easy to make and doubles or triples easily.
Author: NannyMarvel
This is a west indie dish, that will please any curry lover. Friends are always asking me for this recipe, so I will post it up here for all to enjoy! You can take this recipe and use it as a base adding...
Author: Jazmina
A lovely lady who hailed from Trinidad shared this spectacular recipe with me many years ago. She was a coworker who brought this dish in for special occasions or potluck dinners. It was always the first...
Author: Mercy
This recipe was somewhat inspired by Banriona's Recipe #408979, which I thought was a great Americanized twist on a classic Lebanese recipe. In the same vein, this is like a flavorful Indian curry crossed...
Author: rpgaymer
From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican...
Author: kitty.rock
This recipe is something I came up with to go with a box of Golden Curry Sauce mix I spontaneously purchased (what a find!). I made it with just veggies but I think adding some protein (chicken, beef,...
Author: sofie-a-toast
Make and share this Thai Chicken Curry With Pineapple recipe from Food.com.
Author: Sooz Cooks
This is based on a recipe from Veganomicon. I made substitutions and modifications out of necessity but it turned out so awesomely delicious that I decided I wouldn't even try the original recipe as written!...
Author: PDX Meems
Make and share this Bombay Curried Shrimp recipe from Food.com.
Author: James Craig
Make and share this Green Curry With Chicken and Eggplant recipe from Food.com.
Author: sarah85
This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it's best when made with lamb.
Author: Cluich
The fresh lemon grass is the key ingredient in this dish. You can find it in sometimes with the fresh herbs or at a farmers' market. The meal just is lacking something if you use dried lemon grass or omit...
Author: cavedweller
I only recently discovered lamb, but we found we love it. Here is my first attempt to 'create' my own dish using lamb chops. Hope you enjoy it as much as we did!
Author: Cindy Lynn
This hearty and flavorful soup is delicious, filling and healthy. Great as a thick winter soup with naan bread, or as a dahl/stew with rice.
Author: ivi_1988
I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems...
Author: jrusk
Make and share this Curried Cauliflower over Fragrant East Indian Basmati Rice recipe from Food.com.
Author: The Spice Guru
This is by no means a Thai authentic dish. I had a bunch of Thai ingredients in my fridge, and just threw a concoction together and came up with this. It has a LOT of flavor, its spicy, and relatively...
Author: ssumthing
This is pretty simple, and has lots of room for enhancements and changes. I love it as is, but one could easily use broccoli, peas, other cheeses and so on. I'd personally like to try adding bacon crumbles,...
Author: Dave-a-flav
I'm doing more quickie meals in an electric wok--even better if I don't have to 'set aside' and other such stall tactics. I made this on a whim and ate it all. Use any amount or type of curry powder/paste...
Author: SpicyDoc
This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the...
Author: death_by_parsnip
This recipe comes from a Dutch language curry cookbook I picked up somewhere along the way. The key is to start off with nice beefsteak, the tenderest cut that you can afford.
Author: FlemishMinx
I tend to like my curry spicy, but there's nothing wrong with mild curry, so I found this. From "Ways to prepare meat".
Author: House
Ran out of curry powder recently and replaced it not once but twice. My surplus of this spice blend sent me in a hunt for ways to enjoy my bounty. This is a reduced fat adaptation of a recipe from BHG....
Author: justcallmetoni
This is a lovely curry, full of meat and fruit. It is unusual but oh so yummy. It's always best eaten the next day. It comes from Indonesia, where the lady that gave me the recipe says she makes it up...
Author: Kristine L.
CHILLI LOVERS WILL DIE FOR THIS DISH! It is a very traditional Singaporean dish. Traditionally, it is called devil cos it is so so so hot and spicy. I am WARNING ya...spicy...try it if you dare. Sue L,...
Author: KitchenManiac
Influenced by a similar recipe in "The Great Curries of India" by Camellia Panjabi (1995), this is a dish that will astonish your guests. Since it takes less time to make the curry than it does to prepare...
Author: Mosaic Mom
This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make...
Author: Engrossed
Vietnamese style curries are lucious. You can serve this with steamed rice or over asian rice noodles. From Pleasures of the Vietnamese Table.
Author: Jean R
Chock-full of chickpeas, this colourful stew is mildly spicy and divinely easy. Just throw it all in the oven, stir once, and dinner's ready in an hour! It's my slight adaption to Dreena Burton's recipe...
Author: White Rose Child
This is Gayatri Venkatesh's recipe from the Thursday magazine. Its really tasty. You can tone down the spiciness by reducing the number of green chillies if you please. Enjoy!
Author: Charishma_Ramchanda
This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in...
Author: Jostlori
A spicy home substitute for the expensive golden curry found in the grocery store. Serve over jasmine rice for best flavor.
Author: Teresa Smith
A popular curry recipe. Suggested to serve with rice. A cold beer wouldn't hurt either. :) Classic! (Prep time includes 30 minutes of marinating time)
Author: LifeIsGood
This is an authentic Indian cabbage and pea curry. The recipe is designed to replicate the cabbage and peas dish at our local Indian restaurant. Hope you enjoy it! It's very spicy (i.e, it might make you...
Author: Vegan Courtney
Make and share this Coconut Prawn (Shrimp) Curry recipe from Food.com.
Author: JustJanS