Sweat onions, cinnamon sticks, cardamom pods and bay leaves in oil over medium heat, about 10 to 15 minutes. Add tomatoes and cook 10 minutes more, then add garlic, ginger and chili peppers. Stir ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Only 5 ingredients. There’s no long list of ...

Whenever we make this beef curry, we tend to double or triple the quantities. It’s a fabulous dish for a potluck or to freeze for a busy day. Larger quantities take longer to cook, so you might want ...

Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine soy sauce and garlic in medium bowl. Add beef; toss. Set aside. Whisk coconut milk and curry paste in small bowl until ...

“One reason phanaeng curry is one of the most beloved in Thailand is that, when traditionally made, it’s thicker and more concentrated (with more flavor, not more heat) than most other curries,” ...

After a long day of work or play, I'm a fan of any dinner that doesn't take too much thought. That's especially true when I'm coming off of a vacation and not yet back into the rhythm of cooking at ...

This stew is delicious, the meat tender and the curry flavor just right. It will remind you of a plate-lunch curry special, one of those dishes we’d call “local style” — maybe we can’t quite define ...

In a large skillet brought up to medium high heat, add the coconut or sesame oil. Brown the steak strips, about 2-3 minutes. Add the coconut milk, beef stock, curry paste, soy sauce and brown sugar.

I love that curries are made all over the world with a plethora of spices, vegetables, legumes, and proteins, from a saucy ...