For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the Thai red curry paste, blend all of the Thai red curry ...

Thai green curry is a creamy and aromatic dish featuring a rich coconut-based sauce infused with green curry paste, tender ...

A soothing vegetable curry from all the way from Kerala. Made with Southern flavours of raw bananas, drumsticks, ash gourd, yam and coconut. 2. Grind the grated coconut into a paste. Add few cumin ...

First make the curry paste. Put all the ingredients in a food ... pomegranate flavourings and a hint of cinnamon. You can use vegetable stock if you’d like, but I wanted to keep the flavours ...

Vegetarian food sometimes lacks texture, but the golden coating on these vegetables provides a satisfying crunch.

Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours. Mix in the chopped root ...

2. Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well. 3. Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly 4. In another large pan, ...

They use posto or poppy seeds liberally - the seeds are ground to a fine paste and cooked in mustard ... west - the niramish maangsho or "vegetarian" mutton curry, a staple of Bengali kitchens ...