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Give plain old butternut squash a fresh Asian twist with red curry, coconut milk, and other Thai-inspired seasonings to make a side dish that's sweet, spicy, and mysteriously tasty.
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A favorite chicken dish from the Chinese restaurant comes home in this quick but tasty version. Curry paste, coconut milk, ginger, and garlic flavor the sliced chicken breast meat and potatoes and give the dish its lovely yellow color. Serve over hot cooked jasmine rice.
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Coconut milk gives this garlicky soup its intensely creamy texture.
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Get Curry Chicken Pot Pie Recipe from Food Network
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Curry and Parmesan cheese are the secret ingredients in this tuna salad recipe! I have never tasted another tuna salad like it.
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Chickpeas (garbanzo beans), turnips, and corn combine in this warming meal. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!
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If you're tired of buying overpriced, bland fried rice, cook up this 'twisted' medley of brown rice, curry, lemon juice, and cayenne pepper.
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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Get 2 Alarm Tofu Dip Recipe from Food Network
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Chicken wings with a light curry flavor will make a nice snack, appetizer, or game-day treat.
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Ginger, garam masala, and coconut milk flavor this spicy Malaysian chicken thigh curry, perfect served over rice for a weeknight meal.