Yellow Curry Chicken

A few weeks back we got yellow curry from a local Thai restaurant. I was pretty excited about it as I hadn’t had yellow curry for a long time. We used to sell a lot of yellow curry in my old restaurant. To be honest I was a bit disappointed by what we got. It was lacking flavor and somewhat watery. To me, a good Thai curry should be slightly creamy, spicy, tangy, and with a touch of sweetness.

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Egg and Potato Curry

Our chickens have been very productive, giving us three eggs a day. I have been saving some to make my special egg curry which I will be sharing with you today. This curry is so good that my husband prefers it over almost any other curry, even though it’s vegetarian.

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Pork Vindaloo

Growing up we didn’t eat much pork. I only got to enjoy it once per year — usually as a special treat for Christmas. My favorite pork dish was always pork vindaloo. Vindaloo is an Indian curry popular in Goa and other parts of South Asia. Although pork is most commonly used for this dish, you can also make it with beef, mutton, chicken, or vegetables.

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Thai Red Curry Chicken

I often make Thai-style curries at our house because they taste great and are easy to make. You can create many wonderful recipes with just a few ingredients. Using store-bought Thai curry paste is perfectly fine and makes it easy.

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Thai Panang Curry

I like Thai curries and have already featured a couple on my blog (massaman curry and red curry). Thai curries are easy to make and you can make them vegan, vegetarian, or meat-based depending on your preference.

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Massaman Curry with Beef

I like all things curry, but I have a special love for curries from Thailand. I’ve only visited that country once, but I’ve come to know its cuisine fairly well because I’ve spent so much time trying their recipes. Thai curries have a sophisticated yet friendly and approachable combination of flavors. Today I will show you how to make Massaman curry with beef. You can get by with using a curry paste from the store, so this is pretty easy to make. It has peanuts and a touch of sweetness so it’s not your typical curry. If you know someone who says “I don’t like curry,” you may change their mind with this one.

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Thai Green Curry Chicken

This week I was craving Thai green curry. I love all things curry but there is something extra special about the combination of sweet, salty, and sour flavors found in Thai curries. Thai green curry is made with the protein of your choice, green curry paste, coconut milk, and veggies. It’s a very easy, one-pot dish that’s ready in 40 minutes start to finish, and is absolutely perfect with rice or rice noodles.

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Baked Chicken in Indian Spices

I have been meaning to make this chicken recipe for a long long time; about 23 years now! I finally got around to doing it. It is such a wonderful dish and brings back good memories of my first couple of months in the United States. This recipe was served to my husband and I by my wonderful sister-in-law when I first visited her home. The recipe is called “Indian Chicken” and is from the More With Less cookbook. Even though this is called Indian chicken, this doesn’t taste like most Indian dishes, because it has soy sauce and honey. I remembered, however, that it was very tasty!

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Red Chicken Curry

Curry was a dish I ate practically every day while growing up. My mother would make curry with whatever vegetables, meat, or fish she had on hand. While every household made curry, it tasted different by household and even from day to day since a lot of variation is possible. My mom never made curry the same way every time. One of my absolute favorites was red chicken curry, but we only ate this when it was tomato season.

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