Thai Green Curry

Thai Green Curry made quick and easy by pimping up store bought curry paste OR with a homemade green curry paste. Better than your local Thai place!

Thai Green Curry Chicken

This green curry chicken recipe is amazingly easy––simple enough for dinner any night of the week. Seriously, why order takeout when you can make THIS authentic Thai green curry chicken?

Chicken Red Curry Stir-Fry With Green Beans

A seven-ingredient, three-minute stir-fry packed with Thai flavor. This is about as fast, easy, and flavorful as dinner gets.

Salmon-Fennel Red Curry

A quick red coconut curry with tender salmon and crisp fennel, flavored with peppers and basil.

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry.

Kanom Jeen Nam Ya (Thai Fish Curry with Rice Noodles)

A saucy Thai fish curry, perfect for dressing noodles.

Gaeng Khiao Waan Gai (Thai Green Curry with Chicken)

Gaeng khiao waan gai, or green curry with chicken, is one of the most well-known and popular Thai curries in the world. This recipe for the Thai green curry is bright, spicy, and savory.

Scallops in Green Curry Sauce

Scallops in green curry sauce is a classic combination; I used small but perfectly juicy bay scallops. A garnish of thinly sliced makrut lime leaves infused the broth with a refreshing hint of citrus. Adapted from From Kebabs to Curries...

Red Curry with Shrimp, Zucchini, and Carrot

When it comes to convenient pantry staples to have on hand for a quick meal, a can of good Thai curry paste ranks up there with bacon and kimchi. Grab a can of coconut milk and whatever happens to be in the fridge, and twenty minutes later you have a stunningly spicy dinner waiting for you.

Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash

This fragrant, hearty, Thai-style chicken curry tastes like it took hours to prepare, but it cooks in a pressure cooker in just 20 minutes. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor.