For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant ...

Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the ...

2 tablespoons curry paste, mild or hot. 1/3 to 1/2 cup mincemeat. Coarse salt. 2 tablespoons flour. Toppings and garnishes, mix and match: 4 scallions, chopped. 1 cup toasted coconut.

For the curry: Heat the oil in a large pot over medium-high heat until hot. Reduce the heat to medium. Add the curry powder and cook, stirring constantly so the powder doesn’t burn, until the ...

Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.

2 tablespoons prepared Thai red curry paste. 1 tablespoon finely grated ginger. 1 clove garlic, minced. 1/2 teaspoon crushed red pepper flakes, optional. 2 limes. Kosher salt.

For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag.

Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes.

6 tablespoons Thai red curry paste. 8 cups low-sodium chicken broth. One 13.5-ounce can coconut milk. 3 tablespoons fish sauce. One 4-inch piece lemongrass, lightly bruised. Kosher salt.