Curry

Ground pork and vegetable curry

When pressed for time to prepare a meal, there’s no reason to scrimp on flavor and nutrients. Ground meat and vegetables cut into small pieces take only a short time to cook.

Cook time: 15

Servings: 3 people

Mushroom and rice curry

A one-pot and one-bowl meal for non-meat eaters, or a side dish for omnivores (it's especially good with grilled meat or chicken).

Cook time: 30

Servings: 6 people

20-minute shrimp curry rice bowl

With ground shallots, garlic, chilies, ginger, kaffir lime leaves, shrimp paste and coconut cream for the sauce, you’ll want to drizzle that thick yellow cream over your rice.

Cook time: 10

Servings: 4 people

When you don’t have time to cook an old-fashioned curry, there’s a way to enjoy all the curry goodness by using a quick-cooking protein like salmon. Prep time is five minutes. Cook time is ten minutes.

Cook time: 10

Servings: 4 people

Thai-style dry beef curry

It’s curry with no sauce and it’s one of the most famous dishes in southern Thailand. Called khua kling in the local language, dry curry is cooked with lemongrass, kaffir lime leaves and chili.

Cook time: 10

Servings: 4 people

Meatballs in coconut cream curry sauce

Seasoned ground pork is formed into balls, broiled then braised in coconut curry sauce made with shallot, ginger, garlic, kaffir lime leaves, lemongrass, curry powder, chili flakes and coconut cream.

Cook time: 20

Servings: 4 people

Coconut curry rice

Bring extra excitement to the breakfast table by pairing garlic and chili sausages with subtly sweet and creamy coconut curry rice. It’s a meal that will set the tone for the rest of your day.

Cook time: 15

Servings: 4 people

Beef curry bread

Chinese-style flatbread dough is stuffed with Thai-style beef curry, flattened and fried in just enough oil to allow the surface to turn crusty.

Cook time: 30

Servings: 10 flatbreads

Thai chicken curry

You need shallots, lemongrass, galangal, ginger, cilantro, garlic and lime zest in addition to chilies and turmeric to make authentic chicken curry in northern Thailand. This is how we did it at a cooking class in Chiang Mai.

Cook time: 50

Servings: 4 people

Cheese and pork curry harumaki

Japanese-style fried spring rolls with pork curry in sticky sauce, and strips of mozzarella for the filling. Inspired by Ippudo’s (Philippines) curry cheese harumaki.

Cook time: 30

Servings: 18 spring rolls

Chicken katsu curry

Panko-coated and deep-fried chicken fillets are paired with Japanese curry sauce cooked with grated apple. For added flavor, cream is drizzled over the curry before serving.

Cook time: 40

Servings: 4 people

Shrimp fry (ebi furai) curry

Panko-coated and deep-fried shrimps are paired with Japanese curry sauce made with grated apple. Serve with rice for a one-bowl meal.

Cook time: 45

Servings: 4 people