This stew is delicious, the meat tender and the curry flavor just right. It will remind you of a plate-lunch curry special, one of those dishes we’d call “local style” — maybe we can’t quite define ...

Sweat onions, cinnamon sticks, cardamom pods and bay leaves in oil over medium heat, about 10 to 15 minutes. Add tomatoes and cook 10 minutes more, then add garlic, ginger and chili peppers. Stir ...

“One reason phanaeng curry is one of the most beloved in Thailand is that, when traditionally made, it’s thicker and more concentrated (with more flavor, not more heat) than most other curries,” ...

Whenever we make this beef curry, we tend to double or triple the quantities. It’s a fabulous dish for a potluck or to freeze for a busy day. Larger quantities take longer to cook, so you might want ...