curries

If you can get it without sugar, peanut butter is also wonderful in curries, spaghetti, and salsa. llewelly Says:

Tastes like exhaustion. 2009

We use ambada in curries for its tangy taste and we also make pickle out of it.

Ambada in Brine Anjali 2007

One of my favorite accompaniments with fragrant Thai curries is steamed rice and one of my favorite vegetables in the curry itself, soaking up rich coconut flavors, is eggplant and these were the two ingredients that I substituted for the pumpkin.

Archive 2007-11-01 Nupur 2007

I've not used corn on the cob in curries or anything else, for that matter!

Corn Curry Cardamom 2006

Citrus leaves can be used in stews, soups and curry dishes – and the particularly infamous for that are the Kaffir lime leaves, often used in Thai curries and soups.

Archive 2007-05-01 Ayala Sender 2007

Citrus leaves can be used in stews, soups and curry dishes – and the particularly infamous for that are the Kaffir lime leaves, often used in Thai curries and soups.

Pondering Citrus: Ayala Sender 2007

Yellow rice gets its hue from curcumin, an herb that's a spice in curries and is believed by some to be an antioxidant that may help prevent cancer.

Boing Boing: June 26, 2005 - July 2, 2005 Archives 2005

For those who are curious, I am opposed to using store bought paste in curries because I don’t think it truly brings enough flavor to the dishes.

Thai Chicken Soup with Coconut Milk, Sweet Potato & Red Grapes Laura 2008

For those who are curious, I am opposed to using store bought paste in curries because I don’t think it truly brings enough flavor to the dishes.

Archive 2008-01-01 Laura 2008

For the other two flavors commonly found in Thai curries — salty and spicy — there’s the pungent fish sauce and ground red chiles.

Not-So-Strange Birds Part III: Cranberry Thai Curry Glazed Duck Breast with Coconut Mashed Potatoes 2008