Thai curries embrace a delicate balance of flavors, textures, temperatures, and colors to produce lively, satisfying meals. Though fresh tasting (thanks to potent herbs and aromatics), restaurant ...

This past weekend, I was very perturbed by the cold weather. Not only was I caught completely off guard, but I had to dig out my down jacket from under my bed yet I still spent the entire Saturday ...

For the first and second installments of this curry miniseries, we featured saucy (and maybe even slurpy) variations on the theme. In other words, a palpable gravy quotient that, if you really wanted ...

Start with red curry paste as a quick base for this Thai-inspired sauce, then add coconut milk for creaminess and a splash of Asian fish sauce for a pungent, tangy punch. If you want more heat, leave ...

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in ...

Creamy Thai curry sauce gives tofu a spicy, satisfying kick. You can adjust the amount of curry paste depending on your spice preference. Serve with brown basmati rice and lime wedges. To prepare ...

Spread the tofu on a baking sheet lined with paper towels and let it drain for at least 20 minutes. Gently press dry with paper towels and season with the salt and pepper. Pour the oil into a large ...