Chunks of pork shoulder become deeply flavorful and fall-apart tender when cooked low and slow with curry spices, coconut milk, and tomatoes. Grace Parisi a former senior test kitchen editor for Food ...

In a large pot over medium high heat, melt the butter with the oil. Add the onion and garlic and saute until tender, about 4 minutes. Add the curry paste and ginger and stir until you can smell the ...

I love the Goan pork curry at Badmaash. It haunts me with its complex, sweet-savory, meaty depth. I’ve requested a doggie bag even when there’s only been an ounce of sauce leftover, the dish is so ...

Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add ...

1. Cut the pork or chicken into about 1-inch cubes. In a heavy 3-quart pot or large skillet, heat 1 tablespoon oil over medium-high heat. Put half of the meat in the pan and brown on all sides. Remove ...

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On a recent rainy day, my friend Sonoko Sakai warmed up a pot of Japanese chicken curry to have for our lunch. While the rain drizzled outside, the curry simmered away in her clay pot. The spices, ...