Curry: 7 Dishes We Adore

on September 1, 2011
Mark Boughton Photography / styling by Teresa Blackburn

Coconut Curry Mussels

Served over a bed of warm jasmine rice, these melt-in-your-mouth mussels take delicious to whole new level. Recipe: Coconut Curry Mussels

Mark Boughton Photography / styling by Teresa Blackburn

Coconut Chicken Curry

Typically served over noodles rather than rice, this Burmese curry dish features strong ginger and light coconut flavors. Recipe: Coconut Chicken Curry

California Raisin Marketing Board

North African Braised Chicken

Tender raisins plump up and add sweetness to this cardamon, curry powder and ginger seasoned chicken dish. Recipe: North African Braised Chicken

Mark Boughton Photography / styling by Teresa Blackburn

Smoked Salmon Kedgeree

A traditional Indian toss of rice, smoked salmon and eggs, Kedgeree is perfect for breakfast, brunch or dinner. Recipe: Smoked Salmon Kedgeree

Mark Boughton Photography / styling by Teresa Blackburn

Panang Chicken Curry with Basil

Red curry paste gives authentic Thai flavor to this peanut butter and basil-infused dish. Recipe: Panang Chicken Curry with Basil

National Chicken Council

Chicken Curry with Spicy Stone Fruit Chutney

A spicy chicken curry topped with a sweet and tangy, fruity chutney made with apricots and apples. Recipe: Chicken Curry with Spicy Stone Fruit Chutney

Mark Boughton Photography / styling by Teresa Blackburn

Split Pea Coconut Stew

Thai red curry paste punches up this Indian inspired split pea stew. Recipe: Split Pea Coconut Stew

California Walnut Board

Curry Pumpkin and Walnut Soup

Perfect for fall, this nutty combination of pumpkin, curry and walnuts makes a delectably creamy soup. Recipe: Curry Pumpkin and Walnut Soup

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