Curry

Beef and red lentil curry

Taste — A curry is a simple way to liven up the week. This one's hearty and full of healthy legumes. Place the beef and half the curry paste in a glass or ceramic bowl, and turn to coat. Heat half the oil in a saucepan over medium heat. Add the beef and cook, ...More…

Beef and pumpkin curry

Taste — Fill the air with fragrant mouth-watering spices, pile the table with curries, then dive into a spectacular Indian feast. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add one-third of the beef. Cook for 2 minutes or until seared. ... ...More…

Beef and vegetable curry

Taste — Save precious time with this slow-cooker recipe that's wholesome and delicious. Heat half the oil in the bowl of a 7-litre slow-cooker (see note) over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned all over. Transfer to a ...More…

Baby bok choy with red curry sauce

Taste — Bok choy tastes terrific in aromatic curry sauce with a sprinkling of peanuts. Heat oil in a wok over medium-high heat. Add curry paste. Stir-fry for 30 seconds or until aromatic. Slowly pour in coconut milk, stirring constantly. Bring to the boil. ... ...More…

Balti lamb curry

Taste — Only six ingredients and one pot is all you need for delicious Balti lamb curry. What could be easier? Heat oil in a medium saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook, ... ...More…

Beef & potato curry puffs

Taste — These puffs are a delight, from the golden pastry case to the spiced meat interior. Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the onion and garlic for 3 minutes or until soft. Add curry paste. Stir-fry for 1 minute or ... ...More…

Barramundi and chickpea curry with spinach

Taste — This fragrant fish dish is a quick and easy take on a traditional Thai red curry. To make curry paste, place chilli, lemon grass, shallot, garlic, ginger, coriander root and coconut milk in the bowl of a food processor. Process until smooth. To make ... ...More…

One-pot lamb curry

Taste — Preheat the oven to 180°C. Cut lamb fillets into 2cm pieces and place in a medium baking dish. Scatter curry powder and onion on top and drizzle with the oil. Give everything a good stir and bake for 20 minutes. Preheat the oven to 180°C. Cut lamb ... ...More…

Roast duck with red curry (Gaeng phed ped yang)

Taste — Its quick and easy but this spicy Thai red curry will keep you warm and satisfied. Heat 1/4 cup coconut milk in a wok over medium-high heat for 3-5 minutes or until oil starts to separate from milk. Add curry paste and stir for 2-3 minutes or until ... ...More…

Massaman beef curry

Taste — Fragrant, delicious and easy to make, this massaman curry won't need fixing. Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream ...More…

Malaysian fish curry

Taste — Process eschalots, garlic, galangal, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste. Process eschalots, garlic, galangal, shrimp paste and 2 tablespoons water in a food processor, or ... ...More…

Madras lamb curry

Taste — Preheat oven to 130°C. Heat oil in a large flameproof casserole dish over medium-high heat. Add one-third of the lamb. Cook for 2 minutes on each side or until browned. Remove to a plate. Repeat in 2 batches with remaining lamb. Preheat oven to 130°C. ... ...More…