Curries

Pick a curry by heat level or protein, and keep a few pantry staples on hand: canned coconut milk, curry paste, garam masala, canned tomatoes and chickpeas. Microwave rice, frozen naan and pre-cut vegetables save even more time. Most curries reheat well and many taste even better the next day, so leftovers are worth planning for.

Common questions

What is the difference between red, green and yellow Thai curry?

The difference is in the curry paste. Green curry is made with fresh green chiles and herbs and is often the hottest. Red curry uses dried red chiles for a deeper, slightly smoky heat. Yellow curry includes turmeric and other warm spices and is usually the mildest. All three are typically simmered with coconut milk.

How do you make curry less spicy?

Add more coconut milk, cream, yogurt or broth to dilute the heat, along with extra vegetables or protein. A little sugar, honey or lime juice also helps balance spice. When making curry, start with less curry paste or chili and add more to taste. Serving it with plenty of rice or naan helps too.

Is curry powder the same as garam masala?

No. Curry powder is a Western-style blend that usually contains turmeric, coriander, cumin and chili, which gives it a yellow color. Garam masala is a North Indian blend of warming spices like cinnamon, cardamom, cloves, cumin and black pepper, and is often added near the end of cooking. They are not interchangeable, though both are used in quick curries.

How do you thicken a curry?

Simmer it uncovered for a few extra minutes so the liquid reduces. You can also stir in a slurry of cornstarch and cold water, add more coconut cream, or mash a few chickpeas or potatoes into the sauce. For Indian-style curries, a spoonful of tomato paste or ground cashews thickens and adds body.