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 ...

The complexity and depth of Badmaash’s Goan pork curry, created by Pawan Mahendro and his sons Nakul and Arjun, comes from three distinct stages of cooking. None is hard and all are worth the minimal ...

Rabieng manager Eddie Duangrat credits his mother (and the restaurant’s founder), Pookie Duangrat, with the creation of this popular curry. Here, Eddie has kept the recipe at a “hefty and hearty” ...

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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Lately, my refrigerator and cupboards have been a source of sadness. They have been too bare in recent weeks, mostly because I have little inspiration to do any cooking. I took a sabbatical from this ...

Liven up basic pork chops with this flavorful, nearly-instant sauce that combines storebought Thai green curry paste with creamy coconut milk. We keep this dish quick and easy by using thin, boneless ...

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 ...