This sauce adds a creamy, spicy layer to the wings, taking the flavor up a notch: 1/4 cup Red Chili Paste: The key to delivering that bold, spicy kick, it adds vibrant heat and depth to the sauce.

This Thai-inspired chicken stew with red curry and coconut milk delivers everything: tender chicken, a rich and spicy sauce, and a bright citrus finish—all in under 30 minutes. It’s the perfect ...

Recipe is adapted from Braised Duck in Thai Red Curry found in "After The Hunt" by John D. Folse. 1 1/2-2 pounds boneless, skinless duck breasts Salt and black pepper to taste Garlic powder to taste ...

4 shallots, thinly sliced 3 cups coconut milk 2 to 3 teaspoons Thai red curry paste 4 duck legs, skin and fat removed Salt 1 (2-pound) sugar or cheese pumpkin, seeded, peeled and cut into 1-inch cubes ...

Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too ...