Belongs to Peachblossm Thai Curry  

(I usually use yellow or zucchini squash, carrots, and green beans; bell peppers and snow peas are also good options)

serves 4
You might need to buy:
  • chopped vegetables
  • Thai red curry paste
  • coconut milk
  • chicken or vegetable broth
  • fish sauce
  • lime juice
  • slivered fresh basil
Belongs to Peachblossm Basic Curry  

In the course of cooking Indian food, I’ve found that many dishes have a great number of similarities. This is a distilled version of what they have in common.

Since not every cook has every ingredient, and there’s no accounting for taste, I’ve put an asterisk (*) next to the ingredients and steps that are required. The rest can be considered optional. – see original post for more information -

ready in about 30 minutes
You might need to buy:
  • cumin seeds
  • * 1 tbsp cumin powder
  • * 1 tbsp corriander powder
  • chile powder or cayenne pepper
  • * 1/2 tsp turmeric
  • * 1 can of petite-diced or crushed tomatoes
  • something else
  • fresh
Belongs to Peachblossm Parsnip Curry 
ready in about 45 minutes
You might need to buy:
  • Cayenne; more for spicy curry
  • Turmeric
  • Chili powder
  • Chopped onion
  • Parsnips; peeled and cubed
  • Green peppers; cut into thin strips
  • Chopped peanuts
ready in about an hour; serves 4
You might need to buy:
  • large eggplant
  • cumin seeds
  • ginger garlic paste
  • curry powder
  • plain yogurt
You might need to buy:
  • large chicken breasts
  • fresh basil leaves
  • small can bamboo shoots
  • coconut milk
  • green curry paste
  • Thai eggplant
Belongs to Peachblossm Chicken Curry 

in the crock pot

ready in about 255 minutes
You might need to buy:
  • boneless skinless chicken breasts or 8 boneless skinless chicken thighs
  • curry paste
  • condensed cream of chicken soup
  • raisins
  • apple