From Asian cuisines to Indian food and even Jamaican ... tofu, beef, chicken, or seafood in a skillet, add your prepared curry simmer sauce, stir, cover, and cook at low heat.

Whenever I get takeout Indian food ... s favorite Indian curry. Instead, I froze it, and weeks later used it to create another meal. Simmering the leftover sauce with sautéed shrimp and handfuls ...

add 170g/6oz of the Punjabi curry paste along with 50ml/2fl oz double cream, 2 tsp tamarind chutney and 200ml/7fl oz water and simmer until the sauce comes together and the chicken is cooked through.

For a creamy curry ... of chicken or meat, prawns, vegetables) in a large frying pan or wok until cooked through. Pour the curry sauce over the cooked meat or veg and return to a simmer.

It started years ago when I couldn’t bring myself to throw away the cups of mouthwatering sauce that remained after we ate all the shrimp from my daughter’s favorite Indian curry. Instead, I froze it, ...

Grace Parisi's Thai-inspired green curry sauce allows you to bring highly aromatic Thai flavors into your kitchen. Green ...

Jamie’s in the kitchen with some dinner inspiration, showing us how to make his ‘Kerala roast chicken & curry sauce’ in an air ... Stir in the coconut milk, then simmer on a medium-low ...