Type what you have

Ingredients

• ✓ turmeric
• milk
• ginger
• black pepper
• cardamom
• saffron strand

Instructions

1. 1 Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, 3 to 5 minutes more.

By Zaran Saffron

Ingredients

• ✓ turmeric
• coconut milk
• vanilla extract
• stevia sweetener
• ginger
• cinnamon
• espresso

Instructions

1. 1 Combine coconut milk, vanilla extract, stevia sweetener, turmeric, ginger, and cinnamon in a saucepan. Heat over medium heat until warm, about 5 minutes.
2. 2 Remove the saucepan from heat. Blend until frothy using an immersion blender.
3. 3 Pour espresso into a serving mug. Top off with frothed milk mixture.

By Yoly

Ingredients

• ✓ turmeric
• jasmine rice
• long-grain white rice
• ginger
• red chili flake
• salt
• water
• coconut milk
• bay leaf
• coconut

Instructions

1. 1 Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
2. 2 Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ turmeric
• cooking oil
• onion
• green bell pepper
• garlic
• garam masala
• curry powder
• cumin
• tomato
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ turmeric
• water
• all-purpose flour
• sugar
• salt
• oil
• jackfruit
• milk
• chocolate
• sugar

Instructions

1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
3. 3 Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

Ingredients

• ✓ turmeric
• heavy cream
• bay leaf
• cumin
• ginger
• curry powder
• coconut butter
• milk
• salt
• lime juice
• basil
• cilantro
• garlic
• red bell pepper
• onion
• zucchini
• tomato
• butter

Instructions

1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose

Ingredients

• ✓ turmeric
• shrimp
• cilantro
• garlic
• sambal chili paste
• brown sugar
• kosher salt
• fish sauce
• cayenne pepper
• panko bread crumb
• vegetable oil

Instructions

1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Ingredients

• ✓ turmeric
• vegetable oil
• beef short rib
• massaman curry paste
• ginger
• garlic
• coconut milk
• curry powder
• cumin
• red chile powder
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Brittaney Bunjong

Ingredients

• ✓ turmeric
• butter
• olive oil
• onion
• carrot
• curry powder
• salt
• black pepper
• red pepper flakes
• cauliflower
• potato

Instructions

1. 1 Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
2. 2 Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

By MRICHAR4

Ingredients

• ✓ turmeric
• baby bok choy
• liquid amino acid
• olive oil
• ginger
• garlic
• curry powder
• herbes de provence
• basil
• red pepper flakes
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
3. 3 Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

By Percy Lee Owen

Ingredients

• ✓ turmeric
• beef round
• cooking oil
• shrimp
• garlic
• lemongrass
• onion
• coconut milk
• red curry paste
• red chile pepper
• cilantro

Instructions

1. 1 This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. 2 Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
3. 3 Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

By THANISLIM

Ingredients

• ✓ turmeric
• vegetable oil
• chicken
• onion
• garlic
• coconut milk
• white sugar
• jalapeno pepper
• rice vinegar
• salt
• thai basil

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
2. 2 Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
3. 3 Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

By Chef Mo

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• curry leaf
• serrano pepper
• garlic
• curry powder
• fenugreek seed
• salt
• green bean
• coconut milk
• lime juice

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Cook and stir onion, curry leaves, serrano peppers, and garlic in hot oil until onion is golden brown. Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
2. 2 Stir in green beans until evenly coated. Reduce heat to medium-low and cook until beans are tender-crisp. Pour in coconut milk and simmer for at least 5 minutes more. Remove from heat and stir in lime juice just before serving.

By AlliePeacock

Ingredients

• ✓ turmeric
• butter
• onion
• garlic
• curry powder
• salt
• cayenne pepper
• black pepper
• ginger
• cinnamon stick
• ground beef
• potato
• tomato

Instructions

1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi

Ingredients

• ✓ turmeric
• coconut milk
• sweet soy sauce
• curry paste
• ginger
• vegan fish sauce substitute
• extra-firm tofu
• bamboo skewer
• peanut butter
• coconut milk
• chili-garlic sauce
• sweet soy sauce
• lime juice
• ginger
• lime

Instructions

1. 1 Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
2. 2 Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
3. 3 Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6. 6 Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7. 7 Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• coconut milk
• vegetable broth
• galangal
• lemon grass
• makrut lime leaf
• red curry paste
• firm tofu
• shiitake mushroom
• button mushroom
• lime juice
• brown sugar
• rice stick noodle
• red pepper flakes

Instructions

1. 1 Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. 2 Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

By rayfab

Ingredients

• ✓ turmeric
• red onion
• garlic
• lemongrass
• soy sauce
• peanut oil
• brown sugar
• cumin
• ginger
• salt
• black pepper
• chicken breast
• skewer

Instructions

1. 1 In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
2. 2 About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

By Bob MacDonald

Ingredients

• ✓ turmeric
• chicken thigh
• garlic
• ginger
• salt
• vegetable oil
• yellow onion
• tomato
• shrimp paste
• tamarind paste
• chile powder
• chicken stock
• sugar
• young green jackfruit
• curry powder

Instructions

1. 1 Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2. 2 Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3. 3 Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

By Brittney Tun

Ingredients

• ✓ turmeric
• chicken wing
• tomato sauce
• tomato soup
• clove
• garlic
• bay leaf
• cayenne pepper
• salt
• pepper
• long grain rice
• water
• clove
• salt
• almond
• raisin

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
3. 3 Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
4. 4 To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.

By PIZZA2471

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• tomato
• garlic
• ginger
• goat meat
• water
• potato
• carrot
• garam masala
• coriander
• cumin
• salt
• red chile pepper

Instructions

1. 1 Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
2. 2 Transfer onions to a food processor; grind into a paste. Remove to a bowl.
3. 3 Combine tomatoes, garlic paste, and ginger paste in the food processor; process until smooth.
4. 4 Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
5. 5 Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

By jmerar

Ingredients

• ✓ turmeric
• cumin seed
• red chile pepper
• apple cider vinegar
• garlic
• vegetable oil
• onion
• ginger garlic paste
• tomato paste
• cayenne pepper
• cinnamon
• clove
• lamb shank
• salt
• water
• cilantro

Instructions

1. 1 Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
2. 2 Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
3. 3 Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
4. 4 Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

By Allrecipes Member

Ingredients

• ✓ turmeric
• chickpea
• water
• onion
• salt
• olive oil
• yellow onion
• ginger
• black pepper
• garlic
• cumin
• red pepper flake
• chickpea cooking water
• coconut milk
• dairy-free yogurt
• cilantro

Instructions

1. 1 Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
2. 2 Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
3. 3 Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
4. 4 Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
5. 5 Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
6. 6 Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
7. 7 Divide curry amongst bowls and top with yogurt and cilantro.

By Barbara Sauermann

Ingredients

• ✓ turmeric
• pork loin roast
• lemongrass
• ginger
• fresno pepper
• serrano pepper
• shallot
• garlic
• black pepper
• cumin
• cayenne pepper
• brown sugar
• lime
• soy sauce
• fish sauce
• vegetable oil

Instructions

1. 1 Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
2. 2 Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
3. 3 Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
4. 4 Transfer to the refrigerate and marinate overnight, or up to 24 hours.
5. 5 Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
6. 6 Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

By John Mitzewich

Ingredients

• ✓ turmeric
• pepper
• salt
• coconut extract
• evaporated milk
• whole wheat spaghetti
• vegetable broth
• firm tofu
• curry powder
• ginger
• cumin
• coriander
• zucchini
• carrot
• water
• garlic
• onion
• olive oil

Instructions

1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Ingredients

• ✓ turmeric
• cilantro
• water
• chicken stock
• bay leaf
• lime
• white rice
• salt
• tomato
• jalapeno pepper
• onion
• garlic
• olive oil
• chicken breast
• pepper
• salt
• basil
• garlic
• olive oil

Instructions

1. 1 Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
2. 2 Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

By Shaheen P

Ingredients

• ✓ turmeric
• lemon juice
• onion
• red bell pepper
• green bell pepper
• broccoli
• butter
• mustard
• white pepper
• basil
• chicken breast
• soy sauce
• garlic
• sesame oil
• white rice
• red chile
• butter
• salt
• water

Instructions

1. 1 Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
2. 2 Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
3. 3 Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
4. 4 Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
5. 5 Mix remaining soy sauce into chicken mixture.
6. 6 Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
7. 7 Toss vegetables with chicken.

By ally-gator

Ingredients

• ✓ turmeric
• cilantro leaf
• hamburger bun
• salt
• cayenne pepper
• ground chicken
• cumin
• soy sauce
• bread crumb
• coconut milk
• basil
• garlic
• fish sauce
• rice vinegar
• jalapeno pepper
• cucumber
• carrot
• lime juice
• chile pepper sauce
• peanut butter

Instructions

1. 1 Combine peanut butter, 1 teaspoon chili sauce, and lime juice in a small bowl; stir until thoroughly blended.
2. 2 Combine carrot, cucumber, and jalapeño in a bowl; stir in vinegar and fish sauce. Set aside.
3. 3 Combine garlic, basil, coconut milk, bread crumbs, soy sauce, remaining 1 teaspoon chili sauce, cumin, and turmeric in a bowl; mix in ground chicken until thoroughly blended (mixture will be very soft).
4. 4 Fry a small piece of chicken mixture in a large nonstick skillet over medium heat until chicken is browned and no longer pink. Taste chicken piece; season chicken mixture with cayenne pepper and salt as needed. Do not eat raw chicken mixture.
5. 5 Spoon 1/4 chicken mixture into the same skillet, forming a patty shape; cook until bottom browned, about 5 minutes. Flip and cook until browned and no longer pink inside, about 5 minutes more. Repeat with remaining chicken mixture to make 3 more patties.
6. 6 Spread about 1 teaspoon peanut butter spread onto each bun half. Top each bottom bun with 1 chicken patty, 1/4 carrot slaw, and 1 tablespoon cilantro leaves. Place top buns on burgers; serve.

By John Mitzewich

Ingredients

• ✓ turmeric
• cilantro
• rice
• cashew
• cayenne pepper
• garlic
• orange juice
• cashew butter
• teriyaki sauce
• chicken thigh
• black pepper
• salt
• coriander
• cumin
• curry powder
• garlic
• fish sauce
• ginger
• coconut aminos
• coconut milk

Instructions

1. 1 Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.
2. 2 Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
5. 5 Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.
6. 6 Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.

By Bibi

Ingredients

• ✓ turmeric
• cilantro
• spinach
• black pepper
• salt
• bay leaf
• ajwain
• soy sauce
• yogurt
• tomato
• vegetable broth
• mushroom
• green bell pepper
• cumin
• lemongrass
• ginger root
• garlic
• green chile pepper
• onion
• mustard oil
• egg noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
2. 2 While the egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.
3. 3 Add egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.

By Joy Atkinson

Ingredients

• ✓ turmeric
• scallion
• cilantro
• salt
• green chile pepper
• mango
• carrot
• celery
• vegetable oil
• cornstarch
• firm tofu
• rice vinegar
• brown sugar
• soy sauce
• garlic
• ginger
• habanero pepper
• mango
• vegetable broth
• pineapple

Instructions

1. 1 Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
2. 2 Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
3. 3 Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
4. 4 Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
5. 5 Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

By Curran