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Ingredients

• ✓ curry powder
• peanut butter
• soy sauce
• lemon juice
• lime juice
• brown sugar
• garlic
• hot pepper sauce
• chicken breast
• wooden skewer

Instructions

1. 1 To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours.
2. 2 Preheat an outdoor grill to high heat; lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 Cook on the preheated grill until chicken is cooked through and no longer pink inside, about 5 minutes per side.

By BROWNYN

Ingredients

• ✓ curry powder
• coconut milk
• sugar
• fish sauce
• granulated garlic
• chicken breast
• skewer
• olive oil
• chicken broth
• peanut butter
• lime juice

Instructions

1. 1 Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
2. 2 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
4. 4 Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

By Allrecipes

Ingredients

• ✓ curry powder
• cilantro
• garlic
• red hot chile pepper
• turmeric
• sugar
• salt
• fish sauce
• chicken
• coconut milk

Instructions

1. 1 Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. 2 Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. 3 Preheat grill for high heat.
4. 4 Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

By Skye

Ingredients

• ✓ curry powder
• curry paste
• coconut milk
• fish sauce
• brown sugar
• chicken stock
• chicken thigh
• pea
• green bell pepper
• carrot
• cornstarch
• chicken stock
• pineapple

Instructions

1. 1 Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
2. 2 Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
3. 3 Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

By ainsliek

Ingredients

• ✓ curry powder
• chicken breast
• salt
• black pepper
• vegetable oil
• onion
• garlic
• tomato
• coconut milk
• tomato sauce
• sugar

Instructions

1. 1 Season chicken pieces with salt and pepper; set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.

By ROMA

Ingredients

• ✓ curry powder
• coconut milk
• coriander
• fish sauce
• chili oil
• chicken breast
• cilantro
• peanut
• wooden skewer
• water
• thai peanut sauce

Instructions

1. 1 Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. 2 Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
3. 3 Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.

By STACEYLYNN0822

Ingredients

• ✓ curry powder
• potato
• onion
• butter
• beef chuck
• garlic
• coconut milk
• peanut butter
• beef broth
• fish sauce
• brown sugar
• peanut

Instructions

1. 1 Place potatoes and onion into a slow cooker.
2. 2 Melt butter in a skillet over medium-high heat. Add beef and garlic; cook until beef is browned on all sides. Transfer beef and garlic to the slow cooker; keep drippings in the skillet.
3. 3 Return the skillet to medium-high heat; add coconut milk, peanut butter, and curry powder. Cook and stir until peanut butter melts; pour into the slow cooker. Stir beef broth, fish sauce, and brown sugar into the slow cooker.
4. 4 Cover slow cooker; cook on Low until beef is fork-tender, 4 to 6 hours. Stir peanuts into curry about 30 minutes before serving.

By noogie01

Ingredients

• ✓ curry powder
• brown sugar
• rice wine
• rice wine vinegar
• coconut milk
• peanut butter
• soy sauce
• sesame oil
• garlic
• sweet chili sauce
• pickled ginger
• fish sauce

Instructions

1. 1 Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
2. 2 Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl. Stir in curry powder, soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

By GRANTALDRICH

Ingredients

• ✓ curry powder
• shrimp
• coconut milk
• water
• galangal
• lemon grass
• makrut lime leaf
• shiitake mushroom
• lime juice
• fish sauce
• brown sugar
• green onion
• red pepper flakes

Instructions

1. 1 Bring a pot of water to a boil. Boil shrimp until cooked, about 1 minute. Drain shrimp and set aside.
2. 2 Pour coconut milk and 2 cups water into a large saucepan; bring to a simmer. Add galangal, lemongrass, and lime leaves; simmer until flavors are infused about 10 minutes.
3. 3 Strain coconut milk into a separate pan and discard spices. Simmer shiitake mushrooms in coconut milk for 5 minutes. Stir in lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
4. 4 To serve, reheat shrimp in soup and ladle into serving bowls. Garnish with green onion and red pepper flakes.

By MIREYZ

Ingredients

• ✓ curry powder
• bacon
• shallot
• chicken breast
• vegetable oil
• egg yolk
• jasmine rice
• thai bird chile pepper
• cilantro leaf
• soy sauce
• fish sauce
• white sugar
• tiger prawn
• pineapple
• green onion

Instructions

1. 1 Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok.
2. 2 Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
3. 3 Stir chicken into shallots and cook, without stirring, until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
4. 4 Make a well in the center of chicken and pour oil into the center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
5. 5 Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

By eatvancity

Ingredients

• ✓ curry powder
• water
• jasmine rice
• salt
• chicken breast
• soy sauce
• water
• coconut milk
• sugar
• mango
• clover sprout
• cashew
• cilantro
• green onion

Instructions

1. 1 Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
2. 2 Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
3. 3 Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
4. 4 Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.

By live2eat

Ingredients

• ✓ curry powder
• coconut milk
• fish sauce
• garlic
• cilantro
• turmeric
• white pepper
• chicken
• rice vinegar
• water
• white sugar
• garlic
• bird's eye chile
• salt

Instructions

1. 1 In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. 4 Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

By Michelle Chen

Ingredients

• ✓ curry powder
• peanut
• sirloin steak
• chile-garlic sauce
• garam masala
• garlic salt
• turmeric
• worcestershire sauce
• peanut sauce
• soy sauce
• sugar
• red curry paste
• fish sauce
• lime juice
• coconut milk
• red bell pepper
• green bell pepper
• yellow onion
• peanut oil

Instructions

1. 1 Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
2. 2 Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3. 3 Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

By Betty McCommon

Ingredients

• ✓ curry powder
• cinnamon
• cumin
• turmeric
• coriander
• nutmeg
• paprika
• cayenne pepper
• black pepper
• clove
• allspice
• bay leaf
• olive oil
• onion
• garlic
• ginger root
• sugar
• salt
• chicken breast
• coconut milk
• yogurt
• butter
• lime juice
• lime

Instructions

1. 1 Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
2. 2 Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
3. 3 Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

By Matthieu Duquette

Ingredients

• ✓ curry powder
• lime
• cilantro
• mustard cabbage
• rice noodle
• bok choy
• shallot
• thai chile pepper
• vegetable oil
• lime juice
• white sugar
• fish sauce
• salt
• chicken
• water
• coconut milk
• red curry paste
• garlic
• shallot
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
2. 2 Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
3. 3 Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
4. 4 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
5. 5 Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

By Chandrav

Ingredients

• ✓ curry powder
• ketchup
• cayenne pepper
• chicken leg

Instructions

1. 1 In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

By Renee Halfon

Ingredients

• ✓ curry powder
• ketchup
• sriracha sauce
• ground cumin

Instructions

1. 1 Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.

By Ckcook

Ingredients

• ✓ curry powder
• white rice
• water

Instructions

1. 1 Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

By nickval2010

Ingredients

• ✓ curry powder
• orange marmalade
• salt
• water
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
3. 3 Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
4. 4 Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

By Wilma Scott

Ingredients

• ✓ curry powder
• coconut milk
• dark chocolate
• white sugar

Instructions

1. 1 Heat coconut milk in a saucepan over medium-low heat until warm, 3 to 5 minutes. Add chocolate and sugar; whisk until incorporated and chocolate is melted. Pour mixture into a blender and add curry powder. Cover and hold lid down with a potholder; blend until smooth, about 15 seconds.

By gem

Ingredients

• ✓ curry powder
• olive oil
• balsamic vinegar
• onion
• brown sugar
• garlic
• salt

Instructions

1. 1 Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed.
2. 2 Refrigerate until flavors blend, 8 hours to overnight.

By tothelandofnod

Ingredients

• ✓ curry powder
• ketchup
• applesauce
• tomato paste

Instructions

1. 1 Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.

By Allrecipes Member

Ingredients

• ✓ curry powder
• cauliflower
• mayonnaise
• plain greek yogurt

Instructions

1. 1 Core cauliflower, leaving enough core that it remains whole.
2. 2 Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
3. 3 Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
4. 4 Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
5. 5 Cut in quarters and serve.

By Griz

Ingredients

• ✓ curry powder
• mayonnaise
• ketchup
• worcestershire sauce
• white pepper

Instructions

1. 1 Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

By Allison

Ingredients

• ✓ curry powder
• yogurt
• mango chutney
• ginger root
• lime juice

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat

Ingredients

• ✓ curry powder
• greek yogurt
• salt
• black pepper

Instructions

1. 1 Whisk yogurt, curry powder, salt, and black pepper together in a bowl; pour into a resealable plastic bag.

By kristin

Ingredients

• ✓ curry powder
• mayonnaise
• garlic
• tarragon vinegar
• onion
• horseradish

Instructions

1. 1 In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.

By Cindy Carnes

Ingredients

• ✓ curry powder
• paprika
• thyme
• basil
• cumin

Instructions

1. 1 Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

By Jessica Godfrey

Ingredients

• ✓ curry powder
• vegetable oil
• onion
• carrot
• vegetable broth
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
2. 2 Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

By Doug Matthews

Ingredients

• ✓ curry powder
• chicken breast
• cream of chicken soup
• parmesan cheese
• mayonnaise

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 9x13-inch baking dish.
2. 2 Mix condensed soup, Parmesan, mayonnaise, and curry powder together in a bowl until well combined; pour over chicken.
3. 3 Cover and bake in the preheated oven for 25 minutes. Uncover and continue to bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Carolyn Douglas