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Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

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Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

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Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

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Friday night cooking needn’t be a chore-like undertaking, and with our veggie kits, you can prepare curries in a hurry, stir-fries in no time or steamed veggies without being messy! Choose from our range of best quality produce ‘bagged’ with nutrition: 🥦 Broccoli & Cauliflower Florets 🍄 Mixed Mushroom Kit 🫑🥕 Stir Fry Kit Check out www.foodhallonline.com for recipe inspo to make the best of these vegetables. Call us on 8095031111 for home delivery. #CurryWeek #FridayFeeling #VeggieKit #WeekendCooking #FoodhallIndia

Friday night cooking needn’t be a chore-like undertaking, and with our veggie kits, you can prepare curries in a hurry, stir-fries in no time or steamed veggies without being messy! Choose from our range of best quality produce ‘bagged’ with nutrition: 🥦 Broccoli & Cauliflower Florets 🍄 Mixed Mushroom Kit 🫑🥕 Stir Fry Kit Check out www.foodhallonline.com for recipe inspo to make the best of these vegetables. Call us on 8095031111 for home delivery. #CurryWeek #FridayFeeling #VeggieKit #WeekendCooking #FoodhallIndia

Friday night cooking needn’t be a chore-like undertaking, and with our veggie kits, you can prepare curries in a hurry, stir-fries in no time or steamed veggies without being messy! Choose from our range of best quality produce ‘bagged’ with nutrition: 🥦 Broccoli & Cauliflower Florets 🍄 Mixed Mushroom Kit 🫑🥕 Stir Fry Kit Check out www.foodhallonline.com for recipe inspo to make the best of these vegetables. Call us on 8095031111 for home delivery. #CurryWeek #FridayFeeling #VeggieKit #WeekendCooking #FoodhallIndia

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Curry lovers of the world, #didyouknow curry powder is an invention of the British to evoke the flavours of Indian cuisine? Here’s our take on the spice mix, Maharaja Curry Powder by ARQA, which gives a warm and robust flavour to your curries, stews, also best when sprinkled on roasted hearty veggies. Enjoying our curry week so far? Get all your whole & freshly ground spice mixes from ARQA at a Foodhall near you or call us on 8095031111 for home delivery. #Reels #ReelItFeelIt #CurryWeek #AllAboutTheCurry #CurryPowder #FunFacts #ARQA #FoodhallIndia

Curry lovers of the world, #didyouknow curry powder is an invention of the British to evoke the flavours of Indian cuisine? Here’s our take on the spice mix, Maharaja Curry Powder by ARQA, which gives a warm and robust flavour to your curries, stews, also best when sprinkled on roasted hearty veggies. Enjoying our curry week so far? Get all your whole & freshly ground spice mixes from ARQA at a Foodhall near you or call us on 8095031111 for home delivery. #Reels #ReelItFeelIt #CurryWeek #AllAboutTheCurry #CurryPowder #FunFacts #ARQA #FoodhallIndia

Curry lovers of the world, #didyouknow curry powder is an invention of the British to evoke the flavours of Indian cuisine? Here’s our take on the spice mix, Maharaja Curry Powder by ARQA, which gives a warm and robust flavour to your curries, stews, also best when sprinkled on roasted hearty veggies. Enjoying our curry week so far? Get all your whole & freshly ground spice mixes from ARQA at a Foodhall near you or call us on 8095031111 for home delivery. #Reels #ReelItFeelIt #CurryWeek #AllAboutTheCurry #CurryPowder #FunFacts #ARQA #FoodhallIndia

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Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

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Red, green, yellow — we all LOVE our Thai curries, but how much do you really know your curries? As we continue celebrating CURRY WEEK, we’re breaking down these famous comforting dishes and see what's on the inside — the anatomy of the #perfect Thai curry. 🍃 Green curry: Most of the ingredients have a pigment-rich green hue, which gives this curry its colour. This paste makes for a spicy-sweet curry which is finished with basil leaves, kaffir lime, and Thai brinjal 🟡 Yellow curry: Boasting strong, bold flavours from turmeric and curry powder, this aromatic dish brings a load of nutrition — thanks to the plentiful vitamins and #antioxidants in cruciferous vegetables and anti-inflammatory qualities in turmeric. It’s sweet, salty-sour from the tamarind and thickened with potatoes & coconut milk 🌶 Red curry: It’s also known as Kaeng dang, literally meaning a spicy curry. It contains both fresh and dried red chillies, giving it a bright red colour. This curry is made with bamboo shoots, a protein of your choice, and sweet basil leaves. #ChefsTip, you can add sliced pineapples or grapes to add a little sweetness to balance the heat Tell us your favourite Thai curry #recipe in the comments below 👇🏼 and don't forget to swing by your nearest Foodhall to pick up our fresh, ready-to-stir curry pastes this month. #AllAboutTheCurry #CurryWeek #ThaiCurry #Anatomy #Curry #FoodhallIndia

Red, green, yellow — we all LOVE our Thai curries, but how much do you really know your curries? As we continue celebrating CURRY WEEK, we’re breaking down these famous comforting dishes and see what's on the inside — the anatomy of the #perfect Thai curry. 🍃 Green curry: Most of the ingredients have a pigment-rich green hue, which gives this curry its colour. This paste makes for a spicy-sweet curry which is finished with basil leaves, kaffir lime, and Thai brinjal 🟡 Yellow curry: Boasting strong, bold flavours from turmeric and curry powder, this aromatic dish brings a load of nutrition — thanks to the plentiful vitamins and #antioxidants in cruciferous vegetables and anti-inflammatory qualities in turmeric. It’s sweet, salty-sour from the tamarind and thickened with potatoes & coconut milk 🌶 Red curry: It’s also known as Kaeng dang, literally meaning a spicy curry. It contains both fresh and dried red chillies, giving it a bright red colour. This curry is made with bamboo shoots, a protein of your choice, and sweet basil leaves. #ChefsTip, you can add sliced pineapples or grapes to add a little sweetness to balance the heat Tell us your favourite Thai curry #recipe in the comments below 👇🏼 and don't forget to swing by your nearest Foodhall to pick up our fresh, ready-to-stir curry pastes this month. #AllAboutTheCurry #CurryWeek #ThaiCurry #Anatomy #Curry #FoodhallIndia

Red, green, yellow — we all LOVE our Thai curries, but how much do you really know your curries? As we continue celebrating CURRY WEEK, we’re breaking down these famous comforting dishes and see what's on the inside — the anatomy of the #perfect Thai curry. 🍃 Green curry: Most of the ingredients have a pigment-rich green hue, which gives this curry its colour. This paste makes for a spicy-sweet curry which is finished with basil leaves, kaffir lime, and Thai brinjal 🟡 Yellow curry: Boasting strong, bold flavours from turmeric and curry powder, this aromatic dish brings a load of nutrition — thanks to the plentiful vitamins and #antioxidants in cruciferous vegetables and anti-inflammatory qualities in turmeric. It’s sweet, salty-sour from the tamarind and thickened with potatoes & coconut milk 🌶 Red curry: It’s also known as Kaeng dang, literally meaning a spicy curry. It contains both fresh and dried red chillies, giving it a bright red colour. This curry is made with bamboo shoots, a protein of your choice, and sweet basil leaves. #ChefsTip, you can add sliced pineapples or grapes to add a little sweetness to balance the heat Tell us your favourite Thai curry #recipe in the comments below 👇🏼 and don't forget to swing by your nearest Foodhall to pick up our fresh, ready-to-stir curry pastes this month. #AllAboutTheCurry #CurryWeek #ThaiCurry #Anatomy #Curry #FoodhallIndia

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