Between classes, exams, and social life, eating healthy in college can feel like a challenge. But what if I told you that you could whip up a delicious, nutritious, and budget-friendly meal in just 30 ...

For the curry paste, you'll need dried red chiles, fresh galangal root, lemongrass, makrut lime leaves, garlic, shallots, shrimp paste, and black peppercorns.

2 large or four small shallots, minced 1 tablespoon neutral oil like avocado or canola 1 teaspoon grated fresh ginger 1 13.5-ounce can regular coconut milk 2 teaspoons red curry paste (use less if ...

4 shallots, thinly sliced 3 cups coconut milk 2 to 3 teaspoons Thai red curry paste 4 duck legs, skin and fat removed Salt 1 (2-pound) sugar or cheese pumpkin, seeded, peeled and cut into 1-inch cubes ...

Thai Red Curry Duck Serves 6-8. Recipe is adapted from Braised Duck in Thai Red Curry found in "After The Hunt" by John D. Folse. 1 1/2-2 pounds boneless, skinless duck breasts ...

THAI-STYLE DRY RED CURRY Recipe from Kim O'Donnel. Makes 3 to 4 servings, if served with rice. Kitchen notes: This dish comes together on the stovetop in about 3 minutes, so be sure to have rice ...

3 tbsp red curry paste 2 tbsp fish sauce 1 tbsp palm sugar 350ml coconut milk ½ Chinese roast duck, deboned and cut into bite-sized pieces 2 fresh, long, red chillies, halved and sliced, seeded ...

Stir in the curry paste and cook for a minute. Stir in the pumpkin or squash, then add the fish sauce, coconut milk and 200ml water. Simmer uncovered for 15 minutes.

While the best Thai green curry paste is made by pounding fresh herbs, spices, roots and more with a mortar and pestle, the process takes specialty ingredients — and a bit of work.