Description
- Originating in India and Pakistan, many cultures now have a version of yellow curry. Recipes are usually handed down through families, and the ingredients vary. This is our warm, but not too hot, version.
- Season beef, chicken, fish, and poultry. Add to rice, sauces, vegetables, and soups. For paste, mix equal parts spice, water, and oil.
- This salt-free curry is earthy and sweet-spiced with bitter and peppery notes and medium heat.