Indian Curry

1 lb Chicken breast or thighs, boneless skinless

1/4 cup Cilantro and/or basil

2 tsp Coriander, ground

3 cloves Garlic

2 tbsp Ginger

1 Red-bell-pepper, large

1/2 Yellow-onion, medium

1 can Coconut-milk, full-fat

3 tbsp Red-curry-paste

2 tsp Fish-sauce

1 tbsp Lime-juice

1 tbsp Brown-sugar

2 tsp Curry-powder, yellow

1 Sea-salt and freshly cracked pepper, fine

3 tbsp Coconut-oil

2 (15-oz) cans Chickpeas

1/4 Cilantro

3 cloves Garlic

1/2 inch Ginger

1 Jalapeno

1 Lime

1 (14.5-oz) can Tomatoes

1/2 Yellow onion, medium

1 can Coconut milk, full-fat

1/4 tsp Black pepper

1 Pinch Cayenne

1/2 tsp Paprika, ground

1 tsp Sea salt

1/2 tsp Turmeric, ground

2 tbsp Oil

1/2 tsp Cumin, ground

3 Chicken breasts, boneless skinless

1 tsp Garlic powder

1 Egg, large

1/4 cup Chili sauce, sweet

1/2 cup Mayonnaise

4 tsp Sriracha

3/4 cup All-purpose flour

1/2 cup Cornstarch

1/2 tsp Pepper

1/2 tsp Salt

1 Vegetable oil

1 1/2 cups Panko crumbs

1 cup Buttermilk

1 cup Bell pepper

1 15 oz can Chickpeas

4 cloves Garlic

1/2 cup Onions

1 large handful Spinach

2 Sweet potatoes, medium

1 14 oz can Coconut milk, full fat

4 tbsp Red curry paste

1 Salt

1 cup Brown lentils, dried

3 handfuls Cherry tomatoes

1 cup Cilantro

1 head Garlic

2 tbsp Ginger

1 28-ounce can Tomatoes

1 15-ounce can Coconut milk

1 tsp Cayenne, powder

2 tsp Sea salt

1 tbsp Turmeric

1 tbsp Coconut oil

3 cups Water

1 lb Shrimp

1 clove Garlic

1/2 tsp Ginger

1/2 Onion

1 Parsley or cilantro

1 cup Coconut milk

1 tsp Black pepper

1/2 tsp Cayenne pepper

1/2 tsp Cinnamon, powder

1 tsp Curry powder

1/2 tsp Salt

1 tbsp Coconut oil

1/4 tsp Cumin, ground

1 1/2 lbs Chicken breast, boneless skinless

1/4 cup Basil, fresh leaves

1/2 cup Cilantro, fresh leaves

3 Garlic cloves

1 tbsp Ginger

3 Green onions

1 Onion

1 Red bell pepper

6 cups Chicken broth, low sodium

1 (13.5-ounce) can Coconut milk

3 tbsp Red curry paste

1 tbsp Fish sauce

2 tbsp Lime juice, freshly squeezed

1/2 (8-ounce) package Rice noodles

2 tsp Brown sugar

1 Kosher salt and freshly ground black pepper

1 tbsp Olive oil

1 (5-ounce) bag Baby spinach

1 (15-ounce) can Chickpeas

2 cloves Garlic

1 tbsp Ginger, fresh

1 Lime (about 2 tablespoons), Juice from medium

2 Sweet potatoes, medium

1 (13- to 14-ounce) can Coconut milk, full-fat

3 tbsp Thai red curry paste, vegan

1 Rice, Cooked

1/4 tsp Black pepper, freshly ground

1 tsp Kosher salt

1 tbsp Vegetable or coconut oil

1/2 cup Water

1 Onion

3 Plum tomatoes

3 oz Spinach

1 can Coconut milk, unsweetened

1 tbsp Thai red curry paste

1 tbsp Fish sauce

1 Jasmine or basmati rice, cooked

2 tsp Brown sugar

2 tsp Curry powder

1 Kosher salt

2 tsp Turmeric

1 tbsp Olive oil

8 Bone-in, skin on chicken thighs or drumsticks or a combination of both

1/2 cup Cilantro, roughly chopped, or more or less to taste