Curry

You’ll need to cook about 1 cup rice. Peel eggs in a bowl of cold water. Note

Use 2 chopped tomatoes instead of cherry tomatoes. Use rice, bean thread or hokkien noodles instead of Singapore. Low-fat: Use reduced-fat coconut milk. Refresh boiled eggs in chilled water until cold to prevent yolk browning. Note

Swap prawns for 600g snubbed, bearded mussels. Cooking time will vary. You’ll need to cook 1 cup jasmine rice. Try 1 1/4 cups frozen peas instead of broccoli. Cooking time vary. Note

Green or red curry paste can be used if you prefer a spicier curry. Note

You can also use chopped chicken thigh fillets, and add sliced zucchini during last 10 minutes of cooking. Note

You can also make this recipe with mixed seafood or chicken. Cook chicken for 20 minutes. Note

Impress your friends and family with this fragrant and creamy green chicken curry recipe that really packs a flavour punch and works a treat when served with steamed rice.

Curry leaves are available from Asian stores or the fresh vegies section in most supermarkets. Note

Serve curry with steamed rice or noodles. This dish is also delicious made with seafood or pork. Note

Mouth-watering pork green curry features an authentic coconut and lime flavoured sauce. This quick and easy curry is best served with steamed rice and sprinkled with coriander.

This dish is the perfect way to get your seafood fix! Serve on a bed of rice noodles, topped with toasted shredded coconut for extra flavour.

This can be made with pork or beef strips or green prawns instead of chicken, if preferred. Note

Toast almonds or other nuts by tossing in a dry frying pan over a medium heat for 2-3 minutes, until golden. Remove from pan immediately as they could burn with the retained heat of the pan. Note

Rendang paste is available from the Asian section of most supermarkets Make your own rendang paste in a food processer – combine 1 small onion with 1 tablespoon each fresh ginger, garlic, lemongrass and dried red chillies. Process to form a smooth paste. This freezes well. Note

Beef rogan josh brought to you by Woman's Day

Try adding other vegetables of choice. Note

Cut chicken, using a sharp cook’s knife, into 10-12 serving pieces (or purchase chicken pieces of choice). Note

Accompany with mango chutney, raita and plain naan bread. Note

Vegetarians can make this by substituting chicken stock for vegetable stock. Note

Fresh tomato can he replaced with a can of diced tomato. Simmer for 1-2 minutes. Note

Fragrant and creamy green chicken curry recipe by Woman�s Day. This dish is packed full of flavour and warmth that is sure to impress family and friends on those cold winter nights.

Lamb rendang

For ease, dust tofu in seasoned flour in a plastic bag. Canned pineapple can be used in place of fresh. Note

If canned lychees are unavailable, you could substitute canned pineapple pieces. For a refreshing dessert, and to avoid waste, freeze remaining lychee syrup and serve small scoops with fresh fruit. Note

Tamari is a type of soy sauce usually made without wheat. Note

This is also delicious made with fish instead of steak. Reduce cooking time to 10 minutes. Curry can be made 1 day ahead. Note

If preferred you can replace the lamb or diced forequarter chops in this recipe. Note

Give crunch by adding sliced bamboo shoots. Note

If you prefer, you can use 350g chopped chicken thigh fillet instead of the lovely legs. Note

You could also accompany this curry with naan or paratha bread or pappadums. Note

To prepare pappadums quickly and easily, spray with oil and arrange on the turntable of your microwave oven. Cook on high (100%) power 1 minute, until puffed and crisp. Cool before serving. Note

For a low-fat version, use light evaporated milk. It will need a little thickening with cornflour. Note

You can use chicken drumsticks or wings if preferred, but the cooking time will increase. Note

For tenderness, slice the pork across the grain – it is easier to slice if partially frozen. Note

For a gluten-free version, serve with steamed basmati rice instead of rolls. Save time by using ready-made carry paste or simmer sauce. Note

Not suitable to freeze. Suitable to microwave. Note

Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

This curry is delicious served with a big dollop of natural yoghurt. Note

Add fresh baby spinach leaves for an extra serve of vegetables. Note

Use left-over potatoes or par-cook with a little water in the microwave oven on high (100% power), 4-5 minutes. Note

You can use snow peas or sugar snap peas in place of broccolini. Note

To clarify butter, melt and set aside 3-4 minutes. Use yellow liquid on surface. Discard white soiids that sink. Note

You could add 1 thickly sliced red capsicum and 1 sliced carrot with the curry paste in step 2. Note

For a hotter curry, use vindaloo paste. For a mild heat, try making with korma paste. Note

If you prefer to buy prawns with shells, increase the amount by about 250g to achieve 500g prawn meat. Note

Buying single use packets of curry paste ensures freshness of flavour. Note

This homemade Japanese-style katsu pork curry recipe makes a deliciously easy family dinner. Serve with a fresh salad of cabbage, capsicum and green onions for a well-rounded meal.

This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.

Make salad with 1 sliced cucumber, 1/2 cup each coriander and thai basil leaves, 1 sliced eschalot and 1 tablespoon lime juice . Note

Leaving prawn heads on creates a rich seafood-flavoured sauce. You can use fresh turmeric root, found in some supermarkets, in place of ground. Brighter in colour, it has a fresher, more lively flavour. Peel off brown skin with a teaspoon, then grate double the amount you’d use for dried, to add to curries, soups and […]

Substitute beef for lamb leg or mince, celery with frozen peas or green beans (add at the end of cooking time). Note

A rich and satisfying Vietnamese beef curry recipe infused with coconut milk, turmeric, ginger and chilli

This mild Vietnamese curry is brimming with flavour, from star anise and cinnamon to carrot and lemongrass.

Green or red curry paste can be used if you prefer a spicier curry. Note

This mild Vietnamese curry is brimming with flavour, from star anise and cinnamon to carrot and lemongrass.

Take a trip to India with this warm soup made with tikka masala curry paste and best served with crunchy papadums.

For a lighter version, replace coconut cream with a 270ml can of light coconut milk and ½ cup chicken stock. Note

Chicken or vegetable stock may be used in place of fish stock. Use chicken or tofu in place of fish. Note

Pour stock into empty simmer sauce jar, shake and add to pan to use up leftover sauce. Note

This recipe for beef rendang in a rich lemongrass and coconut sauce is well worth the effort. Cover beef in coconut milk, spices and toasted desiccated coconut to thicken the rich sauce.

For a heartier curry, stir through a can of chickpeas or beans in last 10 minutes. Note

For dried chickpeas, place in water and soak overnight. Alternatively, place in a saucepan of cold water, bring to the boil and cook for 10-15 minutes, until tender. Note

Simmered in a fragrant combination of coconut milk and chillies, this boldly spiced curry is seriously tasty but easy to make, so it�s an amazing midweek meal to make for the family.