Thai Green Curry with Chicken and Eggplant
Fragrant coconut curry with tender chicken, eggplant and Thai basil, balanced with fish sauce, lime and a little palm sugar.
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Fragrant coconut curry with tender chicken, eggplant and Thai basil, balanced with fish sauce, lime and a little palm sugar.
Crisp-skinned chicken thighs lacquered in a spicy-sweet gochujang glaze, with a quick smashed cucumber salad.
Sweet-salty miso glaze caramelized under the broiler, with garlicky bok choy on the side. On the table in 25 minutes.
Slow-braised, chile-rich beef tucked into crisp, cheesy tortillas, with the brothy consommé on the side for dipping.
Yogurt-marinated chicken charred under the broiler, then simmered in a creamy, gently spiced tomato sauce.
Eggs gently poached in a smoky, peppery tomato sauce, finished with salty feta and a fistful of herbs.