Almost everybody loves a good curry and we have been making curries in the 2 Cooks Kitchen for years. The rich blend of flavors never gets old for us. It is easy to make gluten free meals with curry as well as vegetarian if you are so inclined.

We will start this adventure into flavor with the basics; Curry Pastes and Curry Powder. Our red and yellow curry pastes in the Thai style start with the same base so we will separate those into three recipes:

• Curry Paste Base
• Red Curry Paste
• Yellow Curry Paste

You will need to make the curry paste base first before making either the red or yellow curry paste. One recipe of curry paste base is enough to make both the red and yellow curry pastes so that is what we suggest you do. Once you have the paste here are some recipes to use it.

• Red Curry Chicken
• Red Curry Pork Tenderloin
• Red Curry Salmon
• Yellow Curry Crab
• Crab Stuffed Mushrooms With Yellow Curry Sauce
• Thai Coconut Curry Crab
• Chicken Satay With Peanut Sauce

Sometimes a recipe will call for curry powder. We will usually just add a small amount of curry paste in those cases but we came up with a curry powder recipe just for those times.

• Curry Powder

In addition to the Thai style curries we also have the Indian style curries. These rely less on coconut milk and have their own delicious flavors. Rather than using a curry paste the Indian style curries generally start with whole spices and toast and grind in some fashion to bring out the flavors.

• Butter Chicken
• Southern Indian Lamb Curry