Service @ Seven: Volume 04 Booking Active. Buy Early & Save Before June 20th →
Youtube Instagram Spotify Newspaper Pinterest
The HE COOKS® logo
  • ABOUT
    • ABOUT HE COOKS.®
    • PRESS
  • ALL RECIPES
    BY COURSE
    • Mains
    • Sides
    • Beverages
    • Desserts
    • Snacks
    • ALL RECIPES
    BY CUISINE
    • Fusion
    • New American
    • Mexican
    • Asian
    • Mediterranean
    • ALL CUISINES
    FEATURED RECIPE

    Cast-Iron Seared London Broil with Red Wine Reduction and Dijon-Shallot Barley

    Sliced medium rare cast iron seared London broil over herb dijon barley with a pooled red wine reduction.
  • PALATE PASSPORT®
    DESTINATIONS
    • Amsterdam
    • Barcelona
    • Copenhagen
    • Mexico City
    • New York City
    • Vancouver
    • ALL DESTINATIONS
    LATEST RELEASE

    Eating & Drinking Paris | Palate Passport®

    Freshly baked traditional French baguettes on wooden bakery shelves in Paris, France, for the Palate Passport video series.
    Watch on YouTube
  • SUSTAINABILITY

    Sustainability is a technical habit. In the HE COOKS® kitchen, we transform kitchen trimmings into concentrated, high-value foundations for professional-grade results.

     

    • Zero Waste Vegetable Broth
    • Zero Waste Strawberry Shrub
    • Lacto-Fermented Tomatoes
← EXPLORE ALL RECIPES

curry powder

FIND WHAT YOU'RE LOOKING FOR?
A bowl of calabaza curry with lemongrass and coconut milk served over callaloo rice, garnished with herbs and pepitas.

Calabaza Curry and Callaloo Rice

A close-up image of Coconut Curry Naan French Toast, featuring golden-brown pieces of spiced naan topped with a rich coconut caramel sauce, garnished with powdered sugar and a sprinkle of cinnamon, served with fresh berries.

Coconut Curry Naan French Toast

A plate of golden-brown crab cakes stacked atop a pool of creamy coconut curry sauce, topped with vibrant red bell pepper relish, garnished with fresh cilantro and a lime wedge.

Coconut Curry Crab Cakes and Red Bell Pepper Relish

A beautifully plated dish of Coconut Curry Fried Pomfret, garnished with fresh cilantro and lime wedges, served alongside a tangy tamarind chutney. The fish is golden brown and crispy, with a vibrant and colorful presentation.

Coconut Curry Fried Pomfret with Tamarind Chutney

A bowl of Coconut, Carrot, and Cauliflower Curry served over fluffy rice, garnished with fresh cilantro, showcasing the creamy coconut broth, tender vegetables, and vibrant colors.

Coconut, Carrot, and Cauliflower Curry

The HE COOKS® logo
  • HOME
  • ABOUT
  • EDITORIAL
  • ALL RECIPES
  • SERVICE @ SEVEN
  • PALATE PASSPORT®
  • FOUNDATIONS OF FLAVOR

Rate This Recipe

Anonymous mode is enabled. Reviews are saved for moderation (not published automatically).

Thank you for rating this recipe!
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.