I want to make an Indian-spiced chicken slow cooker recipe that calls for ``curry paste``. I`m assuming this is not the same as Thai red or green curry paste. My question - can I substitute the Indian curry paste with curry powder
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.