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Entries tagged with 'curries'

My Thai: Chicken Yellow Curry (Kaeng Kari Kai)

My Thai Leela Punyaratabandhu 6 comments

Oh, this dish. It used to confuse me when I first came to the U.S. and ate at a Thai restaurant for the first time. In ordering "yellow curry," I thought I was going to get one dish only to be presented with another. This is because nobody in Thailand calls this "yellow curry," and what we do call "yellow curry" is something entirely different. I quickly learned from this mistake. More

Dinner Tonight: Green Curry With Lake Trout and Green Beans

Dinner Tonight Nick Kindelsperger 1 comment

While I definitely can't procure all the specific elements of traditional Thai green curry, that doesn't mean I can't show off my local vegetables using Thai techniques. More

Green Curry With Lake Trout and Green Beans

Serious Eats Nick Kindelsperger 3 comments

The same dynamic flavor I crave from Thai green curry but with the added bonus of fresh seasonal produce from nearby. More

Beyond Curry: Mangalorean Mutton Gravy

Beyond Curry Denise D'silva Sankhe 1 comment

The Mangalorean Catholic community of India is famed for some delicious meat preparations. Being half Manglorean myself, some of the popular dishes find their way to my dinner table every other week. This Mangalorean mutton gravy and its aromatic masala brings back memories of the old stone and the how wonderful the air would smell as each spice was pounded on it. More

Mangalorean Mutton Gravy

Serious Eats Denise D'silva Sankhe 3 comments

This spicy, aromatic mutton curry is packed with flavor. The toasted spices add a wonderful depth and the coconut cuts the harshness of the red chillies to give a delicately balanced gravy that's wonderful to scoop up with bread or rice. More

My Thai: Chicken Massaman Curry (Kaeng Matsaman Kai)

Leela Punyaratabandhu 19 comments

Loaded with dry aromatic spices and fresh herbs, Matsaman combines what you love about Middle Eastern or South Asian cuisines with the typical Thai flavors. The harmony of sweet, salty, and sour is such a prominent part of this mild yet rich and full-flavored curry. Here's a dish that squashes the false notion that unless a dish is so hot and spicy it makes one weep and curse the day one was born, it's not good or real Thai food. More

Suvir Saran's Black-Eyed Pea Curry

Serious Eats Caroline Russock 9 comments

This Black-Eyed Pea Curry from Suvir Saran's Masala Farm is the kind of recipe that'll make you realize that your definitely not eating enough black-eyed peas. This good-luck-in-the-New-Year legume is makes an absolutely perfect curry candidate when simmered in a deeply spiced tomato broth. More

Goan Fish Curry

Serious Eats Denise D'silva Sankhe 10 comments

Goan fish curry blends together spices and coconut to bring out the mild sweetness of the tender fresh fish that is so abundant in Goa and around the coast of India. More

Dinner Tonight: Corn, Tomato, and Potato Curry

Serious Eats Blake Royer 3 comments

I've always associated curries with smooth sauces, rich and pungent, a luxurious, complex blending of flavors surrounding long-simmered vegetables or meat. I think that's a pretty common conception. Which was why this recipe from famed Indian cookbook author (and actress) Madhur Jaffrey's Indian Cooking caught me off guard. Using produce from the height of summer, this curry turns corn and tomato into a dish entirely unfamiliar. More

Dinner Tonight: Potato and Pea Curry with Yogurt, Cumin, and Ginger

Serious Eats Nick Kindelsperger 1 comment

I nearly lost it when I saw fresh peas at the farmers' market. I handed over my money as quickly as possible for the neon green specimens. Though properly enthused, I didn't exactly have a recipe. There are loads of options for peas and pasta, but few of them actually give the peas top billing. I didn't want them to be a minor component of some bigger dish; I wanted to showcase the fresh peas in the most dramatic way possible. More

Dinner Tonight: Goan Shrimp Curry

Serious Eats Blake Royer 2 comments

Though I've definitely seen curries made with coconut milk, this is the first time I've seen one calling for dried coconut flakes. Toasted in the pan along with cumin and coriander until golden brown, it blends up into paste with garlic, ginger, and tamarind to become the sauce. It's surprisingly light and delicate for a curry, and lends itself particularly well to shrimp. More

Scooped: Massaman and Coconut Curry Sorbet

Serious Eats Ethan Frisch 2 comments

Massaman curry has always been my favorite of the Thai curries. I particularly appreciate its complex sweetness, and have long wanted to work it into a dessert. The Southern Thai curry, thought to be influenced by Indonesian cuisine, is characterized by warm spices like star anise, mace or nutmeg, and cinnamon. In this sorbet, the rich coconut is spiked with tangy, spicy curry and sharp lime. It's a perfect March dessert: the deep flavors of winter get pierced by spring's brightness. More

Dinner Tonight: Chicken Korma

Serious Eats Nick Kindelsperger 12 comments

It's a mild curry but still redolent with spices, rounded on the tongue, and completely satisfying. Though there's enough sauce to coat each piece of chicken, it was so good I'll probably make extra next time. More

Spice Hunting: Kodampuli

Spice Hunting Max Falkowitz 12 comments

I'm afraid I'll never be able to get the stench of these out of my cabinets. I debated for months whether it was even worth writing about them. They stink, they aren't versatile, and there's not much English language information about them accessible to home cooks. But sometimes in the name of culinary creativity you do things you don't want to do, like cook with some curls of sun-dried and smoked fruit that look and smell like you found them behind an Ewok's ear. More

Kare Laksa and Simmered Tofu and Vegetables

Serious Eats Chichi Wang 2 comments

Learn more about cooking with sambals here.... More

Weekend Cook and Tell Round Up: Curries and More

Caroline Russock 2 comments

For last week's Weekend Cook and Tell Challenge we asked you to break out the spice grinder and cook up some curries to help debunk some of the myths revolving around Indian food. Here are some of our most inspired responses. More

Dinner Tonight: Chana Masala

Serious Eats Blake Royer 11 comments

[Photograph: Blake Royer] Chana masala, more than anything else, speaks to the wondrous things Indian cuisine can do with vegetables. I don't think any other cuisine can make dishes as hearty, rich, filling, and, well, meaty with nary an animal... More

Dinner Tonight: Shrimp Tikka Masala

Serious Eats Blake Royer 21 comments

[Photograph: Blake Royer] I certainly don't remember umami on my elementary school charts next to sweet, salty, bitter, and sour. It seems like it's only been within the past decade that this fifth flavor has been widely discussed. Maybe that's... More

Dinner Tonight: Sweet and Spicy Chicken Curry

Serious Eats Nick Kindelsperger 2 comments

"The final color will depend on what kind of chiles you use." [Photograph: Nick Kindelsperger] I love big holiday meals as much as the next guy—pass the mashed potatoes and macoroni and cheese please!—but that's just not the way I... More

Dinner Tonight: Punjabi Rajma (Kidney Bean and Tomato Curry)

Serious Eats Nick Kindelsperger 2 comments

[Photographs: Nick Kindelsperger] When I think of kidney beans, my mind usually wanders down the Mississippi River to New Orleans. That's when I start dreaming of perfect red beans and rice. It's one of my favorite meals—I'd make it much... More

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