'curries' on Serious Eats

My Thai: Chicken Yellow Curry (Kaeng Kari Kai)

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

Beyond Curry: Mangalorean Mutton Gravy

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

My Thai: Chicken Massaman Curry (Kaeng Matsaman Kai)

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

Dinner Tonight: Corn, Tomato, and Potato Curry

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

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

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

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

Spice Hunting: Kodampuli

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

Dinner Tonight: Chana Masala

[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

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