'curries' on Serious Eats

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

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

Mussaman Curry Paste

Musalman--the Indian word for Muslim--gives this curry paste its name and distinctive taste. Instead of using ground spices, the recipe begins with toasting whole spices in a cast-iron pan. Whole peppercorns, cumin seeds, coriander seeds, and a stick of cinnamon... More

Penang Curry Paste

Roasted peanuts impart a subtly sweet flavor to Penang curry paste. Sauces made with the paste have a noticeably peanut-y depth. In lieu of roasted peanuts, I often use freshly made peanut butter of the sort that oozes from those... More

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