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Entries tagged with 'curry'

Pork Meatball Vindaloo With Pearl Couscous

Serious Eats Jennifer Olvera 5 comments

This vindaloo is made with pork meatballs, an array of peppers, juicy tomatoes, and a finishing sprinkle of cilantro. Serve it with pearl couscous, which stands up nicely to the bold sauce. More

Kari (Yellow) Curry Paste (Nam Phrik Kaeng Kari) From 'Simple Thai Food'

Serious Eats Kate Williams 2 comments

Use this yellow curry paste in Leela Punyaratabandhu's curry noodles with chicken in her new cookbook, Simple Thai Food. More

Red Curry Paste (Nam Phrik Kaeng Phet) From 'Simple Thai Food'

Serious Eats Kate Williams Post a comment

Use this fiery curry paste in Leela Punyaratabandhu's curry noodles with chicken in her new cookbook, Simple Thai Food. More

Curry Noodles With Chicken (Kuai-Tiao Kaeng Sai Kai) From 'Simple Thai Food'

Serious Eats Kate Williams 6 comments

Scratch-made chicken curry is a thing of beauty, with far greater complexity than anything that comes out of a jar. Add supple rice noodles and an array of toppings, and consider me satisfied for the next week. More

Anglo-Indian Coconut Clam Stew

Serious Eats Denise D'silva Sankhe Post a comment

Clams are a great way to get into seafood stews and curries if you aren't quite ready to take the plunge into fish, and this stew, made with chilies, ginger, turmeric, tomatoes, and coconut, is a particularly good way to enjoy them. More

Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash

Serious Eats Daniel Gritzer 4 comments

This fragrant, hearty, Thai-style chicken curry tastes like it took hours to prepare, but it cooks in a pressure cooker in just 20 minutes. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. More

Curried Coconut Noodles With Shrimp

Serious Eats Yasmin Fahr 5 comments

Quick and easy one-pot rice noodles with a fragrant curry sauce, tender poached shrimp, and bok choy. More

Japanese Curry Rice With Hanger Steak

Serious Eats Nick Kindelsperger 6 comments

No, this is not beef stew. This is actually Japanese curry, which is actually quite popular in that country. More

Lamb or Chicken Biryani

Serious Eats Denise D'silva Sankhe 9 comments

The aroma of a good biryani is intoxicating as it cooks away slowly. Meat, spices and the fragrant Basmati rice make it a hearty, robust, all-in-one meal. More

Slow Cooker Red Curry Soup With Chicken and Kale

Serious Eats Jennifer Olvera 18 comments

Blasted with lime, this red curry soup contains a commingling of chicken, kale, potatoes and mushrooms. More

Easy 30-Minute Red Lentil Soup With Curry Yogurt

Serious Eats J. Kenji López-Alt 5 comments

A quick and easy lentil soup flavored with a tangy curry yogurt. More

Pork Sorpotel (Goan Pork Offal Stew)

Serious Eats Denise D'silva Sankhe Closed

If you like pork and offal, there's no looking back from this dish. Pork Sorpotel is a tangy, spicy preparation that tastes even better the next day. More

Kerala-Style Chicken (Nadan Khozi Curry)

Serious Eats Denise D'silva Sankhe 5 comments

Nadan Khozi is an aromatic chicken dish from Kerala, in southern India. Lightly roasted spices are blended together and gently simmered in coconut milk to give this dish a delicate smoky flavor. More

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Serious Eats Kate Williams Post a comment

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry. More

Pineapple Duck Curry From 'Everyday Thai Cooking'

Serious Eats Kate Williams 1 comment

This duck curry from Katie Chin's new cookbook, Everyday Thai Cooking, is perhaps one of her richest: the generous pour of coconut milk and fat-laced duck meat definitely take the dish into stick-to-your-ribs comfort territory. Still, the bright sweetness of the pineapple and tomatoes, combined with the abundant fresh herbs and spicy curry paste, lightens the dish just enough to make it enjoyable even on a sunny October day. More

Fiery Indian Shrimp Curry

Serious Eats Jennifer Olvera 6 comments

Fiery Indian-style shrimp curry, made with a heady blend of spices, is served atop white rice and garnished with cilantro. More

Tamarind Fish Curry

Serious Eats Denise D'silva Sankhe 5 comments

This tangy, spicy fish curry goes well with fluffy white rice. Use any firm fleshed fish of your choice (or even shrimp, if they're your preferred seafood). More

Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded'

Serious Eats Kate Williams 7 comments

Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce. Raghavan Iyer's version in Indian Cooking Unfolded is just the ticket. More

Make-Ahead Curry Pork Skewers with Vermicelli

Serious Eats Suzanne Lehrer 1 comment

A quick make-ahead lunch that uses Thai curry paste to pack big flavor into broiled pork skewers. More

Indian Spiced Chickpea Gravy (Chole)

Serious Eats Denise D'silva Sankhe 13 comments

Chole, Indian chickpea curry, is a wonderful side or main. It's usually eaten with deep fried bread or with a steaming hot plateful of white rice. More

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