Thai Green Curry

December 13, 2012 § 2 Comments

J: This is one of our staples that we just never got around to posting before now.  Curries are great because they are typically one-pot meals (two, if you make rice), and you can make a huge amount of food very easily, especially if you’re cooking for one person.  We tend to tweak this a little every time we make it — sometimes we use storebought curry paste, sometimes homemade; sometimes we use fish sauce, sometimes (…almost always) we don’t; sometimes we make it vegetarian, sometimes we use chicken; and depending on our mood we make it a red curry or a green curry.  Regardless of the choices we make, it is always delicious.

kinda mushy but awesome

This version of it will be green, and vegetarian, and using homemade curry paste, and also including fish sauce for I think the first time ever.  If you are making a red curry, just replace everything that says “green” with “red”!

Thai Green Curry
(tweaked from original recipe found here)

1 tbsp canola, peanut or sesame oil
2 tbsp green curry paste
1 tsp cumin
1-2 tbsp fish sauce (optional – leave out if you want this to be vegan)
1 large onion, diced
2-3 large potatoes, cut into bite-sized chunks (you can peel them or not, whatever your preference is)
1-2 cloves garlic, minced
1 14-oz can of coconut milk
1 green bell pepper, cut into large chunks
1/4 tsp ground ginger or 1-2 tsp finely diced fresh ginger
1/2 bunch fresh cilantro, finely chopped
1/4 cup sliced scallions
Salt and pepper to taste

If you are interested in making homemade curry paste, you can use the recipe from this post, or you can use our modifications to make it simpler: basically replace the seeds and fresh herbs like lemongrass with ground or dried spices and herbs, and adjust the amounts somewhat to take that into account.  You can pretty much wing it in terms of amounts of most of this stuff, and it will probably turn out fine.

curry paste!

So, start off by adding some oil to a large pot.  Heat that up a bit and then add the curry paste, cumin, and fish sauce if you’re using it.  Cook for a couple minutes.

curry paste + oil

Add the potatoes, onion, and garlic, and stir around so the spices coat the vegetables pretty well.

already smelling great

Sauté this for about 8 minutes, stirring occasionally so that nothing sticks to the bottom of the pot too badly.  Then add the coconut milk, and cook for another 5 minutes or so.

pretty similar to the last picture really

Add the pepper and ginger, and bring the pot to a simmer.  Cover and let it cook for about 40 minutes (you’ll need longer if you’re doing this with meat), stirring occasionally and checking the potatoes for doneness.  If you want to serve this with rice, now might be a good time to get that going, depending on how much rice you are planning to make.

nearly there

When the potatoes seem like they are almost ready (about 5 minutes away, if we want to be precise), stir in the cilantro and scallions.  Let it finish cooking, and serve over your rice, if you went that route.

finished curry!

Qorma Lawand (Afghanistan)

June 29, 2012 § 2 Comments

J: Recently, one of my friends told us about United Noshes, an awesome project some people are undertaking to cook a meal from every member nation of the UN, in alphabetical order (thanks Colleen!).  We decided that it sounded like a terrific idea.  It’s always hard to try and come up with new exciting dishes that aren’t just variations on stuff we already make, so having 193 essentially pre-planned things to cook is awesome.  We are starting off here with Afghanistan, and I will say right off the bat that this yogurt-nut curry is getting added to our regular rotation.  It was absurdly delicious.

new comfort food

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Slow-Cooked Chickpea Curry

July 31, 2011 § Leave a comment

E: The slow-cooker is the fire-and-forget missile of the cooking world, and that’s something that comes in handy when you are busy around dinner time, say, for example, you have to bring your laptop in for an appointment at the Apple store (which you just know is going to start and end late). Then, if you have one of these nifty devices—mine comes courtesy of Joanna’s parents as a graduation present:  thank you both! I’m sure we’ll get lots more use out of it—just load up the ingredients, press the proverbial little red button, and come back from your Genius Bar appointment—or wherever else you’ve been—to find fresh curry awaiting your return.

looks slightly better than it tastes, but nothing a little salt and spices won't fix

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Indian Chicken Curry

February 13, 2011 § 1 Comment

E: So everyone, Indian curry is fantastic. I make no claims that this is the most genuinely Indian recipe–I’m fairly certain it isn’t–but it is still delicious. I’ve made it twice, and both times it all disappeared quite quickly.

Yes, you want to make this!

A note about chutneys:  this is one of the few recipes I/we make these days that uses something from a bottle. Take your pick of mango chutney. I’ve used both Major Grey’s and plain, and I thought Major Grey’s was better suited to the recipe. It added a nice bite that was absent with the plain. As soon as we get the chance, Joanna and I will try to re-make this using fresh ingredients instead of the bottled chutney and let you guys know how it goes. For the moment, if you care, check the ingredients list on the bottle to make sure there’s nothing too strange in there.

The original recipe comes, yet again, from Macheesmo. We are perennially indebted to that blog for its excellent food ideas. The original recipe calls for chickpea-flour pancakes, but I’ve served the dish with rice both times and it worked out just fine.

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Thai Cauliflower Curry

January 27, 2011 § 2 Comments

E: I love Thai curries. They are really one of my favourite foods to make when I’m really busy because 1) they aren’t difficult, 2) they are delicious, 3) they can be made in sizable quantities, and 4) I seem to be able to eat curry for several days and still be nowhere near getting tired of it. It is surprising, given that, that I have only recently started making curry paste myself–and also that it has taken me a good month or so to get this recipe up on the web. True, it takes a little more time to make your own paste, but you really get to control the ingredients yourself (hence, no preservatives), and over time you can form it to your own tastes so it really becomes a personal touch to your food. And though it isn’t as easy as digging into a bottle of pre-made, making it yourself need not be as complicated as this recipe. With just some chilies, ginger, garlic, and some cumin you’ll have something quite tasty (I threw together some for a curry last night, off the top of my head, and my only additions to that list were a pinch of coriander, a pinch of cardamom, and a pinch of dried lemongrass).

So this recipe came about because I had made a cup of curry paste in order to make a salmon and green curry dish that I like to call “Salmon on the Green Sea” (in homage to a “Salmon on the Red Sea” dish at a local Thai restaurant–now closed–that I always thought was brilliant in theory but never quite satisfactory in execution) and I had just a little less than half of the paste left afterward. Rather than waste it, I decided to throw another curry together, decidedly different in terms of ingredients, and see how it came out. (Sadly I have no pictures of my Salmon on the Green Sea, but I promise I will re-make it soon because it was, quite simply, too good to miss.)

The results were unique in my experience, and so I provide this recipe, if you choose to be so bold as to try it, so you too can create this strange and interesting twist on curry.

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