Posts tagged Thai
Monday, January 14, 2013

coconut chicken curry

thai chicken curry

Sometimes what I cook has a good story behind it: maybe a memory or funny turn of events. Today, I have Coconut Chicken Curry for you and no great story, which kind of poses a problem. How do you introduce a recipe? What was it that caught my eye?

Simply put, I saw the recipe in the most recent Bon Appetit, made some tweaks, and after we finished licking our dinner plates clean that night, decided it made for a perfect weeknight meal. You can come from work in the evening and put it together in about thirty minutes, which for a school night dinner, isn’t bad. In the time that you could order and have delivered Thai take-out, you could make this curry. It’s also nice that this is a one-pot meal, as lately, my cooking endeavors have taken me into the “get every pot dirty” territory: a fun experiment that makes me feel like a restaurant chef while I am cooking, that ceases to be fun when you spend what feels like an eternity cleaning those pots.

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Friday, June 17, 2011

coconut green curry mussels

Green Curry Mussels

Before I started working professionally (i.e. for a living) as a recipe tester and a kitchen assistant, and began to spend the work day hours making six to eight dishes in quick succession, I didn’t really contemplate why people who were cooking all day long professionally liked to order take-out upon getting home. I remember talking to one private chef and recipe developer, and I asked her what she was making for dinner that night. Her response was succinct – there’s a great Thai place around the corner that makes excellent pad Thai. After being on her feet for eight hours, chopping, sautéing, and cleaning up, she was not about to get home and do it all over again. And until I started cooking all day long myself, I didn’t quite get why. But the simple truth of it is this: after a complete day of cooking, even frying an egg on toast just seems a bit much.

You know what else is hard after being on your feet all day? Everything. It just zaps you – intellectually and physically. Your body sort of aches and grows a little heavy as the day wears on. You check yourself in the window on the train ride home and realize you’re a hot mess. Your hair develops a bit of a frizzy halo, your forehead shines like a beacon in the night, there’s some pancake batter in your hair. But you don’t care – you wear your fatigue like a badge of honor. You’ve earned it. And when you get home, you just sort of want to sit on your couch with your feet up and unwind a bit. And you’re so grateful that there’s someone out there who is willing to cook you food and bicycle it over.

Continue reading coconut green curry mussels.

Tuesday, February 16, 2010

thai red curry with root vegetables

Thai Red Curry with Root Vegetables

Well hello there, lovelies! Are you sick of winter yet? If you’re reading this and you live someplace warm, like LA, where I am told today is supposed to be a balmy 79 degrees, we, the East Coasters, are very jealous and wish you all the best, but please don’t rub it in. We just might start crying. We’d kill for some sun dresses and flip flops right about now. Am I right? I’m ready to take my Uggs and my sweaters and my puffer jacket and pack them away for at least 10 months. I look like a black marshmallow making my way down the streets of New York. No matter how you slice it, winter wear is just not that flattering – it can be pretty frumpy. Also, I’d like to stop using cups of tea as ways of warming up my hands at the office. A girl can only take so much.

vegetables, awaiting their fate

But, though I’ve prepared quite a soliloquy about my winter discontent, I realize that what I’m about to tell you cannot possibly be appreciated unless you’re bundling up this month. Do you really want to eat Thai coconut curry in balmy weather? I didn’t think so. And even if you did, doesn’t it taste so much better when there’s snow falling outside your window and you’re enveloped in warmth and stillness of your home? Perhaps, these cold winter months are an opportunity for us to appreciate these comforting stews. There is some joy to hibernation, to puttering around your home, inviting a friend or two over and lazing around on the couch wrapped up in blankets.

onions, curry paste, cumin

Winter is also a time when few vegetables are in season – and mostly, these are root vegetables. Much like my winter get-up, they, too, are rather frumpy looking. Have you ever looked at a parsnip or a turnip and thought to yourself, “My, what a looker?” I didn’t think so. And frankly, neither have I. But, given a chance, these little guys can truly transform themselves. They clean up rather nicely. Typically, they are roasted with salt and pepper, and maybe a glaze of sorts, to bring out their sweetness. Sometimes, they’re added to soups. All these things are great and wonderful, but there’s an opportunity to let them shine in an unlikely place – a Thai-inspired red curry made with coconut milk!

red curry paste - gluten-free!lemongrass
turnipscoconut milk

This curry brings me such joy that I think, for all my complaining, I can tolerate winter a bit better, snow, sleet, wind and all. Armed with this dish, some sweaters and strong coffee – I can take winter with all its elements. The curry is so delicious, that I can’t get enough of it, and in fact, I’ll be making it for the book club ladies this Thursday; not to mention, this was a permanent weeknight dinner fixture throughout most of November. And so I must say this to you – drop whatever it is you’re doing, and make this without delay! Unless you have a really good excuse tonight, this should be on your dinner menu. Really, I insist. You’ll thank me later, I’m pretty sure. I’m so smitten with this curry, that each night you might delay making it – I’ll feel personally responsible.

simmering

This curry has everything going for it that you’d want in a weeknight winter meal: ease, taste, leftover potential, scalability, function. It’s as unfussy as they come and once all the ingredients are in the pot, you put the lid on top, reduce the heat to low and go about your business doing whatever it is you want to do at night – be it catching up on emails or tidying up your living room, or kicking back with a beer. Here’s the best part – this curry comes together in about the same time it’ll take you to dial and wait for take-out. Any leftovers you have will freeze beautifully, saving you time in the nights ahead. Winter’s bite might not even seem that bad. Who knows – your LA friends might even get insanely jealous of your cold-weather meals and wish for sweaters and mittens themselves. Probably unlikely, but please don’t burst my bubble.

Thai Red Curry with Root Vegetables

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