1 pound Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes
1 pound boned, skinned catfish fillets, cut into 2-inch pieces
3 cups slivered napa cabbage (8 oz.)
3 cups lightly packed spinach leaves, rinsed
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
Pour oil into a 12-inch frying pan (with 2-in.-tall sides) or a 5- to 6-quart pan over medium-high heat. When hot, add shallots, ginger, and garlic and stir often until shallots are limp, about 5 minutes. Stir in coconut milk, curry paste, brown sugar, and soy sauce. Bring to a simmer.
Stir in sweet potatoes; reduce heat to maintain a simmer, cover, and cook for 5 minutes. Gently stir in catfish, cover, and cook until sweet potatoes are tender and fish is opaque but still moist-looking in the center (cut to test), 8 to 10 minutes longer.
Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice and serve immediately.
4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried
Pour 1 tablespoon olive oil into a medium pan over medium heat. When hot, add shallots and garlic; stir often until limp, about 2 minutes.
Trim ends from lemon grass stalks and peel off tough outer layers; crush with the flat side of a large knife, then cut into lengths that will fit in your pan. Stir curry paste, ginger, turmeric, and the lemon grass into pan; cook until fragrant, about 2 minutes. Add coconut milk, fish sauce, sugar, and lime peel; simmer, stirring often, until slightly thickened, about 10 minutes. Remove lemon grass. Add salt to taste.
Meanwhile, preheat oven to 450°. Sprinkle both sides of fish with salt and pepper. Pour remaining 1 1/2 tablespoons olive oil into a large ovenproof frying pan over medium-high heat. Add fish and cook until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven. Bake just until fish is opaque in center of thickest part, about 8 minutes.
Spoon curry sauce onto four plates and top with fish.
Wine pairing: Off-dry but crisp Riesling, with aromatic citrus, apple, and tropical notes over good minerals. Best in our pairing: Poet’s Leap 2004 (Columbia Valley), V. Sattui off-dry Johannisberg 2004 (Napa Valley), and Firestone 2004 (Central Coast,).
Flavor bridges: A little sugar in the Riesling matches the sweetness and tames the spice in the dish. Low alcohol and fruitiness lower the heat too. Sweetness in the wine also gives it weight–viscosity–to match the mouth-feel of the coconut milk. Good acid, on the other hand, cuts through that richness for a mouthwatering effect (a flabby wine would go flat). Citrus and tropical notes echo the lemon grass, lime, ginger, and aromatic spices in the curry.
Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated.
Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.
Servings: 8 (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil)
2 pounds lean beef stew meat
1/8 teaspoon salt
2 cups finely chopped onion (1 onion)
4 garlic cloves, minced
3/4 cup lower-sodium beef broth
1 tablespoon dark brown sugar
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
1 jalapeño pepper, minced
2 cups bagged baby spinach leaves
4 cups hot cooked jasmine rice
1/2 cup fresh basil leaves
Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.
Total Time: 45 Minutes Servings: 6 (serving size: 1 1/2 cups of curry and 1 cup of rice)
3 cups jasmine rice
1/2 teaspoon salt
1 large sweet potato (often labeled
2 cans (13 1/2 oz. each) light coconut milk, divided
2 tablespoons Thai red curry paste (see Notes)
2 teaspoons freshly grated lime zest (green part only; see Notes)
2 tablespoons Asian fish sauce
2 tablespoons firmly packed dark brown sugar
1 1/2 pounds firm fish fillets, such as halibut or tilapia
6 ounces fresh whole spinach leaves
1 cup loosely packed basil
1 cup loosely packed mint leaves
Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.
Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.
1 stalk lemongrass, cut into 3-in. pieces and crushed with a mallet or hammer
1 can (about 14 oz.) coconut milk
2 tablespoons Thai red curry paste*
2 tablespoons Thai or Vietnamese fish sauce
1 tablespoon packed light brown sugar
3 pounds mussels, scrubbed and beards* pulled off
1/4 cup roughly chopped fresh basil leaves, plus slivered leaves
2 limes, cut into wedges
Sauté shallot and garlic in oil in a large, heavy-bottomed pot over medium heat until very fragrant, 1 to 2 minutes. Add lemongrass and cook 1 to 2 more minutes. Pour in coconut milk, then stir in curry paste, fish sauce, and sugar. Increase heat to high and bring to a boil.
Add mussels, stir until well coated, and cover. Cook, stirring occasionally, until mussels open, 5 minutes. Stir in chopped basil and spoon into wide, shallow bowls, discarding any unopened mussels.
1 1/2 tablespoons panang curry paste, such as Mae Ploy brand
1 can (14 oz.) coconut milk, divided
1 tablespoon sugar
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon Thai or Vietnamese fish sauce
1/2 cup sliced green onions
1/2 cup cilantro leaves and small sprigs
1/2 cup Thai basil* leaves and small sprigs
1 lime, cut into wedges
Bring a medium pot of water to a boil. Add noodles and cook until softened, about 4 minutes. Drain and rinse with cold water. Set aside.
Heat oil in a wok or large frying pan over high heat. Add garlic and shallots and cook until fragrant, about 30 seconds. Add chicken, curry paste, and half the coconut milk. Stir well to dissolve paste and boil until liquid is slightly reduced, about 5 minutes. Stir in remaining coconut milk, the sugar, lime juice, soy sauce, and fish sauce, then bring to a boil. Reduce heat and simmer until liquid is slightly thicker, 2 to 3 minutes more.
Add noodles, toss to coat, and cook a few minutes until hot, stirring often. Pour mixture into a serving bowl. Sprinkle with green onions, cilantro, and basil. Serve with lime wedges.
1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice
Combine first 6 ingredients.
Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
Sprinkle chicken with 1/2 teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done.
Serve mixture over rice, and garnish with cilantro sprigs.
Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt.
Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.
Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender.
Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
2 tablespoons minced fresh ginger
1/4 cup rice vinegar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
2 teaspoons chili paste with garlic
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 garlic cloves, minced
1 tablespoon canola oil
1 cup diced onion
1 diced red bell pepper
1 diced yellow bell pepper
1/2 cup fat-free, less-sodium chicken broth
3/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
1/4 cup chopped cilantro
4 cups cooked brown rice
Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides.
Add broth and salt; simmer, uncovered, 15 minutes or until chicken is done. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes.
Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more.
Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more.
Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes.
Taste and add the remaining lemon juice, if necessary.
Serve with the yogurt, flat bread, or both, if desired.
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste
Make a paste:
4-5 tbsps milk
Dry roast and make a fine powder:
10-12 curry leaves
Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
oriander leaves for garnish
Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
Garnish with fresh coriander leaves.
Note: Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor
1 kg chicken, washed and cut into medium sized pieces
1 large onion finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
2-3 green chillis slit length wise
1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsp-2 tbsp oil
Make a paste:
1 large onion
3-4 green chillis
1/2 cup fresh grated coconut
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts
Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, biryani or chapatis.