50 Ways with Eggs. Red Lentil Curry Recipe Recipe. Restaurant-Style Tandoori Chicken In The Oven! Recipe. Coconut Curry Shrimp. As I lamented on Saturday, I completely forgot to throw a bunch of shrimp on the grill during our party on the Fourth, so wound up stuck with approximately nine million tons of the stuff.
I wound up using it to my advantage, though, and making a handful of really delicious shrimp dishes. This scrumptious and exceedingly fast/easy curry dish was one of them. And man…was it ever good. First, get some rice going! I used Basmati, because I love the flavor and light texture…and I think it’s perfect for curries. But any rice will do! Just cook it according to package directions, fluff it with a fork, and it’ll be light and perfect and marvelous. Next, throw some butter in a large skillet over medium-high heat… And throw in a bunch of peeled, deveined shrimp!
Cook them on the first side for a couple of minutes, then flip them over and cook them on the other side. You just want to cook them until they’re opaque… Then put them on a plate and set them aside for a bit. Mince up some garlic… Trust me. P.S. Red Lentil Dal With Cabbage. When I’m looking for an easy but flavorful dinner idea, I often think of dal.
Served with a whole grain and some greens, it makes a delicious weeknight meal. This time I wanted to include a green vegetable right in the dal for even more nutrition, so I adapted a recipe from Madhur Jaffrey that combines red lentils and cabbage. I’ve given the dish more complex spicing, with the addition of mustard seeds, asafetida and fenugreek, but it’s still a mild-ish, kid-friendly dal. Super-quick fish curry. Easy homemade curry pastes. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind.
Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council. Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew Recipes from The Kitchn.
Thinking about pulling out your slow-cooker, now that it's October?
If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic. This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using—but not all vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, turnips, winter or summer squash, extra carrots, and swiss chard. Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. This recipe is also easily replicated in a dutch oven, if you'd prefer that route. Tester's Notes This is always one of the first recipes I make once the weather gets colder. Veg Recipes of India - Indian Food Blog on Vegetarian & Vegan Recipes.
Rachel Cooks Thai: Yellow Curry with Chicken and Potatoes. By Rachel on July 15, 2011 I tasted Thai food for the first time when I was in college. I remember having Thai iced tea and loving how sweet and refreshing it was. Then I had tom kha gai and thought how unusual (and delightful!) It was to be sipping spicy, tangy, coconut milk. And I finished the meal with a bowl of yellow curry, which was so similar in some ways to stews that I had growing up, but was really so different. The similarities were in the ingredients – chicken, potatoes, and onions – that form the base of a lot of western-style stews.
Yellow curry is made in the same way that many other Thai curries are made.