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Curries

9 entries

The recipes we actually cook.

Thai soups +3

Thai-inspired noodle soup

A coconut curry noodle soup built on quick-marinated pork (a shortcut to velveting), lemongrass, and whatever vegetables are on hand. Brown the pork fast and leave it underdone, so it finishes in the soup and stays tender.

Prep15m
Thai mains +3

Butternut squash curry

A simplified weeknight coconut curry built around pan-browned butternut squash and yellow Thai curry paste. Soy sauce keeps it vegetarian; fish sauce adds more depth if you eat it.

Prep15m
Cook30m
Serves4
Thai mains +3

Instant Pot chicken thigh curry

Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original, which called for 35 minutes to break down chuck roast.

Prep15m
Cook20m
Serves6
Indian mains +3

Butter chicken

Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local takeout shops.

Prep15m
Cook20m
Serves4
Thai mains +1

Bruce’s Thai red/green curry

These are rough approximations for the Thai red and green curries I’ve been making for many years now. These are not super authentic, but are based in reality from some recon a friend did at a local Thai restaurant back in the 90s.

Prep15m
Cook20m
Indian mains +1

Korma/qorma

This is a simple korma paste, which is combined with Base curry gravy and other ingredients to make various braised dishes.

Prep15m
Cook1h
Jamaican mains +1

Lentil stew

This stew is based on a package we bought from a farmers market years ago (as Jamaican Me Hungry Lentil Stew). It’s a great stew on its own, or over roasted veg.

Thai mains +1

Simpler Thai red curry

This is a simpler version of my Thai curry recipe that works especially well with vegetarian ingredients. It’s a bit closer to an authentic curry, except that we skip the shrimp paste and use a commercial curry paste rather than making it …