Yellow curry is probably my favorite of the Thai restaurant stoplight-colored curry array (red, green, yellow). I think I might be alone in this? Usually people go for the red or the green. Not me. …
curry
Chicken Tikka Shepherd’s Pie
As with most of the good cooking in my life, this totally happened by accident. I mean, I wasn’t trying to do something else and then suddenly slipped and made a chicken tikka shepherd’s pie or anything. I just mean that this dish is so good that it deserves a carefully thought-out and intentional execution, and I created it out of leftovers when I needed dinner and was thinking of other things.
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Sweet Potato, Cauliflower, and Potato Curry
Or, what to make when you miss your childhood kitchen.
This is one of those recipes that has had many sub-headings over the years. I first ate this at my mom’s table, where I learned to love curry and take an interest in family recipes. I remember watching her temper the dal (recipe coming soon!), fry the grains of basmati before adding the cooking water, and explain the sweet/sour nature of this curry – which was actually a chicken and potato curry when it appeared on her stove.
In college, the sub-heading would have been ‘what to make to impress people (see: professors coming over for dinner)’. In grad school, it was ‘what to make with friends when hunkered down with your Logic and Set Theory problem set (see: weeping and gnashing teeth, the soothing of)’ and, later, ‘what to make when you are adapting mom’s recipe for your own housemate family (see: vegetarian! sweet potato! the budget version!). Finally, this recipe has been made by so many versions of my former selves that I feel like my curry now has a life of its own.
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