One of the curious side benefits of spending so much time at home is trying new recipes. I thought I'd discuss my new obsession with curry. (photo courtesy of Minimalist Baker)
When we were working full-time in the States we weren't that adventurous when it came to meals. Meat and potatoes. Quick was the main requirement because I do not love to cook. I'm not a foodie, someone who lives for wonderful meals. For me, food is a fuel and if it's pretty on the plate, that also is great. I have friends who are foodies who are appalled at my laissez faire attitude, but that's the way I'm wired. My one exception: Japanese food and their gorgeous table presentations. Absolute art. But I digress.
I recently tried some Massaman Curry at our local Thai place via carry-out and found I loved it. I sourced red Thai curry paste at our local Asian food store and now I make my own. The recipe from Minimalist Baker is here. I ADORE THIS STUFF. It's got a kick even though I reduced the amount of curry they suggested I use. It is not a fast meal--it requires cooking on the stove--but that is about the time required for the prep of the rice in our Instant Pot. The spouse makes the rice, I make the rest.
You can add the protein of your choice, or keep it vegetarian. Usually we make chicken in the IP ahead of time, then strip off however much we need for the curry and add it into the mix the last ten minutes or so. I use Light Coconut milk and it makes a very smooth curry. This receipe stores in the refrigerator and is even more spicy the next day. YUM.
I do have a pot of Massaman Curry paste to try when I'm out of the red curry paste. I'm guessing it includes a lot of the spices I've been adding. We'll see how that works out. My next challenge? Finding the perfect naan recipe.
So what new recipes have you been trying?
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