Gushtaba! (Kashmiri Meatball Curry)

Admittedly, after making seven curry recipes, they all start to blend together; meat and/or vegetables cooked in a sauce made from a mixture of spices, served with rice. Ugh, how original. Sure, they each have their unique quirk – allspice in this one & thinner sauce in that one – but the general idea remains…

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Kare Raisu (Japanese Curry Rice)

Kare-Raisu, known as Curry Rice in English, is a Japanese curry that’s sweeter, less spicy, and adapts a longer cooking method than most other curries. For ease of comprehension, lets break down the basics of Japanese Curry into sections. 1: Caramelizing Onions The single most important step in making Japanese curry that I can pinpoint…

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Thai Red Curry

Thai Red Curry is green curry’s milder, less pungent sister. Albeit, this girl packs some heat, because Thai red chilis are spicer than the green variety found in green curry! Red curry paste gets its color – and heat – from dried thai red chilis. However, because there’s no easy way to remove them of…

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Thai Green Curry

Thai Green Curry is my personal favorite curry and my go-to every time I visit a Thai food cart in Portland. Six dollars for a variety of crunchy veggies, swimming in spicy, fragrant curry sauce alongside Thai Jasmine rice? Yes please! Thai curries differ from those of most other countries because they’re made from a wet…

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