Cauliflower Tikka Masala

Tikka Masala is a type of curry – seasoned with garam masala, served in a creamy, tomato coconut sauce, and comprised of one main protein (typically chicken) – that originated in the UK by chefs of Indian background. This dish highlights many cooking techniques foreign to most American cooks, such as myself, which makes it…

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Panang Curry

Before anything else… a history lesson is in order. The first recorded Panang Curry recipe was published in 1890 by Thai chef Somchin Rachanupraphan. Originally, the word panang meant “to sit cross-legged” in the Khmer language, which was also adapted into their cooking methods; they would position a whole chicken in an upright cross-legged on…

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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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Vegan Fish Sauce

Fish sauce is an important element in Thai curries, as it adds depth of flavor, a lot of saltiness, and that special stench of the sea. Fish sauce normally contains two ingredients, and two ingredients only: fish and salt. It’s made by fermenting generous amounts of salt and fish (typically anchovies) together in large barrels…

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Curry Month: One Month of Curry Recipes from Around the Globe

What is Curry Month? Curry Month is a stream of curry recipes that are going to span the month of September. We’ll be sharing curries that have originated in many different countries, including Thailand, Vietnam, Japan, England and more. Although, before we talk about specific types of curry, it’s important to ask one, very broad…

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Brown Garlic Sauce Tempeh & Mushrooms (Chinese Tex-Mex)

The final dish – dish #5 – of our Chinese Tex Mex series is an American Chinese take-out staple: brown garlic sauce. The sauce is thick, deep in savory flavors, dark brown in color, and pungent with fresh garlic & black pepper. We whip our sauce up with seared, grain-free tempeh and shiitake mushrooms to…

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Crunchy Fennel Citrus Slaw (Chinese Tex-Mex)

“Crunchy. Fresh. Rejuvenating. This slaw is… divine.” *I said to myself in Gordon Ramsay’s voice* Every taco has to have its equivalent of romaine lettuce for its balancing effect in the meal, lightening up the savory fillings with a burst of crisp rejuvenation. To continue the Chinese Tex Mex theme (this is dish 4 out of…

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Orange-Cinnamon Jasmine Rice (Chinese Tex-Mex)

To me, rice is addicting; whenever I make it, I’m tempted to grab a bite every time I stroll by the pot. However, I’ve been learning to hone my self-control around rice, because making perfect rice takes patience. Recently, I discovered that you can boost the resistant starch levels of rice tenfold by cooking it…

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