Nok Suntaranon’s Green Curry with Beef Shanks, or Gaeng Kiew Waan Osso Buco, from Kalaya’s Southern Thai Kitchen is a rich, fiery Thai curry made with homemade green curry paste, coconut milk, eggplant, basil, lime leaves, and slow-cooked beef shanks that become incredibly tender after four hours.
Nok Suntaranon’s seared scallops and crabmeat in yellow curry sauce delivers a restaurant-worthy Southern Thai dinner in about 30 minutes. Kalaya House Curry Paste, coconut milk, shrimp paste, dried shrimp, lime leaves, and Fresno chiles create a rich, spicy, citrusy sauce balanced by sweet seafood and perfectly seared scallops.
Eric Kim’s Weeknight Curry Rice with Eggplant, Spinach, and Lotus Root from Korean American is pure comfort in a bowl. Pork belly and vegetables stew until tender, then get a hit of instant Korean curry mix. Served over rice, it’s a deeply satisfying, fuss-free dish perfect for cozy nights in
Chef Nok Suntaranon’s Gaeng Gai Khao Mun combines a homemade curry paste with coconut cream, tender chicken, and aromatic herbs. Paired with pandan-cilantro coconut rice, this recipe from Philadelphia’s Kalaya restaurant brings authentic Southern Thai flavors home.
In anticipation of Lidey’s upcoming cookbook, “Cooking in Real Life,” I’m revisiting a favorite recipe of her’s, Red Curry Lentils With Sweet Potatoes and Spinach. The vegetarian-friendly dish is packed with veggies, rich and creamy, and provides a spicy kick with Thai red curry paste and Freson peppers. This go-to recipe is finished with lime juice, cilantro, and toasted coconut flakes.
After a week/month that’s been all about meats and desserts, we were craving a veg-heavy meal that didn’t skimp on the flavor and Kidney Bean Coconut Curry fit the bill perfectly!
Book: Son of A Southern Chef, page 203Rating: 5/5 How Easy Is That: Intermediate Store-Bought Is Fine: Jamaican curryPricey Ingredients: —Hard-to-find: — Recipe on WashingtonPost.com.
Book: Foolproof, page 34 Episode: Dinner Date Rating: 4/5 How Easy Is That: Intermediate Store-Bought Is Fine: phyllo dough Pricey Ingredients: lump crabmeat Hard-to-find: — Recipe on FoodNetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)