Squash Coconut Curry to the Third Power

This curry tastes fantastic, but its texture makes it really unique. The curry contains three types of squash that I would never normally put together- butternut squash, zucchini, and…cucumber! I know it sounds crazy to eat cucumber in a hot dish, but once the cucumber warms up and cooks down, it’s nearly unrecognizable. It transforms into a melty binder that holds the rest of the vegetables together, making them easy to scoop up with a piece of naan. You’ll want … Continue reading

Coconut Curry Shrimp: The Global Quest

Over the past several years and in multiple countries (France, 2008; Aruba, 2010), I’ve sporadically encountered an irresistible shrimp curry. I racked my brain about how I could duplicate its flavors, but I haven’t known where to start. And then I made this shrimp curry recipe, straight from the pages of a magazine dedicated to India. As I read the magazine, I noticed that several of the recipes used fresh coconut, an ingredient I hadn’t cooked with before. I got … Continue reading

Taste of Thai: Massaman Chicken Curry

When David and I visited Thailand last year, we learned how to make massaman chicken curry in a cooking class. It was so delicious! I bought some massaman curry paste in the airport on our way home with some of our excess Thai Baht, but I promptly lost the curry paste once we returned home. While packing for our recent move, I unearthed the curry paste and counted the hours until I could finally make the fabulous curry in our … Continue reading