Monthly Archives: October 2026

Meat and Potato Skillet Gratin

American, , , , ,

Here’s a hearty, cool weather dish that is a cross between a shepherd’s pie and potato gratin, if you will. Lean ground beef is browned until deeply savory, then layered with golden onions, silky wilted spinach, and overlapping rounds of russet and sweet potatoes (which were a substitute from the original recipe with rutabagas.) Cremini mushrooms were our additional ingredient.

Two kinds of potato give you the best of both worlds: the earthy, starchy backbone of the russet and the gentle caramel sweetness of the sweet potato. Everything is blanketed in nutty, melty Gruyère and finished with a spoonful of herb-infused reduced cream. It all bakes together in a single cast-iron skillet, so the flavors meld and the cleanup stays easy.

And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side rounds things out nicely. It was amazingly good with a lot of flavor.

Meat and Potato Skillet Gratin

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 garlic cloves, peeled and chopped
  • 1 cup heavy cream
  • 2 thyme branches
  • 2 Tbsp. finely chopped fresh sage
  • 1 Tbsp. extra-virgin olive oil, more as needed
  • 1 lb. ground lean beef
  • ¾ tsp. kosher salt, more as needed
  • Black pepper, as needed
  • 1 cup thinly sliced onion
  • 6 oz. cremini mushrooms, cleaned and cut into large chunks
  • 3½ oz. baby spinach
  • 2 tsp. Worcestershire sauce
  • ½ lb. sweet potatoes, peeled and cut in half
  • ½ lb. russet potatoes, peeled and cut in half
  • 6 oz. Gruyère, grated and divided

Directions

  1. Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and ½ tablespoon sage. Bring to a simmer; cook until reduced to ½ cup, about 30 minutes. Strain and cool.
  2. While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with ¼ teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, ¼ teaspoon salt and the pepper.
  3. Add mushrooms to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally until mushrooms are browned and the moisture has evaporated, about 6-8 minutes. Remove to a bowl for later.
  4. Add more oil to dry pan and when heated add sliced onions, stirring occasionally until tender and golden, about 10 minutes.
  5. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat and mushrooms to skillet. Toss in spinach, a handful at a time, until wilted. Season with ¼ teaspoon salt, the Worcestershire and pepper to taste.
  6. Heat oven to 350 degrees. Slice all potato halves crosswise into ¼-inch-thick rounds. Layer half the sweet potato and russet potato slices over meat, alternating between sweet potato and russet potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
  7. Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Cantonese Shrimp with Black Bean Sauce

Uncategorized

Shrimp with black bean sauce is a Cantonese classic, and this version comes together in about 30-40 minutes with pantry staples and a handful of aromatics. A quick marinade of Shaoxing wine, salt, and cornstarch gives each shrimp a thin protective coating that keeps it juicy through a hot sear.

The technique that sets this dish apart is the browning. Spread the shrimp in a single layer and leave them untouched for a full minute so the bottoms develop a light golden crust. That crust delivers the restaurant-style flavor, and it only forms if the shrimp aren’t constantly moving around the wok.

Roughly chopping the fermented black beans keeps them from staying firm and distinct in the sauce. When they hit the hot oil, the chopped beans release their fragrance right away, giving the dish a fresher, more complex flavor. A splash of Shaoxing wine after the aromatics deglazes the wok, lifting the browned bits from the bottom and folding that savory depth into the sauce. Skip this step and the wok stays scorched while the sauce loses richness.

Serve the shrimp on a large platter with a bowl of steamed jasmine rice. The sauce is at its glossiest in the first few minutes off the heat, and the rice soaks it up to complete a proper Cantonese-style meal.

About portion control. Even with the addition of a bell pepper and using a whole red onion instead of a half, we only got 3 decent-sized servings from this recipe — and that was with a side salad.

Cantonese Shrimp with Black Bean Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

Marinating

  • 1 lb. shrimp, peeled and deveined 
  • 1 Tbsp. Shaoxing wine
  • 1/4 teaspoon kosher salt
  • 2 tsp. cornstarch

Sauce

  • 1/3 cup chicken stock
  • 1 Tbsp. oyster sauce
  • 2 tsp. light soy sauce
  • 1 tsp. sugar
  • 1/8 tsp. white pepper
  • 1 tsp. cornstarch

Stir fry

  • 2 1/2 Tbsp. vegetable oil
  • 2 dried Chinese chili pepper, halved crosswise
  • 2 scallions, sliced into 2” pieces, white and green parts divided
  • 1 Tbsp. minced ginger
  • 1 clove garlic, minced
  • 1 Tbsp. fermented black beans, rinsed, drained, and roughly chopped
  • 1 bell pepper, any color, cut into 1/2″ chunks
  • 1 red onion, roll cut into bite-size triangles
  • 2 Tbsp. Shaoxing wine

Directions

  1. Combine the shrimp, Shaoxing wine, salt and cornstarch in a medium bowl. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.
  2. Combine the chicken stock, oyster sauce, light soy sauce, sugar, white pepper and cornstarch. Stir to combine.
  3. Heat 1 tablespoon of oil in a wok over medium high heat until it shimmers. Spread the shrimp into a single layer and cook without moving until lightly browned on the bottom, about 1 minute. Flip and stir just until the shrimp are almost cooked through. Transfer the shrimp to a plate.
  4. Add the remaining 1 1/2 tablespoons oil, dried chiles, scallion whites, ginger, garlic, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add the onion and bell pepper and cook for 1-2 minutes, until just softened.
  5. Pour in the Shaoxing wine and immediately scrape the bottom of the wok to release any browned bits. Cook until the wine has mostly evaporated.
  6. Stir the sauce again to dissolve the cornstarch completely, pour into the wok. Cook, stirring constantly, until the sauce thickens, about 1 minute.
  7. Add back the shrimp and scallion green, toss everything to combine. Turn off the heat and stir in sesame oil. Transfer to a large plate and serve hot over steamed rice as a main dish.

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Adapted from a recipe from omnivorescookbook.com

Dirty Cabbage

Cajun/Creole, , , ,

Let’s clear something up right away: this cabbage isn’t dirty in the way your mind might swerve to the gutter. It’s “dirty” the way New Orleans dirty rice is dirty — deeply savory, packed with browned meat, and seasoned with enough Cajun swagger to make plain old cabbage blush.

Ground beef and andouille sausage team up here to do some serious heavy lifting, laying down layers of smoky, spicy flavor before the cabbage even enters the chat. By the time everything simmers together, that humble head of cabbage has soaked up so much andouille-scented goodness it barely remembers its wallflower days at the produce stand.

“Zesty” really is the word for it — there’s heat from the Cajun seasoning, a little tang from the vinegar at the end, and just enough broth to make it saucy without turning it into soup. If you’re feeling extra hungry, ladle it over hot egg noodles garnished with scallions, and enjoy a dish that’s proof positive that “dirty” can be a compliment.

Dirty Cabbage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. lean ground sirloin beef
  • 1 (12 oz.) package andouille sausage, sliced into rounds
  • 3 scallions, thinly sliced, plus more for garnish
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 celery rib, chopped
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Cajun seasoning, such as McCormick®
  • 1 small green cabbage, sliced 1/4-inch-thick
  • 1 cup chicken broth
  • 3 Tbsp. cider vinegar
  • 3/4 tsp. kosher salt
  • 8 oz. cooked egg noodles (optional)

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add ground beef; cook, stirring to crumble, until browned, about 7 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
  2. Add andouille sausage; cook, stirring often, until browned, about 5 minutes. Transfer to plate with beef.
  3. Reduce heat to medium; add scallions, red pepper, green pepper, and celery. Cook, stirring often, until softened, 5 minutes. Add garlic, tomato paste, and Cajun seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage, ground beef, and sausage until fully incorporated. Stir in chicken broth and bring to a simmer over medium-high heat. Reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is tender, 25 to 30 minutes. 
  4. Stir in vinegar and salt. Serve over hot egg noodles (optional) and garnish with scallions.

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Adapted from a recipe for allrecipes.com

Lamb Shanks with Red Wine and Tomatoes

Australian, , ,

Tender, fall-off-the-bone lamb shanks braised in a deeply rich, savory sauce make a dinner that feels like a special occasion, although it doesn’t have to be. After hours of slow, gentle cooking, the meat becomes so tender it slides right off the bone with the nudge of a fork, which is exactly what you want from a proper braise.

The flavor starts with a solid foundation. Trimmed lamb shanks are seasoned with coarse salt and cracked pepper and seared in olive oil until golden brown, building a caramelized crust that gives the sauce its depth. A base of diced white onion, minced garlic, and sliced carrots adds natural sweetness and body as it softens in the same pan.

The braising liquid is where the dish really comes together. Beef stock, passata, and a dollop of tomato paste create a thick, velvety tomato sauce, while a generous pour of red wine, such as Merlot, Pinot Noir, or Chianti, adds richness and a subtle tang. (If you’d rather skip the alcohol, extra beef stock works as an easy substitute without sacrificing flavor.) Crushed beef bouillon cubes give the sauce an extra savory boost, and fresh rosemary, parsley, and bay leaves infuse the whole pot with a fragrant, earthy aroma that fills your kitchen as it simmers.

By the time the shanks are done, the sauce has reduced into a glossy, full-bodied gravy that clings to the meat and is made for spooning over whatever you serve alongside. Creamy mashed potatoes, buttery polenta, or a pile of egg noodles are all excellent choices, and a few slices of crusty bread will make sure not a drop goes to waste. A scattering of fresh parsley just before serving adds a bright, fresh finish.

This is hearty, comforting, crowd-pleasing food that earns its place as a new family favorite, whether it’s a Sunday supper, a cozy holiday meal, or a dinner party where you want to impress without spending the whole time at the stove. And it was a super wet and windy Sunday when we made this feast, served with a side of Creamy Potato and Parsnip Mash.

Braises are almost always even better the following day, so go ahead and make the dish the day before your dinner party and just reheat it the day of. Dinner done.

*Instead of 4, we used 2 very large shanks weighing in at nearly 4 1/2 pounds; enough leftovers for 2 to 3 more servings.

Lamb Shanks with Red Wine and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil divided
  • 4 lamb shanks* trimmed of excess fat
  • 1 white onion large, diced
  • 6 cloves garlic minced
  • 3 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt
  • 1 pinch cracked pepper
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot, Pinot Noir, or a Chianti – optional. Substitute with extra stock
  • 14 oz. passata (tomato puree or American tomato sauce)
  • 2 Tbsp. tomato paste
  • 2 beef bouillon cubes crushed
  • 1 Tbsp. fresh rosemary finely chopped
  • 2 Tbsp. fresh parsley finely chopped (divided)
  • 2 bay leaves
  • 1 pinch salt to season
  • 1 pinch pepper to season

Directions

  1. Preheat oven to 325°F.
  2. Wash and pat dry lamb shanks with paper towel.
  3. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, set aside.
  4. To the pan juices, sauté the carrots and diced onions until softened, (about 7-8 minutes), then add garlic and cook for 1 minute.
  5. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  6. Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove. Return the shanks back into the pot.
  7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  8. Gently transfer the shanks onto a plate; tent to keep warm.
  9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. OPTIONAL: skim off any additional fat which rises to the surface.
  10. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  11. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  12. Garnish with parsley and serve with mashed potatoes, rice or pasta.
  13. To serve the following day, allow the casserole to cool completely, cover and refrigerate.
The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 – 15 minutes, basting the shanks and vegetables with the sauce.

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Adapted from a recipe by Karina Carrel for cafedelites.com

Creamy Potato and Parsnip Mash

American, , , ,

This silky mash pairs the comforting starchiness of Long Island potatoes with the subtle, earthy sweetness of parsnips. The potatoes give it body and a familiar, fluffy texture, while the parsnips bring a gentle sweetness with a hint of spice that makes the dish feel a little more special than a standard mash.

A modest amount of butter and a splash of milk keep it rich and smooth without weighing it down. A pinch of freshly grated nutmeg adds a warm, aromatic finish that plays beautifully against the parsnips’ natural sweetness, and freshly ground pepper adds a light bite. Salt is left to your taste, so you can season it as you like.

It’s a simple, wholesome side that works well alongside roast chicken, pork, or a holiday spread, and it’s an easy way to give a classic comfort dish a little more depth. Garnish with some chopped fresh chives for a pop of color.

Creamy Potato and Parsnip Mash

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 large Yukon Gold potatoes, about 1 ½ lbs.
  • 4 large parsnips, about 1 lb.
  • 2 Tbsp. butter, plus more for garnish
  • ½ cup whole milk, OR light cream
  • Salt to taste
  • Freshly ground pepper to taste
  • ¼ tsp. freshly grated nutmeg
  • Fresh chives, chopped for garnish (optional)

Directions

  1. Peel potatoes and parsnips. Trim off parsnip ends.
  2. Cut parsnips lengthwise in half. Remove any woody cores. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
  3. Cut potatoes into pieces approximately the same size. There should be about 4 cups.
  4. Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil, and once boiling, let cook about 15 minutes or until the pieces are tender. Drain well.
  5. Add butter, milk/cream, salt, pepper and nutmeg to pot of drained potatoes and parsnips. Beat well to blend. Garnish with a pat of butter and chopped chives, serve hot.

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Adapted from a recipe by Pierre Franey for NYTimes Cooking

Slow Cooker Buffalo Chicken Chili

American, , , , ,

Game day called, and this chili answered. It’s everything you love about buffalo wings (the tang, the heat, the ranch-y goodness) minus the napkin avalanche and the sticky fingers. Tender chicken, creamy white beans, and green chiles simmer in a spicy buffalo broth while you do literally anything else. Your slow cooker does the heavy lifting, and you just show up at the end with a bowl and a spoon.

Top it with sour cream or crème fraîche, Cheddar, and green onions, then give it a final drizzle of hot sauce for those who like to live dangerously. It’s the cozy bowl of comfort that makes you the hero of every potluck, with almost no effort required. Wings who?

A few solid options for serving depending on the vibe you’re going for:

Classic pairings

  • Cornbread or cornbread muffins — the slight sweetness balances the Cajun heat nicely
  • Crusty bread or a warm baguette for dipping
  • White or brown rice spooned right into the bowl (turns it into more of a stew)

Toppings to serve alongside

  • Shredded cheese (Monterey Jack or cheddar)
  • Sliced avocado or a dollop of sour cream or crème fraîche to cool things down
  • Fresh cilantro and a squeeze of lime
  • Sliced jalapeños or a dash of hot sauce for those who want more heat
  • Crushed tortilla chips for crunch

Our differences from the original recipe included eliminating the 8-ounce brick of cream cheese, reducing the hot sauce by 50%, and adding a diced jalapeño.

TIP: For a thicker chili: mash 1 cup of the beans before stirring in.

Slow Cooker Buffalo Chicken Chili

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 lb. skinless, boneless chicken breasts
  • 1 lb. skinless, boneless chicken thighs
  • 1 cup diced onion
  • 1 cup buffalo wing sauce, (such as Frank’s® RedHot Buffalo sauce), plus more for serving
  • 1 (14.5 oz. can) fire roasted diced tomatoes
  • 2 (4 oz.) cans green chiles
  • 1 jalapeño, diced
  • 1 (1 oz.) packet ranch seasoning mix
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 2 1/2 cups chicken broth
  • 2 (15.5 oz.) cans white beans, drained and rinsed
  • Sour cream or crème fraîche, shredded Cheddar cheese, and sliced green onions, for garnish

Directions

  1. Add chicken breasts, chicken thighs, onion, wing sauce, tomatoes, green chiles, jalapeño, ranch seasoning, chili powder, paprika, cumin, and chicken broth to a slow cooker. Cook on High for 2 hours or Low for 3 to 4 hours. 
  2. Remove chicken from slow cooker and shred into bite-sized pieces. (It may not be fully cooked yet.) Return chicken to slow cooker and stir in beans. Cover and cook about 15-30 minutes more. Add additional stock if desired for a thinner chili.
  3. Serve topped with sour cream or crème fraîche, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.

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Adapted from a recipe by Nicole McLaughlin for allrecipes.com

Hot Honey Baked Sweet Potatoes

Uncategorized, , , , ,

Goat cheese and honey are a tried-and-true dream flavor pairing — the culinary equivalent of a couple who finish each other’s sentences. But whip that goat cheese into a cloud, drizzle it with honey that’s been introduced to cayenne and hot sauce, and pile it onto a baked sweet potato? Darlin’, now you’ve got yourself a party, and everyone’s invited.

These aren’t just baked sweet potatoes. They’re plush, blushing little orange pillows that spend over an hour getting cozy in a hot oven until they practically collapse with tenderness. Split them open and they burst forth, steam curling up like they’ve got secrets to tell. Then comes the fun part: a pat of butter melting into the crevices, a generous dollop of that impossibly silky goat-cheese whipped cream (whisked until it’s somewhere between a frosting and a sigh), and a drizzle of hot honey that walks the line between sweet seduction and spicy warning shot.

Scatter over some toasted nuts and a flurry of rosemary, and suddenly you’re not eating a side dish — you’re nibbling on something that tastes like the bar snacks at the fanciest dive bar in town. Sweet, spicy, herby, rich: it’s a lot going on, in the best possible way. Simple baked sweet potatoes never stood a chance.

*You could save some time by using a premade bottled hot honey such as Mike’s or Melinda’s. A word to the wise, if you make your homemade hot honey too early, it could seize up and harden (trust me on this one!). This recipe can easily be cut in half to four servings, which is shown here. See below for main dish options.

Hot Honey Baked Sweet Potatoes

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 8 small to medium sweet potatoes, scrubbed (about 3 lbs.)
  • ¼ cup clover honey *(see head note)
  • ½ tsp. ground cayenne
  • 2 tsp. hot sauce
  • Salt and black pepper
  • 4 to 5 oz. goat cheese or blue cheese, softened
  • ¼ cup heavy cream
  • 4 Tbsp. cold unsalted butter, cut into 8 pats
  • ½ cup roasted, salted pecans, coarsely chopped
  • Finely chopped rosemary or sage, for topping

Directions

  1. Heat oven to 425 degrees and line a large rimmed sheet pan with foil. Pierce the potatoes all over with a fork and place them along the edges of the pan (where it gets the hottest).
  2. Bake until tender and reduced in size, 1 to 1¼ hours. A fork should pierce through the largest potato’s center easily.
  3. To a large bowl, add the goat cheese, heavy cream and a pinch of salt. Whisk the mixture by hand or with an electric mixer until smooth, thick and the consistency of sour cream, 1 to 2 minutes.
  4. Meanwhile, in a small saucepan, combine the honey and cayenne pepper. Heat the mixture over medium, stirring occasionally, until bubbling. (Watch carefully so it does not burn.) Continue cooking, stirring constantly, until slightly reduced, 1 to 2 minutes. Remove from the heat, stir in the hot sauce and season with black pepper. Use immediately so that the honey does not harden.
  5. A couple minutes after the potatoes have been removed from the oven, slice each in half lengthwise without cutting through the bottom. Then, using both hands, gently pinch the bottoms up to push out some of the potato flesh. Season with salt.
  6. To assemble, top each potato with a pat of butter, a dollop of goat-cheese whipped cream, some nuts, a generous drizzle of hot honey and a sprinkle of rosemary.

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Adapted from a recipe by Eric Kim for NYTimes Cooking

Pork

  • Roasted pork loin or tenderloin. Pork and sweet potatoes are a classic pairing, and the rosemary or sage on top ties right in.
  • Pork chops (bone-in, seared or grilled). A simple pan sauce with Dijon or apple cider vinegar would balance the sweetness.
  • Roasted ham. Great for a holiday table, especially with the goat or blue cheese echoing a charcuterie vibe.

Poultry

  • Herb-roasted chicken (whole or bone-in thighs). Easy, crowd-pleasing, and lets the potatoes be the star.
  • Roast turkey or turkey breast. A natural fit for fall and Thanksgiving-style meals.
  • Crispy duck breast. Richer and more elegant, and the honey and pecans work well with it.

Beef

  • Seared steak (ribeye, strip, or flat iron). The saltiness of a good steak plays well against the sweet heat, especially if you went with blue cheese.
  • Braised short ribs or pot roast. Hearty and comforting for a cold-weather dinner.
  • Meatloaf. A homey option, especially with a tangy glaze.

Seafood

  • Pan-seared salmon. Its richness stands up to the potatoes, and a squeeze of lemon helps cut the sweetness.
  • Blackened or grilled shrimp. The cayenne in the potatoes will echo the spice.

Panang Curry

Asian, Thai, , , , ,

This Panang curry is a rich, Thai coconut curry built around a homemade paste and quick-cooked chicken. The paste starts with whole coriander and cumin seeds, toasted just until fragrant and ground to a powder — this gives it a deeper, more aromatic backbone than a paste made with pre-ground spices.

Finely ground dry-roasted peanuts are worked in next, adding the nutty richness and body that’s a signature of Panang curry (as opposed to other Thai red curries). Store-bought red curry paste is then stirred in as the flavor base, so you’re essentially doctoring a shortcut paste into something more complex and specific.

The curry itself is built the traditional Thai way, by “breaking” the coconut cream: the thick cream skimmed from the top of an unshaken can is fried down in a hot pan until it separates and releases its oil, then the curry paste is fried directly in that fat until fragrant and darkened. This step is what gives the final dish its glossy, oil-slicked surface and concentrated flavor rather than a thin, soupy texture. Torn makrut lime leaves and a modest amount of sugar are simmered in next for floral, citrusy perfume and a rounded (not sweet) finish, before the remaining coconut milk goes in to loosen the sauce back out into a clingy, spoon-coating consistency.

Thin strips of chicken cook directly in the finished sauce for just a few minutes, along with thin slices of a mild pepper (Fresno, Anaheim, or red bell) for color, gentle heat, and a little crunch. The whole dish is finished with a fresh hit of sliced lime leaves or Thai basil and reserved raw pepper, then served over rice.

The overall effect: a thick, nutty, deeply aromatic curry with citrusy lift, a savory-forward profile (fish sauce doing the heavy lifting, sugar only as a background note), and gentle, adjustable heat — closer to a rich sauce clinging to chicken than a brothy soup.

A Word to the Wise: If you are expecting 4 adult-sized portions, you’ll be disappointed. We highly suggest doubling, or at least increasing all ingredients by 50%.

Because we had a small red bell pepper begging to be used from our garden, we included that along wth a fresno. Serve with a side salad with Asian dressing for additional vegetables.

Tip: Different brands of curry paste vary in spice levels. Taste a little first and determine how much to use based on your personal preference.

Panang Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

FOR THE PANANG CURRY PASTE

  • ½ tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ cup/1 oz. dry-roasted, unsalted peanuts; more for garnish
  • 2 to 4 Tbsp. red curry paste, to taste (see Tip)

FOR THE CURRY

  • 1 lb. boneless, skinless chicken breasts or thighs 
  • 2 tsp. fish sauce, plus more as needed
  • 1 (13.5-oz.) can full-fat coconut milk (do not shake)
  • 8 makrut lime leaves, deveined, 6 torn and 2 thinly sliced, OR 1 teaspoon grated lime zest, for serving
  • 1 ½ tsp. palm, granulated or brown sugar, plus more as needed
  • 1 small, mild, thin-skinned pepper, such as a Fresno, Anaheim or banana pepper, or ½ small red bell pepper, thinly sliced 
  • Thai basil, thinly sliced, for serving (optional, if makrut lime leaves are not used)
  • Rice and lime wedges, for serving

Directions

  1. Prepare the curry paste: Heat a medium sauté pan over medium. Add the coriander and cumin. Swirl the pan around, or toss the seeds with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate and cool, then place in a spice grinder or mortar and pestle, and grind to a fine powder.
  2. Finely grind the peanuts until smooth. Transfer the ground peanuts and spices to a small bowl, add the red curry paste and stir until mixed.
  3. Thinly slice the chicken into 1 ½-inch-long pieces. Place in a medium bowl, drizzle with the fish sauce and mix until coated.
  4. Heat the same pan over medium-high. Scoop 4 tablespoons of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste, to taste. Reduce to medium, and cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce “breaks”), 2 to 3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
  5. Add the torn lime leaves or zest and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk, increase to medium-high, bring to a boil and cook, continuously stirring, until the curry has thickened enough to coat the back of a spoon and has a layer of bright red oil on top, 4 to 8 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
  6. Add the chicken and cook, stirring frequently, until cooked through, 3 to 4 minutes. If using, stir in the peppers, saving a few for serving, and cook until just incorporated, about 1 minute. Taste and add more fish sauce and sugar, if needed. (Be mindful, this is not a sweet curry; the sweetness should hit a back note, not lead with it.)
  7. Garnish with the sliced lime leaves or Thai basil and reserved peppers. Sprinkle on more peanuts if desired. Serve alongside rice with lime wedges.

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Adapted from a recipe Naz Deravian for NYTimes Cooking