Curry Archives - Nerds with Knives

Red Curry Chicken Meatballs

December 8, 2024August 26, 2019 by Emily

This Thai-influenced dish delivers big flavor for very little work. Tender oven-baked chicken or turkey meatballs, simmered in a delicious coconut milk-based red curry sauce. Packed with ginger and garlic and showered with fresh herbs, this is a crowd pleaser.

Mughlai Cauliflower (in a Creamy Almond Curry Sauce)

June 13, 2024August 28, 2017 by Matt

This vegetarian side dish or main course features roasted cauliflower in a fragrant, creamy sauce, spiced with ginger, cinnamon, anise, and more, and studded with plump raisins and slivers of crisp almonds.

When your childhood introduction to most vegetables is through their boiled varieties, you might be forgiven for seeking any alternative — anything at all! — to another plate of pallid, soggy specimens. I’m not saying rural England in the 1970s was unimaginative when it came to mealtimes, but … well, yes, that is actually what I’m saying. I am saying exactly that. Nothing was immune to the standard preparation (boiled beyond all recognition). I couldn’t again face parsnips or rutabaga (what we called “swede” which was served up in tiny cubes from a can) until well into my 30s. And then, of course, there was the poor old cauliflower. It’s such a healthy food – packed with nutrients and vitamins, but if you’re just going to boil it to death, what’s the point?

This article is part of our collaboration with Serious Eats.

Chicken Massaman Curry with Wheat Beer

June 13, 2024May 15, 2017 by Matt

This chicken massaman curry brings bold spices, flavors and colors to the table without bringing the heat. It warms without the burn!

One-Pot Thai Curry Mussels with Rice Noodles

July 5, 2024August 16, 2016 by Emily

One-Pot Thai Curry Mussels with Rice Noodles

We spiced up our one-pot mussels with Thai curry sauce to make this red curry mussels recipe. It’s cheap, it’s delicious, and best of all, it’s ready in 20 minutes!

Note: you can also find this recipe on Serious Eats!

Mussels are perhaps not everyone’s first choice for a quick weeknight supper, but that assessment deserves to be challenged. They cook quickly and excel in simple recipes like this one. Most people have probably made a variation on moules à la provençale (mussels in a garlic-tomato sauce) or moules marinières (with white wine and butter). Today we’re using a Thai-style red curry paste and a quick vegetable sauté to create a bold, spicy broth that pairs perfectly with briny mussels. Add some easy rice stick noodles and you’ve got a complete meal on your hands in 20 minutes or less.

Sweet and Spicy Candied Peanuts

June 15, 2024November 6, 2015 by Emily

Ah, nuts! These Sweet and Spicy Candied Peanuts strike the perfect balance of sweet and heat. They’re great for snacking or for adding a special touch to soups or salads.

I initially made these candied peanuts because I wanted something extra fancy to top our Thai Coconut Curry Butternut Squash Soup. While I love croutons, they didn’t seem quite right for this for some reason. So it needed to be crunchy and salty of course, but also with a little sweetness. And it needed to be savory too, something that wouldn’t get lost in the rich flavor of the soup.

I know, I know. So demanding. Nothing could deliver all those things at once, right? Wrong!

Spicy curry candied nuts do and they’re a cinch to make.

Thai Coconut Curry Butternut Squash Soup — The sweet and spicy nuts are a perfect topping for the rich, smooth soup.

So … from these humble beginnings comes the greatest snack food in the history of pretty much everything. I’m not even kidding. Candied peanuts are unbelievably good.

The crunchy coating has that perfect balance of salty and sweet, and an almost toffee-like flavor from the mix of white and brown sugars that caramelize in the oven. The savory heat comes from a mix of spices, including Madras curry powder, cayenne pepper, cumin and cinnamon. These are not sear-your-tongue spicy, more like a warm heat but you should definitely put your own spin on it.

Spices for Candied Nuts — Clockwise from top: granulated garlic, cumin, coarse salt, cinnamon, cayenne and Madras curry powder.

Shrimp and Corn Coconut Curry with Noodles

June 10, 2024August 21, 2015 by Emily

Shrimp curry is easy to make, and we flavor it with coconut milk and add fresh corn for a summery touch, but you can make this all year round!

While I love hot dogs and hamburgers and all those great American summer favorites, I find that by August I’m actually kind of bored of them. That’s when I crave something completely different, something that will wake my tastebuds right up.

Something like this fiery red shrimp curry, made silky by coconut milk and topped with lots of bright herbs like mint, basil and cilantro. We made it with wild-caught North Carolina white shrimp because they looked amazing at the market but you could easily swap them out for chicken thighs or breasts (cut into large bite-sized chunks), tofu, even chickpeas would be a delicious vegan option.

Sweet corn is in peak season right now and while it lasts I add it to just about everything, but it really does work incredibly well here. Corn and shrimp are a classic pairing but with the curry sauce, it’s crazy good. If fresh corn is not in season, frozen works perfectly well, too.