AP Coconut curry

 from BATK

1 6" piece ginger, peeled, coarsely chopped

10 garlic cloves, coarsely chopped

6 Tbsp. (or more) grapeseed oil or vegetable oil

2 tsp. brown mustard seeds

6–8 fresh or dried curry leaves (optional)

1 tsp. asafetida (optional)

2 large red onions, finely chopped

Kosher salt

2 tsp. ground turmeric

1 28-oz. can crushed tomatoes

2 13.5-oz. cans unsweetened coconut milk (not low-fat)

2 cups low-sodium vegetable or chicken broth

Pulse ginger and garlic in a food processor, adding a few drops of oil if needed to help blend smoothly, until a coarse paste forms. 

Heat oil in a medium Dutch oven or other heavy pot over medium-high. Add a few mustard seeds to the pot. When seeds start to wiggle and pop, reduce heat to medium and add curry leaves , asafetida, and remaining mustard seeds. Cover pot and cook spices, swirling, until mustard seeds start popping more gradually, about 30 seconds. Uncover pot and return heat to medium-high. Add ginger-and-garlic paste and cook, stirring constantly, until beginning to brown, about 1 minute. Add red onions and a big pinch of salt and cook, stirring often and reducing heat if needed to prevent burning, until onions are golden brown and jammy, 10–12 minutes. Stir in turmeric, then tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring often, until tomatoes are glossy and darkened in color and oil starts to separate around edges of pot, 7–9 minutes. Add coconut milk and broth and stir to combine; season with salt. Bring curry to a simmer, then reduce heat to medium-low. Cover and cook another 10 minutes, stirring every couple of minutes to prevent sticking and burning. Taste curry and season with more salt if needed.

Yellow Curry Chicken with Vegetables;

1½ lb. skinless, boneless chicken thighs, cut into 2" pieces

1 garlic clove, finely grated1

1" piece ginger, peeled, finely grated

1 tsp. fresh lemon juice

1 tsp. garam masala

1 tsp. Kashmiri chile powder or ½ tsp. cayenne pepper

1 tsp. Diamond Crystal or ½ Morton kosher salt

½ tsp. ground turmeric

2 Tbsp. grapeseed oil or vegetable oil, divided

Toss chicken, garlic, ginger, lemon juice, garam masala, Kashmiri chile powder, salt, turmeric, and 1 Tbsp. oil in a medium bowl to coat. Chill 30 minutes.

1  lb. Yukon Gold potatoes (about 3 medium), peeled, cut into 1" pieces

2 medium carrots, peeled, cut into 1" pieces

bring two cups curry to a gentle simmer in a saucepan over medium-low heat, then add the seared chicken and cooked vegetables to the pan and simmer until the chicken is cooked through.

Fish Curry;

???

Butternut Squash and Green Bean Stew;

???