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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. 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Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"elainewu":{"type":"authors","id":"5127","meta":{"index":"authors_1591205172","id":"5127","found":true},"name":"Elaine Wu","firstName":"Elaine","lastName":"Wu","slug":"elainewu","email":"virgoblueproductions@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland","avatar":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Elaine Wu | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/elainewu"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! 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Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138624":{"type":"posts","id":"bayareabites_138624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138624","score":null,"sort":[1596131503000]},"guestAuthors":[],"slug":"flavors-at-home-how-to-cook-together-virtually","title":"How to Cook Together Virtually","publishDate":1596131503,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.[aside tag=\"flavors\" label=\"More Flavors at Home.\"]\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n","blocks":[],"excerpt":"Cooking together virtually is now a thing of normalcy.","status":"publish","parent":0,"modified":1621633707,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":450},"headData":{"title":"How to Cook Together Virtually | KQED","description":"Cooking together virtually is now a thing of normalcy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Cook Together Virtually","datePublished":"2020-07-30T17:51:43.000Z","dateModified":"2021-05-21T21:48:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138624 https://ww2.kqed.org/bayareabites/?p=138624","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/30/flavors-at-home-how-to-cook-together-virtually/","disqusTitle":"How to Cook Together Virtually","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138624/flavors-at-home-how-to-cook-together-virtually","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavors","label":"More Flavors at Home. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138624/flavors-at-home-how-to-cook-together-virtually","authors":["11689"],"series":["bayareabites_16895"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_1573","bayareabites_16557","bayareabites_16576","bayareabites_335","bayareabites_108"],"featImg":"bayareabites_138626","label":"source_bayareabites_138624"},"bayareabites_122525":{"type":"posts","id":"bayareabites_122525","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122525","score":null,"sort":[1511366430000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-indian-style-turkey-tikka-masala","title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","publishDate":1511366430,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122816,122817,122818,122819,122824,122857\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","status":"publish","parent":0,"modified":1571960167,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":519},"headData":{"title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala | KQED","description":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","datePublished":"2017-11-22T16:00:30.000Z","dateModified":"2019-10-24T23:36:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122525 https://ww2.kqed.org/bayareabites/?p=122525","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/22/thanksgiving-leftovers-indian-style-turkey-tikka-masala/","disqusTitle":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","videoEmbed":"https://youtu.be/xJfyh-ySBpQ","path":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122816,122817,122818,122819,122824,122857","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_2998","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_1573","bayareabites_324","bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_16022","bayareabites_543"],"featImg":"bayareabites_122840","label":"bayareabites_15101"},"bayareabites_114676":{"type":"posts","id":"bayareabites_114676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114676","score":null,"sort":[1487964190000]},"guestAuthors":[],"slug":"healthy-comfort-food-vegan-cauliflower-and-potato-curry","title":"Healthy Comfort Food: Vegan Cauliflower and Potato Curry","publishDate":1487964190,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Like a zillion other people, once the holiday gluttony is over my body begs for healthy meals and exercise. And with excellent intentions, I make my New Year’s resolutions: do more yoga, eat more veggies, live a healthier life. I can usually make it ‘til the end of January and then my body decides it wants comfort food and a few glasses of wine. So, in an effort to prepare hearty meals that are of the season and that will satisfy and nourish these cravings, I’ve been trying to come up with healthy, packed-with-veggie recipes that keep everyone happy and enable me to follow my resolutions without going off the deep end.\u003c/p>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Vegan Cauliflower and Potato Curry\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Cauliflower and Potato Curry \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cozy curry—packed with cauliflower, Yukon gold potatoes, tomatoes, garlic, and plenty of spices—is pretty simple to make. The best part is that you can prepare it a day or two in advance, and it only gets better! It makes quite a lot, so you can serve it for a few meals during the week. And it’s super versatile: serve it as a side dish, atop a mound of steaming basmati, or just heaped into a bowl on its own or with a side of warm naan or paratha bread.\u003c/p>\n\u003cp>I love eating this with raita (plain yogurt mixed with shredded cucumber, a pinch of cumin, and a little lemon juice) and/or a little dollop of tamarind chutney (and yes, I realize adding yogurt means it’s no longer vegan, so just do what you’d like to do!).\u003c/p>\n\u003ch2>Recipe: Vegan Cauliflower and Potato Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 medium Yukon gold potatoes, halved or quartered if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 small head cauliflower, trimmed and florets cut into approximately 1-inch pieces\u003c/li>\n\u003cli>2 tbsp coconut oil\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp peeled and grated fresh ginger\u003c/li>\n\u003cli>1 (14.5oz) can diced tomatoes with their juices\u003c/li>\n\u003cli>1½ tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>1 tsp ground turmeric\u003c/li>\n\u003cli>¼ tsp cayenne pepper (or to taste; optional)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>½ tsp garam masala\u003c/li>\n\u003cli>¼ cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel if you like, then cut into about ¾-inch pieces. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_115533\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/curry-potatoes.jpg\" alt=\"Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\u003c/li>\n\u003cfigure id=\"attachment_115536\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cauliflower.jpg\" alt=\"Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt and cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_115538\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg\" alt=\"In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115537\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg\" alt=\"Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes (depending on how tender you like your cauliflower and how big the florets are, but be careful not to overcook it). If the cauliflower mixture becomes too thick before the cauliflower is tender (or if you like it more saucy), add a bit more water and continue to cook.\u003c/li>\n\u003cfigure id=\"attachment_115539\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/tomato-spices.jpg\" alt=\"In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115541\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cooked-dish1.jpg\" alt=\"Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the garam masala and cilantro. Serve hot, over rice if you like, garnished with more cilantro.\u003c/li>\n\u003cfigure id=\"attachment_114681\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-pan-final.jpg\" alt=\"Stir in the garam masala and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the garam masala and cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Serve hot, over rice if you like, garnished with more cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve hot, over rice if you like, garnished with more cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Trying to be healthy but finding it hard to let go of your favorite comfort food during these cold winter days? Look no further than this vegan, gluten-free Indian-style curry.","status":"publish","parent":0,"modified":1488252539,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":884},"headData":{"title":"Healthy Comfort Food: Vegan Cauliflower and Potato Curry | KQED","description":"Trying to be healthy but finding it hard to let go of your favorite comfort food during these cold winter days? Look no further than this vegan, gluten-free Indian-style curry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Healthy Comfort Food: Vegan Cauliflower and Potato Curry","datePublished":"2017-02-24T19:23:10.000Z","dateModified":"2017-02-28T03:28:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114676 https://ww2.kqed.org/bayareabites/?p=114676","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/24/healthy-comfort-food-vegan-cauliflower-and-potato-curry/","disqusTitle":"Healthy Comfort Food: Vegan Cauliflower and Potato Curry","source":"Healthy Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/healthy-recipes/","path":"/bayareabites/114676/healthy-comfort-food-vegan-cauliflower-and-potato-curry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like a zillion other people, once the holiday gluttony is over my body begs for healthy meals and exercise. And with excellent intentions, I make my New Year’s resolutions: do more yoga, eat more veggies, live a healthier life. I can usually make it ‘til the end of January and then my body decides it wants comfort food and a few glasses of wine. So, in an effort to prepare hearty meals that are of the season and that will satisfy and nourish these cravings, I’ve been trying to come up with healthy, packed-with-veggie recipes that keep everyone happy and enable me to follow my resolutions without going off the deep end.\u003c/p>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Vegan Cauliflower and Potato Curry\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Cauliflower and Potato Curry \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cozy curry—packed with cauliflower, Yukon gold potatoes, tomatoes, garlic, and plenty of spices—is pretty simple to make. The best part is that you can prepare it a day or two in advance, and it only gets better! It makes quite a lot, so you can serve it for a few meals during the week. And it’s super versatile: serve it as a side dish, atop a mound of steaming basmati, or just heaped into a bowl on its own or with a side of warm naan or paratha bread.\u003c/p>\n\u003cp>I love eating this with raita (plain yogurt mixed with shredded cucumber, a pinch of cumin, and a little lemon juice) and/or a little dollop of tamarind chutney (and yes, I realize adding yogurt means it’s no longer vegan, so just do what you’d like to do!).\u003c/p>\n\u003ch2>Recipe: Vegan Cauliflower and Potato Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 medium Yukon gold potatoes, halved or quartered if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 small head cauliflower, trimmed and florets cut into approximately 1-inch pieces\u003c/li>\n\u003cli>2 tbsp coconut oil\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp peeled and grated fresh ginger\u003c/li>\n\u003cli>1 (14.5oz) can diced tomatoes with their juices\u003c/li>\n\u003cli>1½ tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>1 tsp ground turmeric\u003c/li>\n\u003cli>¼ tsp cayenne pepper (or to taste; optional)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>½ tsp garam masala\u003c/li>\n\u003cli>¼ cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel if you like, then cut into about ¾-inch pieces. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_115533\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/curry-potatoes.jpg\" alt=\"Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\u003c/li>\n\u003cfigure id=\"attachment_115536\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cauliflower.jpg\" alt=\"Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt and cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_115538\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg\" alt=\"In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115537\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg\" alt=\"Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes (depending on how tender you like your cauliflower and how big the florets are, but be careful not to overcook it). If the cauliflower mixture becomes too thick before the cauliflower is tender (or if you like it more saucy), add a bit more water and continue to cook.\u003c/li>\n\u003cfigure id=\"attachment_115539\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/tomato-spices.jpg\" alt=\"In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115541\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cooked-dish1.jpg\" alt=\"Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the garam masala and cilantro. Serve hot, over rice if you like, garnished with more cilantro.\u003c/li>\n\u003cfigure id=\"attachment_114681\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-pan-final.jpg\" alt=\"Stir in the garam masala and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the garam masala and cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Serve hot, over rice if you like, garnished with more cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve hot, over rice if you like, garnished with more cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114676/healthy-comfort-food-vegan-cauliflower-and-potato-curry","authors":["5015"],"series":["bayareabites_15124"],"categories":["bayareabites_12869","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_785","bayareabites_1573","bayareabites_324","bayareabites_300"],"featImg":"bayareabites_114680","label":"source_bayareabites_114676"},"bayareabites_114942":{"type":"posts","id":"bayareabites_114942","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114942","score":null,"sort":[1487433497000]},"guestAuthors":[],"slug":"lets-get-healthy-green-chicken-and-veggie-curry","title":"Let’s Get Healthy: Green Chicken and Veggie Curry","publishDate":1487433497,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m making a real effort to eat healthier in 2017: more salads, more veggies, more fruit, and less sugar and overly-processed foods. Stir-fry, lightened up curries, and roasted just-about-anything have made their way into my kitchen in a big way. Anything I can do to get more vegetables and lean proteins on the table is pretty alright with me.\u003c/p>\n\u003cp>This Thai-inspired curry is a huge family favorite and it is packed with both flavor and plenty of good stuff. In fact, it’s one of my 5-year-old daughter’s most-requested meals. It’s honestly not hard to make, and I’ve kept it low on the spice-o-meter so that she can better enjoy it (although she does like a bit of spice if I don’t mention it before serving it). If you want to amp it up, just throw a few Thai chilies or a jalapeño into the blender with everything else.\u003c/p>\n\u003cp>I usually make this with red bell pepper and green beans, but sugar snap peas, fresh peas, broccoli florets, and julienned zucchini would all work well. Just adjust the cooking time until they are tender. You can also easily swap out chicken breast for the thighs, just use skinless bone-in breasts, and simmer them gently and only until they are cooked through to avoid dry chicken meat. For a veggie version, just leave out the chicken and swap 2 tablespoons of low-sodium soy sauce for the fish sauce; add cubes of tofu with the veggies and you won’t need to simmer it nearly as long.\u003c/p>\n\u003cp>There are numerous Thai curry pastes out there. \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/01/homemade-thai-curry-pastes-are-easy-to-personalize/\" target=\"_blank\">You can make your own\u003c/a>, but as a working parent I honestly just don’t have time to do that. My two favorite brands are Mae Ploy and Maesri, so if you can seek those out, by all means do. Serve this over steamed brown rice (or white rice if you want to keep it a bit more classic) or just on its own. \u003c/p>\n\u003cfigure id=\"attachment_115157\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final-overhead.jpg\" alt=\"Green Chicken Curry\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Green Chicken Curry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Green Chicken and Veggie Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small yellow onion, coarsely chopped\u003c/li>\n\u003cli>2 medium garlic cloves, minced\u003c/li>\n\u003cli>1 cup low-sodium chicken broth\u003c/li>\n\u003cli>3 tablespoons Asian fish sauce\u003c/li>\n\u003cli>1/2 cup cilantro leaves, chopped, plus more for garnishing\u003c/li>\n\u003cli>2 tablespoons firmly packed light brown sugar (optional)\u003c/li>\n\u003cli>2 tablespoons green curry paste\u003c/li>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lbs skinless, boneless chicken thighs (about 6 or 7 thighs)\u003c/li>\n\u003cli>1 (13 1/2-ounce) can light or regular coconut milk, well shaken\u003c/li>\n\u003cli>1/2 pound green beans or sugar snap peas, trimmed and cut into 1-inch lengths\u003c/li>\n\u003cli>1 small red bell pepper, seeded and cut into thin 1-inch strips\u003c/li>\n\u003cli>4 green onions, trimmed and finely sliced\u003c/li>\n\u003cli>Steamed rice, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_115149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-beans.jpg\" alt=\"Trim and cut green beans into 1-inch lengths.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut green beans into 1-inch lengths. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115162\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-peppers.jpg\" alt=\"Seed and cut red bell pepper into thin 1-inch strips.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Seed and cut red bell pepper into thin 1-inch strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg\" alt=\"In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. Bring to a low boil over medium heat, then reduce the heat to low, cover partially, and simmer until the chicken is very tender, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-sauce.jpg\" alt=\"Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-pot.jpg\" alt=\"Bring to a low boil over medium heat, then reduce the heat to low.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a low boil over medium heat, then reduce the heat to low. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg\" alt=\"Cover partially and simmer until the chicken is very tender, about 20 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cover partially and simmer until the chicken is very tender, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a slotted spoon, transfer the chicken to a plate or cutting board. Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. Simmer until the vegetables are crisp-tender, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg\" alt=\"Using a slotted spoon, transfer the chicken to a cutting board or plate.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using a slotted spoon, transfer the chicken to a cutting board or plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-veg1.jpg\" alt=\"Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115144\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-scallions.jpg\" alt=\"Simmer until the vegetables are crisp-tender, about 10 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer until the vegetables are crisp-tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, shred the chicken, discarding any gristle or fat. When the vegetables are tender, return the chicken to the pot, simmering gently until it is warmed through.\u003c/li>\n\u003cfigure id=\"attachment_115163\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-pick-chix.jpg\" alt=\"Meanwhile, shred the chicken, discarding any gristle or fat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, shred the chicken, discarding any gristle or fat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115141\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-chix.jpg\" alt=\"When the vegetables are tender, return the chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the vegetables are tender, return the chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-cooked1.jpg\" alt=\"Simmer gently until the curry is warmed through.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer gently until the curry is warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve over steamed rice, garnished with the remaining cilantro.\u003c/li>\n\u003cfigure id=\"attachment_115167\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg\" alt=\"Serve over steamed rice.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve over steamed rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115158\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final.jpg\" alt=\"Garnish with the remaining cilantro and serve.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the remaining cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A big bowl of steaming green curry will tantalize your tastebuds and warm you from the inside out, and the best part is that you can feel good about eating it!","status":"publish","parent":0,"modified":1487786852,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":862},"headData":{"title":"Let’s Get Healthy: Green Chicken and Veggie Curry | KQED","description":"A big bowl of steaming green curry will tantalize your tastebuds and warm you from the inside out, and the best part is that you can feel good about eating it!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Let’s Get Healthy: Green Chicken and Veggie Curry","datePublished":"2017-02-18T15:58:17.000Z","dateModified":"2017-02-22T18:07:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114942 https://ww2.kqed.org/bayareabites/?p=114942","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/","disqusTitle":"Let’s Get Healthy: Green Chicken and Veggie Curry","path":"/bayareabites/114942/lets-get-healthy-green-chicken-and-veggie-curry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m making a real effort to eat healthier in 2017: more salads, more veggies, more fruit, and less sugar and overly-processed foods. Stir-fry, lightened up curries, and roasted just-about-anything have made their way into my kitchen in a big way. Anything I can do to get more vegetables and lean proteins on the table is pretty alright with me.\u003c/p>\n\u003cp>This Thai-inspired curry is a huge family favorite and it is packed with both flavor and plenty of good stuff. In fact, it’s one of my 5-year-old daughter’s most-requested meals. It’s honestly not hard to make, and I’ve kept it low on the spice-o-meter so that she can better enjoy it (although she does like a bit of spice if I don’t mention it before serving it). If you want to amp it up, just throw a few Thai chilies or a jalapeño into the blender with everything else.\u003c/p>\n\u003cp>I usually make this with red bell pepper and green beans, but sugar snap peas, fresh peas, broccoli florets, and julienned zucchini would all work well. Just adjust the cooking time until they are tender. You can also easily swap out chicken breast for the thighs, just use skinless bone-in breasts, and simmer them gently and only until they are cooked through to avoid dry chicken meat. For a veggie version, just leave out the chicken and swap 2 tablespoons of low-sodium soy sauce for the fish sauce; add cubes of tofu with the veggies and you won’t need to simmer it nearly as long.\u003c/p>\n\u003cp>There are numerous Thai curry pastes out there. \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/01/homemade-thai-curry-pastes-are-easy-to-personalize/\" target=\"_blank\">You can make your own\u003c/a>, but as a working parent I honestly just don’t have time to do that. My two favorite brands are Mae Ploy and Maesri, so if you can seek those out, by all means do. Serve this over steamed brown rice (or white rice if you want to keep it a bit more classic) or just on its own. \u003c/p>\n\u003cfigure id=\"attachment_115157\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final-overhead.jpg\" alt=\"Green Chicken Curry\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Green Chicken Curry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Green Chicken and Veggie Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small yellow onion, coarsely chopped\u003c/li>\n\u003cli>2 medium garlic cloves, minced\u003c/li>\n\u003cli>1 cup low-sodium chicken broth\u003c/li>\n\u003cli>3 tablespoons Asian fish sauce\u003c/li>\n\u003cli>1/2 cup cilantro leaves, chopped, plus more for garnishing\u003c/li>\n\u003cli>2 tablespoons firmly packed light brown sugar (optional)\u003c/li>\n\u003cli>2 tablespoons green curry paste\u003c/li>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lbs skinless, boneless chicken thighs (about 6 or 7 thighs)\u003c/li>\n\u003cli>1 (13 1/2-ounce) can light or regular coconut milk, well shaken\u003c/li>\n\u003cli>1/2 pound green beans or sugar snap peas, trimmed and cut into 1-inch lengths\u003c/li>\n\u003cli>1 small red bell pepper, seeded and cut into thin 1-inch strips\u003c/li>\n\u003cli>4 green onions, trimmed and finely sliced\u003c/li>\n\u003cli>Steamed rice, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_115149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-beans.jpg\" alt=\"Trim and cut green beans into 1-inch lengths.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut green beans into 1-inch lengths. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115162\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-peppers.jpg\" alt=\"Seed and cut red bell pepper into thin 1-inch strips.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Seed and cut red bell pepper into thin 1-inch strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg\" alt=\"In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. Bring to a low boil over medium heat, then reduce the heat to low, cover partially, and simmer until the chicken is very tender, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-sauce.jpg\" alt=\"Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-pot.jpg\" alt=\"Bring to a low boil over medium heat, then reduce the heat to low.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a low boil over medium heat, then reduce the heat to low. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg\" alt=\"Cover partially and simmer until the chicken is very tender, about 20 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cover partially and simmer until the chicken is very tender, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a slotted spoon, transfer the chicken to a plate or cutting board. Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. Simmer until the vegetables are crisp-tender, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg\" alt=\"Using a slotted spoon, transfer the chicken to a cutting board or plate.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using a slotted spoon, transfer the chicken to a cutting board or plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-veg1.jpg\" alt=\"Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115144\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-scallions.jpg\" alt=\"Simmer until the vegetables are crisp-tender, about 10 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer until the vegetables are crisp-tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, shred the chicken, discarding any gristle or fat. When the vegetables are tender, return the chicken to the pot, simmering gently until it is warmed through.\u003c/li>\n\u003cfigure id=\"attachment_115163\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-pick-chix.jpg\" alt=\"Meanwhile, shred the chicken, discarding any gristle or fat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, shred the chicken, discarding any gristle or fat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115141\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-chix.jpg\" alt=\"When the vegetables are tender, return the chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the vegetables are tender, return the chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-cooked1.jpg\" alt=\"Simmer gently until the curry is warmed through.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer gently until the curry is warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve over steamed rice, garnished with the remaining cilantro.\u003c/li>\n\u003cfigure id=\"attachment_115167\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg\" alt=\"Serve over steamed rice.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve over steamed rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115158\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final.jpg\" alt=\"Garnish with the remaining cilantro and serve.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the remaining cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114942/lets-get-healthy-green-chicken-and-veggie-curry","authors":["5015","5014"],"categories":["bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_15729","bayareabites_1573","bayareabites_15730","bayareabites_15742"],"featImg":"bayareabites_115138","label":"bayareabites"},"bayareabites_101881":{"type":"posts","id":"bayareabites_101881","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101881","score":null,"sort":[1445011250000]},"guestAuthors":[],"slug":"5-bites-a-list-asian-rice-plates-in-oakland","title":"5 Bites: A-List Asian Rice Plates in Oakland","publishDate":1445011250,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.","status":"publish","parent":0,"modified":1481592633,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1388},"headData":{"title":"5 Bites: A-List Asian Rice Plates in Oakland | KQED","description":"Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: A-List Asian Rice Plates in Oakland","datePublished":"2015-10-16T16:00:50.000Z","dateModified":"2016-12-13T01:30:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101881 http://ww2.kqed.org/bayareabites/?p=101881","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/","disqusTitle":"5 Bites: A-List Asian Rice Plates in Oakland","path":"/bayareabites/101881/5-bites-a-list-asian-rice-plates-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101881/5-bites-a-list-asian-rice-plates-in-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_13938","bayareabites_14953","bayareabites_14956","bayareabites_14957","bayareabites_14937","bayareabites_475","bayareabites_1573","bayareabites_2165","bayareabites_9365","bayareabites_14938","bayareabites_14952","bayareabites_14936","bayareabites_14955","bayareabites_14954","bayareabites_68"],"featImg":"bayareabites_101925","label":"bayareabites"},"bayareabites_68947":{"type":"posts","id":"bayareabites_68947","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68947","score":null,"sort":[1396286106000]},"guestAuthors":[],"slug":"5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","title":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont","publishDate":1396286106,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79669,79670,79671,79672,79673,79674,79675,79677,79676\"]\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588\"]\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79425,79433,79427,79426,79428,79429,79431,79430,79432\"]\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79696,79697,79701,79700,79699,79702,79703,79698,79704\"]\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79592,79593,79594,79595,79596,79597,79598,79599,79600\"]\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n","blocks":[],"excerpt":"With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ","status":"publish","parent":0,"modified":1452276815,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1516},"headData":{"title":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont | KQED","description":"With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont","datePublished":"2014-03-31T17:15:06.000Z","dateModified":"2016-01-08T18:13:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68947 http://blogs.kqed.org/bayareabites/?p=68947","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/","disqusTitle":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont","path":"/bayareabites/68947/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79669,79670,79671,79672,79673,79674,79675,79677,79676","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79425,79433,79427,79426,79428,79429,79431,79430,79432","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79696,79697,79701,79700,79699,79702,79703,79698,79704","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79592,79593,79594,79595,79596,79597,79598,79599,79600","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68947/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_13746","bayareabites_1807","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_84","bayareabites_13193","bayareabites_13217","bayareabites_1573","bayareabites_13179","bayareabites_1942","bayareabites_13215","bayareabites_324","bayareabites_13178","bayareabites_13214","bayareabites_13220","bayareabites_13218","bayareabites_13216","bayareabites_13219"],"featImg":"bayareabites_79436","label":"bayareabites"},"bayareabites_29892":{"type":"posts","id":"bayareabites_29892","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29892","score":null,"sort":[1309716935000]},"guestAuthors":[],"slug":"move-over-off-the-grid-moveable-feast-comes-to-the-peninsula","title":"Move Over Off the Grid: Moveable Feast Comes to the Peninsula ","publishDate":1309716935,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Peninsula gets its own food truck event with \"Moveable Feast\" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.","status":"publish","parent":0,"modified":1309759799,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":722},"headData":{"title":"Move Over Off the Grid: Moveable Feast Comes to the Peninsula | KQED","description":"The Peninsula gets its own food truck event with "Moveable Feast" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Move Over Off the Grid: Moveable Feast Comes to the Peninsula ","datePublished":"2011-07-03T18:15:35.000Z","dateModified":"2011-07-04T06:09:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29892 http://blogs.kqed.org/bayareabites/?p=29892","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/03/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula/","disqusTitle":"Move Over Off the Grid: Moveable Feast Comes to the Peninsula ","path":"/bayareabites/29892/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29892/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula","authors":["5127"],"categories":["bayareabites_109","bayareabites_50","bayareabites_181"],"tags":["bayareabites_1573","bayareabites_8369","bayareabites_8754","bayareabites_9461","bayareabites_9187","bayareabites_9188","bayareabites_3001","bayareabites_9462"],"featImg":"bayareabites_29902","label":"bayareabites"},"bayareabites_15927":{"type":"posts","id":"bayareabites_15927","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15927","score":null,"sort":[1281452432000]},"guestAuthors":[],"slug":"spicy-mash","title":"Spicy Mash","publishDate":1281452432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The fragrance and potency of Indian spices transforms this very simple dish of smashed potatoes. Raw onion and cilantro also adds layers of savory, fresh, flavor. ","status":"publish","parent":0,"modified":1281418872,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":645},"headData":{"title":"Spicy Mash | KQED","description":"The fragrance and potency of Indian spices transforms this very simple dish of smashed potatoes. Raw onion and cilantro also adds layers of savory, fresh, flavor. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spicy Mash","datePublished":"2010-08-10T15:00:32.000Z","dateModified":"2010-08-10T05:41:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15927 http://blogs.kqed.org/bayareabites/?p=15927","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/10/spicy-mash/","disqusTitle":"Spicy Mash","path":"/bayareabites/15927/spicy-mash","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15927/spicy-mash","authors":["5037"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_12"],"tags":["bayareabites_1573","bayareabites_324","bayareabites_689","bayareabites_300","bayareabites_136","bayareabites_8319"],"label":"bayareabites"},"bayareabites_5550":{"type":"posts","id":"bayareabites_5550","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5550","score":null,"sort":[1248880947000]},"guestAuthors":[],"slug":"thai-curry-and-talking-to-strangers","title":"Thai Curry and Talking to Strangers","publishDate":1248880947,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry036.jpg\" alt=\"Butternut Squash Thai Curry\" title=\"Butternut Squash Thai Curry\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5554\">\u003cbr>\n\u003cem>Butternut Squash Thai Curry\u003c/em>\u003c/p>\n\u003cp>When we were little, our parents taught us not to talk to strangers. I sometimes wonder if my boyfriend's parents ever warned him of the dangers, because he talks to strangers all the time.\u003c/p>\n\u003cp>He's a master chatter. He makes best friends with cashiers, older ladies love him, and he somehow induces perfect strangers to tell him their life story. \u003c/p>\n\u003cp>And so it went when we paid Barry from Craigslist a visit to see about some copper pots. One thing led to another, and before long we were two hours deep in conversation about his past life as the executive chef of a cruise ship making its maiden voyage in 1969. We left Barry that afternoon with a smile on his face, confident that his prize pots had found a good home. And we walked away 3 copper pots, a handful of cookbooks, and a few stories richer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry031.jpg\" alt=\"Sticky Rice\" title=\"Sticky Rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5553\">\u003cbr>\n\u003cem>Sticky rice cooked in a prize pot \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've grown particularly fond of one of the books we picked up, \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0761500162\">The Best of Vietnamese & Thai Cooking\u003c/a>, written by Mai Pham, chef/owner of \u003ca href=\"http://www.lemongrassrestaurant.com/\">Lemon Grass Restaurant\u003c/a> in Sacramento, and Barry's former instructor at the Culinary Institute of America. \u003c/p>\n\u003cp>When I spotted Pham's recipe for \u003cstrong>Thai Seafood Curry with Pumpkin and Fresh Basil\u003c/strong>, I was reminded of one of my favorite dishes from \u003ca href=\"http://lickmyspoon.com/sfeats/osha-thai/\">Osha\u003c/a>, Pumpkin Curry. While Pham's recipe calls for mussels, salmon, and shrimp, I decided to go with simplified, vegetarian version using roasted butternut squash and a touch of tomato paste. I also happened to have some leftover pan-fried, extra firm tofu on hand, so I threw that in for some more substance. \u003c/p>\n\u003cp>You will fall in love with this fragrant and full-flavored curry. The two magic ingredients I discovered in this recipe are \u003cstrong>lemon grass\u003c/strong> and \u003cstrong>Kaffir lime leaves\u003c/strong>, both acquired at Whole Foods (along with my red Thai curry powder). They infuse the curry with the most seductive aroma. Fresh and citrusy, with a touch of spicy floral essence. Do not skimp on these ingredients. They will transform your dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry018.jpg\" alt=\"Minced lemon grass\" title=\"Minced lemon grass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5551\">\u003cbr>\n\u003cem>Minced lemon grass\u003c/em>\u003c/p>\n\u003cp>Lemon grass can look intimidating, but don't be scared. To prep and make the most use out of it, first peel off the tough, outer layers of the stalk. Thinly slice from the fatter bulb end first. Stop when you get to the green parts of the stalk on top. Cut these top green parts into 2-inch pieces and set aside. You can use these for your curry, simply bruise them with the back of your knife, splitting the stalk open and releasing the essential oils. The thin slices from the bulb can then be minced (use a food processor to make your life easier) and stored in Ziploc bags for up to 4 months or so in the freezer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-005.jpg\" alt=\"Kaffir lime leaves\" title=\"Kaffir lime leaves\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5556\">\u003cbr>\n\u003cem>Kaffir lime leaves\u003c/em>\u003c/p>\n\u003cp>I store my lime leaves in the freezer as well to extend their shelf life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-001.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5555\">\u003cbr>\n\u003cem>Gutted butternut squash, nuked and ready to peel\u003c/em>\u003c/p>\n\u003cp>A trick I learned when working with butternut squash -- it can be tough to cut through and peel when the squash is raw. If you microwave the entire thing for a few minutes, it will soften up, allowing you to slice through it easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-029.jpg\" alt=\"roasted butternut squash\" title=\"roasted butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5558\">\u003cbr>\n\u003cem>Roasted butternut squash\u003c/em>\u003c/p>\n\u003cp>Pham cooks her squash right in the curry, but I found that roasting it first really develops its flavor and is totally worth the extra time! Serve it over some coconut rice and you will be in Thai heaven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry026.jpg\" alt=\"Chaokoh coconut milk\" title=\"Chaokoh coconut milk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5552\">\u003cbr>\n\u003cem>Chaokoh: best brand of coconut milk\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/mango-coconut-rice-004.jpg\" alt=\"Coconut Rice with Mango\" title=\"Coconut Rice with Mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5559\">\u003cbr>\n\u003cem>Coconut Rice with Mango\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Coconut rice\u003c/strong> is used in a popular Thai dessert, served with slices of sweet, juicy mangoes. It also happens to make a wonderfully aromatic base for your coconut milk-based curry. \u003c/p>\n\u003cp>After craving it for all these years, turns out coconut rice is just cooked rice mixed with a simple coconut sauce. If you have a rice cooker, all you really have to do is whip up the sauce (just don't try dumping the sauce in with the uncooked rice all at once…that um…doesn't work out too well). And if you don’t have a rice cooker, steaming rice in a pot is easy too. \u003c/p>\n\u003cp>So there you have it. A complete delicious Thai meal, made in a pair of beautiful copper pots. Thanks, stranger.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nButternut Squash Thai Curry with Coconut Rice\u003c/strong>\u003cbr>\n\u003cem>Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb. whole butternut squash (or 1 package pre-cut)\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice\u003cbr>\n3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk\u003cbr>\n2 Kaffir lime leaves, cut in thirds\u003cbr>\n3 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon tomato paste\u003cbr>\n1 teaspoon red thai curry\u003cbr>\n½ teaspoon turmeric\u003cbr>\n½ teaspoon salt\u003cbr>\n2 ripe red vine tomatoes, thinly sliced\u003cbr>\nCilantro or fresh basil to garnish\u003cbr>\n\u003cstrong>Coconut Rice\u003c/strong> (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 450 F.\u003cbr>\n2.\tIf not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.\u003cbr>\n3.\tRemove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.\u003cbr>\n4.\tRemove squash from oven and allow it to cool.\u003cbr>\n5.\tMeanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.\u003cbr>\n6.\tReserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.\u003cbr>\n7.\tAdd the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice (recipe follows). Add roasted butternut squash and allow to simmer for another 5 minutes.\u003cbr>\n8.\tServe over coconut rice and garnish with freshly chopped cilantro or julienned basil.\u003c/p>\n\u003cp>\u003cstrong>Sticky Coconut Rice and Fresh Mangoes\u003c/strong>\u003cbr>\n\u003cem>Excerpted from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003cbr>\n\u003cem>Rice\u003c/em>\u003cbr>\n1 ¼ cups water\u003cbr>\n1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained \u003cem>(Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn't bother soaking)\u003c/em>\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003cem>Coconut Sauce\u003c/em>\u003cbr>\n2/3 cups unsweetened coconut milk (Chaokoh)\u003cbr>\n¼ cup sugar\u003cbr>\n1/4 teaspoon vanilla extract\u003cbr>\nPinch of salt\u003cbr>\n1 tablespoon cornstarch\u003cbr>\n1/3 cup water\u003c/p>\n\u003cp>\u003cem>Garnish\u003c/em>\u003cbr>\n2 medium to large ripe mangoes, peeled and cut into slices\u003cbr>\n2 tablespoons sesame seeds, lightly toasted\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIf you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.\u003cbr>\n2.\tIf you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.\u003cbr>\n3.\tPrepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.\u003cbr>\n4.\tIn a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.\u003cbr>\n5.\tDrizzle the coconut sauce over the rice a few tablespoons at a time to taste.\u003cbr>\n6.\tIf you're serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.\u003c/p>\n\n","blocks":[],"excerpt":"After acquiring 3 prize copper pots and the cookbook \"The Best of Vietnamese & Thai Cooking\" by Mai Pham from a Craigslist ad I adapted a couple of recipes from the book and prepared: Butternut Squash Thai Curry with Coconut Rice and Sticky Coconut Rice and Fresh Mangoes.\r\n","status":"publish","parent":0,"modified":1248881229,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1429},"headData":{"title":"Thai Curry and Talking to Strangers | KQED","description":"After acquiring 3 prize copper pots and the cookbook "The Best of Vietnamese & Thai Cooking" by Mai Pham from a Craigslist ad I adapted a couple of recipes from the book and prepared: Butternut Squash Thai Curry with Coconut Rice and Sticky Coconut Rice and Fresh Mangoes.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thai Curry and Talking to Strangers","datePublished":"2009-07-29T15:22:27.000Z","dateModified":"2009-07-29T15:27:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5550 http://blogs.kqed.org/bayareabites/?p=5550","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/","disqusTitle":"Thai Curry and Talking to Strangers","path":"/bayareabites/5550/thai-curry-and-talking-to-strangers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry036.jpg\" alt=\"Butternut Squash Thai Curry\" title=\"Butternut Squash Thai Curry\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5554\">\u003cbr>\n\u003cem>Butternut Squash Thai Curry\u003c/em>\u003c/p>\n\u003cp>When we were little, our parents taught us not to talk to strangers. I sometimes wonder if my boyfriend's parents ever warned him of the dangers, because he talks to strangers all the time.\u003c/p>\n\u003cp>He's a master chatter. He makes best friends with cashiers, older ladies love him, and he somehow induces perfect strangers to tell him their life story. \u003c/p>\n\u003cp>And so it went when we paid Barry from Craigslist a visit to see about some copper pots. One thing led to another, and before long we were two hours deep in conversation about his past life as the executive chef of a cruise ship making its maiden voyage in 1969. We left Barry that afternoon with a smile on his face, confident that his prize pots had found a good home. And we walked away 3 copper pots, a handful of cookbooks, and a few stories richer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry031.jpg\" alt=\"Sticky Rice\" title=\"Sticky Rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5553\">\u003cbr>\n\u003cem>Sticky rice cooked in a prize pot \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've grown particularly fond of one of the books we picked up, \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0761500162\">The Best of Vietnamese & Thai Cooking\u003c/a>, written by Mai Pham, chef/owner of \u003ca href=\"http://www.lemongrassrestaurant.com/\">Lemon Grass Restaurant\u003c/a> in Sacramento, and Barry's former instructor at the Culinary Institute of America. \u003c/p>\n\u003cp>When I spotted Pham's recipe for \u003cstrong>Thai Seafood Curry with Pumpkin and Fresh Basil\u003c/strong>, I was reminded of one of my favorite dishes from \u003ca href=\"http://lickmyspoon.com/sfeats/osha-thai/\">Osha\u003c/a>, Pumpkin Curry. While Pham's recipe calls for mussels, salmon, and shrimp, I decided to go with simplified, vegetarian version using roasted butternut squash and a touch of tomato paste. I also happened to have some leftover pan-fried, extra firm tofu on hand, so I threw that in for some more substance. \u003c/p>\n\u003cp>You will fall in love with this fragrant and full-flavored curry. The two magic ingredients I discovered in this recipe are \u003cstrong>lemon grass\u003c/strong> and \u003cstrong>Kaffir lime leaves\u003c/strong>, both acquired at Whole Foods (along with my red Thai curry powder). They infuse the curry with the most seductive aroma. Fresh and citrusy, with a touch of spicy floral essence. Do not skimp on these ingredients. They will transform your dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry018.jpg\" alt=\"Minced lemon grass\" title=\"Minced lemon grass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5551\">\u003cbr>\n\u003cem>Minced lemon grass\u003c/em>\u003c/p>\n\u003cp>Lemon grass can look intimidating, but don't be scared. To prep and make the most use out of it, first peel off the tough, outer layers of the stalk. Thinly slice from the fatter bulb end first. Stop when you get to the green parts of the stalk on top. Cut these top green parts into 2-inch pieces and set aside. You can use these for your curry, simply bruise them with the back of your knife, splitting the stalk open and releasing the essential oils. The thin slices from the bulb can then be minced (use a food processor to make your life easier) and stored in Ziploc bags for up to 4 months or so in the freezer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-005.jpg\" alt=\"Kaffir lime leaves\" title=\"Kaffir lime leaves\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5556\">\u003cbr>\n\u003cem>Kaffir lime leaves\u003c/em>\u003c/p>\n\u003cp>I store my lime leaves in the freezer as well to extend their shelf life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-001.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5555\">\u003cbr>\n\u003cem>Gutted butternut squash, nuked and ready to peel\u003c/em>\u003c/p>\n\u003cp>A trick I learned when working with butternut squash -- it can be tough to cut through and peel when the squash is raw. If you microwave the entire thing for a few minutes, it will soften up, allowing you to slice through it easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-029.jpg\" alt=\"roasted butternut squash\" title=\"roasted butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5558\">\u003cbr>\n\u003cem>Roasted butternut squash\u003c/em>\u003c/p>\n\u003cp>Pham cooks her squash right in the curry, but I found that roasting it first really develops its flavor and is totally worth the extra time! Serve it over some coconut rice and you will be in Thai heaven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry026.jpg\" alt=\"Chaokoh coconut milk\" title=\"Chaokoh coconut milk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5552\">\u003cbr>\n\u003cem>Chaokoh: best brand of coconut milk\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/mango-coconut-rice-004.jpg\" alt=\"Coconut Rice with Mango\" title=\"Coconut Rice with Mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5559\">\u003cbr>\n\u003cem>Coconut Rice with Mango\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Coconut rice\u003c/strong> is used in a popular Thai dessert, served with slices of sweet, juicy mangoes. It also happens to make a wonderfully aromatic base for your coconut milk-based curry. \u003c/p>\n\u003cp>After craving it for all these years, turns out coconut rice is just cooked rice mixed with a simple coconut sauce. If you have a rice cooker, all you really have to do is whip up the sauce (just don't try dumping the sauce in with the uncooked rice all at once…that um…doesn't work out too well). And if you don’t have a rice cooker, steaming rice in a pot is easy too. \u003c/p>\n\u003cp>So there you have it. A complete delicious Thai meal, made in a pair of beautiful copper pots. Thanks, stranger.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nButternut Squash Thai Curry with Coconut Rice\u003c/strong>\u003cbr>\n\u003cem>Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb. whole butternut squash (or 1 package pre-cut)\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice\u003cbr>\n3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk\u003cbr>\n2 Kaffir lime leaves, cut in thirds\u003cbr>\n3 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon tomato paste\u003cbr>\n1 teaspoon red thai curry\u003cbr>\n½ teaspoon turmeric\u003cbr>\n½ teaspoon salt\u003cbr>\n2 ripe red vine tomatoes, thinly sliced\u003cbr>\nCilantro or fresh basil to garnish\u003cbr>\n\u003cstrong>Coconut Rice\u003c/strong> (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 450 F.\u003cbr>\n2.\tIf not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.\u003cbr>\n3.\tRemove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.\u003cbr>\n4.\tRemove squash from oven and allow it to cool.\u003cbr>\n5.\tMeanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.\u003cbr>\n6.\tReserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.\u003cbr>\n7.\tAdd the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice (recipe follows). Add roasted butternut squash and allow to simmer for another 5 minutes.\u003cbr>\n8.\tServe over coconut rice and garnish with freshly chopped cilantro or julienned basil.\u003c/p>\n\u003cp>\u003cstrong>Sticky Coconut Rice and Fresh Mangoes\u003c/strong>\u003cbr>\n\u003cem>Excerpted from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003cbr>\n\u003cem>Rice\u003c/em>\u003cbr>\n1 ¼ cups water\u003cbr>\n1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained \u003cem>(Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn't bother soaking)\u003c/em>\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003cem>Coconut Sauce\u003c/em>\u003cbr>\n2/3 cups unsweetened coconut milk (Chaokoh)\u003cbr>\n¼ cup sugar\u003cbr>\n1/4 teaspoon vanilla extract\u003cbr>\nPinch of salt\u003cbr>\n1 tablespoon cornstarch\u003cbr>\n1/3 cup water\u003c/p>\n\u003cp>\u003cem>Garnish\u003c/em>\u003cbr>\n2 medium to large ripe mangoes, peeled and cut into slices\u003cbr>\n2 tablespoons sesame seeds, lightly toasted\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIf you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.\u003cbr>\n2.\tIf you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.\u003cbr>\n3.\tPrepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.\u003cbr>\n4.\tIn a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.\u003cbr>\n5.\tDrizzle the coconut sauce over the rice a few tablespoons at a time to taste.\u003cbr>\n6.\tIf you're serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5550/thai-curry-and-talking-to-strangers","authors":["5037"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_588","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_1116","bayareabites_2446","bayareabites_1573","bayareabites_1190"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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