Bangladesh: Korma 🇧🇩

For more than a decade, I searched for the best make-it-at-home chicken tikka masala recipe. I’d tried every sauce mix I could find, from jars to packets to powders, to no avail.

Then, in 2015, I took an Indian cooking class, and it all started to make sense. I could make my own curries at home! It no longer felt futile!

With my new-found skills at hand, I’ve made curry a few times – and one of my favorite versions is chicken korma, the sweet, savory, flavorful national dish of Bangladesh.

I’m not going to run a recipe here, because I straight lifted it from the New York Times, and the Gray Lady needs the clicks. But check it out. Well worth your time, and a relatively easy weeknight meal.

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Cambodia: Fish Amok ðŸ‡°ðŸ‡­

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I’ve made South Asian foods for years, and it’s usually in a pretty rote pattern:

  1. Chop and sauté onions and chicken.
  2. Add curry paste and some sort of milk.
  3. Add assorted vegetables, serve over rice.

There’s a reason I stick to the formula – it’s simple, and generally adequate. When you’re just looking for some Thai red curry on a Tuesday night, why mess with a simple formula?

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