Ever wonder why cultures in intensely hot areas — think India, Southeast Asia, and South America — usually favor foods with a major kick to them? Well, as it turns out, spicy food can actually help cool your body down — so the next time you're dying of heat, sit down to a sizzling bowl of spicy goodness! Is your mind blown yet? We'll keep going. Eating spicy food also helps the body rev up metabolism and release oh-so-good-for-you endorphins. More reasons that you'll just have to try these six hotter-than-hot recipes and find out for yourself.
Keep reading to see this Indian-inspired recipe for an easy curry.
Kick-start your week with a healthy quinoa recipe courtesy of reader CheesePlease.
Love Quinoa? Try using it in a Thai-style green curry! Quinoa is more sophisticated than brown rice and nicely balances the savory flavors of the coconut milk-based curry.
We know you're huge fans of Trader Joe's. Here, resident vegan girla shares her recipe for Thai green curry chickpea burritos. All of the ingredients can be found at your local Trader Joe's.
When we were visiting my sister in Northern California recently, she made us these fabulous burritos. The ingredients are from Trader Joe’s, so I was sure to pick the items up before returning to Trader Joe’s-less Colorado. Taste of Thai makes a green curry paste that could be substituted in with some coconut milk. However, a sub for the Cumin and Chickpea mix also required for the recipe was hard to locate. So if you’re lucky enough to live near a Trader Joe’s, or have a generous relative to send you TJ loot, this recipe is for you. Are you listening, sis?
I call this "weeknight" curry because there are about a million things you can do to make this more authentic or better, but frankly when I'm cooking this staple after working for ten hours and an hour long workout, I don't feel like running to the grocery store to pick up a bunch of ingredients. This is a recipe based on things you can keep in your freezer/cabinet for a long time.
If you're running to the store anyways, I'd add fresh basil (preferably Thai basil), fresh cilantro, lemongrass, and you could do fresh veggies although it turns out pretty well with the frozen veggies.
If you're in the mood for curry, but don't have the time to make the spicy sauce from scratch, you're in luck! This yummy curried rice dish uses curry powder for a shortcut and is jazzed up with plump shrimp.
Feel free to sub out the carrots with whatever veggies you have on hand and add some peppers if you want to up the hot factor. For the hearty, no-fuss recipe keep reading.
Learn the method after the jump.
Interested in these savory recipes? Here they are.
- Alinea has been named the seventh best restaurant in the world. Huffington Post Food
- Tips for dealing with dinner party dramas. — The Atlantic
- Must make: asparagus salsa with ricotta ravioli. — Hands on Gourmet
- Learn the proper way to frost a cake. — Chow
- Curry leaves provide fresh Indian flavor. — The Epi-Log
- Everything you need to know about Carménère. — Eat Me Daily
- How to toast spices. — Serious Eats
- Great ideas for hosting a contemporary urban baby shower that's not overly babyish. — Hostess With the Mostess
- Ruth Reichl follows @RuthBourdain on Twitter.— Eater
- BBQ master Adam Perry Long discusses his new cookbook and restaurant. — Grub Street NY
Source: Flickr User xmatt