Curry Curry Curry Meal Plan and Grocery List November 17 to 23
I could honestly eat curry errryday. So many friends who’ve heard me say this have balked, “Really?! Everyday?? I would get sick of it.” These friends are obviously not as worldly as I am and have not enjoyed Curries from Around the World. Indian curries are delicious, but Japanese curries are mild and a bit sweet. Thai curries are a classic and Guayanese curries are full of flavour and delicious meat like chicken, lamb or goat.
Curries tend to take a long time to cook, but fortunately don’t require that much prep. Marinating the meat or tofu a day ahead will also make this week’s meals easy and flavourful.
If you find yourself with more than you need, curries also tend to freeze pretty well. Enjoy! Yum, yum.
Monday Japanese Beef Curry
Tuesday Thai Red Curry with Tofu with Red Curry Paste
Wednesday Guyanese Chicken Curry
Thursday Gujarati Sweet and Sour Dal
Friday Vietnamese Chicken Curry
Saturday Currywurst with Whipped Potatoes
Sunday Afghani Lamb and Spinach Curry
Though our grocery list seems ridiculously long, it is just populated with about 3 kinds of chiles and 5 kinds of herbs (is lemongrass a herb? hmmm.)
- rice noodles
- kaffir lime leaves x 12
- coconut milk x 2
- Thai shrimp paste x 1
- Japanese curry powder
- whole chicken x 2
- curry leaves x 5
- peanuts x 1 pack (100g)
- serrano pepper x 1
- tomato paste x 1
- Scotch bonnet pepper x 1
- firm tofu
Continental Sausage Company
- 4 German Bratwurst. Windsor Meats will have the German bratwurst as well, undoubtedly – but Continental Sausage has the best bratwurst in Vancouver.
Windsor Quality Meats
- stewing beef
- 1 small bag (1/3 cup) slivered almonds
- 1 pack chicken thighs
- 1 pack chicken legs or chicken drumsticks (for Guyanese chicken curry)
- 1 bag small Russet potatoes
Kin’s Farm Market
- yellow onions x 4
- tomatoes x 3
- ginger x 2
- serrano chile x 1
- lemongrass x 5
- shallots x
- garlic x 3
- shallots x 8
- carrots x 5
- apple x 1
- thyme x 1
- Russet potatoes x 4
- red chiles x 1
- peppers x 4
- cilantro x 2
- bunch spinach x 1
Tips for the Week
- Japanese Curry: Most Japanese curries use a curry mix for the powder, so feel free to be lazy and use a box. This is the mildest curry of the week, to let you ease in with one toe.
- Thai Curry: I’m choosing to be high maintenance and am making the red curry paste from scratch, with ingredients from T&T Market. You can also just buy curry paste in a jar! Also try substituting firm tofu for the chicken for a protein switch. Fact I learned while writing this week’s plan: kaffir lime leaves are racist.
- Guayanese Chicken Curry: Make the seasoning early in the week and use it later. Also be sure to marinate the chicken ahead of time – I always like chicken legs or thighs for curry, as I think the dark meat tastes better with curries. Scotch bonnet peppers are sometimes difficult to find, but have a totally different flavour than jalepenos or another chili.
- Gujarati Sweet and Sour Dal: Find tur dal, the nutty flavoured lentil, at No Frills or Superstore. Also use sugar instead of jaggery.
- Vietnamese Chicken Curry: Marinate the meat a day ahead. You can be a real Vancouverite and substitute bone-in skin-on chicken breasts for the whole chicken, but don’t go any healthier than that. I’m serving it with rice noodles, as they are easy to cook quickly for a lazy Friday night.
- Currywurst: OK, maybe this doesn’t really count as a curry. But I don’t care – I love it. You can buy instant Currywurst Fix powder at some European stores (like European Specialty’s Food Imports on Prior Street,) but it’s easy to make on your own. Serve on top of potatoes or just sop it up with a yummy white bun.
- Afghani Lamb and Spinach Curry: Never substitute frozen spinach for fresh in a curry. You will regret it. Forever.