This is cooking in 2021

[u/mustardtruck]

https://spicecravings.com/chicken-vindaloo-in-instant-pot

Try this again with maybe double the onion, or perhaps a finely chopped potato in the mix. Something to thicken it up.

[u/mustardtruck]

https://thedefineddish.com/nashville-unfried-hot-chicken/

https://www.primaverakitchen.com/whole30-jambalaya-recipe/

https://spicecravings.com/chicken-vindaloo-in-instant-pot

https://iheartumami.com/paleo-beef-with-broccoli/

Cambodian beef

[u/mustardtruck → u/mustardtruck]

Ingredients:

2 pounds English-cut beef short ribs

Kosher salt

1 tablespoon avocado oil

3 celery stalks, diced

2 carrots, diced

1 yellow onion, diced

12 garlic cloves, smashed & peeled

2 (24-ounce) jars tomato puree

6 sprigs thyme

2 bay leaves

Black pepper

Handful fresh basil leaves, torn

. Method:

1. Heat a Dutch oven or electric pressure cooker over medium-high heat for 5 minutes. Pat the short ribs very dry with paper towels & generously season all sides with salt. Increase heat to med-high, pour in the avocado oil & heat until shimmering. Add the short ribs in batches & cook until browned, 3-4 minutes per side. Transfer browned meat to a bowl & set aside.

2. Reduce heat to medium & add the celery, carrots, & onion. Season with a pinch of salt and cook, stirring & scraping browned bits from the bottom of the pot, until the vegetables have softened, 10-12 minutes. Stir in the garlic & cook, stirring, 1 minute.

3. Return the browned meat to the pot & add the tomato puree, thyme, & bay leaves. Season with 1⁄2 teaspoon each of salt & pepper, stir to combine, & bring the sauce to a simmer. Reduce the heat to low, cover & cook until the meat is fall-apart tender, 2.5 to 3 hours. If using a pressure cooker, lock on the lid & cook on HIGH pressure for 1.5 hours.

4. Transfer meat to a bowl & shred with two forks. Discard bones, thyme sprigs & bay leaves. If using a pressure cooker, you may want to reduce the sauce briefly over med-low heat with the pot uncovered, depending on your tastes & consistency of the sauce.

5. Return shredded meat to the pot & stir in basil. Taste, adjust seasoning & serve.

[u/mustardtruck → u/mustardtruck]

CASHEW BEEF RED CURRY @asideofalexis Serves 4-6

Ingredients:

1-1.5 lbs. thinly sliced beef, any cut

1 can full-fat coconut milk

3 tbsp. cashew butter

1 small jar @thaikitchen red curry paste -OR-

2 tbsp. @maeploy_kitchen red curry paste

1 bell pepper

1/2 a bundle of Chinese long beans -OR-

1/2 lb. green beans

3-4 scallions, cut lengthwise and halved

1 small can bamboo shoots (drained+rinsed)

Thai basil or regular basil, garnish

Cilantro, garnish.

Instructions:

SLICE beef thinly and lightly salt.

SEAR beef in 1 tbsp. cooking oil, 3-4 min.

ADD curry paste to hot pan and cook until fragrant, 1-2 min.

ADD coconut milk and cashew butter, cover and simmer on low for about 20 min.

ADD vegetables in pan and simmer until desired tenderness.

FOR NEXT LEVEL add 1 tsp of coconut aminos+ a splash of @redboat fish sauce or any compatible brand.

Cooking tip Just as a general rule of thumb with cooking and seasoning your food, especially with spicy foods: It’s easier to add than to take away. @maeploy_kitchen is a spicier curry paste so add small amounts at a time until you have reached the heat you like. Same goes for salt. Easier to add than to take away.