LCBO Food & Drink Holiday 2017

QUICK & EASY  GETTING SAUCY

MASTER CURRY SAUCE recipe on page 220 This amazingly simple curry base will make you forget about take- out from your local Indian joint. With a few subtle tweaks at dinnertime—be it coconut milk or fresh herbs—it will yield deli- ciously diverse results.

tip Clearly label and date each sauce with masking tape and a black permanent marker.

CHICKEN recipe on page 220

SHRIMP recipe on page 220

TOFU & PEAS recipe on page 220

T R Y I T W I T H

TOFU & PEAS  A spin on the classic matar paneer , tofu provides a blank slate for the piquant sauce, while tender peas lend their sweetness. A splash of cream is the rug that ties the room together.

CHICKEN  Tender chunks of chicken thigh simmer away, turning the curry sauce into gorgeous gravy that will require extra rice to savour every last drop. A flurry of chopped cilantro gives it a final herbaceous hit.

SHRIMP With a couple of pounds of peeled and deveined shrimp and five minutes of cook- ing time, you’ve got curry in a hurry. A slick of coconut milk lends it tropical flavour and soft- ens the edgy spices.

90  FOOD & DRI NK HOLIDAY 2017