IE 11 is not supported. For an optimal experience visit our site on another browser.

“Minimalist meals

One of the great things about cooking is that you have options. It allows you to substitute and make variations on recipes, which is really helpful when you may not have the perfect ingredients on hand or if you may have more time to spend on the dish on the weekend than on a weeknight. Where can you learn this minimalist way of thought when it comes to creating a great meal? Mark Bittman shows ho
Today
/ Source: msnbc.com

One of the great things about cooking is that you have options. It allows you to substitute and make variations on recipes, which is really helpful when you may not have the perfect ingredients on hand or if you may have more time to spend on the dish on the weekend than on a weeknight. Where can you learn this minimalist way of thought when it comes to creating a great meal? Mark Bittman shows how in his latest cookbook, “The Minimalist Cooks Dinner: More Than 100 Recipes for Fast, Great Week-Night Meals.” Check out the recipes below.

CHICKEN CURRY WITH COCONUT MILK Mark Bittman

Makes 4 Servings

Pour the oil into a large skillet, turn the heat to medium high, and heat for a minute. Add the onions, along with a generous pinch of salt and some pepper. Reduce the heat to medium and cook, stirring occasionally, until the onions are very soft and almost falling apart, 15 minutes or more. Raise the heat again and brown them a bit, then stir in the curry powder and cook, stirring, for another minute or so.

Reduce the heat to medium, add the coconut milk, and cook, stirring occasionally, until it thickens, about 2 minutes. Add the chicken and stir, then cook until done, 3 to 6 minutes. (If you’re in doubt whether the chicken is done, cut into a piece.)

Add the tomato and cook for another minute; taste and adjust the seasoning as necessary. Garnish with basil and serve.

You can substitute shrimp for chicken as seen on the “Today” show

9123575604816109929153vegetable oil2tablespoon2 tablespoons vegetable oilonions22 large onions, slicedSalt and freshly ground black peppercoconut milk2cupOne 12- to 14-ounce (1 1/2 to 2 cups) unsweetened coconut milkchicken1.5pound1 1/2 pounds boneless, skinless chicken, cut into 3/4- to 1-inch chunks tomato 1cup1 cup peeled, seeded, and diced tomato (canned is fine; cut up and drain before using)Chopped fresh basil or mint



Excerpted from “The Minimalist Cooks Dinner : More Than 100 Recipes for Fast, Great Week-Night Meals” by Mark Bittman. Copyright © 2001 by Mark Bittman. Published by Broadway books, a division of Random House. All rights reserved. No part of this excerpt can be used without permission of the publisher.