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magazine green curry with seafood
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(159)
Recipes
Curry paste, coconut milk, and fresh spinach yield a vibrant sauce for tender fish.
5.0
(4.87)
Easy
Recipes
To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.
4.0
(4.21)
Recipes
A little spicy, a lot comforting.
5.0
(5)
Easy
Recipes
Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.
4.7
(4.74)
Recipes
One of the most comforting ways to eat fish: Gently simmer spiced chunks of white fish in a warm coconut curry until it's fall-apart flaky.
4.5
(4.54)
Easy
Recipes
This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.
4.0
(4)
Quick
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Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
4.7
(4.71)
Quick
Recipes
This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.
4.6
(4.57)
Easy
Recipes
Ward off the winter blues with this dreamy, creamy, umami-packed noodle soup flavored with red curry paste and chock-full of chewy egg noodles and kale.
4.0
(4.22)
Easy
Recipes
Puff pastry is a reliable party staple. Just defrost, fill with a cheesy green curry blend, roll up, and bake off into savory palmiers.
Quick
4.0
(4)
Easy
Recipes
This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.
5.0
(4.77)
Articles
(186)
Culture
We put this lemongrass seafood stew on our September 2014 cover—and now it's your turn to make it, photograph it, and submit the pics to Cook the Cover
Joanna Sciarrino
Culture
Don't have time to make dinner on crazy weeknights? You obviously haven't met this shrimp curry with chickpeas and cauliflower.
Rochelle Bilow
Culture
This fish is ready for its photo op
Rachel Sanders
Cooking
Curried shrimp noodles, sweet and spicy Brussels sprouts, and more restaurants recipes requested by you, the readers.
Belle Cushing
Culture
Today's recommended links from the editors of BA...
Emily Fleischaker
Restaurants
And I’d do it again—that’s how much I love the version at Yang’s Kitchen.
Rachel Karten
Videos
(263)
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This green coconut shrimp curry is just what you need as the weather gets cooler.
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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Produced by Bon Appétit with Swanson® | Crunchy veggies and rice noodles bring texture to this soup that brings big flavors from Swanson® Chicken Broth, sauteed shallot, browned sausage and coconut milk. Plus, look at all those pretty colors.
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Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
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You’ve heard of the McDonald's Filet-O-Fish, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Calvin Eng, owner of Bonnie’s in Brooklyn, as he gives this beloved fast food a Cantonese twist. From a bouncy cod-and-shrimp fish cake to a ginger–scallion–infused tartar sauce, see how every element is rebuilt with Chinese flavors.
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.