Wandering Adventure Party

Next time try browning the shanks really well first and maybe add some tomato paste that you cook down for a few minutes before deglazing with the wine - it’ll give you that deep color and umami your missing.

gochujang is seriously underrated outside of korean food! i mix it with mayo for an amazing sandwich spread or use it to add depth to soups. it’s got that perfect balance of sweet, spicy and umami that nothing else has.

Yukon golds are the god-tier potato for leek soup - they’re creamy but hold their shape just enough (russets get too mushy imo).

Pro tip: keep a jar of minced garlic in the fridge and you can make a 30-second tzatziki by just mixing it with the yogurt, some salt and lemon juice - total gamechanger for quick lunches!

This looks amazing, I make similiar curries all the time and they freeze really well without the shrimp - just add freshly cooked seafood when reheating for best texture!