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Curry recipe, anyone?

VeloceMoto

VeloceMoto

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Aug 12, 2004
Location
South America
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Of all the places I could ask this on the internet, I figure I might get some good hits here. :)

I've always wanted to make curry--curry anything--but I've never had a recipe. Google provides a million links to a million recipes, but who knows if they're any good. It would be nice for someone to vouch for something.

It doesn't matter if it's Thai or Indian or Bengali or Persian or Chinese or what have you. I don't think I've ever had a bad curry. They're all delicious.

What do you guys and gals have for me?
 
VeloceMoto said:
Hmm, lets go with "relatively easy but authentic".
Click to expand...

Ingredients
2 (14 ounce) cans coconut milk
2 tablespoons green curry paste
2/3 cup chicken broth
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, cut into 1 inch pieces
1 cup sliced fresh mushrooms
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 tablespoons fish sauce
1/4 cup chopped fresh basil
Directions
1.Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
2.Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

http://allrecipes.com/Recipe/Kens-Spicy-Curry-Chicken/Detail.aspx

Serve w/ or over white rice
 
2 tbsps oil
5-6 cloves garlic
1-2 medium onions
Fry on low heat for ~5 mins, until onions are soft
Add 2 tsp Cumin, 1 tsp Coriander, 1 tsp Turmeric, 1 tsp Fenugreek aka Methi, 1/2 tsp lemon grass, pinch of ground Cardomon.
Fry for ~15 mins.
Couple of diced chicken/turkey breasts.
Medium heat, keep stirring until fully sealed.
2-3 tomatoes, diced
Another 15-20 mins reduction.
Let cool, on very low heat, slowly add while stirring, 1 cup plain yoghurt.
On very low heat for ~1-10 hours, add salt and water to taste.

I also sometimes use Soy Sauce or Lea and Perrins, and add some white wine when I first add the turkey. Totally non-authentic, but yummy.

Pataks do a VERY good line of Curry sauce mixes, you could just add that instead of the spices listed and come out with something better than passable.

The important thing is to fry the spices, so the flavors go into the oil - not boil them. You must finish cooking the spices before adding anything watery.
 
Stephen-curry1.jpg
 
1-1/2 cups coconut milk
2 tbsp green curry paste (adjust for hotness)
1 stalk lemon grass (cut into 1 inch pieces after bruising with the back of your knife)
1 cup chicken stock
2 tbsp fish sauce
2 tbsp sugar
2 Kaffir lime leaves, cut into slivers
chicken breast/thigh cut into bite size pieces
2 cups bamboo shoots
2 tomatoes cut into wedges

  • heat 1/3 cup of the coconut milk until bubbly and hot
  • add the curry paste and lemon grass. stir until fragrant, about 1 minute
  • add chicken stock and fish sauce, sugar, and lime leaves. bring to a boil
  • add chicken and cook until it turns white, 3-5 minutes, then reduce heat to low
  • add remaining coconut milk, bamboo shoots and tomatoes
  • simmer till vegetables are soft.
  • remove from heat and garnish with basil and cilantro chopped fine.


Serve over some jasmine rice and you are golden!!

This was SO easy to make! If it helps at all, I had ZERO experience with thai/curry dishes and made this exact dish Tuesday. It was so good my instructor kept it and ate it all!
 
For some of the recipe's posted above, you want to go to Ranch Market (or some other oriental market) and get one of the Thai curry pastes that look like the picture below.

Your primary options are:
Penang Red Curry Paste Recipe
Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors!

Thai Massaman Curry Paste Recipe
Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian, Thai Massaman curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry is brimming with all the flavor and richness of Asian cuisines.

Thai Green Curry Paste
Thai green curry paste is surprisingly easy to make. Added to meat dishes as well as seafood or noodles, this paste will create a wide range of Thai dishes that are certain to please. Use right away or store in the refrigerator for up to 2 weeks (or longer).

Thai Yellow Curry Paste
Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes. This fragrant yellow curry paste makes Thai food easy to cook, and quick as well, especially if you make the paste ahead of time and keep it on hand in the refrigerator.

Thai Red Curry Paste
This Thai red curry paste is red hot. Check your spice-o-meter when preparing this paste, adding less fresh chilli if you prefer milder dishes. Red curry paste makes for excellent Thai food, including meat, chicken, and seafood curries, vegetarian curries, or noodles.
Click to expand...
27002.jpg
 
Thanks for the recipes folks!!! This should get me started.

Curious, this curry paste stuff looks like it's just a bunch of spices combined for convenience. Do restaurants typically use this paste or do they make it all "from scratch"?
 
Thai Massaman Curry Paste Recipe!!

Anyone have some good ones? This is my absolute favorite. Everytime I try, i never seem to fry the spices properly...any tips on that?

thanks

--reid
 
Mods, can you merge all these cooking recipes into one thread and put in Non Moto Activities?
 
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