Post your delectable curry recipes here!

[Degtyarev14.5]

Okay, my goal for the rest of this year: I want to learn to make authentic curries, be they Indian, Sri Lankan, Thai, you name it, I want to learn it. :book:

Furthermore, I want to learn how to make them from absolute scratch, including making my own garam masala and the like.

If you have a tried and true recipe that makes your friends turn green with envy, please share it here. I don't really have anything to offer in return, unfortunately.

Let's get that saliva flowing! ~:)

A.

[Degtyarev14.5]

My collection of essential herbs and spices so far:

whole cumin seeds (as opposed to ground)
black mustard seeds
green cardamom pods
cinnamon bark
bay leaves
star anise
dried Kashmiri chillies

Unfortunately, the culinary experiment I've been working on all afternoon has ended in disaster. At least I didn't waste any good meat. (I'm practising with chick peas until I get something worth eating.)

A.

[Divinus Arma]

Straight from Thailand! My Dad married a Thai, is Buddhist, and is a Thai food junkie. This recipe is from a very good friend of his, who operates her own Thai Rerstaraunt.

There is only one condition for me posting this recipe. You have to try it and then you have to tell me what you thought. Feeds 3-5 depending on what a pig you are. Leftovers keep very well: just nuke it and it's good. Warning: potatos make leftovers not as good. It thickens the sauce and makes it...well.. "potatoy". Also: You will poop. :toilet: ~:eek: ~:angry: :speechless: But its worth it. :balloon2:

Ingredients:

1-1.5 lbs of chicken cut into bite-sized pieces
2 cans of coconut milk
3-4 oz minimum of white cane sugar
2 Bell peppers (thinly sliced. Not Too thin, but not chunks either. Cut horizontally in 1/4 inch thick half circles. Like little "U"s.)
One regular potato diced.
1 oz Vegetable oil (at least?)
Thai chili paste. Prefer Red. I use this stuff: http://importfood.com/cpmp1404.html
Small leafs of FRESH green basil. Not the cruddy dried stuff.

(1) Take two heaping tablespoons of thai chili paste, 1/2can of coconut milk, and at least 1 oz of vegetable oil (maybe 2-3 oz? I just eyeball it. you should see little pools of oil in your sauce mix ~:) ). Put these 3 ingrediants in a very large wok and stir together over medium heat. Continue stirring until chili paste is dissolved and there are no clumps.

(2) Pour the rest of the coconut milk into the Wok, stir together over low heat, until well mixed.

(3) Let sauce sit uncovered over medium to medium hight heat. ( I have been told to wait until the oil seperates from the rest of the sauce. Supposedly this tastes better, and the longer it sits the better. I think they can shove it becasue I tried it and it tastes the same. I skip this step. Whatever It is up to you. Tastes good either way. ~D).

(4) Stir in bell peppers. Let Sit 10 minutes on medium heat.

(5) Stir in Chicken. If using potato, include potato at the same time. Medium heat. Let sit, stir occassionally.

(6) When Chicken is cooked, pour in sugar. Stir well. Taste. Should be sweet and spicy. Potato should be firm, but not al dente. Bell peppers should be soft but not soggy.

(7)[B] When potatos are soft, then you are done. If you don't have potatos, whatever. Now mix in your fresh basil (5-6 leaves should be enough), then serve immediatley over steamed rice.


[B](8) Moan with pleasure. ~:cheers: Drink Singha beer with meal.http://www.paleewong.com/singha/ ~:cheers:

Let me know what you think!!!!!!

[Degtyarev14.5]

I will most certainly give it a shot, perhaps tomorrow night after uni. And you're right: red Thai curry is the best! (Green is yuppie fodder.)

Thank you Divinus!! Have a drink! ~:cheers:

Keep 'em coming!

A.

Edit: Do you recommend adding lemongrass? How about substituting duck for the chicken? Just ideas...

[Beirut]

We use spice paste packets here. They're made in Thailand and all in all are pretty good. Light years better than curry powder. Bleah!

Oil in pan.
Crushed chilis and pepper to flavour the oil.
Add meat and onions, pork, beef, chicken, or if lucky, moose.
Brown quickly.
Add spice paste. Fry another minute.
Add one can coconut milk and one equal part heavy yogurt or milk.
Throw in assorted veggies, garlic, and more hot peppers.
Bring to boil than down to simmer.
Lid on, forget for an hour or two.
Eat

It's brainless and less than haute cuisine, but it does taste good. Not nearly as good as the chicken curry I had in an Irish pub though. That had the perfect consistency. With a Guinness on tap and great fries and I was in culinary heaven. :saint:

[Quietus]

Ingredients:

Whole Chicken (cut up).
1 medium Red Onion
3-4 cloves Garlic (crushed and cut once)
Curry Powder
1 can Coconut milk
1 small can of tomato sauce
Vegetable Oil or Butter
1/2 green Apple (cut in very tiny cubes).
1 potato cubed
Some Coca Cola soda
Fine white or black pepper
Some chili powder

Direction:

1) Separate skin from chicken, brown to crisp. Separate the skin and remove oil.
2) Brown the chicken, while putting some salt. Once brown, separate (remove excess oil if needed).
3) Put the vegetable oil or butter and brown the garlic.
4) Put the Onion, Garlic and Apple and mix with some curry powder.
5) Put some coconut milk and a dash of cola; bring to a boil.
6) Put the skin and chicken and add some more curry powder, coconut oil and then the tomato sauce (about 1/2 can).
7) Put some more salt, add some pepper and a dash chili powder.
8) Add some water if necessary and cook for a while. Mix well.
9) Add the potato, cover and cook well on low heat to taste (mixing occasionally).

[Divinus Arma]

Edit: Do you recommend adding lemongrass? How about substituting duck for the chicken? Just ideas...

Try it the way it is first. Use boneless skinless white chicken breat meat only for this specific recipe. I'm getting hungry just writing this.

I have made this with some type of soybean and fresh green beans, but that was green curry for the wife. Do vegetabley for my tastes. Lemon grass? Never tried it. I don't like unedible bits in my food. Duck might be okay, but isn't duck a very dark meat tasting bird?


Oh, and to really spice it up, add dried chili pepper before serving. Yum! Hot as hell on the way in and the way out.

Keep me posted. ~:cheers:

[Duke Malcolm]

This recipe can take anything from 30 minutes to an hour

1. Pick up you telephone
2. Dial the number of your local Indian take-away
3. Ask for a chicken tikka masala and cheese and garlic nan bread for each person eating
4. Wait for the delivery boy to come bearing the food
5. Give him the appropriate value of money for the food
6. Enjoy!

[King Henry V]

This recipe can take anything from 30 minutes to an hour

1. Pick up you telephone
2. Dial the number of your local Indian take-away
3. Ask for a chicken tikka masala and cheese and garlic nan bread for each person eating
4. Wait for the delivery boy to come bearing the food
5. Give him the appropriate value of money for the food
6. Enjoy!
7. Wash up
8. Spend the next three days glued to the toilet with diarrohea and calling the Helath and Safety people asking them to close said takeaway down.

[Duke Malcolm]

7. Wash up
8. Spend the next three days glued to the toilet with diarrohea and calling the Helath and Safety people asking them to close said takeaway down.

What? No, no, no. You don't have to wash up, you eat from the handy containers supplied by the restaurant.

[Taffy_is_a_Taff]

I will definitely be trying some of these recipes.

I can make some damn fine food using curry powder (shocking but true).

[Ja'chyra]

I see most people here eat Thai curries, so do I.

I make my own paste, I'll post the mix later if I remember, then all I do is add coconut milk, chicken stock, meat and veg and hey presto, curry.

The spice mix also lasts for about a month if you put it in an air-tight container and store in the fridge.

[Degtyarev14.5]

I make my own paste, I'll post the mix later if I rememberAaah, now that's what I wanted to hear. Please do. I'll smile really nicely and write you a somewhat hummable tune...

[Ja'chyra]

Green Curry Paste

15 fresh green chillies
4 garlic cloves
2 lemon grass stalks
2 lime leaves (I use lime juice)
2 shallots
50g fresh coriander (I don't bother, just use the seeds below)
2.5cm piece of ginger
2 teaspoons coriander seeds
1 teaspoon black peppercorn
1 teaspoon lime rind
0.5 teaspoon salt (I use rock salt)
2 table spoon groundnut oil

Red Curry Paste

10 red chillies
2 teaspoons coriander seeds
5cm piece of galangal
1 lemon grass stalk
4 garlic cloves
1 shallot
1 teaspoon lime rind
2 table spoon groundnut oil

All the ingredients should be chopped where necessary and then pounded to submission in your mortar and pestle (You can use a blender but that's cheating and not nearly as much fun)

When making the curry I use equal parts coconut milk and chicken stock (and a little muscovado suger), then just add meat, veg and serve with rice. You can add fish oil but I hate the stuff.

Enjoy ~:)

[Degtyarev14.5]

My thanks and hats off to you, good sir! I bought a mortar and pestle just a few days ago for this very purpose, so it looks like it's Christening time!

I haven't forgotten to report back, Divinus, I'll get to it shortly. Just really, really, really busy at the moment.

A.

[Divinus Arma]

My thanks and hats off to you, good sir! I bought a mortar and pestle just a few days ago for this very purpose, so it looks like it's Christening time!

I haven't forgotten to report back, Divinus, I'll get to it shortly. Just really, really, really busy at the moment.

A.

Thanks. I hope you like it. This recipe thread was a good idea. I am going to have to try these pastes. ~:cheers: