Thai/Indian? I like kind with coconut milk.
Answer:
Tangy Shrimp surrounded by Coconut Curry
Yield: 4 servings
Ingredients:
2 tbsp of canola or vegetable oil
1/2 tsp of chili powder (add to taste)
1/2 tsp of turmeric
1/2 tsp of cumin powder (seeds should be weakly toasted & finely ground)
1 tsp of coriander powder (seeds should be lightly toasted & finely ground)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
12 fresh curry leaves
1 cup of shallots (finely sliced)
1 cup of coconut milk (light collection may be used)
Juice of 1medium lime
1 1/2 pound of large shrimps (tail on, peel and de-veined)
Salt and freshly ground black pepper to taste
4 tbsp fresh cilantro leaves (finely chopped for garnish)
Method:
Heat the grease in a voluminous skillet or saute pan over medium-high roast until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then join the ginger, garlic, green chilies and curry leaves; continue to saute for an optional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and cut the heat to medium-low. Cook until the sauce is heated through and turn rotten the heat. Season next to lime juice, brackish and pepper. Garnish with fresh cilantro and serve beside fragrant jeera rice or saffron pulao.
******************************...
Black-Eyed Peas with Spinach and Coconut Curry
Yield: 6 servings
Ingredients:
1 1/2 cups of dried black-eyed peas or 2 can of black-eyed beans (drained and rinsed)
4 cups water
1 environment onion, finely chopped
3 garlic cloves, finely chopped
1 piece of ginger, peeled and finely chopped
2 small green chilies, finely minced
1 voluminous tomato, finely chopped
10 ozs. of fresh baby spinach leaves or 10 ozs. of frozen spinach (thawed and drained)
brackish and pepper to taste
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 can of coconut milk (can use the wispy variety)
4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for side dishes
Method:
If you are using dried black-eyed peas:
Wash them well contained by cold water. In a life-size mixing bowl, cover the black-eyed peas by at least 2 inches of marine, cover the bowl and soak overnight on your countertop. When you are ready to use the black-eyed peas, place them within a pressure cooker along with their soaking gooey and use as directed. You may need to attach more water if critical. I recommend cooking the black-eyed peas in a vessel in the pressure cooker. They usually cook in 12-15 minutes (this may alter among pressure cookers) after pressure has be reached. They should be soft and creamy but not mushy.
In a immense pot on medium giant heat, supply the oil. Then supply the onions, when they have softened, give the green chilies, ginger and garlic. Stir to combine and add the spices (salt, pepper, garam masala, turmeric, chili powder, ground coriander and the ground cumin). Stir for 2-3 minutes until the mixture is fragrant, and add on the tomatoes. Add the black-eyed peas and their cooking liquid (if you used the pressure cooker method)or the can black-eyed peas. Stir and add saline and pepper to taste. Add the coconut milk, cover, stifle the heat to low and simmer kindly for 20-30 minutes. Add the fresh or frozen spinach leaves (roughly chopped). Stir and cook for an additional 5-6 minutes and check your seasonings. Make any important adjustments. Garnish next to freshly chopped cilantro leaves and serve.
******************************...
Kerala Chicken Curry
This flavorful curry is authentic, delicious & flowing to make.
Ingredients
Chicken : 4-5 thighs, 4-5 drumstick
Tomato : 2
Onion : 1 Big
Green chillie : 5-6 no
Cloves : 2-3
Cinnamon Stick : 1/2 stick
Ginger : A small piece
Garlic : 2-3 pods
Aniseed (Saunph) : a pinch
Coconut Milk : 1 can
Curry leaves : 5-6
Chicken masala : 2 table spoons
How to cause :
Clean all the chicken pieces (A combination of thighs and Drum sticks) will do suitable.
Cut a big onion in to watered-down slices and keep aside.(A combination of pearl onion and big onion will be excellent)
Heat a jar and put oil contained by to it. Add sliced onion and fry it till golden brown. Add a 1/2 spoon of chillie powder, a pinch of turmeric, a spoon of coriander powder (If you have chicken masala which is available surrounded by all Indian stores you can attach instead of chillie and coriander) and roast it along with onion.
Add adjectives the ground paste and fry it till grease leaves out from the pan.
Add the cleaned chicken pieces surrounded by to this and mix it well. Add sufficient hose down to it and close the lid and allow to cook. Once the chicken became soft and cooked add on 4-5 curry leaves.
Finally after switching off the burner append 1/2 can of coconut milk (available in adjectives stores in can ) .Make sure you don't boil the curry after adding coconut milk. Garnish next to fresh cilantro leaves and serve with fragrant basmati rice.
hi you are in luck AM from Trinidad and curry is one of our prevalent dish this is my best dish
get one duck cut up and verbs set aside
1 chive 1 onion 3 clove garlic black pepper lime and salt to zest
5tbsp curry
5tbsp saffron
4tbsp black Marsala
method
cut chive onion garlic and salt and black pepper mix near duck and set aside
hot some oil within pot when oil is hot put the mixture of the curry saffron and black Marsala surrounded by the oil permit it cook for about 2 Min's put in the region of 1/4 cup water to mixture when curry cook add on the duck and let simmer below low heat join your coconut milk and just consent to it cook add saline to taste and hot pepper ,hope that i be some help to you.
Spicy Shrimp Curry with Coconut Milk and Apple
1 colossal unpeeled tart apple, such as Granny Smith
2 tablespoons finely chopped fresh ginger
1 atmosphere onion, coarsely chopped
4 cloves garlic, finely chopped
3 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
4 environment tomatoes, chopped
1 cup frozen peas
1 13 1/2 -ounce can unsweetened coconut milk
1 1/2 pounds medium shrimp, peel and deveined
1/2 cup chopped fresh cilantro
Quarter, core, and slice the apple into 1/4 -inch-thick pieces; set aside. Heat the oil within a 12-inch skillet over medium roast. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup marine and bring to a boil over high fry. Reduce heat to surrounding substance and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or only just until the shrimp are cooked. Stir in the cilantro. Serve next to hot cooked rice.
Enjoy!!
hello--first, glad to know you're interested contained by curries..trust me, they are the best food ever!
for good curry recipe:here's one:
Ingredients
800g boneless chicken thighs, skin removed
1 ripe tomato, cut into pieces
1/2 tsp salt
1/2 tsp ground black pepper
3 tbsp carotino grease
(A):
1 tbsp mustard seeds
1/4 tsp fenugreek
2 sprigs curry leaves (use leaves only)
100g Bombay onions, halve and sliced thinly
1 tbsp grated ginger
2 red chillies, seed and sliced
2 green chillies, seeded and sliced
(B):
1 tbsp ground coriander (ketumbar) powder
3 tbsp blend
1 tbsp meat curry powder
1/2 tsp ground turmeric
200g long beans, cut into 4-5cm lengths
2 cups coconut milk
Seasoning:
1/2 tsp brackish or to taste
1/4 tsp sugar or to taster
1 tsp chicken stock granules
Juice of 1 lime
Method
Marinate chicken next to salt, ground black pepper and tomato. Set aside for an hour.
Heat grease in a pot, fry ingredients (A) until fragrant and onions are insubstantially browned.
Mix in ingredients (B) and verbs to stir until well blended. Add chicken and coconut milk. Cook covered at a easy-going boil for 25-30 minutes.
Take off the lid of the pot and put surrounded by the long beans. Continue to simmer until beans are just cooked. Add seasoning to swallow and dish out to serve.
for somemore curry recipes : do check out www.kuali.com
its a great site for adjectives kinds of food--malaysian especially!
Thai Beef Panang - Panang Nua
Beef Panang is great with rice. I also found out that moved out over beef panang tastes great within a sandwich with toasted bread.
2 Servings
2 tablespoons sugar
4 kaffir lime leaves, lightly sliced
2 tablespoons fish sauce
1 1/2 tablespoon red curry paste
1 cup coconut milk
1 lb beef, sliced
Pour 1/2 of the coconut milk within a pan over surrounding substance heat. Add curry mash and break it up to mix it with coconut milk. Keep stiring to prevent bottom from sticking. Lower the fry to simmer if necessary. Simmer until red grease appears. Add the beef and stir to coat the beef with the curry bond. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a gelatinous sauce. It should take going on for half an hour to an hour depending on your warmness. Add water if your beef is still tough and permit the liquid run down.
Sprinkle the sliced kaffir lime leaves on top. Serve hot
Chicken Curry - Gang Gai
Chicken curry is so common that you will find it at any to-go curry vendor in Thailand. Chicken curry is eat with rice or 'kanom jeen' noodles.
You can see chicken curry's popularity when you move about to a temple in Thailand; Thai general public frequently bring the classic dishes like chicken curry to nurture the monks and other temple patrons.
2-4 Servings
3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry mash
1 cup coconut milk
1 chicken breast
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find contained by supermarkets are a good substitute. If you own the Thai eggplants, cut them up into quarters. If you enjoy the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.
Cut up the chicken into bite size pieces. If you have this dish within Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones variety the curry more flavorful.
Pour half of the coconut milk into a massive pot, over low to medium low steam. Add the red curry paste. Break up the fasten and mix it with coconut milk. Stir constantly. Lower the roast if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken beside curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until adjectives the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry become because the eggplant disintegrates and thickens the sauce. Add the basil leaves in recent times before you serve and fashion sure the leaves are submerged quickly surrounded by the curry to preserve the color.
Serve hot with rice or rice noodles
Indian Chicken Curry:
35 min 15 min prep
4 servings
600 g chickens (various parts of choice)
2 large potatoes, quarter
4 teaspoons chicken curry powder
1 cup coconut milk
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon grated ginger
1 small cinnamon stick
2 large green chilies, slit and hit insubstantially
salt
1. Process the garlic, onion, ginger and 2 pinches of brackish to a paste near a blender.
2. Mix the paste near curry powder and a tablespoon of water.
3. In a saucepan over surrounding substance heat, fry mixture until fragrant.
4. Add chicken and coconut milk, and bring to a low boil.
5. Add potatoes, cinnamon stick and green chilli, and allow to cook over low roast, stirring occasionally until chicken and potatoes are cooked.
6. Serve the curry hot with steam polished rice or dip beside white bread.
ok the first one is reg curry but the subsequent 2 are different ones with coconut milk
More Questions & Answers...
Answer:
Tangy Shrimp surrounded by Coconut Curry
Yield: 4 servings
Ingredients:
2 tbsp of canola or vegetable oil
1/2 tsp of chili powder (add to taste)
1/2 tsp of turmeric
1/2 tsp of cumin powder (seeds should be weakly toasted & finely ground)
1 tsp of coriander powder (seeds should be lightly toasted & finely ground)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
12 fresh curry leaves
1 cup of shallots (finely sliced)
1 cup of coconut milk (light collection may be used)
Juice of 1medium lime
1 1/2 pound of large shrimps (tail on, peel and de-veined)
Salt and freshly ground black pepper to taste
4 tbsp fresh cilantro leaves (finely chopped for garnish)
Method:
Heat the grease in a voluminous skillet or saute pan over medium-high roast until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then join the ginger, garlic, green chilies and curry leaves; continue to saute for an optional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and cut the heat to medium-low. Cook until the sauce is heated through and turn rotten the heat. Season next to lime juice, brackish and pepper. Garnish with fresh cilantro and serve beside fragrant jeera rice or saffron pulao.
******************************...
Black-Eyed Peas with Spinach and Coconut Curry
Yield: 6 servings
Ingredients:
1 1/2 cups of dried black-eyed peas or 2 can of black-eyed beans (drained and rinsed)
4 cups water
1 environment onion, finely chopped
3 garlic cloves, finely chopped
1 piece of ginger, peeled and finely chopped
2 small green chilies, finely minced
1 voluminous tomato, finely chopped
10 ozs. of fresh baby spinach leaves or 10 ozs. of frozen spinach (thawed and drained)
brackish and pepper to taste
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 can of coconut milk (can use the wispy variety)
4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for side dishes
Method:
If you are using dried black-eyed peas:
Wash them well contained by cold water. In a life-size mixing bowl, cover the black-eyed peas by at least 2 inches of marine, cover the bowl and soak overnight on your countertop. When you are ready to use the black-eyed peas, place them within a pressure cooker along with their soaking gooey and use as directed. You may need to attach more water if critical. I recommend cooking the black-eyed peas in a vessel in the pressure cooker. They usually cook in 12-15 minutes (this may alter among pressure cookers) after pressure has be reached. They should be soft and creamy but not mushy.
In a immense pot on medium giant heat, supply the oil. Then supply the onions, when they have softened, give the green chilies, ginger and garlic. Stir to combine and add the spices (salt, pepper, garam masala, turmeric, chili powder, ground coriander and the ground cumin). Stir for 2-3 minutes until the mixture is fragrant, and add on the tomatoes. Add the black-eyed peas and their cooking liquid (if you used the pressure cooker method)or the can black-eyed peas. Stir and add saline and pepper to taste. Add the coconut milk, cover, stifle the heat to low and simmer kindly for 20-30 minutes. Add the fresh or frozen spinach leaves (roughly chopped). Stir and cook for an additional 5-6 minutes and check your seasonings. Make any important adjustments. Garnish next to freshly chopped cilantro leaves and serve.
******************************...
Kerala Chicken Curry
This flavorful curry is authentic, delicious & flowing to make.
Ingredients
Chicken : 4-5 thighs, 4-5 drumstick
Tomato : 2
Onion : 1 Big
Green chillie : 5-6 no
Cloves : 2-3
Cinnamon Stick : 1/2 stick
Ginger : A small piece
Garlic : 2-3 pods
Aniseed (Saunph) : a pinch
Coconut Milk : 1 can
Curry leaves : 5-6
Chicken masala : 2 table spoons
How to cause :
Clean all the chicken pieces (A combination of thighs and Drum sticks) will do suitable.
Cut a big onion in to watered-down slices and keep aside.(A combination of pearl onion and big onion will be excellent)
Heat a jar and put oil contained by to it. Add sliced onion and fry it till golden brown. Add a 1/2 spoon of chillie powder, a pinch of turmeric, a spoon of coriander powder (If you have chicken masala which is available surrounded by all Indian stores you can attach instead of chillie and coriander) and roast it along with onion.
Add adjectives the ground paste and fry it till grease leaves out from the pan.
Add the cleaned chicken pieces surrounded by to this and mix it well. Add sufficient hose down to it and close the lid and allow to cook. Once the chicken became soft and cooked add on 4-5 curry leaves.
Finally after switching off the burner append 1/2 can of coconut milk (available in adjectives stores in can ) .Make sure you don't boil the curry after adding coconut milk. Garnish next to fresh cilantro leaves and serve with fragrant basmati rice.
hi you are in luck AM from Trinidad and curry is one of our prevalent dish this is my best dish
get one duck cut up and verbs set aside
1 chive 1 onion 3 clove garlic black pepper lime and salt to zest
5tbsp curry
5tbsp saffron
4tbsp black Marsala
method
cut chive onion garlic and salt and black pepper mix near duck and set aside
hot some oil within pot when oil is hot put the mixture of the curry saffron and black Marsala surrounded by the oil permit it cook for about 2 Min's put in the region of 1/4 cup water to mixture when curry cook add on the duck and let simmer below low heat join your coconut milk and just consent to it cook add saline to taste and hot pepper ,hope that i be some help to you.
Spicy Shrimp Curry with Coconut Milk and Apple
1 colossal unpeeled tart apple, such as Granny Smith
2 tablespoons finely chopped fresh ginger
1 atmosphere onion, coarsely chopped
4 cloves garlic, finely chopped
3 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
4 environment tomatoes, chopped
1 cup frozen peas
1 13 1/2 -ounce can unsweetened coconut milk
1 1/2 pounds medium shrimp, peel and deveined
1/2 cup chopped fresh cilantro
Quarter, core, and slice the apple into 1/4 -inch-thick pieces; set aside. Heat the oil within a 12-inch skillet over medium roast. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup marine and bring to a boil over high fry. Reduce heat to surrounding substance and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or only just until the shrimp are cooked. Stir in the cilantro. Serve next to hot cooked rice.
Enjoy!!
hello--first, glad to know you're interested contained by curries..trust me, they are the best food ever!
for good curry recipe:here's one:
Ingredients
800g boneless chicken thighs, skin removed
1 ripe tomato, cut into pieces
1/2 tsp salt
1/2 tsp ground black pepper
3 tbsp carotino grease
(A):
1 tbsp mustard seeds
1/4 tsp fenugreek
2 sprigs curry leaves (use leaves only)
100g Bombay onions, halve and sliced thinly
1 tbsp grated ginger
2 red chillies, seed and sliced
2 green chillies, seeded and sliced
(B):
1 tbsp ground coriander (ketumbar) powder
3 tbsp blend
1 tbsp meat curry powder
1/2 tsp ground turmeric
200g long beans, cut into 4-5cm lengths
2 cups coconut milk
Seasoning:
1/2 tsp brackish or to taste
1/4 tsp sugar or to taster
1 tsp chicken stock granules
Juice of 1 lime
Method
Marinate chicken next to salt, ground black pepper and tomato. Set aside for an hour.
Heat grease in a pot, fry ingredients (A) until fragrant and onions are insubstantially browned.
Mix in ingredients (B) and verbs to stir until well blended. Add chicken and coconut milk. Cook covered at a easy-going boil for 25-30 minutes.
Take off the lid of the pot and put surrounded by the long beans. Continue to simmer until beans are just cooked. Add seasoning to swallow and dish out to serve.
for somemore curry recipes : do check out www.kuali.com
its a great site for adjectives kinds of food--malaysian especially!
Thai Beef Panang - Panang Nua
Beef Panang is great with rice. I also found out that moved out over beef panang tastes great within a sandwich with toasted bread.
2 Servings
2 tablespoons sugar
4 kaffir lime leaves, lightly sliced
2 tablespoons fish sauce
1 1/2 tablespoon red curry paste
1 cup coconut milk
1 lb beef, sliced
Pour 1/2 of the coconut milk within a pan over surrounding substance heat. Add curry mash and break it up to mix it with coconut milk. Keep stiring to prevent bottom from sticking. Lower the fry to simmer if necessary. Simmer until red grease appears. Add the beef and stir to coat the beef with the curry bond. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a gelatinous sauce. It should take going on for half an hour to an hour depending on your warmness. Add water if your beef is still tough and permit the liquid run down.
Sprinkle the sliced kaffir lime leaves on top. Serve hot
Chicken Curry - Gang Gai
Chicken curry is so common that you will find it at any to-go curry vendor in Thailand. Chicken curry is eat with rice or 'kanom jeen' noodles.
You can see chicken curry's popularity when you move about to a temple in Thailand; Thai general public frequently bring the classic dishes like chicken curry to nurture the monks and other temple patrons.
2-4 Servings
3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry mash
1 cup coconut milk
1 chicken breast
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find contained by supermarkets are a good substitute. If you own the Thai eggplants, cut them up into quarters. If you enjoy the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.
Cut up the chicken into bite size pieces. If you have this dish within Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones variety the curry more flavorful.
Pour half of the coconut milk into a massive pot, over low to medium low steam. Add the red curry paste. Break up the fasten and mix it with coconut milk. Stir constantly. Lower the roast if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken beside curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until adjectives the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry become because the eggplant disintegrates and thickens the sauce. Add the basil leaves in recent times before you serve and fashion sure the leaves are submerged quickly surrounded by the curry to preserve the color.
Serve hot with rice or rice noodles
Indian Chicken Curry:
35 min 15 min prep
4 servings
600 g chickens (various parts of choice)
2 large potatoes, quarter
4 teaspoons chicken curry powder
1 cup coconut milk
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon grated ginger
1 small cinnamon stick
2 large green chilies, slit and hit insubstantially
salt
1. Process the garlic, onion, ginger and 2 pinches of brackish to a paste near a blender.
2. Mix the paste near curry powder and a tablespoon of water.
3. In a saucepan over surrounding substance heat, fry mixture until fragrant.
4. Add chicken and coconut milk, and bring to a low boil.
5. Add potatoes, cinnamon stick and green chilli, and allow to cook over low roast, stirring occasionally until chicken and potatoes are cooked.
6. Serve the curry hot with steam polished rice or dip beside white bread.
ok the first one is reg curry but the subsequent 2 are different ones with coconut milk
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