I've been making a lot of curry the past six months. Turns out my 1.5 year old prefers a good home cooked curry than just about anything else. This little boy loves his food spicy and saucy. He gets a whiff when I'm heating it up and starts to kick his legs in his high chair and bounce up and down. This Thai red curry from Bon Appetit is one of the best that I've made over the years. You could do this with fish, chicken, shrimp, just veggies - rice noodles or rice.
1 large shallot
6 cloves of garlic
1 2" piece of ginger, peeled and cut into pieces
2 tbsp vegetable oil
2 tbsp red curry paste
2 tsp tumeric
1 28oz can of diced tomato
1 can of coconut milk
1 lb vegetables - cauliflower, carrots, etc.
1 lb white fish (cod, halibut, haddock) or chicken, shrimp
1. Pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium heat and cook the garlic mixture until golden. Add the curry paste and tumeric and cook until darker in color and starts to stick to the pan - about 3 mins.
2. Add tomatoes and cook for about 5 mins. Stir in coconut milk and season with salt. Simmer and stir occasionally until its thickened - about 10 mins.
3. Add vegetables and add enough water to cover the veggies. Bring to a simmer and cook until veggies are crisp but tender - about 10 mins.
4. Season the fish/chicken/shrimp with salt and pepper and add to the curry. Return to a simmer and cook until meat is cooked through. Serve over rice noodles or rice with a squeeze of lime and some cilantro.
Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts
Sunday, May 8, 2016
Sunday, January 8, 2012
Beef Curry
I don't usually like beef in my curry but we tried this last week from Food & Wine and it was delicious. It was very quick to make although it could be a while before the smell of the house is curry free. Occupational hazard I suppose...
1.5 lbs lean ground sirloin
1 large onion, finely chopped
1 carrot, finely diced
handful of cauliflower florets if you have some
2 TB minced ginger
2 garlic cloves minced
1.5 TB curry powder
2 TB flour
1 large yukon gold potato, cut in 1/2 inch dice
1.5 cups chicken broth
14 oz can of coconut milk
14 oz can of diced tomatoes with juice
1 cup frozen peas
1. In a large dutch oven, heat a bit of canola oil and then add the sirloin. Break it up as it cooks so that you don't have any lumps.
2. Add the onion and ginger, potatoes, carrots and cauliflower if you have them. Cook until soft. Add plenty of salt and pepper.
3. Add the curry powder and cook for a minute or two. Then add the flour and stir until all veggies are coated.
4. Increase the heat to high and add the chicken broth and tomatoes and stir well. Stir up any bits from the bottom of the pot.
5. Bring to a boil and then and then lower the heat to low, cover and simmer for 20-30 minutes. If the sauce is too thick, add some broth. If it's too runny, leave the lid off for a bit and let it boil away.
Serve with basmati rice and/or toasted naan with butter.
1.5 lbs lean ground sirloin
1 large onion, finely chopped
1 carrot, finely diced
handful of cauliflower florets if you have some
2 TB minced ginger
2 garlic cloves minced
1.5 TB curry powder
2 TB flour
1 large yukon gold potato, cut in 1/2 inch dice
1.5 cups chicken broth
14 oz can of coconut milk
14 oz can of diced tomatoes with juice
1 cup frozen peas
1. In a large dutch oven, heat a bit of canola oil and then add the sirloin. Break it up as it cooks so that you don't have any lumps.
2. Add the onion and ginger, potatoes, carrots and cauliflower if you have them. Cook until soft. Add plenty of salt and pepper.
3. Add the curry powder and cook for a minute or two. Then add the flour and stir until all veggies are coated.
4. Increase the heat to high and add the chicken broth and tomatoes and stir well. Stir up any bits from the bottom of the pot.
5. Bring to a boil and then and then lower the heat to low, cover and simmer for 20-30 minutes. If the sauce is too thick, add some broth. If it's too runny, leave the lid off for a bit and let it boil away.
Serve with basmati rice and/or toasted naan with butter.
Monday, August 24, 2009
Singapore (Curry) Noodles
Paddy gave me a noodle cookbook for my bday (perhaps more of a present to himself than vice versa?!) so it's been noodles all the time... Be prepared to see oodles more noodles in the next few months as I make my way through the book. This one I love - incredibly easy and very tasty! I prefer to use very thin egg noodles but you're supposed to use rice noodles. It's up to you...
8oz thin egg noodles, rice vermicelli, or angel hair pasta (only if you have to!)
1/2 lb shrimp, or cubed or shredded chicken or pork
3 tbsp vegetable oil
1 small onion cut into thin wedges or rough chunks
1/2 cup peas
Handful of snow peas if you've got 'em, mushrooms also nice to add
2 tsp curry powder (or more depending on taste)
1 1/2 tsp fish sauce
1/4 cup cilantro
Salt & pepper
1. Boil a pot of water and cook the noodles until tender but firm. Once done, take them out and rinse in cold water.
2. In a large skillet or wok, heat the oil and cook the shrimp, chicken or pork.
3. When done, remove and set aside.
4. In same pan, add onion. Once tender, add the peas and any other vegetable you decide to use.
5. Add the noodles and the curry powder. Toss well until all noodles are yellow (you may decide to add more curry - I like mine fairly potent!). Add the shrimp/chicken/pork and stir with the noodles (tongs are handy for this).
6. Season with salt and pepper and serve once the noodles are nice and hot.
8oz thin egg noodles, rice vermicelli, or angel hair pasta (only if you have to!)
1/2 lb shrimp, or cubed or shredded chicken or pork
3 tbsp vegetable oil
1 small onion cut into thin wedges or rough chunks
1/2 cup peas
Handful of snow peas if you've got 'em, mushrooms also nice to add
2 tsp curry powder (or more depending on taste)
1 1/2 tsp fish sauce
1/4 cup cilantro
Salt & pepper
1. Boil a pot of water and cook the noodles until tender but firm. Once done, take them out and rinse in cold water.
2. In a large skillet or wok, heat the oil and cook the shrimp, chicken or pork.
3. When done, remove and set aside.
4. In same pan, add onion. Once tender, add the peas and any other vegetable you decide to use.
5. Add the noodles and the curry powder. Toss well until all noodles are yellow (you may decide to add more curry - I like mine fairly potent!). Add the shrimp/chicken/pork and stir with the noodles (tongs are handy for this).
6. Season with salt and pepper and serve once the noodles are nice and hot.
Saturday, January 10, 2009
Chicken & Vegetable Curry
I've gone through a lot of Indian curry recipes but this one is my favorite so far. Cooking Indian food is a bit intimidating, not only because of the many spices you need but also because if you haven't had a lot of it, it's tough to know what you're aiming for. My good friend Dane introduced me to Indian cuisine and the art of making a delicious Indian meal. Although most times in her kitchen I was responsible for chopping the onions, lots of them, it was always worth it in the end. I like this one, and it's actually very easy - don't be afraid!
Best served with Basmati rice and/or naan (butter and toast very lightly on a cookie sheet)
2/3 cup Greek-style yogurt
1/4 cup tomato paste (1/2 small can)
2 tbsp white vinegar
1 1/4 tsp garam masala
1 tsp coriander
1 tsp minced ginger
1/4 tsp ground red pepper or red chili flakes
2 chicken breasts, cut into small, bite sized pieces
1 large onion
1/4 tsp cardamom
1 cinnamon stick
2 cups chicken broth
1 tsp paprika
1/2 tsp salt
1 cup chopped mushrooms
1 small zucchini (halved or quartered, then chopped)
2 cups cauliflower, chopped
1/3 cup coconut milk
1/2 cup peas
1/4 cup chopped cilantro
1. Whisk the first 8 ingredients in a medium sized bowl. Add the chopped chicken and mix well together. Cover and refrigerate for 3 hours or overnight.
2. In a large Dutch oven, add enough vegetable to coat the bottom, the onion, zucchini, mushrooms, cauliflower, cardamom and cinnamon stick. Cover and sautee over medium high heat until the onion is soft and golden. Stir often!
3. Add the chicken mixture to the pan and cook for about 10 minutes, stirring frequently. Add the broth, paprika, and salt and stir well to incorporate all of the ingredients and to get the brown bits off the bottom of the pan.
4. Cook for about 30-45 minutes or until the sauce starts to thicken.
5. Add the coconut milk, peas and cilantro and cook for another 5-10 minutes.
Serve over rice.
Best served with Basmati rice and/or naan (butter and toast very lightly on a cookie sheet)
2/3 cup Greek-style yogurt
1/4 cup tomato paste (1/2 small can)
2 tbsp white vinegar
1 1/4 tsp garam masala
1 tsp coriander
1 tsp minced ginger
1/4 tsp ground red pepper or red chili flakes
2 chicken breasts, cut into small, bite sized pieces
1 large onion
1/4 tsp cardamom
1 cinnamon stick
2 cups chicken broth
1 tsp paprika
1/2 tsp salt
1 cup chopped mushrooms
1 small zucchini (halved or quartered, then chopped)
2 cups cauliflower, chopped
1/3 cup coconut milk
1/2 cup peas
1/4 cup chopped cilantro
1. Whisk the first 8 ingredients in a medium sized bowl. Add the chopped chicken and mix well together. Cover and refrigerate for 3 hours or overnight.
2. In a large Dutch oven, add enough vegetable to coat the bottom, the onion, zucchini, mushrooms, cauliflower, cardamom and cinnamon stick. Cover and sautee over medium high heat until the onion is soft and golden. Stir often!
3. Add the chicken mixture to the pan and cook for about 10 minutes, stirring frequently. Add the broth, paprika, and salt and stir well to incorporate all of the ingredients and to get the brown bits off the bottom of the pan.
4. Cook for about 30-45 minutes or until the sauce starts to thicken.
5. Add the coconut milk, peas and cilantro and cook for another 5-10 minutes.
Serve over rice.
Subscribe to:
Posts (Atom)
Posts
