Does anyone no how to make a really good curry recipees please?!


Question: Does anyone no how to make a really good curry recipees please!?
Answers:
1 jar of Tesco curry sauce and a large chicken chopped up - job done!Www@FoodAQ@Com

Making your own Thai curry paste is easy than you might think - substitute chicken for tofu, fish or any other meat to vary the recipe

Serves: 4 Prep: 10 min
Cook: 15 min Ingredients
4 chicken fillets, each weighing approx 165g, skinned, boned and chopped into bite-sized pieces
2 kaffir lime leaves
1 lime, juice only
125ml chicken stock
0!.5 tsp caster sugar
200g green beans
400ml canned coconut milk
1 small bunch Coriander, roughly chopped


For the curry paste
2 stalks Lemon grass, roughly chopped
1 garlic clove, peeled
2!.5 cm fresh root ginger, peeled and roughly chopped
2 Shallots, or 1 small onion, peeled
1-2 small red chillies, or green chillies, seeds removed

1!. Place all the curry paste ingredients in the Braun High Speed Chopper and blend to a paste!.

2!. Heat the oil in a wok or large saucepan, add the chicken pieces and brown all over then add the curry paste and stir fry until the chicken is coated and the paste fragrant!. Add the lime leaves and juice, stock and sugar and stir fry for a further 2 minutes!.

3!. Add the green beans and coconut milk and bring to a slow simmer for 10 minutes but do not boil, until the chicken is cooked through!. Garnish with the fresh coriander to serve!.

Happy cookingWww@FoodAQ@Com

If you want REALLY good curry but dont feel confident then try a curry kit!. These give you all the spices, a recipe and a list of exactly what else you have to buy!.

It's like cooking by numbers but the result is a masterpiece of authentic curry that you could proudly serve to guests - or your family!.

Curry Kits cost about the same as cook-in sauces and the best ones (Spice-n-tice) are available from the source below!.

The reason jars of sauce from a supermarket dont deliver a really good curry is that spices all react differently in cooking!. SO some have to be fried in oil to release their flavour at the start, some need a long cooking time, some need to infuse and others LOSE flavour if cooked too long or at too high a temperature, so a cook-in-sauce has to be a compromise - plus they are full of starchy gloop!.Www@FoodAQ@Com

Well I am Indian so obviously, vegetarian or meat!? and we dont call it curry by the wayWww@FoodAQ@Com

I certainly do and if you want to know too Google Curry recipes and take your pick!.Www@FoodAQ@Com

http://www!.curry-recipes!.info/Www@FoodAQ@Com





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