I made curry for the first time tonight, what can I add/take away from my recipe which follows?!
1/2 red pepper
2 medium shallots
2 large garlic cloves
2 teaspoons paprika
1 tablespoon curry
1/2 can lite coconut milk
1/2 teaspoon salt
Combine these ingredients and puree!.
Cook 6 boneless/skinless chicken thighs in about 1 tablespoon sesame oil and 1 tablespoon olive oil!.
Take chicken out of pan!.
Put puree in same pan that you cook chicken in, add the rest of the coconut milk can, 1/4 cup half n half cream, and 2 tablespoons fish sauce and one more 1/2 teaspoon salt!.
Add chicken back to puree, simmer for 8-10 minutes!.
It seemed not quite creamy enough, and I wanted a just a little more spice, maybe some vegetables!? And curry experts out there that can help me perfect this recipe!?Www@FoodAQ@Com
2 medium shallots
2 large garlic cloves
2 teaspoons paprika
1 tablespoon curry
1/2 can lite coconut milk
1/2 teaspoon salt
Combine these ingredients and puree!.
Cook 6 boneless/skinless chicken thighs in about 1 tablespoon sesame oil and 1 tablespoon olive oil!.
Take chicken out of pan!.
Put puree in same pan that you cook chicken in, add the rest of the coconut milk can, 1/4 cup half n half cream, and 2 tablespoons fish sauce and one more 1/2 teaspoon salt!.
Add chicken back to puree, simmer for 8-10 minutes!.
It seemed not quite creamy enough, and I wanted a just a little more spice, maybe some vegetables!? And curry experts out there that can help me perfect this recipe!?Www@FoodAQ@Com
Answers:
For more creaminess - add grinded cashews or almond meal, this is a natural way of adding more cream without using cream!.
also for a thai curry your missing key ingredients such as fresh corriander, lemon grass, kaffir lime leaves, ginger, fish sauce, palm sugar etc!.
For a good recipe check these out:
http://aww!.ninemsn!.com!.au/article!.aspx!?i!.!.!.
http://chezpim!.typepad!.com/blogs/2003/07!.!.!.Www@FoodAQ@Com
also for a thai curry your missing key ingredients such as fresh corriander, lemon grass, kaffir lime leaves, ginger, fish sauce, palm sugar etc!.
For a good recipe check these out:
http://aww!.ninemsn!.com!.au/article!.aspx!?i!.!.!.
http://chezpim!.typepad!.com/blogs/2003/07!.!.!.Www@FoodAQ@Com
Assuming this is an indian style curry!?!?
For spice add 4-5 cardamon pods
add around half a teaspoon of ground allspice (allspice is a seed not a blend of spices)
Half a teaspoon of cummin
Half teaspoon of tumeric
Add one or two bay leaves (take them out when cooked)
Add half teaspoon of fennel!.
Maybe some chilli powder if you like chilli!.
As for creaminess use either more coconut milk or use ordinary coconut milk instead of light!.
Some old fashioned indian curries have a couple of table spoons of butter added towards the end of cooking!. (butter chicken, a type of masala curry)Www@FoodAQ@Com
For spice add 4-5 cardamon pods
add around half a teaspoon of ground allspice (allspice is a seed not a blend of spices)
Half a teaspoon of cummin
Half teaspoon of tumeric
Add one or two bay leaves (take them out when cooked)
Add half teaspoon of fennel!.
Maybe some chilli powder if you like chilli!.
As for creaminess use either more coconut milk or use ordinary coconut milk instead of light!.
Some old fashioned indian curries have a couple of table spoons of butter added towards the end of cooking!. (butter chicken, a type of masala curry)Www@FoodAQ@Com
hmm!.!.from your recipe i can comment that,
1!. Blend more shallots and at least 1big onion!.
2!. Add in more curry :D 1 teaspoon is too little, try adding 3 tablespoons next time !.!.and cook the curry with chilli powder a little bit longer before putting in the chicken/beef
3!. Add in potatoes :D they are used to thickened curry
4!. Don't have to put in fish sauce
I promise that it'll be better next time :)Www@FoodAQ@Com
1!. Blend more shallots and at least 1big onion!.
2!. Add in more curry :D 1 teaspoon is too little, try adding 3 tablespoons next time !.!.and cook the curry with chilli powder a little bit longer before putting in the chicken/beef
3!. Add in potatoes :D they are used to thickened curry
4!. Don't have to put in fish sauce
I promise that it'll be better next time :)Www@FoodAQ@Com
I use way more than a tablespoon curry!.!. seems prepared curry mix is never spicy enough for me!.!. I end up using 3 talbespoons!.!. (lol) I love mine spicy and flavorfull!.!. also I love garlic!. loads of garlic!.!.!.
I like your sauce recipe!.!. but for me if its just not thick enough!.!. I like to take some corn starch and make a little watery paste to the side and gradually add some in to thicken it somewhat!.!. but gradually, sometimes it needs only a teaspoon of the corn starch to thicken it up!.!.!.
and I like green peas in my final curry!. (I dont know why, but this is my preference)!.!.
and I serve all this over wonderful garlic white rice!.!.!. mmm!Www@FoodAQ@Com
I like your sauce recipe!.!. but for me if its just not thick enough!.!. I like to take some corn starch and make a little watery paste to the side and gradually add some in to thicken it somewhat!.!. but gradually, sometimes it needs only a teaspoon of the corn starch to thicken it up!.!.!.
and I like green peas in my final curry!. (I dont know why, but this is my preference)!.!.
and I serve all this over wonderful garlic white rice!.!.!. mmm!Www@FoodAQ@Com
My chicken curry has green beens in it, cut into 1 inch lengths!. Sometimes I put chunks of potato!.
When you say you want it more spicy, you don't mean peppery-hot spicy!? The obvious would be to put a small finely chopped chili in, but if you don't like chili, add coarsely ground pepper, or just more curry powder!.
To make it creamier, use proper coconut milk, none of this "lite" stuff!. No half-and-half!. A tablespoon of yoghurt before serving is good!. With the coconut milk, use only 1/2 at first, diluted a bit with water, for cooking the chicken, then at the very end, add the undiluted coconut milk and cook only until it's warmed again (overcooking causes the oil to separate out)!.Www@FoodAQ@Com
When you say you want it more spicy, you don't mean peppery-hot spicy!? The obvious would be to put a small finely chopped chili in, but if you don't like chili, add coarsely ground pepper, or just more curry powder!.
To make it creamier, use proper coconut milk, none of this "lite" stuff!. No half-and-half!. A tablespoon of yoghurt before serving is good!. With the coconut milk, use only 1/2 at first, diluted a bit with water, for cooking the chicken, then at the very end, add the undiluted coconut milk and cook only until it's warmed again (overcooking causes the oil to separate out)!.Www@FoodAQ@Com