Have you a Fast Easy Curry Recipe?!
Answers:
Yes, here you go !.!.!.!.!.!.!. = )
Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk
1 can baby corns chopped into bit size pieces
1 1/2 cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 1/2 cups couscous
1 cup shredded fresh basil leaves
2 cups chopped iceberg lettuce, 1/2 small head
1/2 cup chopped peanuts, for garnish
Heat a couple of tablespoons of vegetable oil over high heat!. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, baby corns, and salt and pepper and cook 3 to 4 minutes more tossing constantly!. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low!.
In a sauce pot bring chicken stock, butter and the lime zest to a boil!. Add couscous and stir!. Turn off heat, cover pot and let stand!. Add basil and the lime juice to the pot and fluff with a fork!.
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp!. Garnish with chopped peanuts!.Www@FoodAQ@Com
Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk
1 can baby corns chopped into bit size pieces
1 1/2 cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 1/2 cups couscous
1 cup shredded fresh basil leaves
2 cups chopped iceberg lettuce, 1/2 small head
1/2 cup chopped peanuts, for garnish
Heat a couple of tablespoons of vegetable oil over high heat!. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, baby corns, and salt and pepper and cook 3 to 4 minutes more tossing constantly!. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low!.
In a sauce pot bring chicken stock, butter and the lime zest to a boil!. Add couscous and stir!. Turn off heat, cover pot and let stand!. Add basil and the lime juice to the pot and fluff with a fork!.
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp!. Garnish with chopped peanuts!.Www@FoodAQ@Com
Fast & Easy Curry:
You can substitute fish, shrimp, lamb, veggies!.!.!.!.!.
Ingredients:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned!. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices!. Stir fry & let the spices cook out for 3-4 minutes until fragrant!. Add the chicken pieces and mix to coat well!. Once the chicken has turned opaque, add the tomatoes and a little water to cover!. Reduce the heat, cover & let simmer 10-12 minutes!. The chicken should be fully cooked but tender & juicy!. Add lemon juice, adjust the seasonings, garnish & serve!.Www@FoodAQ@Com
You can substitute fish, shrimp, lamb, veggies!.!.!.!.!.
Ingredients:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned!. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices!. Stir fry & let the spices cook out for 3-4 minutes until fragrant!. Add the chicken pieces and mix to coat well!. Once the chicken has turned opaque, add the tomatoes and a little water to cover!. Reduce the heat, cover & let simmer 10-12 minutes!. The chicken should be fully cooked but tender & juicy!. Add lemon juice, adjust the seasonings, garnish & serve!.Www@FoodAQ@Com
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