I actually had my first curry in Misawa Japan. Our maid cooked it for us. She and her husband moved to the USA shortly after we came back and opened a restaurant in Omaha Nebraska just a few miles from us.
food Curry Thread
- Thread starter dragonsfire
- Start date
Muckyai said:
Curry doesn't have to be hot to be appreciated (though I prefer it that way)! Growing up in a household that ate curry all dang day long, my dad would hate eating at his cousin's house because he said she would never put enough pepper in it.... "it's like drinking water!" ... lol. I had a co-worker from Ghana who made curries with no peppers/heat but it smelled so good. I've eaten curries from all different cultures. Most of them owe their origins to the Indian subcontinent, slavery/indentured servitude, spice/commerce trade, etc. so they have some commonality in taste, but just enough to be different. I have cousins who lived most of their lives in India that can't stand Thai curries because it's too sweet. I love Thai, Jamaican, Indian, etc. curries! Something about that explosion of spices.
Awesome pics by everyone, btw...
Yeah, i pretty much like them all. A Indian restaurant not far from me makes the most delicious goat curry. Its super similar to Jamaican goat curry but hotter than the ones ive tried at restaurants. If i had to pick a favorite it would be a 2 way tie between Thai and Indian with Jamaican a close 2nd.
A fairly simple beef Panang is really hard to beat for a lower mid heat curry with a ton of flavor.
A fairly simple beef Panang is really hard to beat for a lower mid heat curry with a ton of flavor.
Wow my mouth is watering now.
I like making my curries from scratch, toasted/ground whole spices, fresh ginger/garlic/veggies, etc but here's a basic recipe for a cheap and simple 10 minute curry sauce
Water
Any flavorless oil (pure olive, refined peanut/sunflower/canola etc)
Butter or Ghee
3/4 cup pureed tomatoes, canned or fresh
2 tbsp Ginger/Garlic paste. Most American grocers sell the two separate, do garlic:ginger 2:1
Pureed or minced onion, jarred or fresh, 1-2 cups
Curry Powder
Chili's/chili powder (optional?)
Salt
Heat the oil up on medium, add onions and cook until soft or starting to turn gold
Add ginger garlic paste, stir fry for 1 minute. Add finely chopped chili's here if you want
Add curry powder of your choice, stir rapidly to avoid burning, stay on medium heat. I use 3 tbsp typically.
After cooking the spices for 30-60 seconds, add tomatoes and stir.
Cook for 2 minutes, should all combine to a paste
Add 1/2 stick of butter or more if you'd like
Add water until you get the consistency you'd like, can use coconut milk instead
Add whatever salt you'd like.
If using meat, I'd add right before the tomatoes, then add tomatoes in when the meat's browned.
For Chickpeas/lentils I Just heat cooked ones up in the sauce and heat up at the end.
Add some fresh coriander(cilantro) on top at the end for bonus points.
I like making my curries from scratch, toasted/ground whole spices, fresh ginger/garlic/veggies, etc but here's a basic recipe for a cheap and simple 10 minute curry sauce
Water
Any flavorless oil (pure olive, refined peanut/sunflower/canola etc)
Butter or Ghee
3/4 cup pureed tomatoes, canned or fresh
2 tbsp Ginger/Garlic paste. Most American grocers sell the two separate, do garlic:ginger 2:1
Pureed or minced onion, jarred or fresh, 1-2 cups
Curry Powder
Chili's/chili powder (optional?)
Salt
Heat the oil up on medium, add onions and cook until soft or starting to turn gold
Add ginger garlic paste, stir fry for 1 minute. Add finely chopped chili's here if you want
Add curry powder of your choice, stir rapidly to avoid burning, stay on medium heat. I use 3 tbsp typically.
After cooking the spices for 30-60 seconds, add tomatoes and stir.
Cook for 2 minutes, should all combine to a paste
Add 1/2 stick of butter or more if you'd like
Add water until you get the consistency you'd like, can use coconut milk instead
Add whatever salt you'd like.
If using meat, I'd add right before the tomatoes, then add tomatoes in when the meat's browned.
For Chickpeas/lentils I Just heat cooked ones up in the sauce and heat up at the end.
Add some fresh coriander(cilantro) on top at the end for bonus points.
Try this as part of the base for tomato based curry. I think it works fantastic for things like makhani chicken. Reducing fresh tomatoes for tomato based curry takes some practice and lots of patience. They need to be cooked down in ghee enough to mellow the acid and bring out the sweetness. It should look like oily tomato paste when its about ready for more additions to the sauce.
This is really tasty with just a grilled cheese too.
This is really tasty with just a grilled cheese too.
Did someone say curry, spice red curry over a perfectly cooked ribeye...
Slow-cooked some beef in an unsalted beef stock, with some ginger, garlic, garam masala and black pepper.
At 10 hours it was super tender and falling apart, so I through it in with some of my pre-made/frozen curry sauce and chopped onions, and dried methi sprinkled on top.
Ended up being delicious, nevermind the date on the pics... never set camera up
At 10 hours it was super tender and falling apart, so I through it in with some of my pre-made/frozen curry sauce and chopped onions, and dried methi sprinkled on top.
Ended up being delicious, nevermind the date on the pics... never set camera up
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A little red or panang curry paste, some coconut milk and beef=heaven. So simple to prepare. The Mae Ploy and Maesri pastes are not too bad plus they are cheap. The larger tubs are like $5.
Edmick said:
And more heat, I hope.
Agreed, I love coconut based curriesShowMeDaSauce said:
I really like the Mae Ploy brand, for some reason Maesri always tastes a little off to me. The quality of coconut milk also makes a big difference, I switched to the cardboard-packed Arroy-D and it's a much richer flavor then anything I've bought at local Asian markets. I always add a little fish sauce and tamarind paste to balance the flavors out, and of course thai chili's.
Importfood.com is an awesome site for rarer Thai ingredients. The small-batch made Hand brand curry pastes they sell are second to none.
This roasted chili paste is also an awesome base for any thai curry or stir fry, it's just oil, garlic, chili's and shallots so it adds some awesome flavor and the heat is the most I've gotten out of a pre-packed paste before...
https://importfood.com/products/thai-curry-paste/item/extremely-spicy-thai-fried-chili-paste
Yesterdays lunch, Vindaloo Zuccini/mushroom/onion with white beans.
The Thai Kitchen paste is not bad and its lower in sodium BUT it is REALLY expensive. The Mae Ploy is much cheaper and also contains shrimp paste. Maesri has no shrimp, less salt than Mae Ploy but they do add sugar.
Oh yeah, Singapore curry noodles with beef, white onion extra pepper flakes and Laksa....Oh and a splash of some Redboat!!!
Oh yeah, Singapore curry noodles with beef, white onion extra pepper flakes and Laksa....Oh and a splash of some Redboat!!!