food Curry Thread

Ya'll killing me with all that curry so I scrounged the cabinets and tried to cook. I learned I need to either make my curry or find a good premade source.
I fried some garlic in olive oil
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Removed the garlic and browned some beef rib slices
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Once done added some of my beef stock with onions
I bought 2 types of curry to try a few weeks ago and ended up using both of them
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Added a heaping tablespoon of pepper paste
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Mushrooms, onions then some coconut cream
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Simmered to let the flavors come together along with carrots and brocoli
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I added rice noodles, simmered a few minutes then served 
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Are those curry leaves you have floating on the top?
 
ShowMeDaSauce said:
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!!!
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Click to expand...
 
 
Persicaria odorata
Laksa leaves aka Kesum aka Praew leaf aka Vietnamese coriander aka Rau ram
 
Flavor is similar to cilantro. Very nice plant to grow since it clones extremely easy and wont bolt in sub tropical climates. I need to take cuttings this week and get my indoor plants going. NONE of my markets sell it. I lucked out and found plants at 1 nursery.
 
Butter Turkey Breast Curry
 
Lunch Today
 
Precooked Turkey breast.
Base--
Onions-one medium
Red pepper- one large
tomato- two large
Carrots- 1.5 cups chopped
three Kung Pao chillies

two heap spoon Butter curry paste
 
Fried up base, add to pot with paste, cook for twenty minutes, add turkey, simmer 30 min.

Mmmmmmmm
 
 
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How about......
 
A 3.2lb sirloin tip roast browned and then slow cooked in Maesri Panang curry paste and coconut milk? A little additional spices like a couple bay leaves, black cardamom, some Prik Luang (Thai Giant Orange), a butt load of onion, shallots and garlic!!!....Some fish sauce too.....obviously :D
 
Maybe some Caribbean Reds instead since ive got a couple more fresh ones? LOVE that hab aroma with beef curry!!!
 
3.2 pound roast brown at 350F or higher
 
Fry in 1tbs coconut oil and dripping from the roast:
1 small can Maesri Panang paste....use the red if you want it more spicy
1 tbs minced garlic
4 golf ball size red shallot
1/4 white onion finely minced
2 Thai Giant Orange finely minced
1 Caribbean Red finely minced
 
Return roast to pot and baste well with the paste/veggie mixture
2 cups water
3 smallish bay leaves
3 black cardamom lightly crushed
reduce oven to 250F for an hour in a covered pot
 
After the hour add fish sauce to taste, additional curry powder/paste if needed and 1 can ArroyD coconut milk.
Cook until desired tenderness.
Remove roast from pot
 
Add coarse chopped onion plus any veggies you want and reduce the sauce if desired
 
Damn the whole house smells awesome!!!
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I'm making some chicken curry tonight which i'll post pictures of tomorrow but has anyone ever had raisins with their curry? I haven't looked through this entire thread to see if it's been mentioned already but it's amazing. Pretty popular in other countries.
 
The first time my father in law who is from asia told me about it I was wondering if he was joking but turns out it's pretty good. It's very balanced with the heat and flavor or curry.
 
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