Got my Organic Coconut powder, looking forward to making some curry with that, was great in my pancakes 
food Curry Thread
- Thread starter dragonsfire
- Start date
Onions went in a few minutes ago. Just waiting on the rice to finish resting. This is WAY milder than it looks but i did add a good tsp Spice Island red curry powder which is pretty hot.
Delicious but way milder than i prefer. The Mae Ploy massaman paste has nearly no heat at all. I tasted some of just the paste to be sure.
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Wow nice!
It's rau ram. Similar to cilantroEdmick said:
https://en.m.wikipedia.org/wiki/Persicaria_odorata
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Very nice looking dish!
I got my Amazon order curry leaves, they came from the UK, the leaves barely taste like anything, very disappointing, back to trying to find a curry plant.
I got my Amazon order curry leaves, they came from the UK, the leaves barely taste like anything, very disappointing, back to trying to find a curry plant.
Laksa is great in curry and soooo simple to clone. Its super simple to grow too. Dont let it dry out and it grows like mad.
Gonna just add that it appears to be beneficial to brain health.ShowMeDaSauce said:
http://www.foxnews.com/health/2017/02/26/south-asian-herb-dubbed-smart-weed.html
Also, if you have enough skills to grow a hot pepper, you can grow this!
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Its good in a simple chicken noodle or seafood noodle soup too. Laksa has pretty much replaced cilantro for me any Asian style dish. It wont ever bolt unless its grown in a tropical environment and you wont ever run out as long as you save part of what you cut off.
Egg curry....sorta...Scrabbled eggs with garam masala, onions, ham, a couple hot jalapenos, a little salsa for the tomato/cilantro and hot buttered naan.
Strifry everything but the eggs in a couple tbs of ghee until the salsa has released most of its moisture. I do the onions, garlic and peppers first. Then add the garam masala, black pepper and the salsa. (only a few tbs of salsa) Meat goes in just before the eggs. Turn the heat way down after adding the eggs and cover.. The residual heat/steam will finish cooking them as long as its not too thick in the pan.
6 large eggs
1/2 a medium onion
2 hot jalapenos
3 tbs salsa or a little chopped tomato and cilantro
1-2 tsp garam masala or your favorite curry powder
1-2 tsp garlic paste or ginger garlic paste. I just used minced garlic cuz it was handy.
Meat optional
Strifry everything but the eggs in a couple tbs of ghee until the salsa has released most of its moisture. I do the onions, garlic and peppers first. Then add the garam masala, black pepper and the salsa. (only a few tbs of salsa) Meat goes in just before the eggs. Turn the heat way down after adding the eggs and cover.. The residual heat/steam will finish cooking them as long as its not too thick in the pan.
6 large eggs
1/2 a medium onion
2 hot jalapenos
3 tbs salsa or a little chopped tomato and cilantro
1-2 tsp garam masala or your favorite curry powder
1-2 tsp garlic paste or ginger garlic paste. I just used minced garlic cuz it was handy.
Meat optional
Looks damn tasty to me! I might even spread pepper jam on that naan and top with the egg mix!
Ive been tempted to have a PBJ naan
The Indian place i like makes the most delicious egg curry. Sometimes is scrambled and other times its with hard boiled. Its WAY hotter than this one. All of their food is heavily spiced and really hot for restaurant food. Much hotter than any of the others in my area. The curried goat even makes me stop to cool the burn with a mango/apple desert.
The Indian place i like makes the most delicious egg curry. Sometimes is scrambled and other times its with hard boiled. Its WAY hotter than this one. All of their food is heavily spiced and really hot for restaurant food. Much hotter than any of the others in my area. The curried goat even makes me stop to cool the burn with a mango/apple desert.
Last night I got hungry for some curry noodles and used what I had in the house. After watching a few vids I put it together, this curry isn't hot enough so I had to add 2 tbs of chili paste and more curry seasonings. I used left over chicken, onions and diced potatoes. I don't know what to call it but it came out good.
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Both the Maesri and Mae Ploy massaman paste are super mild to me. The Maesri is less salty and more sweet but has no shrimp paste either. The Mae Ploy paste in the tub is slightly less oily too. Im not sure if thats a canned thing or not since ive never bought the Maesri in tubs and i dont think ive seen cans of Mae Ploy in a long time.
Mae Ploy directions said 50grams for 1 14oz can of coconut milk and a cup of water. I used right around 75gr to get the flavor i wanted. 50grams and way more Spice Island red curry powder would have been good i think. This stuff is really hot for curry powder if they havent changed the blend. http://spiceislands.com/products/curry-powder-red
On a side note...Thai Giant Orange peppers have a really nice amount of heat for the milder Thai curries.
Mae Ploy directions said 50grams for 1 14oz can of coconut milk and a cup of water. I used right around 75gr to get the flavor i wanted. 50grams and way more Spice Island red curry powder would have been good i think. This stuff is really hot for curry powder if they havent changed the blend. http://spiceislands.com/products/curry-powder-red
On a side note...Thai Giant Orange peppers have a really nice amount of heat for the milder Thai curries.
Paneer Vindaloo
Used my Sweet Potato soup with added tomatoes and Tamarind, extra Vindaloo powder.
Paneer and precooked potatoes cooked for 25min.
Used my Sweet Potato soup with added tomatoes and Tamarind, extra Vindaloo powder.
Paneer and precooked potatoes cooked for 25min.