Does someone have any really good curry recipes?

Thai/Indian? I like kinds with coconut milk.Does someone have any really good curry recipes?
Tangy Shrimp in Coconut Curry



Yield: 4 servings



Ingredients:



2 tbsp of canola or vegetable oil

陆 tsp of chili powder (add to taste)

陆 tsp of turmeric

陆 tsp of cumin powder (seeds should be lightly toasted %26amp; finely ground)

1 tsp of coriander powder (seeds should be lightly toasted %26amp; finely ground)

1 tbsp of fresh ginger (finely minced)

1 tbsp of garlic (finely minced)

1 tbsp of green chilies (finely minced)

12 fresh curry leaves

1 cup of shallots (finely sliced)

1 cup of coconut milk (light variety may be used)

Juice of 1medium lime

1陆 pound of large shrimps (tail on, peeled and de-veined)

Salt and freshly ground black pepper to taste

4 tbsp fresh cilantro leaves (finely chopped for garnish)





Method:



Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.

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Black-Eyed Peas with Spinach and Coconut Curry



Yield: 6 servings



Ingredients:



1陆 cups of dried black-eyed peas or 2 cans of black-eyed beans (drained and rinsed)

4 cups water

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 piece of ginger, peeled and finely chopped

2 small green chilies, finely minced

1 large tomato, finely chopped

10 ozs. of fresh baby spinach leaves or 10 ozs. of frozen spinach (thawed and drained)

salt and pepper to taste

陆 tsp garam masala

陆 tsp turmeric

陆 tsp chili powder

1 tsp ground cumin

1 tsp ground coriander

1 can of coconut milk (can use the light variety)

4 tbsp oil (vegetable or canola)

freshly chopped cilantro leaves for garnish



Method:



If you are using dried black-eyed peas:



Wash them well in cold water. In a large mixing bowl, cover the black-eyed peas by at least 2 inches of water, cover the bowl and soak overnight on your countertop. When you are ready to use the black-eyed peas, place them in a pressure cooker along with their soaking liquid and use as directed. You may need to add more water if necessary. I recommend cooking the black-eyed peas in a vessel within the pressure cooker. They usually cook in 12-15 minutes (this may vary among pressure cookers) after pressure has been reached. They should be soft and creamy but not mushy.



In a large pot on medium high heat, add the oil. Then add the onions, when they have softened, add the green chilies, ginger and garlic. Stir to combine and add the spices (salt, pepper, garam masala, turmeric, chili powder, ground coriander and the ground cumin). Stir for 2-3 minutes until the mixture is fragrant, and add the tomatoes. Add the black-eyed peas and their cooking liquid (if you used the pressure cooker method)or the canned black-eyed peas. Stir and add salt and pepper to taste. Add the coconut milk, cover, reduce the heat to low and simmer gently for 20-30 minutes. Add the fresh or frozen spinach leaves (roughly chopped). Stir and cook for an additional 5-6 minutes and check your seasonings. Make any necessary adjustments. Garnish with freshly chopped cilantro leaves and serve.

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Kerala Chicken Curry



This flavorful curry is authentic, delicious %26amp; easy to make.



Ingredients



Chicken : 4-5 thighs, 4-5 drumstick

Tomato : 2

Onion : 1 Big

Green chillie : 5-6 no

Cloves : 2-3

Cinnamon Stick : 1/2 stick

Ginger : A small piece

Garlic : 2-3 pods

Aniseed (Saunph) : a pinch

Coconut Milk : 1 can

Curry leaves : 5-6

Chicken masala : 2 table spoons



How to make :



Clean all the chicken pieces (A combination of thighs and Drum sticks) will do good.



Cut a big onion in to thin slices and keep aside.(A combination of pearl onion and big onion will be excellent)



Heat a pan and put oil in to it. Add sliced onion and fry it till golden brown. Add a 1/2 spoon of chillie powder, a pinch of turmeric, a spoon of coriander powder (If you have chicken masala which is available in all Indian stores you can add instead of chillie and coriander) and roast it along with onion.

Add all the ground paste and fry it till oil leaves out from the pan.



Add the cleaned chicken pieces in to this and mix it well. Add sufficient water to it and close the lid and allow to cook. Once the chicken became soft and cooked add 4-5 curry leaves.



Finally after switching off the burner add 1/2 can of coconut milk (available in all stores in cans ) .Make sure you don't boil the curry after adding coconut milk. Garnish with fresh cilantro leaves and serve with fragrant basmati rice.
hi you are in luck AM from Trinidad and curry is one of our main dish this is my best dish



get one duck cut up and clean set aside

1 chive 1 onion 3 clove garlic black pepper lime and salt to taste

5tbsp curry

5tbsp saffron

4tbsp black Marsala

method

cut chive onion garlic and salt and black pepper mix with duck and set aside



hot some oil in pot when oil is hot put the mixture of the curry saffron and black Marsala in the oil let it cook for about 2 Min's put about 1/4 cup water to mixture when curry cook add the duck and let simmer under low heat add your coconut milk and just let it cook add salt to taste and hot pepper ,hope that i was some help to you.Does someone have any really good curry recipes?
Spicy Shrimp Curry with Coconut Milk and Apple



1 large unpeeled tart apple, such as Granny Smith

2 tablespoons finely chopped fresh ginger

1 medium onion, coarsely chopped

4 cloves garlic, finely chopped

3 teaspoons curry powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground cayenne pepper

4 medium tomatoes, chopped

1 cup frozen peas

1 13 陆-ounce can unsweetened coconut milk

1 1/2 pounds medium shrimp, peeled and deveined

1/2 cup chopped fresh cilantro



Quarter, core, and slice the apple into 录-inch-thick pieces; set aside. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked. Stir in the cilantro. Serve with hot cooked rice.



Enjoy!!
hello--first, glad to know you're interested in curries..trust me, they are the best food ever!

for good curry recipes:here's one:



Ingredients



800g boneless chicken thighs, skin removed



1 ripe tomato, cut into pieces



1/2 tsp salt



1/2 tsp ground black pepper



3 tbsp carotino oil



(A):



1 tbsp mustard seeds



1/4 tsp fenugreek



2 sprigs curry leaves (use leaves only)



100g Bombay onions, halved and sliced thinly



1 tbsp grated ginger



2 red chillies, seeded and sliced



2 green chillies, seeded and sliced



(B):



1 tbsp ground coriander (ketumbar) powder



3 tbsp paste



1 tbsp meat curry powder



1/2 tsp ground turmeric





200g long beans, cut into 4-5cm lengths



2 cups coconut milk



Seasoning:



1/2 tsp salt or to taste



1/4 tsp sugar or to taste



1 tsp chicken stock granules



Juice of 1 lime

Method

Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.



Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.



Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.



Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste and dish out to serve.







for somemore curry recipes : do check out www.kuali.com



its a great site for all kinds of food--malaysian especially!Does someone have any really good curry recipes?
Thai Beef Panang - Panang Nua



Beef Panang is great with rice. I also found out that left over beef panang tastes great in a sandwich with toasted bread.



2 Servings



2 tablespoons sugar

4 kaffir lime leaves, thinly sliced

2 tablespoons fish sauce

1 1/2 tablespoon red curry paste

1 cup coconut milk

1 lb beef, sliced



Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stiring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your beef is still tough and let the liquid reduce.



Sprinkle the sliced kaffir lime leaves on top. Serve hot



Chicken Curry - Gang Gai



Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles.



You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.

2-4 Servings



3 cups water

3-5 sprigs Thai basil

2 tablespoons fish sauce

1/2 lb eggplant

1 tablespoon red curry paste

1 cup coconut milk

1 chicken breast



I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.



Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.



Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.



Serve hot with rice or rice noodles
Indian Chicken Curry:



35 min 15 min prep

4 servings



600 g chickens (various parts of choice)

2 large potatoes, quartered

4 teaspoons chicken curry powder

1 cup coconut milk

1 onion, chopped

2 cloves garlic, chopped

1/2 teaspoon grated ginger

1 small cinnamon stick

2 large green chilies, slit and hit lightly

salt



1. Process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender.

2. Mix the paste with curry powder and a tablespoon of water.

3. In a saucepan over medium heat, fry mixture until fragrant.

4. Add chicken and coconut milk, and bring to a low boil.

5. Add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked.

6. Serve the curry hot with steam polished rice or dip with white bread.
ok the first one is reg curry but the next 2 are different ones with coconut milk