Tag Archives: curry powder

Chiang Mai Curry

This was just…okay. I didn’t really like the taste of it myself, but your tastes may differ. The ingredients are:

  • Beef, 2 pounds, cut into slices
  • Bell peppers, 2-3
  • Mushrooms, 1 carton
  • Jalapeno peppers, 3-4
  • Shallots, 4
  • Garlic, 12 cloves, minced
  • Curry powder, 4 tablespoons
  • Shrimp paste, 2 teaspoons
  • Lemon grass, 1/2 cup, minced
  • Ginger, minced, 2 tablespoons
  • Palm sugar, 6 tablespoons
  • Yellow bean sauce, 4 tablespoons
  • Tamarind juice, 1/2 cup
  • Coconut milk, 2 cans
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The ingredients.

Again, you may find that some of those ingredients are hard to find. I picked up the yellow bean sauce and the palm sugar at an Asian market.

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Some rare items.

I also picked up the tamarind at the Asian market.

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Tamarind pulp.

But as you may have noticed, it’s not juice. Turning that tamarind into juice requires some heat, as well as some water. This guide will, erm, guide you.

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Making the juice.

Meanwhile, you can slice the beef…

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Slicing the beef.

…and then simmer the beef for about 30 minutes, covered with the coconut milk, in a large covered pot.

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Coconut-ing the beef.

Blend everything else together – yes, even the tamarind juice – into a fine paste.

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To be blended.

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Blent.

Once the beef has simmered for half an hour, add the blended paste to the pot and simmer for another 10 minutes. This may also be the point where you add the veggies.

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The pot with the stuff.

Once everything is to your desired level of tenderness, the dish is done!

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Voila.

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Burmese Chicken Curry

I pronounce this recipe: good. The ingredients:

  • Chicken, 3 pounds of breasts or thighs
  • Shallots, 8, thinly sliced
  • Tomatoes, 4, cut into wedges
  • Mushrooms, 8-16 oz, sliced
  • Water, 6 cups
  • Milk, 1 cup
  • Fish sauce, 1/3 cup
  • Butter, 4 tablespoons
  • Sugar, 3 tablespoons
  • Yellow curry powder, 2 tablespoons
  • Red curry paste, 2 tablespoons
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The ingredients.

The first step: cutting up the chicken. You should cut yours exactly like I cut mine. Exactly.

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Exactly.

Next, saute the shallot slices in 3/4 of the butter.

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In the pan.

Cook until they’re golden brown, and then set aside.

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Cooked.

Then add the rest of the butter to the pan, , and stir in the curry paste and the curry poweder. Cook for about two minutes, or until the next resignation from the Trump Administration, whichever comes first.

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More stuff in the pan. Does it never end?

Then add the chicken and cook for five more minutes, on high heat.

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Now the chicken goes in, too.

This may be a good time to prep the other ingredients: your tomato and mushroom slices.

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Mushrooms and tomatoes and bears, oh my!

Next, add in everything else. Wait! With on exception: not the shallots. Discriminate against them for a while.

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Discriminate.

Heat to boiling and cook for another 30 minutes, or until the dish looks exactly like this. Exactly.

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Nearly done.

Then eat over rice and sprinkle the shallots on top.

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This is the part where you eat it.

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Curried Shrimp

This dish was tasty. The ingredients were:

  • Shrimp, 1 pound (can be salad shrimp; they needn’t be large)
  • Onion, 1, sliced
  • Red and Green Bell Pepper, 1 each, sliced
  • Thai basil, 1 bag
  • Garlic, 6 cloves, minced
  • Sugar, 3 tablespoons
  • Fish sauce, 4 tablespoons
  • Oyster sauce, 2 tablespoons
  • Curry powder, 4 tablespoons
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The ingredients.

This was so easy to make. In fact, you may spend the most time simply preparing the ingredients. Like so, with the peppers and onions:

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Sliced.

Thai basil isn’t like regular basil. Substituting the latter for the former doesn’t really work. But if you have an Asian market nearby, you can look for fresh Thai basil there. It looks like this:

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Thai basil.

As far as the cooking goes, start with the shrimp and garlic in the oil, and saute for a minute or two. You want the shrimp heated up, but remember: it’s already been cooked (it likely says so on the bag). Cooking it for too long will turn it to mush.

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Start with the shrimp and garlic.

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Adding the sugar, dish sauce, oyster sauce.

Then, add everything else.

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Adding the veggies.

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Adding the curry powder.

Cook until the veggies are crunchy or soft enough for your taste, and you’re done.

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Eat it!

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Yellow Curry Chicken

This is another recipe from the Thai cookbook. And it’s pretty simple. The ingredients are:

  • oil
  • 1 large onion, chopped
  • 1/2 cup of minced garlic
  • 2-3 cans of coconut milk
  • 2 lbs of sliced chicken
  • 5 tablespoons of yellow curry powder
  • 1/2 cup of fish sauce
  • 4 tablespoons of sugar
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The ingredients.

I heard this described as “delicious comfort food” after I made it – and it is delicious. The first step is melting some oil in the pan. I use coconut oil, but use what you like.

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Melting the oil.

Then add the chopped onion and garlic, and fry until…until…

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Fry…

…well, until it looks something like this.

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Golden.

Then remove the mixture from the pan like so – but keep it, you’ll be adding it back in later.

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The empty pan.

Now add the coconut milk, and heat it until it’s boiling.

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The coconut milk.

Meanwhile, slice the chicken. I use semi-frozen chicken breasts because they’re easier to slice, but you do you.

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Slicing the chicken.

Then add it to the pan and cook until it’s, well, cooked.

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Cooking, cooking…

When the chicken is ready, add the onions and garlic back into the mix. This is also the time when you add in everything else – the curry powder, the sugar, and the fish oil.

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Adding everything else in.

The final result will be delicious – enjoy! I eat it over rice.

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Yum!

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