British Expatriate Network

The subject of curry has cropped up in my consversations several times over the past few days.
I have my own, unmeasured, just put it all together recipe that I have used for years, but, I would like to try something different.
Hubby doesn't like curry very much, so I would like a not too hot, but pleasant tasting one.
If you have a favourite recipe that is tried and tasted would you share it please? smile
Thankyou!

_________________
Mel

Spring is a new beginning, a rebirth. How I love the Spring.. but where the heck is it?

<font size=-1>[ This Message was edited by Melhug on 2002-03-19 2224 ]</font>

You'll get one on the morning...

smile

Ooo-eerr, mrs! That should burn a few calories.

As the actress said to the bishop....

I ask for curry and I get spice...
I'm waiting in anticipation!

I see Curry mentioned a lot in this room so it must be very popular ...
To be honest i cant stand the stuff . oops

Would you like a Thai curry recipe or just an Indian one? (Can you get spices, lemongrass etc. near where you live, or can you only get non-ethnic food items?)

The most well-know of the Thai curries is the Green Curry Chicken recipe, which is delicious. You will need coconut milk though, so not recommended if you're watching your weight! I did a Thai cooking course, but I'm the only one here who will eat it (daughter is away in the UK at boarding school). I need someone to "practice" on - it's no fun cooking just for me!

I'll try and dig out some recipes later.
wink

The last time we were visting my brother-in-law we ordered out some Thai food. None of us had tried Thia before but friends of theirs had raved about the place. Well to be honest the soup smelled like pee and the other food varied from ok to so so. It put me off trying it again anyway.

I love Indian food, it's funny because when I lived in England I would go to the Indian after the clubs closed and eat chips or curry, I didnt like the other stuff.

I usually just throw some chicken and vegetables in a pot with some curry powder or a blend of spices and add some stock, then thicken it up at the end with some cornstach.

Here is my regular Green Chicken Curry recipe....

Very refreshing and not too spicy (make sure you take the seeds out of the peppers...AND WATCH RUBBING YOUR EYES!!)

It's not in cups/US measurements as I worte this for my sister who lives in the UK...

I'll post my quick and dirty Pub style Indian curry a bit later on Mel.

GREEN CHICKEN CURRY

Serves 4 with rice

750g (26oz) free range boned chicken breasts or thighs
3 tablespoons groundnut oil
200g (7oz) mushrooms, quartered
400ml (14floz) tin of coconut milk
400ml (14floz) home-made or chilled ready-made chicken stock
8 lime leaves
a tablespoon nam pla (Thai fish sauce)
a tablespoon bottled green peppercorns, drained
the leaves from a large bunch basil, shredded
15g (3/4oz) coriander (leaves and stalks), roughly chopped

For the curry paste (this makes enough for 2 curries)
the tender heart leaves of 4 lemongrass stalks
6 medium-hot green chillies, seeded and chopped
3 cloves of garlic, peeled and crushed
5cm (1”) piece of galangal or ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tablespoons chopped coriander
a teaspoon of ground cumin
a teaspoon of ground coriander
a teaspoon of chopped lime zest
a tablespoon of lime juice
a tablespoon of nam pla (Thai fish sauce)
a teaspoon ground black peppercorns

For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whizz to a thick paste, pushing the mixture down from time to time with a rubber spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.

For the curry, cut the chicken into finger-thick strips. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan. Lift them out with a draining spoon and throw in the quartered mushrooms. Fry till golden brown, adding more oil if needed. Pour in the coconut milk and stock, then add the lime leaves, 4 heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and and simmer for ten minutes, stirring from time to time.

Return the chicken to the pan with a further tablespoon of the paste and simmer for five to six minutes. Stir in the last of the herbs and serve.

Andrew

Andrew - you beat me to it!

Alternatively if you think it is a bother making the curry paste yourself, if there is an oriental grocery in your neighbourhood, you can buy a small tin of of green curry paste; eg. the MAESRI brand. You can also often find little tins of red curry paste too. It is sometimes difficult to find the kaffir lime leaves. Anyway, my recipe is very slightly different and given to me by a native Thai woman - it doesn't look quite so complicated as the recipe for the curry paste isn't there!

THAI GREEN CURRY CHICKEN (with ready-made paste!)

1 cup of sliced chicken breasts

1 cup of coconut milk (or light cream)

** 2 tablespoons of green curry paste (** Maesri or similar brand from an Oriental grocery)

1 cup (frozen) sweet/petite peas

2 green chillies (cut)

2 tablespoons of Nampla fish sauce

Handful of Basil (or to taste)

1 tablespoon of cooking oil (optional)

"Spot" of sugar (optional, to taste)


METHOD

In a pan heat oil, if using, or a little water, over medium heat. Stir fry green curry paste for 1 minute. Add chicken and nampla fish sauce. Stir fry until chicken is done. Add coconut milk and bring to a boil. Add sweet peas, and green chillies. Stir a few times and add fresh basil. Remove from heat and serve with rice.


Wendl I understand your point about the Thai restaurant. Some are excellent and some are dodgy. There is a beautifully decorated Thai restuarant just a five minute walk from my house, called "Thai Elephant". It looks rustic and has banana trees inside and Thai wallhangings. Yet although the food is expensive, it is not that good - I think the food is bland to cater for American tastes. I've been to another one in the nearby town of Chatham and it is just fantastic. A few doors down there is "A Taste of Asia" which is supposedly Malaysian cuisine. I lived just over the causeway in Singapore and barely recognised anything Malay on the menu - then I discovered that although the staff are mostly Malays, they are Chinese Malaysians from Ipoh on the West coast. The food again was very bland and unpalatable. Just like curries in the UK are anglicised, my guess is that here in the States the menus have been adapted (generally less "hot & spicy" to suit the locals. After all, they want repeat customers!

I have used the curry pastes in a jar, but personally I like to control the amount of heat and find that if you make your own it's a lot zingier (not hot, but has some delicous aromas).

if you can't get lemongrass, use the pulp from inside the lemon, about a tablespoon, and for kaffir lime leaves, you can use finely shredded lime zest.

I'll usually make this one day to eat the next, as the flavours develop over time.

I type up my Indian pub style curry when I get to work!!

Andrew

Oh these recipes sound so delicious! Thanks!
I'm going to have a job getting some of the ingredients though, as "South of of the Order" is about as ethnic as they go in the stores here, with maybe a few cans of chinese water chestnuts or bean sprouts thrown in. The coconut milk will pose a problem too, unless I can find some coconuts. Lime leaves definately are something which will not be found, so I'll have to use the alternative.
I can't say I have ever seen fresh coriander either, but I'll look a bit closer at the herb section.

I look forward to seeing your other recipe too Andrew, and I think for my lunch today, I'll doctor up a ramen soup and make it curry flavoured! grin

Mel,

I should've "American-ized it"..

Fresh coriander is cilantro.

Where do you live Mel? (PM me if you wish), Safeway should pretty much have all the components you need, they're really not that unusual (although if you're in the back ass of beyond it *may* cause some issues!!)

Let me know..

I'll post the other recipe in a mo...

Andrew

Mel, Have you ever been to a Trader Joe's? They import a lot of food and have their own brand speciality items, seasonal products eg. Advent Calendars with chocolate, Gingerbread Houses etc. and they are very reasonable. They do have Asian food items such as coconut milk, satay sauces, Thai noodles, Indian curries and condiments and so on. They also have unusual flavours of ice-cream - I like a Ginger flavour ice-cream which they sell. They also have natural eco-friendly products, vitamins etc.

They have six stores in Oregon. Check out their website to see if there is a store located near to you

http//www.traderjoes.com

Actually, I might go and see if they have any chocolate Easter Eggs in! wink

Thanks for that link Dawn.
There's no Trader Joes really close to here, but next time we're in Eugene, we'll pop in and have a look and see what we can find.
Hmmmm, on second thoughts maybe we'll have to make a special trip sometime! smile