Good curry recipes?

[fanaudical]

My wife has decided she likes curry dishes (the sweet/spicy kind, not the punishingly-hot stuff). Anybody have good Thai curry recipes to share?

[Alan A]

Make your own curry paste or use a jar sauce?
Have both, but ones a lot more work.

[aigel]

https://www.heynutritionlady.com/mung-bean-and-coconut-curry/

Takes longer to boil for me, even pre-soaked. But otherwise excellent vegan dish.

My other fav is an eggplant / tomato / coconut curry but I can't find the recipe anymore. I make it by memory using curry powder. Also vegan.

G

[Bill Douglas]

Or if you are a cheat like me, use this stuff to make the most fantastic chicken curry. Indian Malay style.

[cantdrv55]

Originally Posted by aigel

https://www.heynutritionlady.com/mung-bean-and-coconut-curry/

Takes longer to boil for me, even pre-soaked. But otherwise excellent vegan dish.

My other fav is an eggplant / tomato / coconut curry but I can't find the recipe anymore. I make it by memory using curry powder. Also vegan.

G

Thanks for the recipe! I’m going to cook this but with less garlic and spice.

[vash]

one of my favorite things to eat is Japanese style chicken curry over rice.

its a total cheat dish, since the curry comes in dissolvable cubes. come to think of it, i think i will work it into the next camp meal. maybe not a hunting camp meal - one good burp would kill the entire down-wind side of the county

[john70t]

My 'curry' ends up being a combo of Indian or Thai curry powder, cumin, coriander, turmeric, mustard, celery salt, black pepper, garlic, maybe ginger, maybe brown sugar or honey, maybe fish sauce, in a bit of coconut milk.

It's definitely not a bullseye but the dart at least hits the wall. somewhere.

[masraum]

Originally Posted by john70t

My 'curry' ends up being a combo of Indian or Thai curry powder, cumin, coriander, turmeric, mustard, celery salt, black pepper, garlic, maybe ginger, maybe brown sugar or honey, maybe fish sauce, in a bit of coconut milk.

It's definitely not a bullseye but the dart at least hits the wall. somewhere.

We love Indian curries and Thai curries. When i was young my dad used to eat Japanese curries, but I don't think I ever tried them. I would probably like them too.

[gtc]

I use the curry paste that comes in a tub like this:
https://www.amazon.com/Mae-Ploy-Curry-Paste-Large/dp/B0044PYPVC

My recipe is something like this. Curry paste, fish sauce, and sugar amounts should be adjusted according to your tastes and the particular brands you are using.

1. Rehydrate a handful of dried shi-take mushrooms in a small bowl with boiling water. When soft, slice mushrooms and reserve mushroom stock.
2. Saute ~1-2 tbsp curry paste in a few tablespoons of vegetable oil in a medium saucepan. Add some garlic, ginger, or onion here if you want (i usually skip them)
3. When paste becomes fragrant and starts to darken, add 1 bullion cube (crushed), 1/2 can of coconut milk, and some of the mushroom stock (maybe 1/4 cup?). Stir until smooth. Reduce heat to a simmer.
4. Add ~2 tbsp fish sauce and 1-2 tbsp brown sugar. Adjust depending on how sweet/fishy you like it. If making red curry, i like adding a spoonful of peanut butter here.
5. Add drained and sliced shi-takes, and half a can of drained sliced bamboo shoots (the bamboo shoot liquid will give your curry a bad aroma). Return to simmer.
5.Toss in your sliced meat. When meat is nearly cooked, add bell peppers and remaining coconut milk. Return to a simmer for a minute more and turn off heat (too long here and the bell peppers will be too soft). Stir in thai basil.
6. Serve with rice

[cantdrv55]

That sounds good too!

[TimT]

Here are two recipes for Indian style butter chicken, Tikka Masala which is a curry.. I do a mash up of these two recipes, Its yummy... and you can cook the rice at the same time in the instant pot, or pressure cooker..

https://food52.com/recipes/74991-urvashi-pitre-s-now-later-instant-pot-butter-chicken

https://food52.com/recipes/78019-archana-mundhe-s-instant-pot-butter-chicken

Mae ploy curry pastes are OK.. heavy on the salt though ( who would think) I've made my own Thai curry pastes since I grow or can get easily the ingredients needed

[masraum]

Originally Posted by TimT

Here are two recipes for Indian style butter chicken, Tikka Masala which is a curry.. I do a mash up of these two recipes, Its yummy... and you can cook the rice at the same time in the instant pot, or pressure cooker..

https://food52.com/recipes/74991-urvashi-pitre-s-now-later-instant-pot-butter-chicken

https://food52.com/recipes/78019-archana-mundhe-s-instant-pot-butter-chicken

Mae ploy curry pastes are OK.. heavy on the salt though ( who would think) I've made my own Thai curry pastes since I grow or can get easily the ingredients needed

I like these
Tikka Masala
https://www.youtube.com/watch?v=TCBCRzrNxIQ

Butter Chicken
https://www.youtube.com/watch?v=VHfhCXkJh34

[HardDrive]

My wife is Indian. When you go to by spices, skip the local grocer and find the best India grocery nearby. Quality/freshness will be better, and prices will by 1/3 what you get in a traditional store.

[javadog]

So, Indian, Japanese and Thai curries are quite a bit different from one another. Does your wife like green, red or yellow curries? What meats and vegetables does she like in them? Does she like coconut milk?

[wdfifteen]

Originally Posted by john70t

My 'curry' ends up being a combo of Indian or Thai curry powder, cumin, coriander, turmeric, mustard, celery salt, black pepper, garlic, maybe ginger, maybe brown sugar or honey, maybe fish sauce, in a bit of coconut milk.

It's definitely not a bullseye but the dart at least hits the wall. somewhere.

LOL! A lot of my favorite Mexican, Italian, Irish, German, dishes end up that way. "Dart hits the wall," is good enough if it's tasty. I made tikka Masala once from scratch, using an original recipe. It was tasty - but Good Lord! So much work. The jar of Galam Masala has been in my spice cabinet untouched for two years.
Part of the problem is I'm cooking for two. I don't mind working all day to produce a meal for 10, but for the two of us it's not worth the time investment.

[mjohnson]

The Maesri pastes are our go-tos.

https://www.seriouseats.com/talk/2011/07/curry-paste-by-maesri.html

Haven't seen them in our suburban Kroger, but I'm thinking any Asian grocer would have them. Cheap enough that you don't have to worry about opening a can just for a little - but it keeps forever in the fridge if you xfer it to a 8oz mason jar.

Red, green, yellow, masaman, probably a few other flavors. I keep little bits of them around to sass up a sauce or something.

Dried coconut milk powder is also great to have on hand to alleviate some of that "don't want to open a whole can of coconut milk" angst.

Yes, miss Punyaratabandhu might take exception, but I'm hella happy with my work-night curries.
https://www.amazon.com/Simple-Thai-Food-Classic-Recipes/dp/1607745232

[fanaudical]

Thanks for the ideas/suggestions!

Originally Posted by javadog

So, Indian, Japanese and Thai curries are quite a bit different from one another. Does your wife like green, red or yellow curries? What meats and vegetables does she like in them? Does she like coconut milk?

She seems to prefer Thai over Indian, haven't found a good Japanese example yet. She prefers yellow and toward the sweeter side. She like coconut milk but not fish sauce and prefers chicken and any veggies.

The local Thai place makes a massaman curry that she really likes. I've tried making a couple of mild yellow Indian curries from a paste with coconut milk but haven't quite got the flavor down yet. The last one had chicken with carrots, sweet potato cubes, onion, and celery (all over rice).

Vash - I have a friend who brings out a Japanese beef curry on camping trips - super yummy.

[gtc]

Thai food just won't taste right without fish sauce.
Have you been to Pok Pok in Portland? We went there and purchased the cookbook... the recipes i've tried have been great. The wings in particular are fantastic. I was impressed by how similar mine were to those at the restaurant... i take it as a sign of a well written recipe rather than any sort of skill on my part.

I have been meaning to try this recipe:
https://wearenotfoodies.com/the-secret-to-making-restaurant-style-curry-at-home/

[Matt Smith]

Originally Posted by fanaudical

Thanks for the ideas/suggestions!



She seems to prefer Thai over Indian, haven't found a good Japanese example yet. She prefers yellow and toward the sweeter side. She like coconut milk but not fish sauce and prefers chicken and any veggies.

The local Thai place makes a massaman curry that she really likes. I've tried making a couple of mild yellow Indian curries from a paste with coconut milk but haven't quite got the flavor down yet. The last one had chicken with carrots, sweet potato cubes, onion, and celery (all over rice).

Vash - I have a friend who brings out a Japanese beef curry on camping trips - super yummy.

Your wife sounds a lot like mine! I love curries and cook them all. My fave are the vinegar based/hot ones that just don't wash with the wife & kids. More exotic the better in my book, but I am the main cook at home so have to 'simplify' to get food in tummies. Drives me crazy. Sounds like a nice mild yellow Thai curry, or massaman should fit the bill. :
-Get a shop sauce and use about half what it says on the jar (otherwise it will be "Too Strong")
-sneek a bit of fish sauce in just because
-Use a very good quality coconut milk, not cream
-These sorts normally like potato in curries for some reason, but it takes ages to cook in the sauce , so pre-boil and add later.
-Add whatever vegies. Colour is great, thinly sliced then poach
-Same with the chicken. Use breast, cut it thin and poach it for less time than you think at the end.
-Use palm sugar (tastes amazing) and sweeten the cr@p out of it. She will love you.

NOTE: this recipe is provided purely to enlighten the O.P. It in no way represents a proper recipe recommendation by the author.

[slow&rusty]

Saying "curry" is like saying "stew", there are literally hundreds of worldwide variations based on how much Tumeric, Saffron, onion, ginger, water and oil that is used and also the country of origin.

On the well known front, traditional Indian curries tend be "richer" as they are heavier with the oil, while Thai curries are more coconut milk based.

Lots of interesting twist to the recipes.