Favourite curry post.

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auntie
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Favourite curry post.

Post by auntie » Wed Feb 05, 2014 8:47 pm

Thai jungle curry.
[*]guruwil » Mon Oct 28, 2013 6:16 pm
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Re: Favourite curry post.

Post by northern_goddess » Wed Feb 05, 2014 8:51 pm

Pictures and/or recipe or it didn't happen.
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http://www.fat-pie.com/salad.htm

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Re: Favourite curry post.

Post by bojangles » Wed Feb 05, 2014 8:56 pm

Gosht nu dhansak.
Don't bother with the future. Stay here with us.

And about the gassing thing-is that how your father ended it, head in the oven and all that or was it a hosepipe into the car?

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Re: Favourite curry post.

Post by jessica_fletcher » Wed Feb 05, 2014 9:04 pm

Burmese Chicken and Coconut Kaukswe Curry

You will need:
Salt & freshly ground pepper
400g skinless and boneless chicken thighs cut into bite size pieces
2 large onions, roughly chopped
5 garlic cloves, roughly chopped
1cm fresh root ginger, peeled and finely grated
oil
100ml light coconut milk
500ml chicken stock
400g mixed vegetables (such as carrots, courgettes, green beans, baby corn etc, cut into pieces)
2 tbsp curry powder (whichever strength you like!)
200g dried noodles
A small handful of chopped corriander
1/4 red onion, finely chopped
2 hard boiled eggs, roughly chopped
1 chilli, deseeded and thinly sliced
Lime wedges, to serve

Season the chicken and set aside. Put the onions, garlic and ginger in a food processor and blend until smooth, adding a little water if needed.
Place in a large frying pan, heat oil over a high heat and cook the onion mixture for 5 minutes. Add the chicken, reduce the heat to medium. Add the coconut milk, stock, vegetables, and curry powder and bring to the boil. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, cook the noodles according to how the packet says, drain and divide into 4 bowls/portions.
Ladle over the curry and scatter the corriander, red onion, and hard boiled eggs and chilli. Serve with lime wedges for squeezing over.
VinnyD wrote:
Tue May 15, 2018 6:13 pm
Oops.

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Re: Favourite curry post.

Post by Bill Barilko » Wed Feb 05, 2014 9:12 pm

Red Thai Curry w/Halibut.

Used to be Green Thai Curry w/Halibut but time has a way of changing things.
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Re: Favourite curry post.

Post by auntie » Wed Feb 05, 2014 10:05 pm

Jungle curry of chicken with vegetables and peppercorns

A jungle curry is a country curry that is simple and robust in flavour and technique. A green or a red curry paste can be its base. This version is perhaps the most common; however, there are many variations, using frog, game, freshwater fish and prawns as well as a myriad of vegetables reflecting the bounty of the local market. It can be served with pickled red shallots and dried fish or prawns.

Serves 4

200g boneless chicken thigh or breast, skinned if preferred
2 apple aubergines
11/2 tbs vegetable oil
21/2 tbs fish sauce
250-300ml light chicken stock
2 heaped tbs picked pea aubergines
2 heaped tbs snake beans cut into 2cm lengths
3 baby corn, cut into small pieces
a little sliced boiled bamboo (optional)
3 stalks wild ginger, julienned
1 long green chilli, thinly sliced at an angle
2 kaffir lime leaves, torn
handful of holy basil leaves
3 sprigs of fresh green peppercorns

For the red jungle curry paste

10 dried red chillies, deseeded, soaked and chopped
3-4 dried small red chillies, soaked and chopped
a few bird's eye chillies (optional)
good pinch of salt
2 tsp chopped galangal
21/2 tbs chopped lemongrass
1 rounded tbs chopped wild ginger
1 tsp chopped coriander root
1 tsp chopped kaffir lime zest
21/2 tbs chopped red shallots
21/2 tbs chopped garlic cloves
1 tsp Thai shrimp paste

For the garlic and chilli paste

2 garlic cloves, peeled
pinch of salt
3 stalks wild ginger
3-5 bird's eye chillies

Slice the chicken into pieces about 2cm long and 5mm thick. Remove the stalks from the apple aubergines, then cut each one into sixths; keep in salted water to prevent discoloration.

To make the garlic and chilli paste, grind all the ingredients with a pestle and mortar. Heat the oil in a wok or heavy saucepan and, when very hot, add the garlic and chilli paste. Fry over a high heat until golden and almost starting to burn. Quickly add 21/2 tbs of the curry paste and continue to fry, stirring to prevent scorching, until explosively fragrant. Season with the fish sauce, then add the stock and bring to the boil. Add the chicken and all the aubergines. Simmer for a minute or so or until cooked.

Add the remaining ingredients. Simmer for a few more moments. Check the seasoning, then serve.
[*]guruwil » Mon Oct 28, 2013 6:16 pm
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Re: Favourite curry post.

Post by northern_goddess » Wed Feb 05, 2014 10:08 pm

Mmmmmmm, those recipes are making me hungry.
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Re: Favourite curry post.

Post by Bill Barilko » Wed Feb 05, 2014 11:10 pm

A jungle curry is a country curry that is simple and robust in flavour and technique

I thought Jungle Curry meant it had Ganga in it.
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Re: Favourite curry post.

Post by auntie » Thu Feb 06, 2014 3:05 am

Lol.

I made chicken jungle curry using a packet paste as base augmenting with fresh puree onion garlic ginger chilli galangal etc substituted beans with corn, she's hot. Also did a green chicken curry same method.
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Re: Favourite curry post.

Post by ceylon_tea » Thu Feb 06, 2014 3:27 am


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Re: Favourite curry post.

Post by auntie » Thu Feb 06, 2014 3:29 am

Pics
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Re: Favourite curry post.

Post by myanmarbound » Thu Feb 06, 2014 4:09 am

Ceylon_tea - ever tried Singapore black pepper crab?

http://www.sbs.com.au/food/recipes/singapore-wok-fried-black-pepper-crab

Oh Lord, how to decide on my own favourite curry? As a big fan of Thai, Indian and Indonesian food I would say it was almost impossible. Lamb rogan josh, beef rendang. I don't know, can someone decide for me?
Testicles have an interesting texture -- I think because of the epidydimis -- but they don't have a lot of flavor of their own. VinnyD

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Re: Favourite curry post.

Post by Bill Barilko » Thu Feb 06, 2014 4:21 am

ceylon_tea wrote:Sri Lankan Crab Curry

http://elrascooking.blogspot.ca/2008/11 ... curry.html

Interesting we never make Curry with the delicious Dungeness we catch so many of here.

Image
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Re: Favourite curry post.

Post by northern_goddess » Thu Feb 06, 2014 4:45 am

That reminds me... I brought home a bunch of crab from Haines, Alaska once (they were $3 each, broken in half and cleaned out) and made thai green curry with them. It was delicious.
Last edited by northern_goddess on Thu Feb 06, 2014 4:47 am, edited 1 time in total.
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Re: Favourite curry post.

Post by northern_goddess » Thu Feb 06, 2014 4:46 am

Auntie, I've never put carrots or corn in curry before but that picture looks pretty good.
I can picture in my mind a world without war, a world without hate. And I can picture us attacking that world, because they'd never expect it.

http://www.fat-pie.com/salad.htm

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Re: Favourite curry post.

Post by auntie » Thu Feb 06, 2014 5:05 am

The corn was sweet against the devilish jungle curry heat
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Re: Favourite curry post.

Post by Lime_Pickle » Thu Feb 06, 2014 9:33 am

Sri Lankan prawn curry. It's the perfect storm of ginger, chilli and coconut.
Wibble.

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Re: Favourite curry post.

Post by ceylon_tea » Thu Feb 06, 2014 12:30 pm

Bill Barilko wrote:
ceylon_tea wrote:Sri Lankan Crab Curry

http://elrascooking.blogspot.ca/2008/11 ... curry.html

Interesting we never make Curry with the delicious Dungeness we catch so many of here.

Image


hmm...Dungeness crab. Yummy! My husband makes a killer Sri Lankan Crab curry with them. :D

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Re: Favourite curry post.

Post by myanmarbound » Thu Feb 06, 2014 1:51 pm

Lime_Pickle wrote:Sri Lankan prawn curry. It's the perfect storm of ginger, chilli and coconut.


Be a devil and post the recipe!
Testicles have an interesting texture -- I think because of the epidydimis -- but they don't have a lot of flavor of their own. VinnyD

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Re: Favourite curry post.

Post by judik » Thu Feb 06, 2014 2:02 pm

My favorite used to be Penang, now it's Sri Lankan Fish curry
S8 mentioned he was making it and several of us made it and raved about it
The recipe is in the Best of 2013 OP
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Re: Favourite curry post.

Post by Iolar » Thu Feb 06, 2014 2:08 pm

My opinion changes regularly. Probably rendang at the moment. I'm a huge fan of Sri Lankan ones, too.
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Re: Favourite curry post.

Post by judik » Thu Feb 06, 2014 2:53 pm

Ooh,forgot about rendang
I think I may need to have several favorites
Actually not sure I met a curry i didn't like
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Re: Favourite curry post.

Post by myanmarbound » Thu Feb 06, 2014 3:00 pm

Oh and that Thai prawn and coconut dish. More of a salad than a curry, really, but it'll make you drop your knitting.
Testicles have an interesting texture -- I think because of the epidydimis -- but they don't have a lot of flavor of their own. VinnyD

I've slept with both of my sisters. I have no problem when It's family. ManchVegas

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Re: Favourite curry post.

Post by Iolar » Thu Feb 06, 2014 3:11 pm

Actually not sure I met a curry i didn't like


Vietnamese curry is shit, cà ri gà.
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Re: Favourite curry post.

Post by judik » Thu Feb 06, 2014 3:18 pm

I hadn't met that one yet
Funny,since Vietnamese food is pretty good
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Re: Favourite curry post.

Post by Bill Barilko » Thu Feb 06, 2014 4:09 pm

Only tried Japanese Curry once wasn't at all impressed.
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Re: Favourite curry post.

Post by Lime_Pickle » Thu Feb 06, 2014 4:18 pm

For MMB:

In a little oil (I use peanut) fry a few cardamon pods, a teaspoon of mustard seeds and a piece of cinnamon or cassia until they start popping and smelling strongly. Add chopped onions, finely chopped garlic, chopped fresh chillies (to taste) and grated fresh ginger (lots) and continue frying over a low/medium heat until the onions are soft and golden. Add turmeric (powdered is fine), anise/fennel seeds, fresh curry leaves and and continue to fry. Add a 400ml can of coconut milk and the fish/prawns and cook for a further 5-10 minutes. Add a squeeze of lime juice and some chopped coriander and more curry leaves. Serve. Eat.
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Re: Favourite curry post.

Post by truenic » Thu Feb 06, 2014 4:40 pm

Thai Green Curry and Dal Makhani

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Re: Favourite curry post.

Post by Bill Barilko » Thu Feb 06, 2014 6:20 pm

fish/prawns and cook for a further 5-10 minutes

Why do people insist on cooking seafood to death and beyond into leatherdom?
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Re: Favourite curry post.

Post by auntie » Thu Feb 06, 2014 8:05 pm

IM with you bill, retained heat should cook seafood in the bowl.
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Re: Favourite curry post.

Post by Kikilamour » Sat Feb 08, 2014 1:37 pm

yum, cybergal.
how finely do you chop up the ginger? i'm assuming you're gobbing that down along with the shrimp, right? so it has to be small enough to eat?

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Re: Favourite curry post.

Post by pezworld » Sun Feb 09, 2014 2:09 am

Japanese curry sucks; the rest is all good.

And otherwise I love Japanese food.
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Re: Favourite curry post.

Post by auntie » Sun Feb 09, 2014 2:51 am

Do you? I fancy a bit of Japanese curry.

http://en.m.wikipedia.org/wiki/Japanese_curry
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Re: Favourite curry post.

Post by northern_goddess » Sun Feb 09, 2014 2:56 am

I had chinese curry, in a chinese restaurant once. It was pretty awful.
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Re: Favourite curry post.

Post by auntie » Sun Feb 09, 2014 2:59 am

Any tried this stuff?

http://www.saveur.com/article/kitchen/s ... mpid=pulse

Looks like it could be great
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Re: Favourite curry post.

Post by Bill Barilko » Sun Feb 09, 2014 3:02 am

auntie wrote:Any tried this stuff?

http://www.saveur.com/article/kitchen/s ... mpid=pulse

Looks like it could be great

That has nothing whatsoever to do with Curry start a new thread if it's so fabulous.
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Re: Favourite curry post.

Post by auntie » Sun Feb 09, 2014 3:18 am

Its Japanese you old fart
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Re: Favourite curry post.

Post by Bill Barilko » Sun Feb 09, 2014 3:50 am

auntie wrote:Its Japanese you old fart

So are 127+ million people WTF is your point O doltish one?
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Re: Favourite curry post.

Post by auntie » Sun Feb 09, 2014 4:08 am

Goodbye
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Re: Favourite curry post.

Post by myanmarbound » Sun Feb 09, 2014 4:59 am

I'm not a big fan of Japanese curry - it seems to have bucketloads of salt as the key seasoning. The Hong Kong version of curry is also a bit shit - reduces all those complex flavours to tumeric, cloves, cinnamon and salt.
Testicles have an interesting texture -- I think because of the epidydimis -- but they don't have a lot of flavor of their own. VinnyD

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Re: Favourite curry post.

Post by rezuar » Wed Feb 12, 2014 4:28 pm

Marks and Spencers Thai Green Curry is very passable over tiger prawns or cauliflower. Over anything, really.
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Re: Favourite curry post.

Post by korgy » Sun Jul 08, 2018 4:09 am

up
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