Curry Paste Recipes
Eddie Said:What to use yellow curry paste in?
We Answered:Coconut Curry Chicken
2-3 boneless, skinless, chicken breasts, cut in 1 inch strips
2 tbsp oil
1/4 cup curry paste
1/4 cup chicken stock
3 tbsp coconut milk
1 red pepper, seeded, sliced
1 green pepper, seeded, sliced
1 white onion, sliced
salt and pepper
Hot cooked rice or noodles
Heat oil in large skillet oven medium heat. Add chicken, season with salt & pepper, lightly brown, about 5 mins.
Add veggies, and chicken stock. Bring to simmer, cook 10 minutes, until veggies are crisp-tender and most of the stock has evaporated.
Add curry paste and coconut milk. Heat through, stirring well. Serve over rice or noodles.
Jesus Said:Vegan or vegetarian curry paste/sauce recipe ?
We Answered:Hi *Smile*... Here is a curry paste that is pretty tasty!!!! If you don't find anything on here that you like or wish to try, just go to google and type in "vegan/vegetarian curry recipe" or "vegetarian/vegan curry paste recipe" and you will get thousands of recipes to choose from!!!!
Good luck I hope you find your perfect curry!!!!! Yummy!!!! *Smile*
1 onion, chopped
1 t minced ginger
1 t cumin seeds
1 t poppy seeds
1 t turmeric
1 t coriander powder
1 t garam masala
1/2 t chilli powder
1 T tomato puree
Fry the ginger and cumin seeds with the onion. Add the poppy seeds, fry a little more, and add the turmeric, coriander powder, garam masala, chilli powder and tomato puree. Can be put in a container and refrigerated for up to a week.
Vanessa Said:Recipes (not making green curry) with Thai green curry paste?
We Answered:Hi Curious Cat!
If I can fit them all on, I have three recipes for you, using Thai green curry paste. If you would like even more recipes, go to www.google.com, and type in "recipes using green curry p aste." You'll find many there.
GREEN CURRY CHICKEN
Courtesy of Chef Tyler Florence
2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges. Serves 4.
THAI GREEN CURRY COCONUT SAUCE
1 14-ounce can unsweetened coconut milk
1 1/2 teaspoon(s) Thai green curry paste, or more to taste
1 cup(s) chicken stock or low-sodium broth
Four strip(s) lemon zest (1-inch) (see Alternatives)
1 piece(s) fresh ginger 1-inch-long, peeled, thinly sliced and lightly smashed
Four strip(s) lime zest 1-inch long (see Alternatives)
3 tablespoon(s) Asian fish sauce
1 1/2 tablespoon(s) light brown sugar
2 tablespoon(s) fresh lime juice
1/4 cup(s) coarsely chopped cilantro
2 tablespoon(s) finely chopped basil
In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes. Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
ALTERNATIVES: Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
APPLICATIONS: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
MAKE AHEAD: The curry sauce can be refrigerated in a glass jar for up to 2 days. Makes 2 cups.
FISH WITH GREEN COCONUT CURRY SAUCE
4 fish fillets - (6 to 8 oz ea)
Salt to taste
Freshly-ground black pepper to taste
2 tbl vegetable oil
3 tbl minced yellow onion
2 garlic cloves minced
2 tbl fish sauce (Asian section of your market)
1 tbl low-salt soy sauce
1 tsp minced peeled fresh gingerroot
1 cup coconut milk
1/2 tsp green curry paste (you can always add more)
2 tbl freshly-squeezed lime juice
1/2 tsp light brown sugar
2 x green onions, white and green part chopped
Season fish with salt and pepper. Heat oil in a large skillet and add fish. Lightly brown fish on one side. Flip fish over and cook for 1 minute. Add onion, garlic, fish sauce and soy sauce. Cook for 2 to 3 minutes more. Add coconut milk and ginger. Remove fish when just cooked and keep warm.
Stir in curry paste, lime juice, brown sugar and green onion. Heat to a boil. Taste the sauce. If you want it hotter, add a little more curry paste. To serve, arrange fish on plates and spoon sauce over.
This recipe yields 4 servings
This recipe is great with just about any fish. I prepare it most often with albacore, dorado and yellowtail. It's great with steamed rice and sauteed vegetables.
Happy cooking, and good luck! :)
Julian Said:im looking for recipes using rogan josh curry paste or tandoori curry paste?
We Answered:Butter Chicken (Murg Makhani)
2 tbsp butter
10 piece cashew nuts
1000 grams chicken 1 kg
15 grams chilli pdr
1 small cilantro
50 ml cream
1 tsp cumin pdr
1 pinch garam masala
1 tbsp ginger garlic paste
1 tbsp lime juice
1 large onion
1 to taste salt
1 tbsp tandoori masla
2 number tomatoes
2 tbsp yogurt
Marinate the chicken in the marinade for one hour
Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Garnish with cilantro.
hope that helps.... btw... rogan josh will take fine with chicken... experiment with both masalas and have fun!!!!
We Answered:I am not sure what u mean by curry paste i don't usually buy it but
there is this paste i found that can be stored in the fridge for up to 2 weeks or in the freezer for ages not sure if this is what your after but anyway here it is: http://thaifood.about.com/od/thaicurrypasterecipes/r/greencurrypaste.htm
curry pastes have a lot of ingredients don't know if it will be cheaper
Joseph Said:Which curry paste is hotter?
We Answered:Red and Panang curry tends to be hotter, yellow and green have a different kind of stress to the flavor with a different heat level. There should be instructions on the package, best to follow those the first time you make it and adjust the amount if needed. I like a hottness that will melt my friends fillings so I tend to use much less when cooking for others.