Tag Archives: Curry

Spicy Lamb Stew in a Cashew Cream Sauce

Lamb_Korma (1 of 1)Here’s another dish that’s loaded with fantastic flavors. This is my take on Indian lamb korma. I’ve reduced the loads cooking oil with a couple of tablespoons of ghee, which add a wonderful depth of flavor. I’ve replaced almonds (which unfortunately I can’t eat ūüė¶ ) with cashew nuts. I usually try to stay away from cream in my recipes, but the light cream in this dish is important. I’m also a fan of garam masala, so I add lots of that too! It all comes together wonderfully in the oven. I like to serve it with an assortment of Indian relishes and chutneys. Hope you’ll give it a try and let me know what you think!

8 cloves garlic, peeled and coarsly chopped
1 inch ginger, peeled and finely grated
2 oz toasted cashews
6 Tbsp plus 8 oz water
2 Tbsp ghee, divided
2 lbs lamb, cut into 1-inch cubes
10 cardamom pods
6 whole cloves
1 (2-inch) piece cinnamon stick
1 large onion, peeled and finely diced
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp salt
10 oz light cream
1/2 tsp garam masala

Preaheat oven to 350 degrees Fahrenheit.

Place garlic, ginger, cashews and 6 Tbsp water into a food processor. Process to a very fine paste.

In a large Dutch oven, heat 1 Tbsp of the ghee over high heat. Add lamb and brown, about 5 minutes. Remove with a slotted spoon and set aside. Add another 1 Tbsp ghee. Cook liquid down, about 1 minute. Add cardamom pods, cloves and cinnamon stick and stir 30 seconds. Add onions and cook 5 minutes.

Reduce heat to medium. Add garlic paste, coriander, cumin and cayenne. Stir-fry for about 3 minutes. Add back meat and its juices. Stir in cream and the rest of the water (8 oz). Increase heat to high. Stir and bring to a boil. Deglaze pan. Cover, place in oven and bake 1 hour. Remove from oven and stir in garam masala. Season with additional salt, if desired. Serve with cumin-scented rice with peas.

Serves 4.

Khmer-Style Chicken Curry

Khmer_Chicken_Curry3 (1 of 1)This very flavorful curry dish is served in Cambodia, where it is called saml√°. I believe the original version would use a ton of fresh galangal — ginger works fine, as well. I added a touch of galangal (Laos) powder (which I keep in the pantry) to add that woody delicious aroma of galangal. I prefer this curry rather fiery, but if you like it milder, you can cut down on the Thai chilies. If you like curry, you must try this dish and let me know what you think!

4 inches fresh ginger, peeled and thinly sliced cross-wise
3 stalks lemongrass, outer leaves removed, bottom 6 inches finely chopped
2 – 4 dried Thai chilies, soaked in hot water 20 minutes, then finely chopped
1/2 tsp Thai shrimp paste
1 Tbsp rice wine vinegar
1 tsp grated lime rind
1 tsp salt
1/2 tsp Laos powder (dried, ground galangal)
1/2 tsp ground turmeric
5 garlic cloves, peeled and coarsely chopped
4 shallots or 1 medium onion, peeled and coarsely chopped
2 Tbsp vegetable oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
1 14.5 oz can coconut milk
1 tsp sugar
1 tsp fresh lime juice

Combine first 11 ingredients (through shallots) in a food processor. Process into a smooth paste.

Heat oil over medium-high heat in a Dutch oven. Add ginger mixture and stir-fry 1 minute. Add Khmer_Chicken_Curry2 (1 of 1)chicken and brown on all sides, about 4 minutes. Add coconut milk and sugar. Deglaze pan while bringing mixture to a boil. Cover, reduce heat to low and simmer 25 minutes. Remove lid and let simmer an additional 5 minutes, until sauce is slightly thickened. Stir in lime juice and season with additional salt and/or sugar if desired. Serve over steamed jasmine rice.

Serves 4.

 

Curry of Chicken Soup with Rice (Mulligatawny)

Curried_Chicken_Soup1 (1 of 1)Mulligatawny is a delicious Anglo-Indian soup that has its origins in South India. The name is said to come from the Tamil words milagu (“pepper”) and thanni (“water”). Pepper water¬† doesn’t sound so appetizing to me, and it not representative of this great soup. If I had to pick out one ingredient that I think makes this soup shine, I would definitely say it’s the cloves — they really add to the depth of flavor of this dish. Hope you’ll try it tonight!

2 lbs bone-in, skin-on chicken breasts (about 2 large), trimmed of all visible fat
2 Tbsp flour
2 tsp curry powder
2 tsp salt, divided
1/2 tsp ground ginger
1 tsp ground turmeric
2 tsp butter
12 black peppercorns
6 whole cloves
6 cups chicken stock
1 large apple (such as Golden Delicious), peeped, cored and diced
2 Tbsp lemon juice
1/2 cup cream
1 recipe steamed jasmine rice
2 Tbsp chopped fresh parsley
Ground black pepper

In a large bowl, combine the flour, curry powder, 1 tsp of the salt, ground ginger and ground turmeric. Rub into the chicken and set aside.

In a small bowl, combine the diced apples and lemon juice; set aside.

In a large Dutch oven, heat the butter over medium-high heat. Add the chicken and any of the Curried_Chicken_Soup2 (1 of 1)spice mixture that may have fallen off. Brown chicken on all sides, about 5 minutes. Add 1 tsp salt, peppercorns, cloves and chicken stock to the pan. Bring to a boil, stirring to deglaze the pan. Cover and reduce heat to low. Simmer gently for 1 hour. Add the apples and lemon juice; cook for another 15 minutes.

Remove chicken breasts from the pan. When cool enough to work with your fingers, remove skin and discard. Remove meat from the bones and shred. Add shredded chicken back to the pan. Stir in the cream. Season to taste with additional salt.

Divide the cooked rice among 4 bowls. Ladle soup over each and top each with chopped parsley and freshly ground black pepper. Serve.

Serves 4.

Malaysian Lamb Curry with Cilantro and Mint

Malaysian_Lamb_Curry2 (1 of 1)I’m on a bit of a lamb kick at the moment, so I tried this very interesting Malaysian lamb dish last night. Malaysian cuisine is influenced by cuisines from around the world, but it is particularly influenced by its Malay, Chinese and Indian ethnic groups. This dish is a delicious Malaysian spin on Indian Lamb Korma. The unique balance of spices and herbs, and the use of ghee are what make this dish! I hope you’ll try it!

2 inches (1 oz) fresh ginger, peeled and grated
4 garlic cloves, peeled and chopped
2 – 3 red Thai chilies, seeded and minced
2 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 1/2 lbs boneless lamb leg, trimmed and cut into 1-inch cubes
3 Tbsp ghee (clarified butter)
2 medium onions, peeled, halved lengthwise and sliced
1/2 tsp sugar
6 cardamom pods, lightly crushed
1 cinnamon stick
1 14-oz can coconut milk
2 tsp salt
1/4 tsp ground black pepper
2 Tbsp roasted peanuts, chopped
Handful fresh cilantro, chopped
Handful fresh mint leaves, chopped

In a small food processor (or mortar and pestle), grind ginger, garlic and chilies to a fine paste. Stir in the garam masala, ground coriander, cumin and turmeric.

In a medium bowl, combine the lamb cubes and the garlic mixture well, ensuring that every Malaysian_Lamb_Curry1 (1 of 1)cube is coated. Cover and let stand in the refrigerator for one hour.

Heat ghee in a Dutch oven over medium-high heat. Add the onions and sugar, and cook until caramelized, about 20 minutes.

Stir in the cardamom pods, cinnamon stick and lamb with its marinade. Brown the lamb, stirring for 4 minutes.

Stir in the coconut milk and bring mixture to a boil. Reduce heat to low, cover and simmer gently until meat is tender, about 1 hour. Season to taste with additional salt and black pepper. Serve over steamed jasmine rice. Garnish each serving with the chopped peanuts, cilantro and mint.

Serves 4.

Chiang Mai Chicken Noodles (Khao Soi Gai)

Chiang_Mai_Noodles1 (1 of 1)Chiang Mai noodles is one of my all-time favorite Thai dishes (no kidding!). It is the signature dish of Chiang Mai, Thailand, and that is where I tasted it (experienced it!) for the first time. It is said to be of Burmese origin, but it now calls Chiang Mai home. It is served soup-style in a bowl with lots of broth over noodles, together with a bit of meat, such as pork or chicken. The broth is a fantastic blend of spices, coconut milk and chicken stock, and it is on the hot side. It is typically garnished with green onions, shallots, peppers and a deep-fried nest of noodles (optional). I hope you’ll try it!

1 lb boneless, skinless chicken breast (about two breasts), cut into 1-inch cubes
2 1/2 cups coconut milk
2 Tbsp red Thai curry paste
1 tsp ground turmeric
2 1/2 cups chicken stock
4 Tbsp fish sauceChiang_Mai_Noodles2 (1 of 1)
1 Tbsp dark soy sauce (don’t substitute with regular/light soy sauce; do substitute with kecap manis, if necessary)
Juice of 1/2 fresh lime
1/8 tsp ground white or black pepper
1/4 tsp salt
1 lb fresh Asian-style egg noodles, cooked 2 minutes in boiling water, then drained and set aside

For garnish
3 spring onions, diagonally sliced
4 (or so) red Thai bird chilies, seeded and thinly sliced
4 chopped shallots
Some cilantro (coriander leaves)
4 fried noodle nests (optional)*

Heat about 1/3 of coconut milk in a wok or Dutch oven over medium-high heat. As soon as it comes to a boil, add the Thai curry paste and turmeric. Stir constantly for about 1 or 2 minutes, until fragrant. Add chicken and stir fry for another 2 minutes.

Add the rest of the coconut milk, chicken stock, fish sauce, dark soy sauce, lime juice, ground pepper and salt to the chicken mixture. Bring back to a boil, stirring constantly. Reduce heat to low and simmer gently, uncovered, for about 7 minutes. Serve in bowls, over portions of the egg noodles. Garnish each serving with spring onions, chopped bird chilies, chopped shallots, cilantro leaves and fried noodle nests (if using).

Serves 4.

*To make fried noodle nests, divide 6 oz rice vermicelli into 4 “nests.” Heat about an inch of canola oil in a wok over high heat. Test oil when it is hot by dipping one of the noodles into it; oil is ready when noodle puffs up on contact. With tongs, drop one nest into the oil. It will just take a second to fry — remove from the oil as it has puffed up. Place on paper towels to drain. Repeat with the rest of the nests.

Indonesian Shrimp Curry (Udang Kari)

Indonesian_Shrimp_Curry1 (1 of 1)I’m very fond of just about any dish that has lemongrass in it. The original recipe called for ground lemongrass, but I prefer the brightness of fresh lemongrass for this recipe. This Indonesian curry can be served as a main dish with steamed rice, or as one dish of a few for an Indonesian-style meal. This is an easy dish for a mid-week dinner, and it’s good so I hope you’ll try it!

1 Tbsp canola oil
1 medium onion, finely diced
2 garlic coves, peeled and finely grated or minced
1 stalk lemongrass, outer leaves removed and the lower 6 inches very finely minced
1 tsp ground turmeric
1/2 tsp ground cumin
2 tsp sambal ulek
1/2 tsp terasi
1 tsp salt
1 cup coconut milk
1 lb peeled shrimp (uncooked, frozen or fresh)
1 Tbsp kecap manis
Heat oil in a wok or skillet over medium-high heat. Add the onions, garlic, lemongrass, turmeric, cumin and sambal ulek. Saute gently for 3 minutes.

Add the terasi, salt and coconut milk to the onion mixture. Bring to a boil. Reduce heat to low, add shrimp and simmer for 20 minutes, or until sauce is quite thick. Stir in kecap manis and serve with seamed jasmine rice.

Serves 4.

Red Thai Curry with Chicken

Red_Thai_Curry_2013-04-14b When I have the time, I love to make Thai curry from scratch (which includes grinding my own chili paste in a mortar and pestle, etc.). When I don’t have the time, but am in the mood for Thai curry, I make this version. It’s quick and easy to prepare, and almost as good as the traditional version. Give it a try!

1 14oz can lite coconut milk
2 Tbsp store-bought red Thai curry paste
2 Thai chilies, seeded and cut into very fine julienne strips
1 medium onion, thinly sliced
1 lb boneless, skinless chicken breasts, cut lengthwise down the middle of the breast, then thinly sliced crosswise
1 Tbsp (packed) brown sugar
1 Tbsp fish sauce
1 tsp salt
2 kaffir lime leaves, stem/spine removed, then very thinly shredded
3/4 cup thinly sliced Thai basil
1 Tbsp fresh lime juice

Heat 1/4 cup of the coconut milk and curry paste in a wok or Dutch oven over medium-high heat, stirring constantly. When the mixture has reached a boil, add the chilies and onion, and saute for 5 minutes.

Add the chicken, sugar, fish sauce, salt and lime leaves and the rest of the coconut milk to the wok. Bring to a boil and cook for another 5 minutes.

Add the basil and lime juice, and simmer for an additional minute. Serve hot with steamed jasmine rice.

Serves 4.