econds.
5. Add curry powder and stir another 10
arm.
Saute the garlic, curry powder, carrots, onion and capsicum
Boil water in a saucepan and cook enough rice for 2 people.
Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
Cook until the beans are tender.
Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
Serve over basmati rice, preferrably in a shallow bowl.
picy seasonings to taste.
Curry Powder:
Place whole spices
ntil the rest of the recipe is complete.
In a
Whisk coconut milk, curry (red & yellow), and turmeric. Add stock, nam pla, juice from lemon, and lemon grass pieces, simmer for 20-30 minutes. Add salmon, prawns, and bok choy, continue to simmer for 8 more minutes. Serve immediately (good with rice & naan).
Shell prawns.
Devein and rinse well.
Drain in colander. Braise in a little oil (separate from above quantity) until they change to a light pink color.
In another pot, fry sliced onions until pale gold.
Just as they begin to deepen in color, add tomato with all the other ingredients.
Braise for a few minutes and add prawns, adding a little water to cook them well.
When curry is nice and thickly pureed, add 1/4 tsp. garam masala and garnish with a sprig of curry leaves.
Heat oil in a large saucepan over medium heat. Sweat onion, ginger and garlic for 2-3 mins, until onion is tender. Add curry paste and cook for 1-2 mins, until fragrant. Add tomatoes and cook, stirring, for 1 min. Add coconut cream, lime juice and chili sauce. Bring to a boil, reduce heat and simmer for 2-3 mins.
Add prawns and cook, stirring, for 2-3 mins, until cooked through. Fold in spinach and cilantro. Simmer for 1 min.
Serve with steamed jasmine rice and extra chili sauce.
he onion, garlic, ginger and curry powder for 2 mins, stirring
Melt butter over medium heat. Add onion, garlic and curry powder. Cook for 2-3 mins, until tender. Add flour. Cook, stirring, for 1 min. Gradually whisk in milk, until smooth. Cook, stirring, until sauce boils and thickens. Reduce heat and simmer for 3 mins. Add prawns, chopped tomato, lemon juice, chili sauce and brown sugar. Gently heat for 2-3 mins.
Serve with steamed rice, cilantro and papadums.
-2 minutes, add the curry leaves, and bring to the
ut not coloured.
Add curry power, still over low heat
Fry onion in pan over low heat until soft.
Add curry powder and cook 1 minute.
Add chicken stock, tomato puree, lemon juice and chutney.
Bring to a boil, stirring constantly.
Simmer, covered, for 5 minutes.
Strain into a mixing bowl; leave to cool. Stir mayonnaise and cream into cooled curry sauce.
Season with salt and pepper.
Add drained prawns and chill.
Heat oil in pan and add curry paste. Cook for a minute then add the finger and lemongrass. Cook for a minute, then add the lime leaf or zest and coconut milk. Bring to a boil and simmer for 10 minutes.
Add prawns, lychees and pineapple. Once prawns are cooked and the fruit is hot, add the fish sauce and lime juice. Add the coriander and serve with jasmine rice.
Put oil in large pot on high heat.
When VERY hot, saute onion and garlic, then ADD Worcestershire sauce.
Mix curry powder in approximately 1 cup of water; ad to onion mix. Reduce heat and let simmer for approximately 30 minutes, stirring so that mixture doesn't stick to pan. ADD prawns and more water if needed; let simmer until prawns are cooked.
SERVE HOT WITH HOT COOKED RICE.
ut the cinnamon stick and curry leaves into the pan.
edium-low heat. Add Madras curry powder; cook and stir until
n high heat. Cook the curry paste for 1 min, stirring
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender.
Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, potatoes, peas, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper.
Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Marinate the veal with flour, salt and soya sauce.
In a wok, put in the oil and fry the onions till tender.
Add garlic, ginger and curry powder then stir fry for 2 minutes.
Add the capsicum and stir fry till soft and then add the veal.
stir fry till veal is almost cooked then add water --
Cover and bring to a boil -- add salt to taste.