Thai Red Chicken Curry
Ingredients| 28 oz cans coconut milk |
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Heat 3/4 cup of coconut milk till boiling. Add the curry paste, stir
it in until evenly blended. Add the chicken, heat at medium heat
until the chicken is thoroughly cooked. Add the remaining ingredients
and heat over low heat until boiling. Remove from heat and serve over
rice. This one reheats nicely
Servings: 1
Also see ...
Thai Red Curry Paste.
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Thai Salmon Steaks In Panang Curry Sauce
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Thai Spiced Pork Tenderloin With Orange Curry
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Thakkali Isso Prawn Tomato Curry
Wash, shell and de vein the prawns. Rinse under running water and pat dry. Chop the onion, garlic and ginger and slice the chilli and tomatoes. Crush the cloves and cardamoms. Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic and ginger. Cook for a c (Upload by user)
Wash, shell and de vein the prawns. Rinse under running water and pat dry. Chop the onion, garlic and ginger and slice the chilli and tomatoes. Crush the cloves and cardamoms. Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic and ginger. Cook for a c (Upload by user)
The East Velvety Warm Mustard Pepper Sauce
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2 quar (Upload by user)
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2 quar (Upload by user)
The North Almond Pistachio Saffron Curry Sau
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* soaked in 2 tablespoons hot water Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes. (Upload by user)
The South Split Pea Coconut Curry Sauce
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The West Anglo Indian Curry Sauce
Heat oil in a heavy, medium sized skillet over medium heat. Add onions and stir fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium s (Upload by user)
Heat oil in a heavy, medium sized skillet over medium heat. Add onions and stir fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium s (Upload by user)
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Cut the chicken into 2 inch squares and press flat. Grind the onion, garlic, and ginger to a paste and mix with the yogurt. Add the vinegar and spices, and rub into the chicken well. Leave for 3 hours to marinate. Sprinkle the chicken with salt if you wish and thread onto s (Upload by user)
TAG: chicken, ,
Cut the chicken into 2 inch squares and press flat. Grind the onion, garlic, and ginger to a paste and mix with the yogurt. Add the vinegar and spices, and rub into the chicken well. Leave for 3 hours to marinate. Sprinkle the chicken with salt if you wish and thread onto s (Upload by user)
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Tikka Murgh
Clean, remove skin and debone chicken. Cut each leg into 4 pieces 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350 degree (Upload by user)
TAG: tikka, basting, chicken, ,
Clean, remove skin and debone chicken. Cut each leg into 4 pieces 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350 degree (Upload by user)
TAG: tikka, basting, chicken, ,
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Toker Dal
Bring water to a boil over medium heat & add lentils. Reduce heat & simmer, covered, until the lentis are tender, about 15 minutes. Add the ginger & chile & then puree in a blender. Return to pan & bring back to a simmer. Add salt, sugar & tamarind. Stir (Upload by user)
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Bring water to a boil over medium heat & add lentils. Reduce heat & simmer, covered, until the lentis are tender, about 15 minutes. Add the ginger & chile & then puree in a blender. Return to pan & bring back to a simmer. Add salt, sugar & tamarind. Stir (Upload by user)
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Tomato Kachumber
Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds. Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste (Upload by user)
Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds. Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste (Upload by user)
Toovar Dal
Wash & clean the dal throughly and leave to soak for one hour. Wash it againin one or two changes of water and then place it in a saucepan with one pint of water. Wash the drumsticks and cut into two in. long pieces. Add this to the dal with the curry leaves, the salt, chopp (Upload by user)
TAG: chopped, chilli, ,
Wash & clean the dal throughly and leave to soak for one hour. Wash it againin one or two changes of water and then place it in a saucepan with one pint of water. Wash the drumsticks and cut into two in. long pieces. Add this to the dal with the curry leaves, the salt, chopp (Upload by user)
TAG: chopped, chilli, ,
Traditional Side Dish
In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand in fridge for at least 1/2 hour before serving. tastes great with channa masala and roti or as the prime "chutney" with aloo paranthas. Posted by Rooprai to AOL. (Upload by user)
In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand in fridge for at least 1/2 hour before serving. tastes great with channa masala and roti or as the prime "chutney" with aloo paranthas. Posted by Rooprai to AOL. (Upload by user)
Trinidad Curry Paste
Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 211 (Upload by user)
TAG: paste, ,
Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 211 (Upload by user)
TAG: paste, ,
TAG: chicken, curry, ,
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