Curry recipe question?? Quick and Easy recipes please.?

I would be using beef or chicken. When my husband went out to a Thai place to eat he enjoyed the red curry. I am not sure of the difference other that color.


Please tell me your favorite curry type ad what works best as well.


Thank you.Curry recipe question?? Quick and Easy recipes please.?
Thai Chicken Curry





(this piquant dish is easy to make from scratch, but to save time you could use ready made curry paste.)





Half a red onion roughly chopped


1 garlic clove roughly chopped


2.5cm/1inch piece of root ginger roughly chopped


1 red chillie, de-seeded and finely chopped


1 tbspoon soy sauce


1/2 tsp each of paprika,ground coriander and salt.


1/2 tspoon lemon juice





1 tbspoon vegetable oil


half a 400ml tin of coconut milk


2 chicken breasts diced


1 tbspoon chopped fresh coriander.





1. Put all the ingredients except the chicken breast, coconut milk and fresh coriander into a blender and blend until smooth.





2.Pour into a heated wok, bring to the boil and cook, stirring continuously for 2 mins.





3. Add the coconut milk and the chicken breasts and simmer for 10-15 mins or until the chicken is done and the sauce has thickened. Sprinkle over the fresh coriander and serve.Curry recipe question?? Quick and Easy recipes please.?
That may have been a Masaman Curry. Asian\Farmer's markets have many different curry powders and pastes. Some can bee too hot or too salty so it takes a little trial %26amp; error to learn what brands\types you like and how to work with them. It's just a matter of layering flavors.





This site looks good.
just use chicken instead of shrimp











1/4 cup cooking oil


2 onions, chopped fine


4 cloves garlic, minced


2 tablespoons minced fresh ginger


2 tablespoons ground coriander


1/4 teaspoon ground cumin


1/4 teaspoon cinnamon


1/8 teaspoon cayenne


1/8 teaspoon turmeric


1 cup drained whole canned tomatoes, cut into 1/2-inch pieces


2 1/2 cups canned unsweetened coconut milk


1/2 cup water


1 1/4 teaspoons salt


1 1/2 pounds large shrimp, shelled


3/4 cup chopped cilantro


Lime wedges, for serving


Nutrition Info


Per Serving


Calories: 603 kcal


Carbohydrates: 20 g


Dietary Fiber: 5 g


Fat: 46 g


Protein: 33 g


Sugars: 11 g


About: Nutrition Info


Powered by: ESHA Nutrient Database


2. Cooking Directions


In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.


Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.


Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.


Yield: 4 servings
Try these :





Curry Chicken





Ingredients A:


1 chicken (cut into bite-sized)


5 potatoes (boiled, remove skin, cut into bite-sized)





Ingredients B: (1陆 grated coconut )


1 cup thick coconut milk


3 cup diluted coconut milk





Ingredients C: (blend well)





10 鈥?15 pieces dry chillies, (soak in water)


10 pieces red chillies


200g shallots (remove skin)


4 stalks lemon grass (use root portion)


1 piece tumeric (kunyit) (remove skin)


1 pieces long galangal (lengkuas) (remove skin)


8 pieces buah keras





Ingredients D:


3 stalks sprigs leaves (wash





Method:


1) Add 1/2 cup water to 1陆 grated coconut, squeeze out 1 cup


of thick coconut milk, set aside for use later. Add water again,


squeeze out another 1 liter of coconut milk, side aside.


2) Heat wok with oil, pour in Ingredients C and D,


stir fry till fragrant.


3) Add in chicken, stir fry.


4) Pour in diluted coconut milk, cover , bring to boil for 15 mins


till chicken is cooked.


5) Add in cooked potatoes and pour in thick coconut milk,


bring to boil.


6) Add salt, chicken stock cubes /sugar, to taste
check with this site http://asiarecipe.com/larry/thaicurry.ht鈥?/a>


my favourite is green curry.
I like chicken korma
My sister used to make a quick shrimp curry but I don't know why you couldn't just use chicken instead. Make some rice to put the sauce over. Precook the chicken (or shrimp), I'd just use the microwave for the chicken. Take a can of cream of chicken soup and add curry powder to taste (like a teaspoon or so) and mix with a 2/3 can of milk. Heat, mix with the chicken and pour over the rice. Doesn't get easier!