Yellow Curry Chicken

1 lb bnls, skinless chicken breast, cut in bite-size pieces
2-3 c fresh veggies: mushrooms, asparagus, onions, zuccini, ...
2 potatoes, peeled and cut in pieces, pre-cooked
1-2 carrots, cut in bite-size pieces, pre-cooked
1/2 c or so frozen peas

1-2 T veg. oil
1 T red curry paste
1 can (14 oz) coconut milk
3-4 T fish sauce
dash salt
1-2 T sugar
1 T yellow curry powder
1/2 c water or chicken stock
1/2 bay leaf


1A. Pre-cook potatoes and carrots. Don't cook them too done, since
they will simmer with the main dish later.

1. Cut boneless, skinless chicken breast into bite-size pieces.

2. Wash and cut fresh vegetables into bite-size pieces.

3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste,
and about one third of the coconut milk. Heat 5-10 minutes, stirring,
until it forms a thin gravy.

4. Turn the heat to high, add the chicken, and cook until the chicken is
half cooked, maybe five minutes.

5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and
mix well.

6. Stir in the curry powder, potatoes, carrots, and water/stock. If
desired, add 1/s bay leaf. Let simmer just a minute or two.

7. Add the fresh vegetables and the frozen peas, and let simmer for
3 to 5 minutes, until fresh veggies are just done.

8. Serve (with jasmine rice...).

Yellow Curry Chicken

1 lb bnls, skinless chicken breast, cut in bite-size pieces
2-3 c fresh veggies: mushrooms, asparagus, onions, zuccini, ...
2 potatoes, peeled and cut in pieces, pre-cooked
1-2 carrots, cut in bite-size pieces, pre-cooked
1/2 c or so frozen peas
1-2 T veg. oil
1 T red curry paste
1 can (14 oz) coconut milk
3-4 T fish sauce
dash salt
1-2 T sugar
1 T yellow curry powder
1/2 c water or chicken stock
1/2 bay leaf

1A. Pre-cook potatoes and carrots. Don't cook them too done, since
they will simmer with the main dish later.

1. Cut boneless, skinless chicken breast into bite-size pieces.

2. Wash and cut fresh vegetables into bite-size pieces.

3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste,
and about one third of the coconut milk. Heat 5-10 minutes, stirring,
until it forms a thin gravy.

4. Turn the heat to high, add the chicken, and cook until the chicken is
half cooked, maybe five minutes.

5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and
mix well.

6. Stir in the curry powder, potatoes, carrots, and water/stock. If
desired, add 1/s bay leaf. Let simmer just a minute or two.

7. Add the fresh vegetables and the frozen peas, and let simmer for
3 to 5 minutes, until fresh veggies are just done.

8. Serve (with jasmine rice...).

Green Bean Curry

1 lb fresh green beans [if necessary, you may substitute whole frozen ones]
2 T Thai Curry Paste (I like to use the "Key" brand packets of either
"Country Curry" or "Red Curry"; but they are all flavorful.
Mae Ploy and Tommy Tang are other good brands.
2 T vegetable oil
Bamboo shoots (optional; I like to use a large can of bamboo tips because
they are tender and I can cut them into 1/4 inch thick round slices.
You can also use a couple of the small cans of sliced bamboo shoots,
but they will not absorb the flavor as well. I think carrots cut into
coins would also be good, if you like those. I tried potatoes once,
but they just disintegrated.)
6 c chicken broth

Clean and pick green bean tips. In a dutch oven (or equivalent size vessel),
heat oil. Add curry paste and "fry" until fragrant, about 1 minute. Add
broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid
boil and cook like that for about 15-20 minutes (watching that liquid doesn't
reduce too much; add water as necessary). Reduce heat to a hard simmer and
continue cooking until green beans are VERY done and have absorbed the
flavor of the curry broth. Serve in bowls over rice.

Red or Green Thai Curry

You can add other things (holy basil, fish sauce,
chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).

2 T red or green curry paste (use more for hotter curry; Mae Ploy brand
is excellent
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages
on the bottom -- usually dusty -- shelf of the Asian market; they
look like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips

Fry curry paste in oil in saucepan until fragrant. Add chicken (if
using) and saute for about 1 minute over medium high heat. Add
remaining ingredients except basil leaves or red bell pepper. Bring
just barely to a boil; reduce heat and simmer 20-30 minutes. Just
before serving, stir in basil leaves or red bell pepper. Serve with
cooked Thai Jasmine rice.

Curried Pork Sausages

Ingredients:

1 lb. baby pork sausage
8 pineapple rings, halved
1/2 tsp. curry powder
1 tsp. cornstarch
1 c. pineapple syrup
Hot boiled rice

Put sausage links in a covered pan with a little water. Simmer 5 minutes. Drain and reserve drippings. Cook on low heat to brown evenly. Remove from pan. Brown pineapple slices in 4 tablespoons sausage fat. Drain on absorbent paper.

Blend together cornstarch, curry powder, and pineapple syrup. Add to oil in pan and stir until liquid thickens. Put rice in center of platter and place pineapple slices and sausage at edge. Pour liquid over rice. Serves 4.

Curried Risotto with Veal -- Risotto al Curry con la Vitella

INGREDIENTS:

• A small onion, minced
• 1/4 cup (50 g) unsalted butter
• 2 tablespoons olive oil
• 1 1/2 cups (300 g) short-grained rice
• 1 quart simmering broth (low-salt canned bullion will work)
• 1/4 pound (100 g) spinach (thawed frozen spinach will be fine), chopped
• 1/2 pound (225 g) veal, cubed
• A spring onion, sliced
• 2 teaspoons curry powder
• Salt and pepper to taste

PREPARATION:

You'll need a pot and a skillet. In the pot, gently sauté the onion in half of the butter until it turns golden. Add the rice, and cook, stirring, for about 3-4 minutes, until the grains of rice become translucent.
Add a ladle of simmering broth and continue cooking; once the rice has absorbed it, stir in another; add the spinach and continue cooking, adding liquid as the rice absorbs it, until the rice is al dente. Check seasoning.

In the skillet, heat the remaining butter with the oil. Add the spring onion and cook for a minute, then add the cubed veal and cook, stirring. When the meat has browned, add the curry, diluted in a tablespoon of water Check seasoning and continue cooking, stirring occasionally, until the risotto is done.

At this point arrange the risotto in a ring on a platter, fill the well with the veal, and serve.

Ramadan Soup (Harira)

Ingredients:

100 g chick peas

100 g red lentils

1 big potatoe

1 carrot

1 celery

2 chopped onions

3 garlic cloves

250 g beef

5 tbsp olive oil

1 1/2 L beef broth

2 tomatoes

1 bunch parsley (chopped)

60 g rice

juice of 1 lemon

1/2 tsp harissa (from türkish grocer)

1/2 ginger powder

1 tsp cumin

1 tsp corriander

1/2 tsp kurkuma

1 tsp corn starch

pepper

salt

Tip:

try also with 2 tsp curry powder (although its not the original version of the soup).

Method:

Soak chick peas in plenty of water for 12 hours. After that sift and let water drip off.

Dice peeled potatoes, slice carrots andcut celery in fine strips. Wash meat and dice. Heat olive oil in a big pot and brown the meat together with the onions on low heat for about 3 min.

Squeeze garlic through a press and add to the meat. Add potatoes, carrots, celery and fry with meat shortly. Add beef broth, lentils and chick peas and cover the pot. Boil on low heat for about 1 hour.

In the meantime peel tomatoes and puree with a mixer.

As soon as the meat is tender add pureed tomatoes, parsley, lemonjuice, harissa and spices. Stir and let simmer for another 20 minutes.

Stir corn starch into some water and add to the soup. Add salt and pepper to refine.

Serve with french bread.

Curried Nuts

Ingredients:

1/4 cup olive oil

1 tbsp curry powder

1 tbsp Worcestershiresauce

1/8 tsp cayenne

2 cups nuts: walnuts, almonds etc.

Method:

Combine the ingredients in a skillet except for the nuts. When the mixture is very hot, add the nuts. Stir until well coated. Now line a baking pan with baking paper, pour in the nuts and bake at 300° for about 10 minutes or until crisp.

Curried Mushrooms

Ingredients:

1 lb (500 gm) mushrooms

2 leeks or 2 spring onions (scallions)

2 cloves garlic, crushed

1/2 teaspoon finely grated ginger

6 curry leaves

2 tsp curry powder

1 tsp salt

1 tsp garam masala( or 1/2 tsp nutmeg )

1/2 cup apple juice

2 tsp lemon juice

Method:

Wipe mushrooms clean and chop, if large. Finely slice leeks or onions. Put a few teaspoons water in a non-stick pan and fry leeks (onions), garlic, ginger and curry leaves until soft (add water as necessary). Add curry powder, salt and mushrooms, stir until mushrooms release liquid, then cover and cook on low heat 8-10 minutes. Sprinkle with garam masala or nutmeg, add apple juice and cook uncovered, stirring until heated through. Remove from heat and stir in lemon juice. Serve with rice.

Curried Green Beans

Ingredients:

1 lb fresh green beans (trimmed and cut in half)

1 finely sliced large onion

2 tablespoon Thai curry paste

4 tablespoon vegetable oil

1 1/2 cup shredded bamboo shoots

6 cups chicken broth

Method:

Heat oil in a in a dutch oven (or large pot). Add onions and stir for a minute. Add curry paste and stir until fragrant, for one more minute. Add broth, green beans, bamboo shoots. Bring to a rapid boil and cook for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are done and have absorbed the flavor of the curry broth. Serve in bowls over rice.

Curry Couscous with Zucchini

Ingredients:

slice 3 small zucchini

slice one small onion

2 cups couscous

curry powder

Method:

Place above in saucepan with 3 cups vegetable or chicken flavored stock. Add your favorite seasonings, could be curry or lots of garlic. Bring to a boil, simmer 15 or 20 minutes.

Add 2 cups couscous, turn off heat, let stand 5 or 10 minutes.
Serves 2 as main dish or 4 to 6 as side dish

Curried Lentils & Pineapple

Ingredients:

1 large onion,finely chopped

1.5 pints of water

1 clove of garlic

4 tsps curry powder

12 ozs split red lentils

14 ozs of pineapple pieces (drained)

Method:

Sauté the onion and garlic in a little vegetable stock or water.

After 10 minutes add the curry powder and lentils. Stir for about a minute to ensure that the currypowder is mixed well.

Drain and thoroughly mash, the pineapple pieces and add them to the pan , along with the water (less the amount you used to sauté) and bring everything to a boil. cover the pan with a lid and simmer gently on low heat for 20-30 minutes - until the lentils are soft and cooked !

Pile onto a warm dish and garnish with tomato slices.

Turkey Salad With Curry

Ingredients:

1/3 cup golden raisins

1/2 cup white wine or apple juice chopped cooked turkey

2 ribs celery diced

1 large apple cored (coarsely chopped )

1 cup plain yogurt

1 1/2 teaspoons ground ginger

2 teaspoons curry powder

salt.

Method:

Combine the raisins and wine or apple juice in a small saucepan. Bring to a boil over Medium-High heat and then simmer until the raisins are soft, 5-7 minutes. Set aside to cool slightly.
In a large mixing bowl, combine the turkey with the celery and apples. Stir in the raisins and any liquid remaining in the saucepan. Toss well to combine. In a small bowl, whisk together the yogurt, ginger and curry powder. Toss with the turkey mixture and coat thoroughly. Season to taste with salt. Chill the salad in the refrigerator until ready to serve.

Curry Cereal Appetizer

Ingredients:

1 1/2 cups butter

2 packages crisp small cereal

1 tablespoon curry

Garlic

Celery salt

1 tsp worcestershire sauce

1 cup pumpkin seeds or nuts

Method:

Melt the butter in a skillet, over low heat. Stir in the ingredients lightly. Mix gently until the cereal has absorbed the seasoned butter. Serve at once.

Curried Coconut

Ingredients:

coconut

curry powder

Method:

Cut the coconut into thin slices. Sprinkle with curry powder and serve with drinks.

Watermelon Curry (Maitra Curry)

Ingredients:

1/4 watermelon

1 1/2 tsp red chili powder

1 pinch tumeric

1/2 tsp coriander powder

1 tsp pressed garlic

salt

2 tbsp oil

1/4 cumin seeds

sugar

2-3 tsp lemon juice

Method:

Remove watermelon seeds and cut away the peel. Dice into 2 x 2 inch pieces. Pureé about 170 g of the fruit in a mixer. Add chili powder, tumeric, coriander powder and stir in garlic and some salt.

Heat oil in a pan and brown cumin seeds. Stir in the watermelon pureé after 20 seconds. Reduce heat and simmer for about 5 minutes so that the juice can absorb the aroma. Cook on low heat until the mixture is two thirds of its volume. If you want to add sugar, you can use as much as you desire. Add now and then stir in lemon juice. Simmer for one minute.

Add the remaining watermelon pieces at low temperature and let sit for 3-4 minutes. Turn the watermelon pieces carefully (so they do not fall apart) until they are evenly coated with the sauce.

Serve in bowl as a side dish or appetizer (can also be served cold).

Curry Chicken with Olives

Ingredients: 1 chicken (cut in 8 pieces) 4 tbsp olive oil 3 onions (sliced in rings) 3 garlic cloves 250 g olives (green or black without seed) 2 tsp red pepper 2 tsp cumin 1 tsp corriander 1/2 tsp ginger powder juice of one lemon black pepper salt Tip: Add 1 tsp curry powder.

Method: Heat olive oil in a big pot. Fry the chicken pieces in portions golden brown on medium heat. Cover the pot, add 1 cup of water and simmer for about 30 minutes. Add onions, olives, lemon juice and spices. Squeeze garlic cloves through a press and stir into the pot. Simmer for another 30 minutes until chicken is tender. Spice with salt and pepper. Serve with couscous or rice.

Country Captain

Ingredients:

60 g wheat flour

salt

black pepper

chicken pieces

tbsp vegetable oil

tbsp butter

1 chopped onion

1 garlic clove (minced)

1 chopped red pepper

3 tomatoes

1/2 tsp sugar

11/2 tsp curry powder

1/4 tsp thyme

60 g raisins

60 g chopped+roasted almonds

minced parsley

Method:

Mix flour, salt, 1/2 tsp pepper and coat the chicken pieces.

Heat butter and oil in a large pan on medium heat. Fry the chicken pieces on both sides until golden brown for about 10 min. Put chicken away on a plate.

Pour away the the oil until only 2 tspn´s remain. Add onion, garlic, red pepper and brown on low heat for about 5 min. Add tomatoes, curry powder, sugar and thyme. Mix well and add the chicken pieces. Boil shortly reduce heat and simmer for about 30 min until chicken is tender.

If neccesary, increase the temperature so that most of the fluid evaporates. Stir in raisins and garnish with almonds and parsley.

Banana Curry Chicken

Ingredients:

4 chicken pieces

2 tbsp flour

1 tsp salt

4 tsp curry powder

oil for frying

2 bananas

1 cup rice

2-3 limes

Method:

Mix the flour, salt and curry powder and coat the chicken with it. Fry the chicken in the oil until golden brown and then reduce the heat, cover and cook for further 15 min. until tender. Slice bananas and add them to cook for 5 min. Meanwhile cook the rice in boiling salted water for about 20 min until tender, adding 1/2 a lime.

To serve spread the rice on a serving dish, add the chicken and banana pieces and garnish with slices of lime.

Mushroom Curry Soup

Ingredients:

4 chicken pieces

2 tbsp flour

1 tsp salt

4 tsp curry powder

oilfor frying

2 bananas

1 cup rice

2-3 limes

Method: Mix the flour, salt and curry powder and coat the chicken with it. Fry the chicken in the oil until golden brown and the reduce the heat, cover and cook for further 15 min. until tender. Slice bananas and add them to cook for 5 min. Meanwhile cook the rice in boiling salted water for about 20 min until tender, adding 1/2 a lime. To serve spread the rice on a serving dish, add the chicken and banana pieces and garnish with slices of lime.

Scrambled Eggs with Curry

Ingredients:

4 Eggs

3 tablespoon Olive oil

1 Onion

2 Tomatoes

Salt

Pepper

1 tsp Curry powder

1 Tablespoon fresh parsley (chopped)

Method:

Chop the peeled tomatoes and onions. Heat the olive oil in a frying pan and add the tomatos, onions to the egg curry mixture. Sprinkle with fresh chopped parsley.

Curry Sausage (Curry Wurst)

Ingredients:

1 sausage (German) or hot dog

ketchup

curry powder

Method:

Grill or broil a (or as many as you want) hot dog. Before serving, pour some ketchup over the "Wurst" and sprinkle with one teaspoon of curry powder. Serves well with bread and beer.

Kebab Curry

Ingredients:

For meatballs:

1 kg minced lamd

30 g ginger root

4 green cardamon pods

2 tsp fenel

2-3 red peppers

1 egg

salt

1 l oil to deep fry

For sauce:

400 g shallots

300 g cellary root

4 cloves

4 tbsp corriander seeds

3 red chilis

50 ml veg. oil

1 cinnamon stick

1 tbsp curry powder

Method:

peel ginger and grate. Break open cardamon capsules and empty seeds. Ground cardamon seeds and fenel. Chop red chilis.

Mix minced lamb with the eeg, ginger, cardamon, fenel and chili. Cool the mixture in the refrigerator for 30 min. Then form little meatballs. Leave them in the fridge for another 1 hour.

Sauce:

Chop shallots, peel cellary and mince. Ground chili, cloves and corriander.

Heat oil in a pot. Add shallots, cellary and brown for about 10-12 min. Add cloves, corriander, cinnamon, curry powder, chili and after that tomatoes and yoghurt. Add chicken broth and boil for 10 min on low heat. Stir periodically and add salt and pepper.

Deep fry meatballs for 3-5 min. Put meatballs in the pot with the sauce and boil on low heat for about 20 min.

Lamb Stew Cape Malay

Ingredients:

300 g White Beans

400 g Lamb Meat

2 Onions

3 Tomatoes

4 Tablespoons Oil

Butter

1 Tsp Chili Powder

1 Tsp Curry Powder

2 Tsp Sugar

1 Tablespoon Vinegar

Raisins

Salt

1 Sour Apple

Method: Soak beens overnight. Pour away the water and cook for at least one hour. Heat oil or a mixture of oil and butter in a casserolle. Add chopped onions to the casserolle and sautee. Dice the lamb meat, add to the onions and let brown on all sides. After that add chopped tomatoes, salt and chili powder. Cover the casserolle and let simmer for about 1/2 hour. Mix curry powder, sugar, water and some vinigar to form a sauce and stir into the meat. Add the beens together with diced appel and raisins to the meat. Cover the casserolle and let cook on low heat for at least 2 1/2 hour until the meat is tender. Add hot water if the stew gets too thick in between. This South African stew should taste very spicy when done. Goes well with boiled potatoes or rice.

Aloo Bengun Recipe

Ingredients Serves 4 1 large Aubergine cut into bite size pieces with the skin on 1 large Potato cut into bite size pieces Half an onion finely chopped 2 inches grated root ginger 2 cloves garlic sliced 2 teaspoons curry powder 1 teaspoon cumin powder 1 teaspoon chilli powder 1 teaspoon turmeric 5 tablespoons chopped coriander leaves 1 Cup of Vegetable Oil

Method

Boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked. Fry the finely chopped onion until translucent in the veg oil. Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes. Chop the aubergine and add to the pan (wait until the last moment before chopping the aubergine to prevent it turning black). Simmer on a medium heat for 20-30 minutes until the aubergine is soft, 5 minutes before the end add the cooked potatoes, mix well and leave to simmer. When finished drain as much oil as you can and serve immediately topped with the coriander!

Shrimp Curry

Ingredients:

* 1 lb large shrimps/prawns, or scallops; or a combination of the two (or fish, see note below)
* 1/2 lb fresh mushrooms, cut in quarters, or use 1 can of whole straw mushrooms, drained
* 1 cup coconut cream, or the thickest milk on the top of a can of coconut milk
* 3 fresh red jalapeno or fresno peppers, or 5 red serrano peppers, chopped
* 7-10 dried red chilies, soaked to soften, then chopped
* 1 head garlic, or about 12-15 cloves, chopped
* 4-6 shallots, chopped
* 2 tsp shrimp paste ("gkapi")
* 1 tbsp peanut oil (for precooking fresh mushrooms)
* 2-3 tbsp fish sauce (näm bplah), or to taste (Golden Boy brand is preferred)
* 2-3 tsp palm or coconut sugar, or to taste
* 10 small kaffir lime leaves, finely slivered
* A few sprigs of cilantro

Shell the shrimp/prawns and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15-20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well.

If you are using scallops, rinse and drain well. Make a well-blended paste out of the ingredients from fresh red peppers to shrimp paste ­ either by pounding the chopped ingredients with a large mortar and pestle, or by pureeing them in a blender or food processor. Prepare the other ingredients as indicated.

If using fresh mushrooms, heat a wok and add a tablespoon of oil. When the oil is hot, toss in the mushrooms and stir-fry over high heat until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok. (Note there is no need to precook canned straw mushrooms.)

Spoon a cup of coconut cream from the top of a can of coconut milk into the wok and heat over high heat. Reduce the cream for a few minutes to thicken. Stir in the chilli paste and fry until aromatic and until the oil has clearly separated from the cream. Season with fish sauce and palm sugar. Reduce until the mixture is very thick before adding the prawns and/or scallops and slivered kaffir lime leaves.

Stir-fry over high heat until shrimps/prawns/scallops are nearly cooked. Drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the chili sauce.

Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice.