The spices in curry are a great immune boost against colds and such. Its become one of my repeat meals and my family does not mind the repetition! I just need to remember to put yogurt at the table for those that dont like it as spicy as I do :)
We had some friends over for dinner tonight and they asked for the recipe, so I decided to type up my notes of adjustments I've made. I got this recipe from Celia.
CURRY IN
A HURRY—by Troy Flake (Sweet Coconut Curry) serves 8 or so
Ok, here is the deal; this isn't really a recipe, it is kind of a
blank canvas. One thing is to keep tasting
it. You can balance everything out to
taste.
Put a little oil in the bottom of the pot, turn it on medium and
add:
1 can of coconut milk
1 quart of whipping cream (Or milk, or broth, or more coconut milk. Increase cornstarch to 2 Tbs)
1 tablespoons of cornstarch
Chicken: (if desired)
In a separate
pan, cook as much chicken as you want, cut it into strips or chunks, and put it
in.
Now here is where the fun begins; just add all this stuff in as
you go:
Curry powder: probably a tablespoon or maybe even a little more
If you like it
spicy then keep adding it. If you go too
far, just add a little more cream (milk works too) and it will cool it right
down. You might need to add a little
more cornstarch if you add more cream. (Celia’s note: I had to add WAY more
than a Tbsp. to get to a curry taste that was strong enough for me. The pastes are stronger than the
powder.)
Vegetable suggestions:
chopped chard, beet greens, kale, bok choy or tatsoi, collards maybe?
Cabbage
Eggplant
Onions
Peppers (I dont prefer them in this dish)
Potatoes: skin them, cut
them up in little chunks, and boil them.
When you are done you've got to strain them and rinse them off really
well or else the curry will have a potato-ish taste. (Celia’s note: I love
the potatoes…red potatoes work nicely and you don’t have to peel them. I put in a lot)
Fruit suggestions:
Apples pieces, Pineapple chunks, Golden raisins (or regular ones)
Spices and seasoning: Add these to your liking
A little salt and a lot of pepper
Yellow mustard—about a
Tablespoon
Cayenne pepper (This helps
off-set the sweet and makes it delicious)
Coriander seed, ground
Cumin
Turmeric (gives the nice curry color and is a good health boost too!)
Anything else in the cupboard
that you think would work well
Just keep stirring it over low heat until the apples and the
onions get soft and you can't taste the cornstarch.
I usually let it cool down for a while and then make sure it
tastes good and has a good consistency, then heat it up again just before I
serve it. The longer you do it in
advance, the better it usually tastes.
Leaving it over night REALLY makes the flavor set, but either way it's
good. Serve over rice.
We've learned that soaking brown rice up to a day ahead of time helps it be more digestable. We love sweet brown rice from asian food stores.
VINDALOO CURRY PASTE—makes ½ cup
Ingredients
2 T grated
fresh ginger
4 chopped
cloves garlic
4 chopped
fresh red chilies
1 T each of
ground coriander and cumin seeds
2 tsp each
of ground turmeric and ground cardamom
1 tsp
ground cinnamon
4 whole
cloves
6
peppercorns
½ c cider
vinegar (I actually omit this - dont like the vinegar taste in the curry)
Directions
Put in a
food processor and process for 20 sec. or until well combined and smooth. Makes ½ C.
