#1-2 tablespoons red curry paste

[about-asian-food-blogspot-com]

[jmtorres]

juls's super easy sweet coconut curry for when you're sick

note: this is super easy because i have curry paste and an instapot and a rice cooker. if you don't have these things on hand. well like, you can still make it, but it may not be super easy sick food for you

1lb chicken (approx)

1/3 cup of sugar

1 tbsp red curry paste

2 tbsp fish sauce

1 can coconut cream (trader joe's recommended)

cashews, unsalted

separately, rice

(there's a version of this where you brown the chicken first. the super easy version is not that version.)

okay so get your instapot. you can make this in a big one or a small one. i just started a double batch in my baby instapot.

Put in the can of coconut cream. (Tj's is recommended because it is just coconut and water, no thickeners. if you don't have ibd or some shit and thickeners don't bother you, use whatever.) Note: you can also use coconut milk if you and thicken it with like a teaspoon or two of cornstarch, but due to the nature of pressure cookers you can't add the cornstarch until after you cook, or the instapot won't reach pressure.

Add the sugar. Other people who may have originated this recipe kept dicking with the amount because "oh it's too sweet" they ended up working in eighths of a cup who even has eighths of a cup. Fuck that, I like it sweet, I'm sick, it's comfort food, 1/3 cup measure is easy to find.

Add the red curry paste and fish sauce. Note: the original amounts on this were 2tsp red curry paste and 1.5tbsp fish sauce. This was changed because using a tablespoon measure for both is easier and also stronger flavors are better when you're congested. If you think this might be too spicy for you, go easy on the red curry paste. If for some ungodly reason you are trying to recreate this from scratch, red curry paste contains: red chilis, lemongrass, galangal, garlic, coriander, cumin, shallots, lime zest, and usually shrimp paste but mine's kosher. Fish sauce is a mixture of soy sauce and fish so you can use like a tablespoon of soy if you don't have fish sauce, and maybe like a dash of worcestershire (the closest western equivalent to fish sauce, though it is considerably more gussied up).

Give the mix a good stir. This is not strictly necessary but I'm always paranoid about chunk of curry paste won't separate. I also turn the instapot on saute mode at this point because heat gets things moving.

Cube the chicken and add it to the pot. Or if you bought pre-diced, good on you. I prefer breasts to thighs because I think they're easier to chop up. Also I've discovered that if you're pulling chicken out of the freezer, you do not have to thaw it 100% it is actually easier to cube if it's half-frozen.

Add cashews. I will be honest, I've never measured this. Somewhere between half a cup and a whole cup? You do not want there to be more cashews than chicken but otherwise go wild. If you only have salted cashews, wash them in a strainer first. They will get soft. That's fine, they'll get super soft in the curry. If you wanted a crunch instead, try peanuts, they hold their form better.

Close the instapot and set it to meat/stew.

Make some rice. Maybe like a cup and a half before cooking? Tbh I've never totally figured out how to match the rice to the curry to make them run out at the same time. The curry makes 4-5 servings if that helps.

In like an hour you will have food.

[lavender-long-stories]

Curry Paste

1 medium yellow onion, quartered

1 shallot, halved

6 cloves garlic

2 pieces fresh ginger, peeled (I don't have this, I am allergic)

3 tablespoons garam masala

2 teaspoons ground turmeric

2 teaspoons kosher salt

1 teaspoon crushed red pepper flakes

Zest of 1 lemon

Put all into a blender and blend until smooth.

Chick Pea Tikki Masala

1/4 c curry paste (link)

1 can chickpeas, drained

1 can (14 ounces) full-fat unsweetened coconut milk

1 can (6 ounces) tomato paste

3 cups cooked rice for serving

In a pot or large, high-sided skillet over medium heat. Add curry paste and cook until fragrant, about 1 minute. Stir in the chickpeas, coconut milk, and tomato paste. Cover and cook for 15 minutes, stirring occasionally. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.

Flat Bread

1¼ c lukewarm water about 105˚F

2½ tsp active dry yeast

1 tbsp sugar

¾ cups plain yogurt

2 tbsp olive oil

1 tbsp salt

½ tbsp dried basil

½ tbsp dried oregano

1 tsp garlic powder

3¾ c all-purpose flour

½ c olive oil for brushing

Whisk together water, yeast, and sugar; set aside for 8 to 10 minutes or until foamy. Whisk in the yogurt and spices. Add flour and knead for 4 minutes.

Cut into 10 pieces and form into a ball. Let stand for 15 minutes.

Preheat a pan over medium-low heat. Roll out to about a 7-inch circle. Brush with olive oil. When the pan is hot, oil side down and cook until the top surface is covered with bubbles. Oil top side, then flip and cook for 1 more minute, or until golden on the bottom.

Keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough. Make sure to keep the other dough balls covered while working.

Lav's Tips for Prep:

This curry paste makes more than you need for one meal. I freeze this into 1/4 cup-ish portions in old 1/2 pint pesto jars. I doubled this to make 4 little jars I will pull out any time I need curry paste.

I like to make a few batches of the flatbread all at once and freeze them in silicon/plastic bags with a little piece of parchment between them to keep them from sticking together. Reheat in the microwave for 30-60 seconds, wrapped in a tea towel or paper towel.

[rainbowreactt]

Thai-inspired coconut curry chicken soup recipe:

Ingredients:

- 1 tablespoon coconut oil

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 2 tablespoons Thai red curry paste

- 4 cups chicken broth

- 1 can (14 oz) coconut milk

- 2 cups cooked chicken, shredded

- 1 red bell pepper, thinly sliced

- 1 cup sliced mushrooms

- 1 cup baby spinach leaves

- 2 tablespoons fish sauce (optional for added depth of flavor)

- Juice of 1 lime

- Cooked rice or rice noodles (optional)

- Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add chopped onion, garlic, and grated ginger. Sauté until fragrant, about 2-3 minutes.

2. Stir in the Thai red curry paste and cook for another minute.

3. Pour in the chicken broth and coconut milk. Bring to a simmer.

4. Add shredded chicken, sliced bell pepper, and mushrooms. Let it simmer for 10-15 minutes until the vegetables are tender.

5. Stir in baby spinach leaves, fish sauce (if using), and lime juice. Cook for an additional 2-3 minutes until the spinach wilts.

6. If desired, place a scoop of cooked rice or rice noodles in serving bowls.

7. Ladle the flavorful soup over the rice/noodles.

8. Garnish with fresh cilantro before serving for an extra burst of flavor.

This aromatic soup will fill your kitchen with amazing scents and warm your soul with its unique and delightful taste!

This blog post contains affiliate links. If you click on one of the links, I may earn a commission if the product is eligible .

[greenishness]

drop the recipe please

ingredience: 200 g couscous, 250 ml vegetable broth, 2 spring onions (recipe says 4), 1 red pepper, 1 can sweet corn (drained weight 285 g), some fresh chives and parsley. recipe also adds 1 yellow pepper but i was too stingy

1. pour hot vegetable broth over couscous, cover with kitchen towel and let steep for 10 mins

2. chop up veggies + herbs

3. mix marinade: 3 tbsp olive oil, 2 tbsp rice vinegar, 1 tbsp red curry paste, 1 tbsp soy sauce, 1 tbsp tomato paste

4. add marinade to couscous and mix well by hand

5. add veggies + herbs 🥗

when i say tbsp i mean a regular european tablespoon, it is a little different from what americans use. but the important part is the ratio and that remains the same. enjoy!

[bestrecipes2023]

Crispy rice pancakes

“Comforting chickpeas add great taste and texture in this brekkie, plus they’re high in folic acid, a B vitamin we need for psychological function, basically allowing us to think properly! ”

Ingredients

½ x 7 g sachet of yeast

125 g rice flour

olive oil

1 heaped teaspoon jalfrezi curry paste

½–1 fresh red chilli

1 bunch of spring onions

½ x 660 g jar of chickpeas

100 g baby spinach

4 cm piece of ginger

2 ripe tomatoes

1 lime

2 tablespoons unsweetened desiccated coconut flakes

½ a bunch of fresh coriander , (15g)

4 large free-range eggs

4 heaped tablespoons natural yoghurt

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Method

In a bowl, whisk ½ a 7g sachet of yeast yeast into 250ml of lukewarm water, then gradually whisk in 125g of rice flour and a pinch of sea salt until smooth. Put aside.

2. Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste.

3. Finely slice half the fresh red chilli (whether you're using ½ or 1 chilli, to your taste) and just the top green halves of 1 bunch of spring onions and add to the pan. Cook and stir for 5 minutes, then add ½ x 660g jar of chickpeas (juice and all), and 100g of baby spinach. Bring to the boil, then simmer on a low heat until needed.

4. To make the salsa, trim and finely slice the whites of the spring onions, along with the remaining chilli and place in a bowl. Peel and finely grate in a 4cm piece of ginger. Quarter and deseed 2 ripe tomatoes, then finely dice and add the flesh to the bowl. Finely grate over the zest and squeeze in the juice from 1 lime, add 2 tablespoons of unsweetened desiccated coconut flakes and the leaves from ½ a bunch of fresh coriander (15g). Mix well, then taste and season to perfection.

5. For the pancakes, place a small non-stick frying pan on a medium heat, drizzle with a little oil, then carefully wipe it around and out with a ball of kitchen paper.

6. Stirring your batter well each time, add a quarter to the pan, swiftly swirling it around and up the sides to create extra crispy bits. Cook for about 5 minutes on the underside only, until dark golden – have faith, and when it’s coloured, use a spatula to ease it away from the sides and slide it out. Repeat with the remaining batter, and just before you start the last pancake, poach 4 eggs to your liking in a large pan of simmering water.

7. Serve each pancake with a spoonful of curried chickpeas and coconut salsa, 1 heaped tablespoon of natural yoghurt, and with a poached egg sitting proudly on top.

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[bignation555]

Nigerian Jollof Rice

Ingredients

For the Stew Base:

1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped

2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped

1 medium (8-ounce; 225g) red onion, roughly chopped

1/4 of a Scotch bonnet or habanero pepper, stemmed and seeded

1 1/2 cups (355ml) 

For the Jollof Rice:

1/4 cup (60ml) peanut, vegetable, or other neutral oil, divided

1 medium (8-ounce; 225g) red onion, thinly sliced, divided

3 dried bay leaves

2 teaspoons Caribbean/Jamaican-style curry powder (see note), plus more if needed

2 teaspoons dried thyme

Kosher or sea salt and freshly ground black or white pepper

2 tablespoons (30g) tomato paste

3 teaspoons (12g) unsalted butter, divided (see note)

1 1/2 cups (355ml) 

2 cups (400g) converted long-grain rice or Golden Sella basmati, rinsed

1 plum tomato (4-ounces; 120g), halved then sliced thinly crosswise into half-moons

((Get a FREE EBOOK with 500 Recipes Here))

Directions

For the Stew Base: In a blender jar, combine tomatoes, red pepper, onion, Scotch bonnet or habanero, and stock. Blend until a smooth puree forms, about 2 minutes. This will yield just shy of 5 cups (1.18L).

2. Transfer the stew base to a 3-quart saucier or saucepan, cover partially with a lid to contain splatter, and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring and scraping the bottom occasionally, until reduced by half (roughly about 2 1/2 cups; 590ml), about 30 minutes. Remove from heat and set aside.

For the Jollof Rice: In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper. Cook, stirring, until the mixture is fragrant and the onions soften slightly, about 3 minutes.

...................................... Keep Reading......................................

[auntiepasto]

Tofu and Eggplant Thai-style Curry Soup

(adapted from Williams-Sonoma Soup of the Day)

1 lb extra-firm tofu (one package is okay, as long as it’s reasonably close to a pound)

2-3 Tbsp olive oil (or butter, whatever cooking fat you like)

1 small yellow onion, diced

1 large or 2 small eggplants, diced

1 red bell pepper or 10-12 shishito peppers, diced

2 cans light coconut milk (14.5 oz each)

1-4 Tbsp Thai red curry paste, to your taste

1-2 Tbsp lime juice, to your taste

1 Tbsp Asian fish sauce (no fish sauce, or you’re vegetarian? soy sauce or coconut aminos will work. Even Worchestershire sauce (not vegetarian usually) will add the umami we’re looking for here)

½ c veggie or chicken broth

Sliced tomatoes and minced fresh basil for garnish, optional, and brown rice for serving, optional

Get the tofu out of its packaging and slice it in half crosswise, so you have two 1”-thick slabs of tofu. Wrap the tofu in paper towels, set it on a large plate, and set another large plate on top. Put a heavy can or something weighty like that on top, and let the tofu drain while you do the rest of the prep.

Heat the olive oil or whatever fat you’re using in a large pot. Add the onions and saute for 4-5 minutes, until softened. Add the eggplant and peppers and cook another 7-10 minutes, until also softened. Scrape the whole veggie mixture into a bowl and hold in reserve.

Add the curry paste to the pot. Pour in the coconut milk, broth, lime juice, and fish sauce, and stir well to combine. Bring to a low boil, and reduce to a lively simmer. Taste to see if you need more curry paste or other flavor enhancers (see below).

Simmer for about five minutes to thicken slightly and let the flavors blend, then add the veggie mixture back to the pot. Bring back up to a simmer, and cook another ten minutes.

Dice the tofu, and add it near the end of cooking time. Simmer another 2-3 minutes to heat the tofu through.

If desired, spoon some brown rice into the bottom of your bowl, then top with the soup. Garnish with sliced tomatoes and a generous sprinkle of minced fresh basil.

Serves 4.

— What if you’ve added the curry paste and fish sauce and the soup doesn’t have enough oomph, but you don’t want to add more salt? Try any of the following: a tablespoon of tomato paste, a tablespoon or two of tomato powder, or a tablespoon or two of mushroom powder.

— What if the salt balance and general savoriness seems right, but it seems to lack a little depth? Try a teaspoon or two of brown sugar.

— As a note, I’ve only made this once. I think the tofu would benefit from a dusting of flour (gf is fine) and a quick saute in a skillet before being added to the soup, just for that extra chewy texture. But in terms of getting it on the table fast, this is totally optional and basically just gold-plating.

[sockeye-run]

Madras Lentils!

INGREDIENTS

▢2 tablespoons extra virgin olive oil

▢1 cup diced yellow onion

▢1 jalapeno - seeded, stemmed, and diced

▢3 cloves garlic - minced

▢2 teaspoons paprika

▢1 1/2 teaspoons ground cumin

▢1/2 teaspoon ground coriander

▢1/4 teaspoon fenugreek

▢1/4 teaspoon red pepper flakes

▢1/8 teaspoon ground ginger

▢3/4 cup dry adzuki beans - soaked overnight

▢1 quart vegetable broth

▢1 8-ounce can tomato sauce

▢1 1/3 cup mung beans

▢1/2 cup half-and-half*

▢3 tablespoons tomato paste

▢1 tablespoon red wine vinegar

▢1 teaspoon sugar

▢1 teaspoon kosher salt

▢1/2 teaspoon freshly ground black pepper

▢Optional garnish with cilantro

INSTRUCTIONS

Heat the olive oil in a 3-quart or larger pot set over medium heat. Add the onion and jalapeno; saute until onion begins to soften, about 5 to 7 minutes.

Add the minced garlic, paprika, cumin, coriander, fenugreek, red pepper flakes, and ground ginger. Stir well to coat the vegetables in spices. Cook for 1 to 2 minutes, until the garlic is fragrant.

Add the soaked adzuki beans along with the vegetable broth and tomato sauce. Bring the mixture to a boil, then reduce the heat to medium low and cook uncovered for 45 minutes.

Add the mung beans to the pot and allow to cook for another 45 minutes.

Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.

Optionally garnish with cilantro.

Serve with rice and/or Naan bread.

For @wanderingmitten and any others interested in making their own madras style lentils! Super savory and satisfying. This recipe uses mung beans and adzuki beans, for texture and nutrition; the lentils tend to disintegrate if you use them. I still add lentils, about a cup, and about a cup of extra broth for them. I also use a madras curry spice mix I found at the grocery store instead of all the individual spices, and prefer canned coconut milk over half and half. As with any recipe, add and subtract ingredients as you see fit to your liking! Enjoy!

[thefaultinoursprinkles]

crying over this fucking recipe being called “spicy” lentils. I added 3x thé curry paste (i used red) plus an additional 1/3c of curry powder plus a tablespoon of cayenne and it still is just a tiny bit of heat like I ended up adding hot sauce to the one I’m eating. I also added like 2 tablespoons of ginger and 6 cloves of garlic plus an extra onion because the recipe just said one onion. I literally hate accidentally finding white people recipes like the whole paragraph was like going on and on about how it is VERY spicy and you might need to add less curry paste or use a different kind cause it’s SOOOOO spicy

[smoothcurvesinteractive]

Dad's Thai Yellow Curry

A few magic ingredients make my yellow curry better than almost any you find anywhere. I've had thai curry on 3 different continents, including Bangkok thailand, and I've picked up some tricks. This curry recipes and techniques will create a yellow curry that will be as good or better than most restaurants.

Lime leaf. This south asian spice is very hard to find and often only found in good asian markets in port cities

Coconut CREAM. Cream. Cream. Cream. NOT COCNUT MILK. the coconut cream should be thick, almost the consistency of bree.

Fresh bamboo tips (often sold as parboiled) Bamboo shoots are juicy, and sweet, and do not have the fibers that most canned bamboo has. 

_FRESH_ Thai basil. Thai basil is sweet, has a _hint_ lif annus. The combo of the lime leaf and thai basil are what give thai curry that distinctive taste and seporates Thai curry from indian or other curries. 

Not so much an ingredient but brown peanuts in your oil. In a separate small pan toss a handful of peanuts and enough oil to cover them. adds a wonderful toasted nutty flavor.

Same with chili peppers, those red pinky finger length dried bright red chilis. Toss those into a small pan with a bit of oil and heat them until they start to turn dark. Don’t worry if a couple turn black. 

8oz coconut _cream_ (best I’ve found was at QFC. Do not get coconut cream intended for a bar… it is mostly sugar. Or, bigger boxed coconut cream from Hung Phat(your local well stocked asian market), OR coconut cream in a can from your local asian market) Coconut cream should be almost solid. (yeah this is such a big deal I can not tell you)

8oz lime water (slice a half a lime, put it in the water Microwave for 30 seconds)

Optional 8oz coconut milk

1 teaspoon to 2 tablespoons garlic (FRESH)

1 “thumb” fresh ginger pealed chopped (best technique is to use a potato peeler to make very thin slices) (yes this seems like a lot of giger)

Heaping teaspoon Mae Ploy brand curry paste

2 tablespoons sesame oil

2 tablespoons coconut oil

1 teaspoon of sesame oil

1 tablespoons chili oil or roasted chilis (pref roasted chilis)

½ cup roasted peanuts

2 tablespoons peanut oil (brown some peanuts and add canola oil)

2 Kaffir lime leaf (each "leaf" it's actually 2 leaves)(note: don't call it Kaffir anymore.. google it)

Star Annus (3 cloves) (keep whole!)

1 stalk of fresh thai basil (strip the leaves off the stalks should be about 8 leaves)

2 limes

Bamboo Shoots/Sprouts (Fresh from Hung Phat, canned otherwise, ideally “slivers” rather than planks or disks/medallions)

Optional: Pineapple

1/2 cup: Shredded carrot

1 sauce pot

One small pan

Optional: Roast some chilis then add some coconut oil to make chili oil and roasted chilis (for deep smoky flavor, and spice)

Optional: Roast some peanuts then add some canola oil to make roasted peanuts (for deep nutty flavor)

In small pan on high, add some chili or peanut oil warm it

Finely chop the kafire leaf and lightly saute it, this breaks the leaf down and allows the flavor to escape, 

Next add the peanuts, be careful peanuts go from uncooked to burnt in a second, 

As soon as the peanuts start to change color add the chopped ginger and garlic and

Add the star annus (yes without breaking the shells, it is easier to pick the big shells out later

NOTE: The following instructions are a little messed up and confusing, stay tuned for a rewrite, this should read something like, put the olis you just made into a big pot, put the may ploy curry paste in the oil and sautee the paste until it breaks up and starts to turn a awful looking dark brown, THEN add the coconut cream and all the other stuff, heat for a while until the cocnut cream liquifies and then add some coconut water

Turn this pan off, as it cools down the garlic and ginger and annis and oil should start to mix to make a very smoky pungent oil brew

While Star annis is very woody. and ya don't want bits of it in your curry, once you are all done making the oils put some annis and ginger in the little pan, on medium hi, after about a min add coconut cream and bring to boil, basically making Anniston and ginger tea. Turn the burner off and let that steep for a 3 to 4 min while the curry is breaking down. Then strain the Annis ginger tea into the curry

In the pot bring up to high, add the coconut oil,

When the coconut oil has melted, add the curry paste

Sautee the curry paste until it turns dark color and turns into curry oil.  The curry will go through a phase change (solid to liquid) this will be complete when the curry and oil start to bubble, and turn dark brown, almost looks burnt. It is hard to burn curry paste this way, but it is easy to under cook it. If the curry paste is under cooked the curry will have a “gritty” or “grainy” flavor and texture. The curry past has to completely break down into dark oily goo. Don’t worry if the yellow curry or red or green does not look yellow, red, or green. The color will come back when you add the coconut cream. 

When the curry paste has been broken down into oil,

Now add your sauteed lime leaf/garlic/ginger/chili, annus oil to that mix

Stir well, you should have a bit of curry oil at the bottom of your pot, and it should look like a an almost burnt, oily mess with ginger and garlic lumps. 

_now_ Add the coconut cream

Stir, and stir, you should start to see the color of the curry emerge in the coconut cream almost immediately. 

Squeeze a lime into that, 

Bring it up almost to boil, 

Add the bamboo shoots

stir

Add the optional pineapple

Stir

Optional, add some shredded carrot

Chop the lime rind into big chunks and throw the chunks into the soup

Again: The “Tricks” to making curry takest fantastic:

Coconut CREAM, (not coconut milk or coconut water)

Sautee the curry paste in oil FIRST

Kaffir lime leaves, sauteed, separately

Pan Roasted peanuts

Pan roasted chilis

Bamboo shoots IN the curry soup

Optional, double everything, and also add some coconut milk/coconut water, lemon grass

[maestro-raki]

#thaigreenprawncurry #thaicuisine #thaicurry #prawns #seafood #foodstagram #foodblogger #foodies #futionfood #foodlovers #foodstylist #foodporn #foodart #foodphotography #orginalrecipe Thai Green Prawas Curry Ingredients • 3 tbsp of Thai green paste • 400 ml Thick coconut milk • 250 g prawns • Curry leaves • Pandan leaves • 1/2 Tspfenugreek seeds • 3 Garlic Cloves • Ginger • Green chili or Green Scotch bonnet • Juice and zest of half a lime • 2 tsp soft brown sugar • Few splashes of fish sauce • 150 g frozen Turkey berry • Coriander leaves fresh Garnish chillies or Red Scotch bonnet  and crispy onions & Garlic to serve (optional) Instructions • Add garlic ginger coriander leaves and green chili in to a blender and make a paste • Place a wok or large shallow pan onto a medium heat. Add Onion garlic ginger coriander paste fenurgreek seed curry leaves untill fragrant • Then add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours. • Next add water bring it to boil and then coock in medium heat to reduce. • Next add a can of coconut milk and stir well until fully combined with the paste. • Continue to stir until heated through. • Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out. • Season with lime juice, lime zest, brown sugar and fish sauce Stir well and cook at a simmer for 2-3 minutes. • Next, add vegetables (I added turky berry and eggplant) and heat for a further 1-2 minutes. • Garnish with Red Scotch bonnet coriander Red  , fresh chillies and Crispy onions and Garlic . https://www.instagram.com/p/CiHdx5vJ_La/?igshid=NGJjMDIxMWI=

[zorabianfoods]

Check out How to Cook Kongunadu Chicken Curry & More about its existence

Kongunadu chicken curry captures the essence of the region’s culinary expertise. Buy chicken online to get fresh chicken delivered to your address. This Tamil Nadu chicken curry has rich flavours and the taste of aromatic spices. Enjoy a taste of the Kongu tradition with this delightful chicken curry.

Use these Ingredients for this recipe:

Zorabian Pre-Cut Chicken Skinless — 1 Packet (500 grams)

Shallots (Small Onions) — 15–20, peeled

Tomatoes — 2, finely chopped

Green Chillies — 4–5, slit

Ginger-Garlic Paste — 1 tablespoon

Curry Leaves — A handful

Turmeric Powder — 1/2 teaspoon

Red Chili Powder — 1 tablespoon

Coriander Powder — 1 tablespoon

Garam Masala — 1/2 teaspoon

Cumin Seeds — 1/2 teaspoon

Mustard Seeds — 1/2 teaspoon

Fenugreek Seeds — 1/4 teaspoon

Coconut Oil — 2 tablespoons

Fresh Coriander Leaves — For garnish

Salt — To taste

For instructions to make this dish, click here to check out our complete Kongunadu chicken curry recipe blog

[previns]

Flavorful Delight: Crafting the Perfect Traditional Lamb Keema Curry Recipe

Embark on a culinary journey to savor the rich flavors and aromas of an authentic dish that transcends time and borders – the traditional lamb keema curry recipe. Rooted in centuries-old culinary traditions, this dish brings together tender lamb, aromatic spices, and savory sauces to create a symphony of taste. Join us as we delve into the art of preparing this delectable masterpiece, brought to you by Previns Ltd.

Ingredients: To begin our culinary adventure, let's gather the essential ingredients:

500g minced lamb

2 onions, finely chopped

3 tomatoes, pureed

2 tablespoons vegetable oil

2 teaspoons ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Salt to taste

Fresh cilantro leaves for garnish

Instructions:

Heat vegetable oil in a pan and add cumin seeds. Let them splutter.

Add finely chopped onions and sauté until golden brown.

Stir in ginger-garlic paste and cook until the raw aroma dissipates.

Add minced lamb to the pan and cook until it turns brown and releases its juices.

Incorporate pureed tomatoes and cook until the oil separates.

Sprinkle coriander powder, turmeric powder, red chili powder, and salt. Mix well.

Allow the flavors to meld together by simmering the curry on low heat for 15-20 minutes.

Garnish with fresh cilantro leaves before serving.

Experience the Richness: As the aroma of spices fills your kitchen, anticipation builds for the culinary delight that awaits. The combination of tender lamb and aromatic spices creates a symphony of flavors that dance on your palate with each bite. The richness of the curry sauce, infused with the essence of tomatoes and spices, envelops the minced lamb, resulting in a dish that is both comforting and indulgent.

Why Choose Previns Ltd: At Previns Ltd, we understand the importance of quality ingredients and authentic recipes. Our commitment to excellence ensures that each product is crafted with care, preserving the essence of traditional cuisine. With Previns Ltd, you can trust that your culinary creations will be nothing short of extraordinary.

In a world where culinary trends come and go, the allure of traditional dishes like Lamb Keema Curry remains timeless. With its rich flavors and heritage, this dish is a testament to the artistry of Indian cuisine. So, gather your ingredients, embrace tradition, and let Previns Ltd be your guide on a culinary journey like no other.

For More Info:-

buy goan curry masala

tikka masala spice kit

[woodmdad]

How to make hot pepper chicken curry  Sri Lankan style.

Sri Lankan Traditional Farmers Lunch with Hot & Spicey Chicken 🍗 Curry. Mouthwatering smell and very delicious 😋

Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious black pepper chicken curry with a thick coconut sauce.

When you get tired of cooking a really spicy Sri Lankan chicken curry using red chillies and need a change in taste then this black pepper chicken curry will make a difference.

       🔵 Ingredients to cook black pepper chicken curry.

1kg of chicken 3 tablespoons of tamarind juice(1 tablespoon of tamarind soaked in 1/4 water for 5 minutes) 5 tablespoons of oil curry leaves(substitute with a bay leaf 1 tablespoon of garlic and ginger paste

1″ cinnamon piece ⭐ 3 cardamom pods 1 large onion sliced fine 3 whole green chillies⭐ 1 medium-sized tomato sliced into four 1 teaspoon of turmeric powder 2 teaspoon cumin powder & coriander powder 4 tablespoons of hot black pepper⭐ (start with 1 tablespoon and add more as per your taste) Salt to season 1 cup of coconut milk

                           🔵  Method

Wash, clean and place the chicken parts in a bowl.

Add one 1/2  teaspoon of salt, and tamarind juice(3 tbsps), mix and let it marinate for 15 minutes. Over medium heat, place a cooking pan and pour in the oil. Once the oil heats(1 minute), add the curry leaves, pandan leaf, cardamom, and cinnamon followed by ginger-garlic paste. Cook for 2 minutes and then add the onions, green chilllies and tomatoes. Sautee the ingredients over low-medium heat until onions and tomatoes turn soft. 5-7 minutes. Reduce heat and add the chicken(with the marinade)to the cooking pan. Cook until the tamarind juice is absorbed. let the chicken brown with a little added oil. Frequently mix the chicken with the spices to avoid the chicken parts sticking to the pan. Add turmeric, cumin, coriander, and pepper over the chicken while the heat is low.

Mix all the ingredients in the pan for 3-5 minutes while cooking the meat with the spices. adding black pepper and spices to cook the black pepper chicken curry. Cover and let the curry simmer for 5-7 minutes until there is no liquid left

If you prefer to fry the chicken at this stage, add 2 tablespoons of oil and let the chicken brown slightly OR continue to cook until all liquid evaporates and proceed to the next stage.

Pour in the coconut milk, reduce heat, season with salt if necessary then cover and simmer until gravy thickens and takes on a darker hue.15-25 minutes. adding coconut milk to cook the black pepper chicken curry.

Serve warm with your favourite rice and curry dishes.

💚 black pepper chicken curry cooked and ready👍

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