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Mouthwatering Curry Recipes

An Illustrated Cookbook of Great Curry Dish Ideas!

BY: ROSE RIVERA

2021 Rose Rivera All Rights Reserved

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All rights are reserved for this book. On no account you are allowed to copy, print, publish, sell or make any kind of change to this book. Only the author has this permission. In case you have a copied version of this book please delete it and get the original one. It will support the author and he will be able to make even more helpful and fun cookbooks.

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Table of Contents

Introduction

Where did curry originate?

The history of curry points to many countries and cultures. From India to the Middle East and Asia, curries have for centuries been a staple of cuisine. It is now found in bowls on dining tables worldwide. People of many nationalities and ethnicities enjoy curry.

How can you prepare curry yourself?

Making curry dishes can provide almost as much enjoyment as eating them. You can start from scratch, or, if youre new to curry, make your dish from a curry paste or curry powder.

If you make your own powder, you may add extra ingredients like garlic, seasoning salt or other types of spices. A good first curry is a chicken curry or butter chicken curry.

You can save time and not sacrifice flavor if you use ready-made curry paste. This paste will allow you to easily prepare delicious curries like Korma or Tikka Masala. You can use curry paste with vegetables and meat and add any extra ingredients that please your palate.

Once your curry has been prepared, you can serve it heated with chutney and naan bread. Whether you prepare a dish with beef, lamb, pork or vegetables, an authentic curry dish is sure to please your family and guests. Turn the page, and learn more about making the perfect curry dish

Curries can be fairly mild or very spicy, depending on the ingredients. Try some of these fabulous curry recipes soon

1 Thai Curry Stew

Using several types of Thai ingredients, you can give your dish a wonderful flavor. They change a simple broth into a special curry.

Makes 4 Servings

Cooking + Prep Time: 3 & 3/4 hours

Ingredients:

For the curry paste:

• 6 stemmed and seeded chilies, dried
• 1/2 tsp. of salt, kosher
• 1 x bottom 4 of peeled, 1-cubed lemongrass stalk
• 2 tbsp. of fresh galangal, peeled, sliced
• 2 tbsp. of fresh turmeric, sliced and peeled
• 1/2 cup of shallots, chopped
• 1/4 cup of garlic clove halves
• 1 tbsp. of shrimp paste, Thai

For the stew:

• 2 lbs. of trimmed, 1 & 1/2-cubed beef chuck
• 3 tbsp. of soy sauce, Thai
• 2 tbsp. of Thai chilies, ground & dried
• 9 cups of beef broth, low-sodium
• 1 cup of shallots, halved
• 3 peeled, lengthways-halved, crosswise-cut carrots, medium
• 6 frozen or fresh kaffir lime leaves
• To serve: chopped cilantro & sliced basil

Instructions:

To prepare the curry paste, pound the chilies & salt with pestle in mortar for 5-6 minutes. Add the other paste ingredients one after another in the order listed above, pulverizing each fully before you add the next one. This will take 15-20 minutes in total.

To prepare the stew, combine the curry paste with soy sauce, beef & chilies in large pot. Evenly stir, coating the beef well. Stir occasionally while cooking for 5-6 minutes on med. heat. Add the broth. Bring to boil.

Cover and reduce the heat to med-low. Stir occasionally while simmering for 2 to 2 & 1/2 hours, till beef becomes tender but is not yet falling apart.

Stir in the lime leaves, shallots and carrots. Simmer for 10-12 minutes, till vegetables are barely tender. Use basil and cilantro to garnish and serve.

2 Coconut Shrimp Curry

This shrimp dish is made with the sweet taste of coconut milk, complemented by currys spiciness. You can make a fragrant, flavorful bed for the meal by using jasmine rice.

Makes 3 Servings

Cooking + Prep Time: 30 minutes

Ingredients:

• 2/3 cup of coconut milk, light
• 1 & 1/2 tsp. of curry powder
• 1 tbsp. of fish sauce, bottled
• 1 tsp. of sugar, brown
• 1/4 tsp. of salt, sea
• 1/4 tsp. of pepper, black
• 1 lb. of peeled, deveined large, uncooked shrimp
• 1 finely chopped medium red sweet pepper
• 2 chopped green onions
• 1/4 cup of fresh, minced cilantro

For serving:

• Cooked Jasmine rice, heated, as desired
• Lime wedges, as desired

Instructions:

Combine first 6 ingredients in small-sized bowl. Stir-fry the shrimp in skillet in 2 tbsp. of the coconut milk mixture you just made, till shrimp have turned pink. Remove them and keep them warm.

Add remainder of coconut milk & fish sauce mixture, along with red peppers and onions to the skillet. Bring to boil. Stir while cooking till vegetables are tender-crisp, 3 to 4 minutes. Add the shrimp, then the cilantro. Heat fully through. Serve over rice and with lime wedges, as desired.

3 Halibut Vegetable Curry

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