April Blomgren - Curry Good!: Discover Whats with a Curry that Makes It Delightful
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This curry cookbook will introduce you to a whole world of curries and what actually makes them ultra delightful. We have 30 curry recipes sourced from all over to give you countless options to make when you want to serve this dish to your family for any day and even for special occasions. Curries are great for making in a sizeable batch and definitely suitable for serving at potlucks and parties.
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Curry Good!
Discover Whats with a Curry that Makes It Delightful
BY
April Blomgren
Copyright 2020 April Blomgren
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Author Page: https://www.amazon.com/author/april-blomgren
Table of Contents
Curries are very good. They are delicious and hearty, perfect for sharing. There are many available curry variants, thanks to the distinct flavors lent by different cuisines, so you will never get tired of the dish no matter how many times you have it in a week. You can always refer to our recipe listing for an idea of what to cook next. Check out the lineup:
- Thai Chicken Curry
- Lamb Curry
- Pork and Apple Curry
- Aubergine in Peanut Curry
- Chicken Tikka Masala
- Beef Curry
- Eggs and Potatoes Curry
- Shrimp Curry
- Tofu and Cauliflower Curry
- Almond-Crusted Halibut and Veggies Curry
- Chickpea Curry
- Sri Lankan Chicken Curry
- Goat Curry
- Mussels Curry
- Carrot Curry
- Chicken Curry Laksa
- Lamb and Potatoes Curry
- Curried Fish Parcels
- Prawns and Cashew Curry
- Yellow Chicken Curry
- Filipino Chicken Curry
- Pork in Peanut Butter Curry
- Mushroom Curry
- Meatballs Curry
- Malvani Chicken Curry
- Spiced Curry Noodle Soup
- Duck and French Beans Curry
- Coconut Chicken and Lime Curry
- Singapore-Style Noodles Curry
- Delhi-Style Buttered Chicken Curry
The term curry is widely used in the food industry. But it is quite a meaningless term. It does not refer to a kitchen technique or a specific ingredient or even a single dish. Yes, there are curry powder and sauces in the market so you will not have to experiment with making the right mixes of spices and herbs for your dish to taste authentic. But they are merely created as versions as how a specific cuisine defines it. But mostly, curries are just ingredients bathed in a sauce that is generously spiced.
That said, you should not expect the same things when you cook a curry. You may either use some fresh herbs and spices that are reduced to a paste using mortar and pestle or a store-bought curry powder or paste. In our opinion, this simply makes everything about curries even more exciting. You can have it various times and have it differently each time.
Then again, remember that you can always tweak the recipe to match your preferred taste. You can use different types of meat, different veggie combinations, and different flavor mixes. The selection is a matter of regional, cultural, and personal tradition. The curry that you know might be different from the curry that people from the other side of the country know. Thats what this curry recipe guidebook is made for. We adhere to bridge the gap between the different curries and what makes them delightfully good each time. We also cannot deny that having this recipe book around is very useful, especially during those nights when your family is begging for a hearty and flavorful dinner.
Thai curries are very popular. People cant get enough of its spicy kick and the other delicious elements that make each bite a fantastic gastro adventure. If you do not like the heat too much, you can always tweak the recipe and turn the spiciness from extra hot to super mild.
Serving size:
Prep Time: 30 mins
Ingredients:
- 1 tsp red curry paste
- 1 lb. boneless and skinless chicken breasts, cubed
- 6 pcs green onions, thinly sliced
- 1 clove garlic, minced
- cup coconut milk
- 1 tbsp lime juice
- 1 tsp soy sauce
- 2 tbsp cornstarch
- 1 cups chicken stock
- 1 tbsp olive oil
- tsp salt
- tsp pepper
Instructions:
1. Sprinkle some salt and pepper onto chicken cubes.
2. Heat oil in a nonstick skillet on medium-high and brown chicken cubes for 3 minutes, stirring frequently.
3. Add garlic and green onions and keep cooking for another minute.
4. Meanwhile, dissolve cornstarch in chicken stock.
5. Pour mixture onto the pan, plus coconut milk, lime juice, soy sauce, and curry paste.
6. Boil, then reduce heat and cook in a simmer for about 10 minutes until the sauce is thick and creamy.
7. Serve with cooked brown rice.
One of the best things about curries is that they are pretty versatile. You can use any type of meat that you like or whatever is available. Although chicken is mostly the go-to meat, you can always substitute it with another including lamb. While there is usually no difference on the curry sauce, the bite is altered because different meats have different textures. For this particular recipe, we are using lamb and were pairing it with the classic Vindaloo sauce, the Indian curry thats popular in the Goan region.
Serving size:
Prep Time: 1 hr.
Ingredients:
For the Curry Paste:
- 2 tsp cardamom seeds
- 2 tsp coriander seeds
- 1 tsp cumin seeds, toasted
- 1 tsp turmeric
- 2 tsp cloves
- 2 tsp dried red chilies
- 1 tbsp malt vinegar
- 1 lbs. boneless lamb neck, cubed
- 1 pc potato, peeled and diced
- 1 tbsp coriander, chopped
- 1 tbsp ginger, peeled and roughly chopped
- 1 cup onions, sliced
- 4 cloves garlic, peeled and roughly chopped
- 2 cups chicken stock, warmed
- cup rapeseed oil
Instructions:
1. Place all the curry paste ingredients in a food processor and pulse until smooth or, if you want to do it the traditional way, use a mortar and pestle to make them into a paste.
2. Toss half of the curry paste with lamb cubes, place in a resealable plastic, and set aside in the fridge to chill overnight. Reserve the remaining paste.
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