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  1. #1
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    Default share your curry reciepe!

    looking for a new receipe! yum.

  2. #2
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    Subbing!!!

  3. #3
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    Penang curry - I usually do chicken or prawn - just throw all ingredients into food processor to make curry paste - ( mortar and pestle is better if you have the time !) then I fry curry paste in peanut oil for about 5 minutes , add the prawns/chicken and sliced green beans, tin of coconut milk, 1/2 cup veggie stock and cook for about 5 mins - throw in chopped coriander leaves and a squeeze of lime juice before serving

    Penang Curry paste :
    4 tbsp tomato paste
    1 small onion, quartered
    1 thumb-size piece galangal OR ginger, sliced
    3 cloves garlic
    1 Tbsp. soy sauce
    2 Tbsp. fish sauce
    1 tsp. shrimp paste
    1 Tbsp. paprika
    1 Tbsp. chili powder
    1/2 tsp. ground coriander
    1/2 tsp. whole cumin
    1-2 red chili chopped
    1/2 tsp. turmeric
    1/2 tsp. cinnamon
    1/8 tsp. nutmeg
    1/8 tsp. ground cloves

  4. #4
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    Not really a recipe but this amkes a very quick meal. I use 1/3 tin of red or green curry paste (the small ones from coles or woolies in the asian section).

    Put paste in pan with tin of coconut milk (sometimes I use the light one or mix normal and light)
    add chicken chunks and lightly cook
    then add
    vegies- usual suspects, peas, broc, water chestnuts, carrots, etc
    we have been adding grilledd eggplant and it is awesome
    add slices kaffa lime leaves, basil, corriander
    yum!

    Cook until

  5. #5
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    Subbing, I love me a curry

  6. #6
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    Just a really nice basic curry! Not too heavy either.

    1 diced onion
    Some diced garlic
    Your fave curry powder (I get mine from the local Indian grocery store and always add a little turmeric and cummin, have tried it with normal Keens supermarket curry powder and was just as good)
    3 chicken breasts, diced
    Salt reduced chicken stock (homemade is even better )
    Green beans
    Capsicum
    Coconut cream

    Sauté onion and garlic in a little oil until brown, add chicken and cook until brown. Turn up heat and move chicken and onion to side of pan, sprinkle in about a tablespoon of curry powder and quickly fry, making sure it doesn't burn. Stir the chicken and onion around to coat in the spices. Pour in enough stock to cover the chicken and then simmer for about 10 mins. Add a can of coconut cream and simmer for another 20 mins. Add the beans and capsicum just before serving so they still have a but of crunch!

    To thicken the sauce a little add a bit of corn flour

    This is the easiest curry! Once you've cut the veggies and fried the meat you're pretty much done! I like to boil mine down until the oil is released from the coconut cream, which doesn't take any longer than half an hour, and because there's a lot of liquid there's no need to keep stirring so once the initial frying is done you can basically leave it!

    My one year old loves this curry! It's nice and mild, and as long as you use a good curry powder, stock and coconut cream it's quite healthy as well! I always add plenty of beans and capsicum and serve with a little rice! Perfect for bubs to munch on!


 

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