Recipezaar: Curries,Spicy recipes

East African Curry

Thu, 19 Jun 2008 22:04:30 -0400

Recipe from Rose J. -- posted by Sue L

Mchicha - Tanzanian Spinach & Peanut Curry.

Mon, 23 Jun 2008 22:22:32 -0400

Mchicha is a very traditional dish in Tanzania & can be made like this with peanut butter - homemade or natural is best - or it can be made with a whole coconut (grated flesh & milk) instead. Posted for ZWT 4. -- posted by Um Safia

Super Easy Chicken Curry

Mon, 23 Jun 2008 23:02:54 -0400

You cant get much easier than this. I was craving chicken curry one day and couldnt find anything that was easy enough for me. Also, it seemed like i was always missing atleast one ingredient in every recipe i could find. This recipe is easy to adjust. I add more peas n carrots if i need more veggies for the day. This is alot better the next day. Pour in some more chicken broth or water and heat in up in the skillet to bring it back to life. :) -- posted by gimme_a_spachler'

Creamy Chickpea Curry

Tue, 01 Jul 2008 01:06:29 -0400

This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really "pop". -- posted by Calamity-Kate

Green Curry

Wed, 02 Jul 2008 02:47:17 -0400

This is called green curry because of its color; however, some of its seasonings such as cayenne pepper, hot paprika, black pepper and green chilis can make it red-hot. It's a delicious curry, but one needs to consider how much heat you want and adjust the hot ingredient amounts accordingly. this recipe was adapted from the "vegetarian epicure, book two" by Anna Thomas. -- posted by lynnski / LA

Catfish Curry

Sat, 05 Jul 2008 00:27:52 -0400

I bought some catfish fillets without knowing what they were (they were sold in Catalan) and when I found out and did some research, I was a little disappointed to hear that the flavour was supposed to be less than impressive. So, I decided to curry them, and was very impressed with the results. The texture of the fish is perfect for currying and this curry, which isn't too strong, allows the delicate flavour of the fish to come through. Will definitely do this one again! -- posted by Snowbunny Andorra

Easy Curried Yellow Dal (Yellow Split Peas)

Sun, 13 Jul 2008 03:46:46 -0400

I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter. -- posted by EZBeingGreen

Curried Meatballs

Tue, 22 Jul 2008 02:56:37 -0400

I was given this recipe by a co-worker of mine who grew up in South Africa. It is from "Everyday Cape Malay Cooking" by Zainab Legardien. I have modified the recipe to either be more in line with our tastes or to use ingredients that I can get at my local grocery store. You can serve this with rice, spinach or by itself. -- posted by cyaos

Low Fat Butter Chicken

Thu, 31 Jul 2008 02:50:49 -0400

This is a very nice chicken dish! You must give it a try if you like the herbs and spices of indian food! Low Fat Recipe on the Today show by www.symplytoogood.com.au - Annette Sym -- posted by limecat

Vegan Pad Thai

Fri, 01 Aug 2008 14:31:35 -0400

A vegan version of a popular dish from Thailand. -- posted by Vegan Dave

Easy Curried Shrimp

Mon, 11 Aug 2008 19:46:10 -0400

My best friend is Indian and I got this from her. It is simple, authentic, and very flavorful. The ingredients can be easily tweaked to please even the most finicky of cooks. Very versatile and tasty! -- posted by OohLaLa

Curried Chicken

Wed, 27 Aug 2008 00:16:43 -0400

I got this recipe from a Country Singer down south. It's best to make lots as it tends to dissapear fast. Instead of the Rice Vermicelli, you can just spoon it over cooked rice. -- posted by Rob G.

Tasty Tuna Curry

Sat, 30 Aug 2008 02:14:44 -0400

This is a really good sauce with an Indian flair to it. This is very good served with rice. We use a tikka paste in this sauce for flavor- you can get a jar at the supermarket or Indian stores. I prefer to use chunk light tuna in this dish, but any type of tuna can be used. Enjoy! -- posted by edlos1

Thai Green Curry Chicken

Thu, 04 Sep 2008 21:27:20 -0400

This is my way of cheating.I love curry pastes from the grocery. Such an ideal time saver. You can make this as spicy as you like by adding more of the Thai Kitchen's green curry paste. We serve this dish over rice or rice noodles and with pappadums and assorted pickles and chutney. -- posted by Trinkets

Thai Red Coconut Curry

Thu, 04 Sep 2008 21:27:43 -0400

My husband loves, loves, LOVES curry - be it Indian, Thai, or anything else. Well, a sushi restaurant near his job serves this delicious, spicy, and sweet red curry. I have been trying to figure out how to do it. And now I have. This recipe tastes exactly how the restaurant stuff does, and it comes together in close to 20 minutes. -- posted by flirtyfunchick

Thai Chicken Saute

Sun, 07 Sep 2008 23:25:10 -0400

I got this recipe from Cooking Light, March 2007. I haven't tried it but wanted to save it here. -- posted by Krista Roes

New Bride Chicken Curry

Sun, 07 Sep 2008 23:58:32 -0400

From Ruta Kahate's 5 Spices 50 Dishes. This curry has an interesting sweet/sour/spicy flavor. I strongly advise that you prepare this in a well-ventilated area and open a lot of windows--the aroma from the cooking spices will definitely clear out your sinuses (or, at least, they cleared mine!). I used diced chicken breast and served over basmati rice. -- posted by Renegade Chef

Caribbean Chicken Curry With Rice and Peas

Tue, 09 Sep 2008 16:48:31 -0400

A traditional Caribbean recipe gives an exotic twist to the dinner table. -- posted by English_Rose

Sweet & Sour Chicken Curry (Hot, Sour & Sweet!)

Fri, 12 Sep 2008 13:41:08 -0400

Originally this was a recipe was from Feb 2007 Gourmet,but I DRASTICALLY changed it to a sweet+sour curry. I used tiny shells(cooled) to mix with the curry,+IT TURNED TASTING GREAT! -- posted by larry #2

Lamb Biryani

Mon, 15 Sep 2008 14:33:58 -0400

Create a curry house at home with this tasty Asian dish, great for entertaining and special occasions. Serve with hot naan bread. -- posted by English_Rose

Thai Curry Seafood Bruschetta

Thu, 18 Sep 2008 17:33:50 -0400

I love bread and seafood and this is a light and tasty preparation of both together! I read about it a 28 Cooks website. -- posted by Mosuga4me

Thai Curry Chicken Wings

Sat, 20 Sep 2008 00:58:10 -0400

From Company's Coming. Sweet and a little spicy. -- posted by Suzie_Q

Spinach and Pumpkin Curry

Tue, 30 Sep 2008 00:29:31 -0400

A vegetable curry which is far too spicy for me but which I believe many would enjoy. It's certainly full of nutrition. I found this recipe in a March 2005 issue of the magazine 'Fresh'. I've posted it here exactly as I found it. Although I have cooked such dishes, as a non-eater, I have no feel for them so am ill-equipped to modify them in any way, but I do hope that anyone trying this recipe will make it their own by adjusting it to meet their own taste preferences. And for a spot of culinary trivia: among the spices in this recipe is turmeric which - according to the notes accompanying the recipe - "has been called 'poor man's saffron' as it imparts a yellow colour at a fraction of the cost"! -- posted by bluemoon downunder

Chickpea Curry With Pumpkin (Squash) & Baby Spinach

Mon, 06 Oct 2008 01:35:54 -0400

This is a simple, tasty stew. The original directions calls for a short cooking time, but I think I cut the pumpkin a bit chunkier and cooked it much longer when I made it. Just make sure you don't cook it so long that the pumpkin disappears! This also freezes well. -- posted by Gingernut

Lily Kwok's Chinese Chicken Curry

Tue, 14 Oct 2008 15:17:11 -0400

I saw this on The People's Cookbook and just had to try it. It was submitted by Lily's grand-daughter Helen, who told the story of how Lily left Hong Kong, bound for England on a three month sea voyage. At every port Lily would collect spices and experiment with them. When she arrived in England, she perfected this curry and made it for friends and neighbours, later opening a restaurant based on this dishes popularity.Lily is still alive and still cooking curry for friends and neighbours. This dish beat the opposition and won it's way into The Peoples Cookbook. It's a great curry with big, bold flavours, worth every bit of effort that goes into it. Just remember Lily when you eat it. -- posted by Noo

Madras Chicken

Sat, 18 Oct 2008 16:49:26 -0400

This came from my mother-in-law and I think she found it in an Ottawa paper. It is so easy to put together and you can adjust the curry to taste. -- posted by Chef #570804 Halifax Liz

Indonesian Beef Curry With Coconut Rice

Sun, 19 Oct 2008 19:17:28 -0400

Cooking Light. May 2007. -- posted by dicentra

Zesty Kielbasa Stir-Fry

Mon, 20 Oct 2008 19:42:08 -0400

I made up this recipe because I had cabbage and broccoli slaw and kielbasa that needed to be cooked up. I just finished cooking it for the first time and Wow! I loved it, my DH loved it, even the kids all loved it and ate up every bite. Hint: do all your cutting up before you begin to cook. Great served with rice. -- posted by bakedapple42

Quick and Easy Curry Noodles

Mon, 20 Oct 2008 22:57:29 -0400

We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold. -- posted by Chef #982282

Scrumptious Chicken Curry, Coriander & Danish Feta Salad

Tue, 28 Oct 2008 14:50:12 -0400

This is something we've been making for years. If you're in Australia you can use the specific brand of ingredients otherwise find yourself a good substitute. The cooking time for the chicken will vary a little but mine usually takes about 15 - 20 min - you have to keep an eye on it and don't burn it. ***The chicken needs to be cooked in a nonstick pan on a low heat (I turn my stovetop a quarter) - if the "sauce" is sticking to the bottom you need to lower the temp*** You can vary your own amounts of lettuce, tomato, cucumber, coriander and danish feta to taste and make the salad as dense or light as you wish - the amounts below are just how we like it. It's honestly really difficult to mess this up - as long as you get the chicken right you're fine! You could add olives etc to this salad but be careful as he feta makes it salty. The flavours in this dish are scruptious!! -- posted by Besketty!

Karina's Famous Mexican Mole

Tue, 11 Nov 2008 22:56:00 -0500

traditional mole poblano recipe with a little twist * Some of the ingredients may be as unavailable to you, as they are to me; since I currently reside in Peru. You can easily find them over the internet. I use mexicoetal.com or any of the other mexican food sites around. Usually eaten with onions soaked in lemon juice as ganish, over flour or corn tortillas. *some like is sweeter and will add more sugar or chocolate. It's really a fun dish to play with because you can add more of, or remove whatever you think your in the mood for that day. *the mole I paste i use is "Doña Maria" and the chocolate I use is "la abuelita" -- posted by Karikarinosa

Spicy Coconut Chicken Casserole

Sun, 16 Nov 2008 23:41:12 -0500

Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008. -- posted by Peyton&KaylansMama

Kali Dal (Dahl, Dhal, Daal)

Sun, 30 Nov 2008 01:17:51 -0500

Matt makes this yummy dal from a book called A Little Taste of India. It is similar to Dal Makhani, so if you like that you should like this, too. It has great authentic flavour. We use ghee for the oil, but we'll leave it up to you. -- posted by Rhiannon&Matt.gauci

Vietnamese Vegetable Curry

Tue, 02 Dec 2008 00:43:09 -0500

Indian merchants introduced curries to Vietnam more than ten centuries ago. The Vietnamese made curry their own by adding their own flavors such as lemongrass and ginger. For this recipe, use the Vietnamese curry powder called Golden Bells. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. The recipe is adapted from the book, Pleasures of the Vietnamese Table, by Mai Pham. The Vietnamese curry recipe is from, A World of Curries, by Dave DeWitt. -- posted by lynnski / LA

Lamb Korma

Wed, 03 Dec 2008 00:43:16 -0500

Delicious indian recipe made with a cubed leg of lamb, lightly spiced and cooked in creamy plain yogurt. It came from a indian cooking book. The spices blend well together and enhance the flavor of the lamb. I always make more because I use the leftover the day after for lunch. -- posted by lvfmk1

In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce

Mon, 08 Dec 2008 23:29:42 -0500

From the costco recipe magazine. Posted for safekeeping -- posted by I Cook Therefore I Am

Hot Tofu Curry (Vegan)

Sat, 13 Dec 2008 23:28:14 -0500

This curry has a nice thick sauce, and using red and green peppers gives it extra color. It can be served with either wholemeal chapatis or plain boiled rice. Adapted from a recipe for chicken in the "Hot & Spicy Kitchen Handbook." -- posted by DitaVT

Fresh Tuna in Coconut Curry Sauce

Tue, 23 Dec 2008 16:25:56 -0500

Warm, spicy, creamy and delicious! Serve this tuna dish over jasmine or basmati rice. If your'e in a mood for noodles you can serve it with small egg noodles too. Either way you are in for a tasty treat. -- posted by YiddesheMamala

Shanan's Curry

Tue, 30 Dec 2008 01:23:46 -0500

This is my version of curry. I don't usually measure when I cook my own recipes so please keep that in mind with regards to measurements. -- posted by mariahswind

Gordon Ramsay's Tikka Masala

Wed, 31 Dec 2008 17:48:23 -0500

I saw the famously foul-mouthed chef do this on a live TV cook-a-long. Its an easy curry to prepare, and big on flavour. -- posted by Noo

Goan Beef Curry

Wed, 07 Jan 2009 01:59:32 -0500

I purchased this wonderful cookbook over the holidays--The Food of India, A Journey for Food Lovers and find this wonderful recipe. It is very easy to put together and is delicious served over rice. -- posted by PaulaG

Simple Sri Lankan Pineapple Curry

Tue, 13 Jan 2009 20:13:12 -0500

I recently visited Sri Lanka and was taught this by a brilliant Sri Lankan cookery teacher. The pineapple can be substituted for chicken (just add 1/4 pint of water with the coconut milk). If you cannot get hold of indian curry leaves, you can use half the amount of bay leaves. This recipe really is simple but its important to use fresh pineapple as it makes it lovely and sweet. Its best served as a side dish to a more savoury curry. -- posted by cup_of_tea

Spiced Aubergine, Sweet Potato and Spinach Curry

Wed, 14 Jan 2009 22:51:56 -0500

A lovely fragrant curry, good with plain basmati rice and a cucumber and mint salad dressed with fresh lime juice. -- posted by lindseylcw

Lentil Dal (Or Dahl, Daal, Dhal)

Wed, 14 Jan 2009 22:53:40 -0500

This is one of my favorite dishes - it's so easy and really tasty! Be sure to serve with either basmati or long grain rice. It tastes even better the next day! -- posted by emmieawards

Coconut Curried Chickpeas, Cauliflower, and Spinach

Thu, 29 Jan 2009 15:49:53 -0500

This is my FAVORITE recipe!!!! It's healthy, ridiculously tasty, and takes less than 15 minutes to cook. It has the added bonus of being vegetarian, but it's just so good that I'll feed it to anyone and everyone! I got the recipe from Vegetarian Times, the original may be found at http://www.vegetariantimes.com/recipes/7747. We've eaten this with rice, wheat tortillas, or by itself. Basically we just can't stop eating it! Just a warning to all those gringos out there, it's a little bit spicy. ;) In case zaar can't find all the ingredients, the basic nutritional info per serving is: 34 cal/14g protein/13g total fat/11g fiber/46g carbs -- posted by EmJoMay

Thai Pork Stir-Fry

Fri, 30 Jan 2009 00:08:10 -0500

This recipe is from the 2009 Milk Calendar. Thai food doesn't necessarily mean hot & spicy but it does mean flavourful & delicious! Serve this super fast stir-fry over rice or noodles. Cooking tip: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested. Other curry pastes can be used as well. The first time I made this, I just used your basic brown curry paste from the local health food store. For the Adventurous: Use Thai fish sauce instead of soy sauce, increase curry paste to 1-1/2 tsp. and add 2 cups shredded napa cabbage with peppers. (I have neved tried this alternative myself, and I don't know about the taste, but feel free to try it and post what it was like!) Healthy Eating Tip: During the colder months, Canadians should be topping up on vitamin C and zinc. This recipe is an excellent source of both - so no need for supplements! *Note: This recipe has a very prominent lime flavour to it, so if you're not that big on the lime, I would suggest cutting back on it a little bit.* -- posted by Glazbinator

Mirchi Ka Salan

Tue, 10 Feb 2009 16:18:35 -0500

Adapted from a recipe from http://jugalbandi.info - Peppers in Peanut Sauce. (They adapted theirs from Tarla Dalal.) You can use bell peppers (any color) or mild chilis (like jalapeños or cubanelles). You can also use cut corn on the cob (in which case, it's Makai ka Salan). -- posted by DrGaellon

Sri Lankan Snapper, Prawn & Roast Coconut Curry

Wed, 18 Feb 2009 13:36:55 -0500

The mixture of spices in this curry really suit the seafood. It may seem to be a bit involved, but isn't too hard at all - totally worth it in the end. Our friends claimed it to be the best curry they'd ever tasted - which was quite a compliment given they eat out alot! My husband found the receipe in one of the weekly magazines. -- posted by Dibs McC

Spicy Root & Lentil Casserole

Sun, 22 Feb 2009 15:20:35 -0500

The potatoes in this recipe take on the spicy flavours beautifully - the perfect veggie supper. Serve with yogurt and nan bread if you wish. -- posted by English_Rose

One-Pan Rogan Josh

Sun, 22 Feb 2009 15:38:21 -0500

This lamb curry's a popular restaurant classic that's really easy to make at home. -- posted by English_Rose

Root Vegetable Curry With Eggs.

Tue, 24 Feb 2009 15:01:15 -0500

Like a lot of nice things I make, this was born of what was left in the fridge at the end of the week. Be warned: my mum says its very hot. I dont think so, but I spent a month working in Rajasthan last October and my definition of hot went up several notches. So if you dont like very hot, maybe use less curry or a mild blend or something. -- posted by Jude #3

Spicy Pork & Eggplant

Sat, 28 Feb 2009 10:38:26 -0500

A simple spicy dish - serve it up with a pile of fluffy rice. -- posted by English_Rose

Marchwangan Korma

Mon, 02 Mar 2009 00:28:06 -0500

This recipe comes from the Kashmiri region of India. -- posted by Celticevergreen

Easy Thai Shrimp Curry

Thu, 05 Mar 2009 16:17:57 -0500

Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes. -- posted by English_Rose

Green Curry With Tempeh

Mon, 16 Mar 2009 15:33:52 -0400

Serve this over rice or noodles. The curry will keep up to three weeks in the fridge. -- posted by Super Wifey

Curried Lentil Soup

Thu, 19 Mar 2009 17:50:52 -0400

I love making this soup. After the prep. you can leave it and let it cook until you are ready for lunch or whatever. I usually serve chapatis or pita with this. -- posted by Leah's Kitchen

Tofu Tikka Masala

Mon, 23 Mar 2009 00:47:13 -0400

A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time. -- posted by Prose

Slow Cooker Curry Chicken

Mon, 23 Mar 2009 17:36:29 -0400

I couldn't find a satisfying slow cooker recipe for curry chicken, so I decided to create my own, combining the best parts of several recipes. The ingredients noted as optional can be added if you like an extra kick. I used a 6.5-quart Crock Pot for this meal, but it should fit in a 5-quart just fine. -- posted by Matt & Mollee

Laal Mass (Fiery Lamb Curry)

Wed, 25 Mar 2009 02:08:50 -0400

Wonderful recipe for Rajasthani curry from Northern India...but very neutral flavour that would appease someone who is reserved about experimenting with exotic foods. To reduce spice, remove seeds from peppers...leave them in for the full effect! -- posted by GoldsmithLissa

The Only Curry Recipe You'll Ever Need!

Mon, 30 Mar 2009 17:40:09 -0400

I was given this curry recipe years ago by a local Indian family. It is so adaptable and so delicious that I make it all the time with whatever ingredients I have. In the ingredients I have specified beef (due to the inflexibility of RecipeZaar!) but you can use beef, lamb or chicken, chickpeas or vegetables or any combination of these. Casserole beef cooks beautifully, it takes about an hour. Chicken with coconut cream is also lovely. Often we have it as a vegetarian/vegan curry with chickpeas and vegetables. Serve with rice, yoghurt and naan bread if you like it! -- posted by KiwiHil

Singhalese Cream Soup

Wed, 08 Apr 2009 01:58:02 -0400

If you like curry, this is the soup for you! This recipe is based on the Traditional Senegalese Soup recipe. Researching the name has shown that it is not a West African dish but an Indian dish. Frequently served as a pureed vegetarian cold soup, I added the chicken, leave it chunky and serve it hot. It is especially nice to serve with Naan, traditional Indian bread which can be found in many of our local grocery stores. -- posted by She's a Moser Girl

Thai Fish Curry - Kaeng Ped Pla / or Tofu

Sat, 18 Apr 2009 16:49:52 -0400

I have tried many thai curries over the years, and they have all been 'OK', but never quite got that authentic flavour or feel. And then other recipes have just scared me away with incredibly long lists of ingredients. I think this is a nice compromise. It is well worth marinating, it only takes a minute to throw the marinade together, then putting it all together later does not take long at all. I have made it with fish and followed the recipe to a T, with beautiful results. I have also subbed tofu and had good results. This recipe does not traditionally call for any veg to be included, it's meant to be simple. I often do add one vegetable such as red bell pepper or bok choi though, otherwise I serve with a salad. If you do add a veg, be careful not to add too much or you take away from the sauce and lose some of that soupy consistency. Keep it simple If you really wanted to add more veg I would double up on the sauce ingredients. Most of the ingredients are pretty main stream these days, my local grocery store carries it all, and certainly any Asian grocery store would. Hope you enjoy, this recipe came from a Thai food and lifestyle cookbook that was given to me as a gift. -- posted by magpie diner

Vegan Pizza - Curry, Sweet Potato, and Rocket

Sun, 26 Apr 2009 21:56:19 -0400

I was on my way home one night dreaming of pizza. I wanted something other than capsicum, mushrooms, olives and soy cheez and I wanted a hint of heat too. This is what I came up with! This makes one medium pizza and I imagine that omni's would like it too. -- posted by KristinV

Mock Thai Curry

Mon, 04 May 2009 14:26:54 -0400

This is an adaptation of the hearty and flavorful Thai recipe. It is slightly sweet, slightly spicy, and fills your home with a mouthwatering aroma that can only be beat by its incredible flavor. I altered the recipe because many of the authentic ingredients (lemongrass, galangal, tamarind, palm sugar, etc.) are not available in my area. You should be able to find all the ingredients in this recipe at Super Wal-Mart or a well-stocked supermarket. I have entered this as a vegetarian dish, but you can substitute any protein you like for the chick peas. I hope you enjoy it as much as I do! -- posted by Amy2838

Vegetable Jalfrezi

Mon, 04 May 2009 14:43:33 -0400

This is a delicious looking vegetable curry, from Jamie Oliver's Ministry Of Food cookbook. You can use other combinations of vegetables such as zucchini, eggplants, or potatoes, if you like. Also, you can use half a 283g jar of ready made Jalfrezi Paste if you prefer not to make your own. -- posted by Sara 76

Rezika's Chicken & Vegetable Curry

Thu, 21 May 2009 10:18:03 -0400

This is my family's all time favourite curry. Originally this was an Afghani chicken curry - I ended up reducing the amount of chicken & adding chickpeas, potatoes & peas to. If you want to add more veggies, please feel free to do so. Frozen okra also works well in this dish, as does fresh spinach added at the very last minute. My kids, aged 7 & 2, enjoy eating this curry as it is not too spicy, just full of flavour. If you want a hotter curry, add a chilli to the cooking pot! This curry tastes just like the Chicken Bhuna (with added veg!) from our local Indian restaurant.....we now save ourselves a fortune ;) -- posted by Um Safia

Panaeng Nua - Panaeng Thai Beef Curry

Thu, 28 May 2009 15:36:46 -0400

This is a fantastic beef curry recipe from the book 'Cooking the Thai Way' by Supenn Harrison & Judy Monroe. -- posted by Um Safia

Chicken Dopiaza

Thu, 28 May 2009 23:36:10 -0400

Lots of onions make this chicken curry extra tasty! -- posted by English_Rose

Chicken Curry With Vegetables

Thu, 16 Jul 2009 17:41:51 -0400

From wholeapproach.com. Very spicy as is. I reduced the spices a lot bcz of my non-spicy family (this is the adjusted recipe). You could use broccoli instead of zucchini also. -- posted by WI Cheesehead

Curried Rice With Chicken and Shrimp: Delicious & Fragrant!

Mon, 20 Jul 2009 02:15:41 -0400

Surprisingly simple to prepare; yet full of flavor and a spicy- zing! -- posted by Feast Your Eyes!

Roast Aubergine and Spinach Curry

Fri, 24 Jul 2009 15:11:33 -0400

This recipe was given to me by a vegan friend and I have adapted it for a low-fat lifestyle. It really tastes like an authentic curry without the high fat content! -- posted by Chef #1332685

Thai Chili Paste

Wed, 12 Aug 2009 10:20:46 -0400

This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum. -- posted by Rhiannon&Matt.gauci

Chicken Vindaloo

Mon, 24 Aug 2009 01:45:14 -0400

From the book Hot and Spicy that belongs to a friend. Prep time doesn't include marinating. -- posted by JustJanS

Chicken and Nut Curry

Mon, 24 Aug 2009 01:51:22 -0400

From the book Hot and Spicy that belongs to a friend. -- posted by JustJanS

Pork Curry on Noodles

Mon, 24 Aug 2009 01:51:36 -0400

From the book Hot and Spicy that belongs to a friend -- posted by JustJanS

Fish and Tomato Curry

Thu, 27 Aug 2009 02:49:20 -0400

From the book Hot and Spicy that belongs to a friend -- posted by JustJanS

Spicy Thai Chicken Curry

Sun, 06 Sep 2009 09:21:00 -0400

A really tangy, pick-you-up and high speed meal. -- posted by English_Rose

Fragrant Beef Curry

Tue, 08 Sep 2009 11:21:54 -0400

Coconut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose

Lamb With Walnuts

Mon, 14 Sep 2009 15:45:54 -0400

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998). I haven't made this recipe yet but have eaten something similar. To make your own garam masala use "Recipe #279714" -- posted by Coasty

Devil Curry

Mon, 14 Sep 2009 15:46:24 -0400

An Eurasian dish from Malaysia from www.staronline.com. Best made the day before. -- posted by Coasty

Nutty Chicken Curry

Thu, 17 Sep 2009 10:37:16 -0400

Knocks spots off a take away! Very quick and easy. -- posted by English_Rose

Indian Butter Chicken (From the Spice and Herb Bible)

Fri, 18 Sep 2009 17:32:41 -0400

This is a recipe I've used for several years now, taken from the Spice and Herb Bible. Amazing, is an understatement. The difficulty may lie in tracking down the ingredients, but it's worth all the effort. Enjoy! (note: preparation time does not include marinating time, i ground all the spices in a coffee mill/grinder) -- posted by mlao77

Swiss Chard Curry

Mon, 21 Sep 2009 11:08:54 -0400

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either. -- posted by Tilden

Aromatic and Spicy Beef Stew (Thit Bo Kho)

Tue, 29 Sep 2009 13:43:05 -0400

Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread. -- posted by English_Rose

Vegetable Coconut and Peanut Curry

Wed, 30 Sep 2009 12:36:37 -0400

This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course. -- posted by English_Rose

Fragrant Thai Beef Curry

Wed, 28 Oct 2009 17:27:16 -0400

Cocunut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose

Easy Peasy Red Thai Salmon Curry

Sun, 08 Nov 2009 09:00:05 -0500

Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat! -- posted by Snowbunny Andorra

Butternut Squash, Red Lentil, and Coconut Soup

Wed, 18 Nov 2009 01:23:23 -0500

Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it! -- posted by GoldsmithLissa

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem

Chicken Curry

Mon, 30 Nov 2009 12:59:13 -0500

My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you'll be licking your plate! -- posted by Moni1624

Orange Chicken Curry

Tue, 08 Dec 2009 17:12:47 -0500

This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice. -- posted by Moni1624

Low Calorie Indian Curry

Fri, 18 Dec 2009 15:49:06 -0500

A low calorie curry. --- This recipe is adapted from a traditional Aloo (cauliflower) curry. I've done quite a bit of tweaking and experimenting to make it tasty without the oil / butter / nuts / etc that are normally in Indian curries. --- For anyone wishing to experiment further: - the small amount of oil is necessary to cook the spices (otherwise it just won't taste right). - the saute-ing and roasting adds a lot of extra flavour without any extra calories. - the tomato / onion / carrot paste adds thickness to the curry - the carrot adds sweetness - the stock & spices all add flavour without calories. Feel free to experiment with different spices. - the long simmering is important to add depth and subtlety to the flavour. - if the curry tastes bitter check: Did you burn any of the spices? (turmeric especially burns easily if you fried it, and the garam masala step can be quite tricky). Did you cut the ends & skin off the onion? Did the onion get sauted? - Add some honey to counteract any bitter taste. -- posted by Miriam B

Tempeh Sweet Potato Coconut Curry

Tue, 29 Dec 2009 14:18:17 -0500

Tempeh and sweet potatoes in in coconut curry sauce served over over rice. From "Cooking Light". Curry can be simplified using a curry paste or even curry powder. -- posted by FoodandBrewDood

Laab Muu (Spicy Pork With Mint Leaves)

Fri, 01 Jan 2010 23:21:52 -0500

This recipe is from observing the cook in a restaurant in Pattaya Beach, Thailand. I've added some optional items in case you can't get the original items where you live. -- posted by Celticevergreen

Red Bean and Tomato Curry

Mon, 11 Jan 2010 14:25:21 -0500

Rich and spicy. Red kidney beans cooked with tomatoes, garlic, chili, ginger, curry powder and cilantro. -- posted by English_Rose

No Worry Chicken Curry in a Hurry

Fri, 22 Jan 2010 17:05:49 -0500

Sweet and spicy curried chicken, in a hurry! A delicious week night meal -- on the table in just 30 minutes start to finish!! Made with handy items from the pantry. Adjust the curry powder to suit your own personal taste. Serve over hot cooked rice with a side salad. -- posted by BecR

Chili Shrimp

Wed, 27 Jan 2010 09:05:02 -0500

This Goan dish can also be made with a combination of seafood, shredded chicken or beef. Time does not include marinating. -- posted by English_Rose

Shrimp Dhansak

Wed, 27 Jan 2010 13:13:12 -0500

A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. -- posted by English_Rose

Shrimp Tikka Masala

Wed, 03 Feb 2010 00:36:05 -0500

Adapted from a recipe at Serious Eats http://bit.ly/cxbwtK -- posted by DrGaellon

Chicken With Mushrooms, Lemongrass and Chili

Sat, 06 Feb 2010 12:33:24 -0500

A warming and hearty dish thats full of tangy South-East Asian flavours, with the help of limes, fish sauce and lemongrass. -- posted by English_Rose