EASY INDIAN CURRY PASTE
Incredibly flavorful Indian style curry paste recipe to make your dishes extra delicious!
Provided by Nish Kitchen
Categories Curry Paste & Powders
Time 15m
Number Of Ingredients 14
Steps:
- Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.
- Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.
- Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.
- Use immediately, or store the paste in a sterilized jar for up to a week.
Nutrition Facts : Calories 58 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 562 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CURRY LOBSTER
Provided by Brittney "Chef Stikxz" Williams
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
- While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
- Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.
RASTA PASTA
While on vacation, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colorful dish Mon.
Provided by Linda
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
- Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
- Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 68 g, Cholesterol 45.2 mg, Fat 9.6 g, Fiber 7 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 1107.2 mg, Sugar 17.7 g
ERAWAN'S RED CURRY LOBSTER
Steps:
- Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
- Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder. Transfer the spice powder to a blender. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place.
ROBSTA'S CURRY BURGERS
I had heard of Chili burgers, spicy burgers etc in the past - but not a curry burger, so I thought I would give one a go. The results were fantastic on a toasted Ciabatta with sweet onion relish. Ideally these should be cooked on a BBQ grill using decent charcoal, such as from the Oxford charcoal company in order to bring out the flavor of the meat.
Provided by robhughes72
Time 40m
Yield Makes 4 / 5 Burgers
Number Of Ingredients 0
Steps:
- Quite Simply mix all of the ingredients into a bowl and mix well.
- Split the mixture into approximately 4 / 5 decent sized patties.
- BBQ over a medium heat until browned and cooked through.
- Serve in a toasted ciabatta roll with sweet onion relish.
THAI RED CURRY PASTE
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
Categories Condiment/Spread Sauce Garlic Pepper Hot Pepper Shallot Lemongrass Cilantro Coriander Gourmet
Yield Makes about 1 cup
Number Of Ingredients 14
Steps:
- Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
- While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
- Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.
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