Curry

All posts tagged Curry

Comfort Food Recipe – Fish Coconut Curry with loads of vegies

Published August 17, 2010 by Mary Jane

Evening bloggy friends, well – today I dragged myself out of bed and make my way to the the swimming pool I figured it’s probably better to swim in the morning than afternoon. Why? Afternoon, there tend to be more people in the pool and I’m actually quite conscious of myself and I get really uncomfortable sharing the spa with this random guy. So I made a wise decision to swim in the morning cos when I got home I was so tired…where did this tiredness come from and took a nap and woke up. Hello..its the time of the month…no!! Thank goodness I went swimming in the morning. 🙂 that was a close call.

So I made this fish coconut curry with loads of vegies last night it is totally packed with vegies. I know Pandabear can’t take spicy food, but I figured it’s time to train him slowly to adjust his pallet to spicy food. Cos, I’m sick of not being able to eat spicy food and making mild food all the time. So here it is…

Fish Coconut Curry with loads of vegies

Ingredients

1 large piece of mackerel (you can use any type of fish)
1 cup of coconut milk
2-3 large table spoon of Malaysian curry powder
a handful of string beans
1 whole onion
1/2 cabbage
1-2 carrots
1 tomato
small handful of basil
minced garlic

Instructions

1. chop up all the vegies – carrots, cabbage, tomato, onion and string beans. Heat up the pan with some oil and add in minced garlic. Stir fry the vegies and add in the curry powder – I’ve recently bought this Malaysian Ayam curry powder from an Asian grocery store and it’s yummy 🙂 keep stir frying it for a few more minutes add in coconut milk. Depending on how thick you like your curry stew, I would also add a cup of water and bring it to boil and then simmer for about 15 minutes until all vegies are cooked. (just a tip you may want to leave the string beans last as they cook a lot faster than other vegies)

2. Chop up the mackerel into quarters and throw them into the curry pot. Mackerel and fish items cooked really fast, so when the fish starts to turn pale then, it’s ready. Throw in some basil to add additional flavour. Serve it with some hot steam rice 🙂

Here it is…

fish curry in the pot

fish curry in the pot

You may have notice why there’s some rosemary and straw fries on top, cos I throw them in from Jamie’s cook book challenge just to give that extra texture – I know I’m mad!! But it tastes delicious, even though it was a bit spicy. Pandabear went for seconds 🙂

Comfort Food Recipe – Malaysian Curry Chicken

Published January 27, 2010 by Mary Jane

Okies, we’ve come to the curry dish 🙂 yay I love my curries, even though Taiwanese cuisines does not specialise in curries I have since learnt a few curry dishes from some aunties and they are great. I could just gobble it down with steamed rice. Anyways, all curries are really easy to make – provided you don’t have to make the paste from scratch. Even if you have to as long as you have all the ingredients and you have a blender it’s really simple. However, I prefer to use curry powders as I find by stir frying curry powders with the meat it give that extra aroma that’s fantastic. So yeah…

Here it is…

Malaysian Curry Chicken

Ingredients

5 chicken thighs
2 tablespoon of Malaysian curry powders
5 potatoes
1 can of coconut cream

Instructions

1. Chop up the chicken thighs into pieces, heat up pan and add in chicken pieces and stir fry until golden brown add in the curry powders. You can buy any curry powders from supermarkets – Indian, malaysian, mild curry powder etc. Once you start to smell the aroma add in the coconut cream.

2. Peel potatoes and boil them until they are nearly cooked, and cut them in 1/2 and pop them into the curry mixture

3. Simmer on low heat for about 40 minutes or until the potatoes are cooked

There you have it a simple and delicious curry dish 🙂

Enjoy…

Malaysian Curry Chicken

Malaysian Curry Chicken

Comfort Food Recipe – Japanese Beef Curry

Published January 25, 2010 by Mary Jane

Okies, we’re on to the topic of curries again….I love curries and would eat them any day. They are so tasty and addictive – plus I love rice so curry and rice are great mates 🙂 Anyways, Japanese curries are not spicy at all and they are so simple to make – less fattening and healthier option as they don’t have any coconut milk hehehehe

So here it is…

Japanese Beef Curry

Ingredients

500g of diced beef
2-3 blocks of Japanese curry
2 carrots
2 potatoes

Instructions

1. For the beef – you can choose any cuts of beef steak, it’s best to choose some with the fats as it taste better with curry. So diced the beef if it already hasn’t been done. Anyways, add oil into the pan and stir fry the beef until it’s golden brown and add in blocks of japanese curry – you can get a packet of them in any Asian grocery stores – they come in blocks. Add in diced carrots and diced potatoes.

2. Slow cook the curries, add in some beef stock or water and initially bring the curry to boil and simmer it slow cook it for around 30-40 minutes until the beef is tender, carrots and potatoes are nicely cooked

3. Serve the curry with steamed rice and you’re laughing…

Enjoy…

Japanese Beef Curry

Japanese Beef Curry

Comfort Food Recipe – Thai Green Chicken Curry

Published January 23, 2010 by Mary Jane

Hello Everyone, I’ve done 1 load of washing already yay!! The good thing about waking up early in the morning is when you hang the clothes out the weather is still quite cool and breezy 🙂 Anyways, onto the next topic of comfort food – CURRY – I love curries they are one of my favourite dishes, however Pandabear don’t like curries very much cos he’s not into any spicy food 😦 I used to work at a Thai restaurant back many many years as a supervisor doing waitressing and because I love the food part I used to sneak into the kitchen and watch how the chef does her Thai cooking. Thus, I’ve learnt a few yummy Thai dishes which I’ll be posting it up…they are so simple and quick anyone can cook! 🙂

here it is…

Thai Green Chicken Curry

Ingredients

6 pieces of chicken thighs
1 cup of frozen peas
1 can of green curry paste
1 tablespoon of fish sauce
1 table spoon of palm sugar
1 can of coconut milk

Instructions

1. Sliced the chicken thighs into long pieces, heat up the pan with some oil and stir fry the chicken pieces until golden brown. Add 1 tablespoon of green curry paste (I use the green can with a female head on it – can’t remember the name but it’s made in Thailand and the restaurants use it) the curry paste is very spicy so if you are not into spicy food you can make the curry paste mild by reducing the tablespoon to a teaspoon. You can take the option of making your own curry paste but you’ll have to buy the ingredients and do a lot of chopping and mixing you better off buying the curry paste. Stir fry it until you can smell the aroma. Chuck in the frozen peas (you can substitute with chinese cabbage and tofu goes really well with green curry too :-))

2. Add in coconut milk – now some people likes their curry real thick if that’s you add more coconut milk but if you like your curry soupy then reduce the coconut milk and substitute it with water. By now you should have a green mixture that’s looking a little milky.

3. Bring the mixture to boil and reduce to low heat. Add in palm sugar and fish sauce – taste your curry to make sure it’s salty enough. And simmer until the meat is soft and tender and there you have it a yummy Thai Green Chicken Curry…Garnish with some basil and red capsicum strip

Enjoy…

Thai Green Chicken Curry

Thai Green Chicken Curry