Finely chop onion, garlic, ginger, and place in a good sized pan with about 2 tbls oil, simmer for about one half hour slowly, until onion is cooked, sprinkle with the curry powder, the chile paste, Calvin's chile powder, cover and let simmer slowly!! The secret, as I may have mentioned before, of a GOOD curry, is long slow cooking of the onion mixture...move the onion mix to one end of the pan, tilt it, and add the chicken pieces to the pan, raise the heat, and stir well until the chicken is well coated with the curry mixture, and is no longer pink. Add the coconut milk, salt to taste, check for heat, and let it go for at least 40 minutes...this particular time, I had about a dozen green beans, which I nuked(cook until crisp)and threw them in(cut up of course, one inch)Ya wanna add more color, throw in a skinned tomato! Chopped of course!. Cook another 20 minutes, thicken with the corn starch mix, throw in a couple of dashes of sesame oil, and serve over rice, noodles, whatever...even hash browns would do(as long as you added a hab to the potatoes!)The mark of a GOOD cook, is inovation, right Rael? And even better if you are paid for it(which I aint, except by the accolades of my wife, and friends)Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 06 Nov 1998

Marinate the chicken pieces in the sherry and cornstarch for about 15 minutes or more, then heat some of the oil in a wok or large pan, and stir fry those pieces until well browned, removing as they do....set aside and keep warm. In the oil remaing in the pan or wok, add a little more, and throw all of the onions, garlic and ginger in at the same time, and let simmer on low heat until the onion is transparent, and it is all very fragrant....addthe curry powder, red curry paste and the reserved chicken pieces, about two thirds of the coconut milk, and let this simmer for about half an hour, then add the tomato which has been peeled and de-seeded...taste for seasoning, add salt, Calvin's and let go for another few minutes,then add the rest of the coconut milk....this should be a medium thin curry, to accompany either plain boiled rice, or fried rice, should you have leftover rice...sprinkle with sesame oil, chopped scallions(green onions) and serve. My biggest critic(Marie)said it was absolutely fantastic!! cheers, Doug in BC You there David Smith? This one is as good as the pork tenderloin!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 07 Oct 1999

*Curry pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.

Grind the first 7 ingredients (ie up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stiry-fry until moisture has evaporated and paste has started to brown. Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.

Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.

Serve with plain rice or coconut rice. Drink beer: Singha, Bintang or Tiger beers are excellent, Pilsner Urquell is good too.

From:   Sophie Grigson's Meat Course, Network/BBC Books, London, 1995.
Posted By:   Iain Noble
Post Date:   Tue, 29 Jul 1997

Break the cauliflower into florets, and soak in cold water. Peel the potatoes, mostly, leave some skin on, or if small potatoes, clean and leave whole. Melt the butter or marg and add the oil, then fry the ginger, and the onion and the chiles over very low heat, until onion transparent, then add the turmeric, raise the heat and add the drained cauliflower and the potatoes, stirring around well, add a little of the stock, salt and cook over low heat, covered, for about ten minutes. Check for dryness, add the curry powder, and more stock if required, and continue cooking, until potatoes are tender, but not mushy....do not mash the vegetables.

This is comfortably hot, if more heat needed, add more chiles! A really great dish which was made even greater by the addition of the chiles.

From: Doug Irvine. Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Finely chop onion, garlic, ginger, and place in a good sized pan with about 2 tbls oil, simmer for about one half hour slowly, until onion is cooked, sprinkle with the curry powder, the chile paste, Calvin's chile powder, cover and let simmer slowly!! The secret, as I may have mentioned before, of a GOOD curry, is long slow cooking of the onion mixture...move the onion mix to one end of the pan, tilt it, and add the chicken pieces to the pan, raise the heat, and stir well until the chicken is well coated with the curry mixture, and is no longer pink. Add the coconut milk, salt to taste, check for heat, and let it go for at least 40 minutes...this particular time, I had about a dozen green beans, which I nuked(cook until crisp)and threw them in(cut up of course, one inch)Ya wanna add more color, throw in a skinned tomato! Chopped of course!. Cook another 20 minutes, thicken with the corn starch mix, throw in a couple of dashes of sesame oil, and serve over rice, noodles, whatever...even hash browns would do(as long as you added a hab to the potatoes!)The mark of a GOOD cook, is inovation, right Rael? And even better if you are paid for it(which I aint, except by the accolades of my wife, and friends)Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 06 Nov 1998

Here is a chicken curry I did last night, sort of a combination of Indian and Thai..it MAY serve 6 if they aint hungry, 4 if they are and 2 if you pig out!

Chop onion and garlic and ginger, the onion medium dice the rest small dice, and place in a fair sized pot, not aluminum, in a small amount of olive oil, sprinkle with the curry powder, and cook on low heat, long and slow...the secret to a good curry is long slow cooking of the onion mixture. While this is starting to go, cut chicken breasts into medium strips, across the breast, and about half inch by 3 inches. When the onion mixture is transparent and fragrant, remove it to a bowl, add a little more oil to the pot, and throw in the chicken pieces, raising the heat, and stir frying the meat, so it doesnt stick. Throw the onion mix back in, and add the coconut milk, the Thai curry paste and the sugar...bring to simmer, put on lid and finely chop the habs,seeded. Toss them in too, and let it go, with the lid ajar, so it will thicken. While this is doing, cut the red and green peppers into 1/4 inch strips about the length of the pepper, so that you have a pile of red and green pepper strips, use more peppers if you wish...PUT THESE IN LAST, ALONG WITH THE CILANTRO, and cook for about another five minutes, taste for seasoning, and add salt and more sugar if needed. Serve with Thai rice, the only kind I use, it is fragrant, and does it ever taste good! For anyone who does not know how to cook rice, here is a fool proof method.....1 cup of rice, picked over, not washed, 1 cup plus a little cold water...bring to boil, cover pot, turn heat to simmer and set timer for 14 minutes, remove from heat, let stand for another 5-10 minutes and fluff..perfect rice every time, specially Thai rice!
Hope everyone enjoys this one, we do, and if you want it hotter, use more chile powder, Calvin's or The fireman's Red Savina!
Cheers, Doug in Beautiful British Columbia

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 24 May 1998

After looking at the recipes that Chet posted, and David Smith's , I decided that as it is Chinese New year today(year of the Rabbit)that I would put together a fusion, if you will, of the two cuisines...so I came up with this...Curry was introduced to west China from Burma, who knows when, and because the Szechuan Chinese already had chilies from the Portugese (remember that they colonized Macao}as well as the tomato, one can find these used in Szechuan cooking for the past 200 years, so I devised a slightly different curry:

Trim and chop the chicken into bite sized pieces, and set aside...heat the oil in a pan large enough to hold everything, and then add the onion, garlic, and ginger...let this simmer on low for at least 5-10 minutes, and then add the curry powder, stir this around and then let this simmer for about fifteen minutes, on very low heat. Throw in the chicken, which you have cut up and stir it around, ensuring that it is all covered with the curry mixture...add half of the chicken stock, and add the oyster sauce to the remaining stock, and add this to the dish cooking as it is needed, making sure that it is all added before cooking time is over. This should cook for at least an hour on simmer, long slow cookiing is essential for a good curry...add the chopped tomatoes...taste for seasoning, add sugar, salt & black frshly ground pepper.,Let this all reduce down, it should not need a thickener...serve tt with rice and lentils, kitchri, and steamed broccoli...I think that I posted kitchri once before, email me if you do not have it...Cheers, Doug in BC, and gung hey fat choy!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 16 Feb 1999

Place in a large bowl. Mix all together. Allow to rest for 1/2 hr. Separate meat from seasoning. Fry meat in 2 tablespoons of butter, 2 fluid ozs. oil until brown. Add seasoning and 2-3 cups of water. Cover and simmer until tender.
Serve with rice or roti (Indian flat bread).

From:
Posted By:
Post Date:

I just found this terrific new(to me)chile paste out of Thailand, a vegetarian chilli paste...cheng sim, comprised of soybeans, dried chili, red onion, garlic,salt, sugar, vegetable oil, in that order on the label, made by CAL Industries & Marketing Co. Ltd, in Bangkok, it is a really good chile paste, of course the first thing I did when I opened the bottle(8 ozs ...$3.49 Cdn)was stick a spoon into it, tried a small taste first(discretion, etc!)then had a good taste...sweet to the tongue, hot to the back of the mouth, REAL hot when it hits the throat, and it lingers, and lingers, and half an hour later,was still there...most of the chile pastes that I have had before have had fish or shrimp paste incorporated into them, but for any vegetarians out there, this is the answer to hot vegan! So I had to try it out on a recipe...cant remember if I posted this one before, but here it is :

Pour the coconut milk into a good sized stainless pot add the salt and then add the chicken pieces...bring to a boil, turn to simmer and cook for about ten minutes until the chicken is cooked, remove from heat and set aside. Put peanut oil in a wok, add the chopped onion, garlic, ginger and cook a little until vegs softened, add the chile paste, (curry paste) and stir fry for about a minute or two, until it is fragrant, lower the heat and add the fish sauce, then the reserved chicken in coconut milk, and cook until reduced somewhat, for about five minutes, there should not be too much sauce...place into a serving dish, add the basil leaves, chopped up, and then throw the shredde lime leaves or lime rind over all the dish. Serve with Thai rice or basmati rice...This is a take off from a recipe I have done for years, which I got from Madhur Jaffreys Far Eastern Cookery..enjoy it...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 17 Jun 1998

Store in a air tight container.

From: Dancer, sigatress@attcanada.net
Posted By: Dancer, Via: Rec.food.recipes
Post Date: Monday, March 01, 1999

Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine, and a very little salt,and a sprinkle of sugar( I use ginger wine) and mix in the cornstarch...let sit until well absorbed, mix again, if too dry,add more corn starch,if too wet add more wine! Put in fridge for as long as you wish, up to six hours. While the pork is marinating in its little bowl,start the onons in a low heat pan with a little peanut oil, add the garlic and the ginger, and a little salt to taste(gently on the salt) Let this go for about five minutes onlow,until the onion, garlic, ginger become fragrant,the sprinkle with the curry powder...at least 1 tbls.Let this simmer on low for another five to ten minutes and add half to two thirds of the can of coconut milk, adding one tbls of cornstarch to the remainder of the milk Throw the habs into the mixture now and cook for another few minutes...Let this simmer on very low for about fifteen minutes, and while this is doing, in a wok, start frying the pork pieces, when they are done set them aside and keep them warm, draining them well of the oil....then add all of the pork to the curry mixture,stirring it around and adding sesame oil and chopped up basil to taste...This one took me about 1 hour to figure out, put together and serve,with fried rice and a steam bun(bought)....I did this one tonight,right outta the old skull, which reminds me of what I said to my long departed mother many years ago,when she told me that the recipe for something was out of her head, and I was so bold as to ask her if there was anything left in there? She,who had watched the present Queen Mother being pulled in a dog cart outside of Glamis Castle in the early part of the century,WAS NOT AMUSED and let me know that...however, having the sense of humour, which she bestowed on me, she thought about it and started to laugh! Hope everyone enjoys what we had for dinner tonight, Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 29 Jul 1998

Pork:
Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine, and a very little salt,and a sprinkle of sugar( I use ginger wine) and mix in the cornstarch...let sit until well absorbed, mix again, if too dry,add more corn starch,if too wet add more wine! Put in fridge for as long as you wish, up to six hours.

While the pork is marinating in its little bowl,start the onons in a low heat pan with a little peanut oil, add the garlic and the ginger, and a little salt to taste(gently on the salt)Let this go for about five minutes onlow,until the onion, garlic, ginger become fragrant,the sprinkle withthe curry powder...at least 1 tbls.Let this simmer on low for another five to ten minutes and add half to two thirds of the can of coconut milk, adding one tbls of cornstarch to the remainder of the milk Throw the habs into the mixture now and cook for another few minutes...Let this simmer on very low for about fifteen minutes, and while this is doing, in a wok, start frying the pork pieces, when they are done set them aside and keep them warm, draining them well of the oil....then add all of the pork to the curry mixture,stirring it around and adding sesame oil and chopped up basil to taste...This one took me about 1 hour to figure out,put together and serve,with fried rice and a steam bun(bought)....I did this one tonight,right outta the old skull, which reminds me of what I said to my long departed mother many years ago,when she told me that the recipe for something was out of her head, and I was so bold as to ask her if there was anything left in there? She,who had watched the present Queen Mother being pulled in a dog cart outside of Glamis Castle in the early part of the century,WAS NOT AMUSED and let me know that...however, having the sense of humour, which she bestowed on me, she thought about it and started to laugh! Hope everyone enjoys what we had for dinner tonight,
Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: 1999

First weight the tofu for about half an hour to remove excess water, and then cut it into 1" squares(approx)and let these sit and dry some more while you finely chop the onion...use a big onion. Mince the garlics, and finely chop the ginger, and the hab(use mittens, or be prepared to face the consequence) In a wok, quickly stir fry the tofu pieces,using peanut oil, in batches over high heat, until it is all a little browned, then set it aside to get rid of the excess oil and any more moisture. In a pan or pot, stainless is good, place about 2 tbls of peanut oil on low heat and dump in the onion, garlic, ginger, and minced hab. Let this simmer over low to medium heat, and add the curry powder, and salt to taste. Cover this and let it go for awhile on LOW...do not let it burn. The secret to a good curry, either vegetable or animal, is long slow cooking of the onion curry mixture. Now you can stir in the reserved tofu, raise the heat to medium high and add the can of coconut milk. Do not cover, but let this simmer until reduced quite a bit...taste for seasoning, add a little sugar and more salt to taste.
Serve this with Thai rice, or any good long grain rice.Great veggie food! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 10 Oct 1998

This one is with duck, but I think you could switch to lamb/kid as you want. This is from my friend who learned it from her mother in law from South India (Tamil). I would add those green chiles to kick it up a notch.

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours.

Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.

From: Mary Ann
Posted By: Mary Ann, Shantihhh@aol.com
Post Date: Fri, 19 Feb 1999

Cook noodles according to package directions. Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture in bag. Cook 5 to 6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside.

Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat. Add carrots and onion; cook 5 minutes, stirring occasionally. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally. Add broth and raisins; bring to a simmer. Simmer uncovered 8 to 10 minutes or until carrots are tender. Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.

From: National Pasta Association, Via: Chile Head Mailing List
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Mon, 28 Jun 1999

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.

This goes well with:
Shrimp Green Curry with Stir-Fried wild Rice

From:   "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni
Posted By:   Posted by Stephen Ceideburg
Post Date:   April 18 1990.

Method
Toast the dry seeds in a dry skillet or wok to bring out the flavour and aroma. Mix in a mortar and pestle or food processor.

Shelf Life
Will keep for a about a month in a well stoppered container, or may be frozen (I suggest using an ice cube tray to give known quantities for cooking without defrosting a large batch.)

The 'wan' in the name implies a touch of sweetness..
The only real difference between green curry paste and red curry paste is that the green is made from fresh green prik ki nu (birdseye chilis), and the red is made from dried red ones.

From:   http://www.curryhouse.co.uk/catw/grpaste.htm
Posted By:  
Post Date:  

• 2 cups dried lentils, rinsed
• 2 T oil
• 1 med onion, diced
• 10-12 mushrooms, sliced
• 1 small zucchini, diced
• 2 tomatoes, diced
• 4 cloves garlic
• 1 jalapeno, minced (I used 4)
• 1 T minced ginger root
• 1 T Madras curry powder
• 1 t cumin
• 1 t ground coriander
• 1 t salt
• 1/2 t black pepper
• 2 cups potatoes, diced
• 2 carrots, diced
• 8 broccoli or cauliflower florets

Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute. Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this.
serves 6-8

From:
Posted By:Kit Anderson

Trim excess fat from lamb; cut into 1.5 inch cubes. Heat oil in a heavy saucepan; add onion. Cook until softened; add cardamom, turmeric, chile powder, cumin, paprika, coriander and masala. Cook, stirring, 2 to 3 minutes, then stir in yogurt and tomatoes and bring to a boil. Add lamb cubes and stir well.
Bring to a boil then reduce heat, cover and cook 40-50 minutes until lamb is tender, and liquid makes a thick sauce, stirring occasionally.

Nut Masala:
A nice modification is to save half of the nuts and add them after the mix has been ground.

Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and ginger and cook 2 minutes more, then cool. Put spice mix in a blender or food processor. Add nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month.

From: The Dinner Co-op
Posted By: Karen Haigh & Rob Driskill
Post Date:

Preparation:
Mix together the coriander, cumin, salt, turmeric, and powdered chile. Add the vinegar and mix into a paste.

Heat the vegetable oil over medium heat in a large saucepan or deep skillet. When hot, add the onion and cook until just browned. Add the spice paste and cook about 1 minute. Add the beef and stir until meat is well coated with the spice paste. Pour in stock, add tomato paste and cover. Cook about 1 hour 30 minutes, or until beef is tender.

I served this with the Blackeyed Peas with Mushrooms, and plain Basmati rice.

From: Jonathan T. Smillie" Posted By: Jonathan T. Smillie, Via:Chile Head Mailing List
Post Date: Mon, 01 Mar 1999

Hot Morrocan Curry Mixture:

Garnish:

Marinate raisins in red wine until plump - about two hours. Place lamb chunks and garlic in a large bowl, and combine with lemon juice and salt. Allow to marinate in refrigerator for about 2 - 3 hours. At this time combine curry spices, chop carrots and onions, and cook chick peas. Cooking the chick peas until tender may take several hours. In a large cast iron skillet or Dutch oven, heat olive oil until fairly hot. Brown the drained lamb, small amounts at a time. Do not crowd the pan. Remove the lamb to another plate when brown, and add onions and carrots to cook. When onion becomes transparent, add curry spice mixture to the pan to cook. Adjust amount of spice to your taste. Stir to keep from sticking. If more moisture is needed, add a small amount of the lemon juice marinade When the color of the spices has darkened, add red wine and raisins, stir a moment, then add lamb. Stir this until the spices well coats the meat and add the chickpeas. If more liquid is needed, add red wine left from the bottle for the raisins. Cover and bring back the heat to bubbling, then place into oven at 250 F for 2 - 3 hours, stirring occasionally. When finished, place curry in large, prewarmed serving dish, garnish with lemon zest, black olives, and parsley. Serve with eggplant, couscous, and /or pita bread.

From: Steven L. Thomas, sthomas@seidata.com
Posted By: Steven L. Thomas, Via:Chile Head Mailing List
Post Date: Thu, 18 Mar 1999

Cut meat into bite sized peices. Gently fry the onion, ginger and garlic until golden using half the butter/oil. Make a masala from the spices with a little water to make a thick paste, add to the onion mixture and fry for 10 mins or until the oil separates from the ingredients.

Add the tomatoe stuff and the chillies, cook for 15 mins. while the toms and chilies are cooking fry off the meat in the rest of the butter until browned and sealed. Stick the lot into a cassarole dish and cook in an oven @ 400F, gas mark 6 for 45 mins or the meat is tender.

I reccomend you make an Indian drink with this called Lassi,mix 1pt milk, 1pt natural yoghurt salt to taste and mix in lots of shaved ice.

I wonder what it would be like using dried habs and hab powder? :-) I've got quite a reputation amongst my freinds for eating hot foods but this one takes the biscuit, you've got to eat it quick in a resturant otherwise they make you pay for the plate and table as it burns it's way thru!
best of luck with this one

From: holloway@spider.co.uk
Posted By: holloway@spider.co.uk
Post Date: Tue, 11 Jun 1996

Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside.

Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.

Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate.
Yield: 1 cup

From: TAMALES WORLD TOUR, SHOW #WT1A08
Posted By: Food TV.Com
Post Date:

SHRIMP GREEN CURRY
Heat 1 teaspoon oil in large skillet over medium heat until haze appears, 2 to 3 minutes. Add shrimp and salt and pepper to taste and saute until pink, about 3 minutes. Remove shrimp from skillet and keep warm.

Heat remaining 1 teaspoon oil in same skillet over high heat until haze appears. Add curry paste and saute 1 minute. Add onion and red and yellow bell peppers and cook 2 minutes. Add ginger, garlic, lemon and lime zests and cook 3 minutes. Add coconut milk, fish sauce and lime juice and bring to simmer. Cook until slightly reduced, about 10 minutes. Stir in basil and cilantro. Add shrimp and return to simmer. Serve with Stir-Fried Wild Rice.

STIR-FRIED WILD RICE
Bring water and salt to boil in medium saucepan. Add rice and return to boil. Cover, then reduce heat and simmer until rice is tender, about 50 minutes. Drain rice in colander.

Heat canola and sesame oils in large skillet over high heat until haze appears. Add garlic and saute until fragrant, about 30 seconds. Add rice, chicken stock and soy sauce and cook until rice is hot, about 5 minutes.

From:   Chile Head Mailing List
Posted By:   Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date:  

Marinate the chicken after chopping it up into bite size in the wine and ginger(actually I use Green Ginger Wine, dunno how available it might be)everywhere, it is here in Canada. Put half of the coconut milk into a wok and add all the fire, including the jalapeno and simmer for at least five minutes...add the chicken and its marinade, cook for about two minuts, add all the asparagus and the mushrooms and cook gently for about five minutes. Add the rest of the coconut milk, cook for another five minutes...add a good shot of nam pla, the cornstarch and water mix and stir fry for another minute...stick this on a platter and add the basil leaves....Like wow man, even Hendrix and Chiles would like it!!! Cheers, from Doug in BC...PS I will TRY and do this once a week if anyone wants me to, bearing in mind that I am very busy at month end.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 19 Apr 1998

Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 25 Apr 1998

Press water from block of tofu, by wrapping in paper towel and weighting(Iuse a brick) for at least half an hour or longer, drier is better...cut into inch cubes and deep fry in about quarter cup of peanut oil, until slightly browned, remove as you do them and drain on paper towel. Set the tofu aside while you prepare the curry.

Take a skillet at least 10" and put on medium heat, add onion, garlic, ginger and the peppers to the one tbls of peanut oil...cover and cook on LOW heat until onion is soft...sprinkle with the curry powder and cook another five minutes, add fish sauce, and half of the can of coconut milk, simmer for another 5 - 10 minutes, add drained tofu and the rest of the coconut milk...taste for seasoning, add sugar, about 1 teaspoon or more to taste, and you may need to thicken the sauce if it is too thin...do this with a little cornstarch and water mix...I have been doing this one for so long I just a*d to the consistency that I want to have...a very nice curry, serve with chopped cilantro and sprinkle with more dessicated coconut. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine
Post Date: Mon, 27 Apr 1998

Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.

From: Ming Tsai, East Meets West: Show# MT1A15
Posted By: Food TV.Com
Post Date: March, 1999