How To Make a Good Curry, The Best Curry Recipe


How To Make a Good Curry, The Best Curry Recipe

Curries are really simple to make, and they make the best leftovers.   In fact they taste even better the next day!

The other night we had my little brother over for dinner and we had curry. He called me later wanting to know how to make it, it really is so good. So I thought I would post a little tutorial here for my little bro, and anyone who would like to know how to make a good curry.

I learned how on my honeymoon in Thailand, me and my hubby took a day cooking class in Chang Mai.  Our instructor was amazing, and talked like a robot.  We were so entertained.  We even got to go to the Thai market with him and pick out ingredients it was an experience to say the least!

The good news is that curries are really simple to make if you buy a pre-made paste. The paste ingredients are pretty straight forward, not a lot of junk, but made with things that are hard to find here in the states; like kaffir lime leaves. You can find these pastes at Asian markets and sometimes the ethnic section of your local grocery store. They last FOREVER, so if you do have to make a special trip to the Asian market you will only have to do it once in a blue moon. I have had mine for months.

CURRY PASTE

There are different kinds of curry pastes; yellow, red, green, masaman, and panang. Yellow is a nice curry that is not too hot and goes well with a lot of things. If you are new to curry I would start here. Green and red are a little spicier but make really good curry too. I like red curry with pineapple, potatoes, peppers, and eggplant. Masasman curry is SO good as well. I usually add peanut butter to this curry and it makes a really creamy peanut-buttery heaven.

WHAT YOU NEED AT THE ASIAN STORE, OR ASIAN AISLE OF YOUR GROCERY STORE

Some other things that you need at the Asian store are;
1. Tamarind paste,
2. Fish sauce (or you can use soy sauce)- this is the Asian equivalent of salt. They don’t use any salt in their cooking just fish sauce it smells a little crazy but give curries that authentic flavor. If you want you can substitute soy sauce.
3. Palm sugar is the authentic sweetener to balance out fish sauce, you can find this at the Asian market as well. I usually just use sucanat, agave, or you could even use a little brown sugar.
4. Coconut Milk- buying coconut milk at the Asian market will save you a lot of money. I usually stock up when I am there. My favorite brand of coconut milk is Chakoah. Don’t ask me how to pronounce it, but it is the creamiest. Don’t accidentally buy coconut cream which is sweetened.

How to Make Curry

Step 1: Prep your veggies
The veggies I like to add to curries are sweet potatoes, regular potatoes, onions, red peppers, eggplant, peas, carrots, really anything you have in the fridge. The way you prep your veggies is important. I like to cut my potatoes in cubes, not too big and not too small. I cut my onions in half and then I cut slices off from end to end all the way around, they should look like half moons. Carrots cut in big chunks width way instead of length way (or hamburger way instead of hot dog way, if that makes any sense.) Eggplant you can cube as well. I usually leave the skins on everything, I don’t mind them. I also like to add chickpeas to my curries.

Step 2 Fry Your Curry Paste to Unlock the Flavor:
Don’t shake up your coconut milk, and the quality coconut milk the cream should be at the top. Skim off 2 tablespoons of the cream from the top and add it to a hot pan. Next add your curry paste. The amount depends on how hot you want it. I usually use 1 T, a little less if it is a red or green curry. Fry the curry paste in the coconut cream for a minute or two. When oil starts separating from the curry paste you know it is done, or when the curry starts to smell.

Step 3 Add All of the Ingredients:
You are now ready to add your veggies and the rest of the coconut milk. Add your veggies in order of how long they take to cook. I usually add the eggplant, potatoes, onions, and sweet potatoes first. I then add the peppers, pineapple, peas, broccoli, whatever cooks relatively fast.

A word on coconut milk, don’t ever buy light coconut milk. Light coconut milk is just watered down coconut milk. If you want to save some money just water it down yourself. The fat in coconut milk is the same fat that is in coconut oil and is extremely good for you, so I wouldn’t be afraid of the full fat coconut milk.

Step 4: Balance Out Your Flavors
Next balance out your sweet and salty with fish sauce and sweetener of your choice. You can also add tamarind paste for added depth but it is not necessary.

The Best Curry

To make this curry more traditional, use fish sauce―but you can also substitute an equal
amount of soy sauce, nama shoyu a healthier soy sauce, or tamari (gluten free).  Also feel free to use different veggies, whatever your family likes.
Serves 4-5

  • 2 organic chicken breasts (optional)
  • 1 medium carrot, peeled and cut into chunks
  • 1 small sweet potato, cut into 1″ cubes
  • 1 onion, cut lengthwise
  • ½ red pepper, seeded and cut lengthwise in strips
  • 1½ – 2 Tbsp. yellow or red curry paste
  • 1 can (13.5 oz.) coconut milk
  • ⅓ C water
  • 4 tsp. fish sauce or Nama Shoyu (organic, unpasteurized soy sauce found at
  • health food stores and online)
  • 3½ tsp. brown sugar  (or coconut sugar)
  • 2 tsp. tamarind juice (optional the curry still turns out great if you don’t use it)
  1. Heat the olive oil in a large sauce pan over medium heat.
  2. Add the curry paste and 2 Tbsp. of the coconut milk. Sauté until the oil starts to separate from the curry paste. It will start to smell really good.  That is when you know it is done.
  3. Add the chicken to the curry and cook until almost all the way cooked through. (if not using chicken skip this step and go straight to the sweet potatoes)
  4. Add the sweet potatoes, carrots, and onion and stir to combine.
  5. Add the rest of the coconut milk,water, fish sauce or soy sauce, tamarind (if using), and sugar (brown or coconut).
  6. Cook until the potatoes are almost soft (about 15 min.), then add the red pepper. Cook until soft. Adjust seasoning to taste.
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One Response to How To Make a Good Curry, The Best Curry Recipe

  1. Pingback: Veggie Curry over Quinoa | Unconventional KitchenUnconventional Kitchen

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