Tag Archives: curry

How to Make Massaman Curry มัสมั่นไก่

Serves: 8

1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)

1 kg Chicken drumticks

800 ml Coconut milk

2 Tbsp Oil

700g Potatoes, peeled, washed, and cut into big chunks

1/2 cup Peanuts

2 Onions, cut into big chunks

3-4 Bay leaves

2 Tbsp Palm Sugar

1-2 Tbsp Fish sauce

1-2 Tbsp Tamarind concentrate

Beef Massaman Curry (มัสมั่นเนื้อ)

Serves: 8

What you need

  • 1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)
  • 1 kg Beef brisket, cut into 2 inch cubes
  • 1 Tbsp Salt
  • 1 Lemongrass
  • 800 ml Coconut milk
  • 2 Tbsp Oil
  • 4 Potatoes, peeled, washed, and cut into 1.5 inch cubes
  • 1/2 cup Peanuts, pan roasted
  • 2 Onions, cut into big chunks
  • 3 Bay leaves
  • 2 Tbsp Sugar
  • 1-2 Tbsp Fish sauce
  • 1-2 Tbsp Tamarind concentrate

How to put this together

  1. Bring water to boil in a large pot, add salt +lemongrass + beef brisket. Simmer for 1.5 hours. Alternatively pressure cook for 30 mins. Drain just before you need to use them.
  2. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  3. Slowly add the thicker portion of coconut milk, fry until the oil splits, and you have a layer of oil simmering over curry paste.
  4. Add drained beef brisket. Mix well.
  5. Add remaining coconut milk + onions + peanuts + bay leaves. Mix well.
  6. Simmer until the meat has taken in the flavour and onions are soft.
  7. Taste and season with sugar + fish sauce + tamarind concentrate.
  8. Add potatoes. Simmer until potato is cooked through.
  9. This dish tastes better over time. Each time you re-heat it the flavour gets more intense.

Massaman Curry Paste (น้ำพริกแกงมัสมั่น)

Makes: 1 cup curry paste

What you need

  • 2 stalks Lemongrass, using only the bottom part (white bits), cut into small pieces
  • 3 slices Galangal, cut into small pieces
  • 1 head Garlic, peeled and cut into small pieces
  • 6 Shallots, cut into small pieces
  • 10 Large dried chillies
  • 1/2 cup Oil
  • 1 Tbsp Cumin seeds
  • 1 Tbsp Coriander powder
  • 3 Cardamom
  • 6 Cloves
  • 1 tsp Whole black peppercorn
  • 1/2 tsp Salt
  • 2 tsp Shrimp paste
  • 1 Tbsp Coriander roots
  • 1/8 tsp Cinnamon powder
  • 1/2 tsp Mace

How to put this together

  1. In a small pot, heat oil on medium heat.
  2. Deep fry lemongrass + galangal + garlic until fragrant. Transfer to a plate.
  3. In the same oil, deep fry shallots until light brown. Transfer to a plate.
  4. In the same oil, deep fry dried chillies until deep red. Transfer to a plate.
  5. Leave the oil to cool a bit before next step.
  6. In a food processor, add all ingredients. Blend to a fine paste.

Thai Roast Duck Curry (แกงเผ็ดเป็ดย่าง)

Serves: 6

What you need

  • 600g Roast duck, boneless, sliced.
  • 3 portions Red curry paste (see recipe here)
  • 400 ml Coconut milk
  • 4 Tbsp Oil
  • 100 ml Water
  • 140g Bamboo shoots
  • 260g Pineapple chunks
  • 6 Cherry tomatoes
  • 4 Tbsp Fish sauce
  • 2 tsp Sugar
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 5 sprigs Basil

Note: If you’re using store-bought curry paste, use 6-serving equivalent amount as per packet instruction, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  2. Add coconut milk + water. Bring to boil.
  3. Add bamboo shoots + pineapple chunks + cherry tomatoes + fish sauce + sugar.
  4. Taste & season.
  5. Add duck + kaffir lime leaves.
  6. Taste & season. Note: You may want to add more water to achieve your preferred consistency.
  7. Simmer for 5 mins.
  8. Add basil leaves. Mix through.
  9. Serve immediately with steamed rice.

Eggplant Indian Curry

Roasted eggplants has lovely smokey flavour to it. Delicious.

What you need

  • 2 servings portion Basic Indian Curry Sauce (i.e. half the recipe from here)
  • 1 large Eggplant
  • Oil
  • 1/2 cup Frozen peas
  • Salt to taste

How to put this together

  1. Heat oven to 230 C
  2. Line baking tray with foil. Brush eggplant (whole) with oil. Roast for 30 mins.
  3. Soak frozen peas in boiling water
  4. In a pot, heat Basic Indian Curry Sauce with 1/4 cup water. Bring to boil, then turn the heat down to simmer.
  5. Cut open the roasted eggplant. Scoop out the soft flesh and add to the pot. Mix gently.
  6. Drain the peas and add to the pot. Mix gently.
  7. Taste & season with salt.
  8. Simmer for 10 mins. Adding water to achieve the consistency you like. I like mine quite dry.
  9. Serve immediately with chapatis

Basic Indian Curry Sauce

The key to making this sauce is to NOT rush it. You want to slowly cook the onions & tomatoes to extract flavours over low heat.

Make a large batch, and keep in the freezer

Simply re-heat the sauce with a bit of water, add meat or vegetables and simmer until cooked.

Makes: sauce for 4 servings of curry

What you need

  • 400 g Onions, chopped
  • 400 g Tomatoes, chopped
  • 4 Tbsp Oil
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • 1/2 tsp Turmeric powder
  • 5 Tbsp Coriander powder
  • 3-5 Tbsp Red chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Salt

How to put this together

  1. Heat oil in a pan, on medium heat, add onions. Fry until translucent. Do not rush this step.
  2. Add garlic + ginger. Fry until fragrant
  3. Add tumeric powder + coriander powder + red chilli powder + cumin powder. Fry until fragrant.
  4. Add tomatoes. Fry until soft.
  5. Turn the heat down to low, and cook on low heat until the mixture has a jam consistency

Mini Punjab’s, Mumbai

Our first encounter with Mini Punjab’s was a chicken bhuna frankie at 2 o’clock in the morning, after our flight just landed.

It was my first food item in India, and it was the best tasting chicken bhuna I’ve ever tasted.

We then went back for sit-down meals…. and boy, were we hooked. We kept going back, and we will keep going back the next time we’re in Mumbai!

Here are some of the things we have enjoyed so far…

My absolute favourite dish of all time : Dal tadka

We order this every time.

Chicken Bhuna

Full of amazing flavour

Can’t remember what this was…. but it would’ve been something amazing with lamb

Egg Masala, with such delicious gravy

I remember being really full, but I kept eating the gravy with rice because it was so good

Bhindi Masala

The best okra I’ve had (so far)

Frm

 

From their “Chinese” menu

This was either a veg Manchurian or Schezwan noodle with gravy

 

Rice

Veg ball in hot garlic sauce

Bread

Condiments

Menu, location, etc: https://www.zomato.com/mumbai/mini-punjab-pali-hill-bandra-west

 

Thai Sour Curry with Vegetables and Omelette (แกงส้มไข่เจียวดอกขจร)

Serves: 2

What you need

  • 140 g Sour curry paste (see recipe here)
  • 2 cups Mixed vegetables, cut into chunky pieces
  • 1 portion Omelette (made from 2 eggs) – see Ka-jorn flowers omelette recipe here
  • 4 Tbsp Tamarind concentrate
  • 3 Tbsp Fish sauce
  • 1 Tbsp Sugar
  • 2 cups Water
  • 2 Kaffir lime leaves, rip off the leafy bits and discard the stalk

Alternatively, you can substitute the omelette with another cup of vegetables, or fish fillet pieces, or prawns

Note: the following vegetables work well : bok choy, cauliflower, morning glory

How to put this together

  1. Make the omelette. Cut into 1 inch pieces.
  2. In a pot, bring to boil sour curry paste + water. Leave to boil for 2 mins.
  3. Turn the heat to low
  4. Add tamarind concentrate + fish sauce + sugar.
  5. Taste & season.
  6. Add vegetables. Cook until vegetables are cooked to your liking.
  7. Note: if adding fish/prawns, then bring it back to boil before adding fish/prawns. Don’t overcook them.
  8. Add kaffir lime leaves.
  9. To serve, place omelette pieces into serving bowl. Top with curry. Give it a quick stir. Serve immediately.

Thai Chicken Red Curry with Vegetables (แกงเผ็ดไก่)

Yum yum yum
Serves: 2
What you need:
  • 1 Portion Red curry paste (see recipe here)
  • 200 ml Coconut milk
  • 2 pieces Chicken thigh, skinless & boneless, sliced thinly
  • 3 cups Vegetables, e.g. cauliflower, beans, pumpkin, capsicum, bamboo shoots, carrots
  • 2 Tbsp Oil
  • 100 ml Water
  • 1 Tbsp Fish sauce
  • 3-5 Kaffir lime leaves, rip off the leafy bits and discard the stalk

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together:
  1. Heat 1 Tbsp oil in a pan, add vegetables and pan fry briefly. Try to get sear marks on the vegetables. Transfer to a plate.
  2. Lower heat to medium, heat 1 Tbsp oil in the same pan. Add curry paste. Fry until fragrant.
  3. Add chicken. Stir-fry to coat well with curry paste.
  4. Add coconut milk. Bring to boil.
  5. Add water + fish sauce. Bring to boil.
  6. Add vegetables.
  7. Taste & season
  8. When vegetables are cooked, add kaffir lime leaves.
  9. Serve with steamed rice.

Thai Beef Green Curry (แกงเขียวหวานเนื้อ)

Restaurants tend to serve green curry quite sweet. Yes, the name in Thai (Gang keow wan) literally translates to sweet green curry – but the one my mum makes (the best in my opinion obviously) is not very green, and not very sweet. And I prefer it this way.

The key to Thai cooking is to keep tasting & seasoning, adding a little more sugar or fish sauce (or whatever) at a time to gradually adjust the flavour to your preference.

Serves: 2-3

What you need

  • 250 g Beef, sliced
  • 140 g Bamboo shoots, sliced
  • 70 g Thai green curry paste. See recipe here.
  • 200 ml Coconut milk
  • 2 Tbsp Vegetable oil
  • 1 tsp Sugar
  • 2 Tbsp Fish sauce
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 1 Red chilli, sliced

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat oil, add curry paste, fry until fragrant.
  2. Add beef, stir fry to evenly coat the pieces with curry paste.
  3. Add coconut milk + sugar + fish sauce. Bring to boil, then reduce the heat to simmer. Taste & season.
  4. Add bamboo shoots. Taste & season.
  5. Add kaffir lime leaves + red chilli. Simmer for 1 min.
  6. Serve immediately, with steamed jasmine rice or rice vermicelli

Thai Green Curry Paste (น้ำพริกแกงเขียวหวาน)

Makes: about 200 g

What you need

  • 30 g Green chillies, adjust according to the chillies you get and your heat preference
  • 10 g Garlic
  • 1 Shallot, diced
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 10 g Galangal, diced
  • 5 g Fresh turmeric, diced
  • 15 g Shrimp paste (กะปิ)
  • 10 g Kaffir lime skin (ผิวมะกรูด)
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 100 ml water

How to put this together

  1. Grind together all the ingredients until you get a paste (I use magic bullet)
  2. Divide the curry paste into 3 portions (about 70g each)
  3. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

Thai Red Curry Paste (น้ำพริกแกงเผ็ด)

You can’t beat a homemade curry paste. Store-bought curry paste tends to be very salty, which means you end up with a very salty curry and you can’t season the dish with fish sauce (which is quite an important aroma in Thai food) – not to mention they probably contain lots of preservatives.

Makes: about 375 g

This should be enough for 8 servings of curry.

I normally divide this into 4 portions. Each curry paste portion = curry for 2 people.

What you need

  • 15-20 g Small dried red chillies, cut and soaked in hot water to soften
  • 30 g Large dried red chillies, cut and soaked in hot water to soften
  • 200 ml hot water
  • 5 cloves Garlic
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 1 Shallot, diced
  • 30 g Shrimp paste (กะปิ)
  • 7 g Kaffir lime skin (ผิวมะกรูด)

How to put this together

  1. Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
  2. Grind together all the ingredients until you get a paste (I use magic bullet)
  3. Divide the curry paste into 4 portions (about 90g each)
  4. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

Thai Fish Curry Sauce with Rice Vermicelli (ขนมจีนน้ำยา)

Serves: 4

What you need

  • 200 g dry rice vermicelli
  • 200 g skinless & boneless fish fillets (I use any cheap white-colour fish, e.g. frozen basa)
  • 200 g fish balls
  • 1 stalk lemongrass, bruised
  • 6 slices galangal
  • 6 fingerroots, split lengthwise (กระชาย)
  • 15-20 dried red chillies, cut and soaked in hot water to soften
  • 1 tsp shrimp paste (กะปิ)
  • 1/3 c shallots, chopped
  • 6 cloves garlic
  • 1 Tbsp fresh turmeric
  • 400 ml coconut milk
  • 1 Tbsp palm sugar
  • 3 Tbsp fish sauce
  • Fresh vegetables e.g. thinly-sliced cabbage, julienned carrots, beansprouts, green beans, pickled mustard green

How to put this together

  1. Bring 2 cups of water to boil, add lemongrass + galangal + fingerroots + fish fillets
  2. When the fish is cooked, take off heat.
  3. Take out fish fillets with slotted spoon and leave to cool a bit. Using pestle & mortar, pound the cooked fish fillets – it should be fluffy-ish
  4. Take out the poached herbs. Keep the poaching water in the pot.
  5. Grind together (I use magic bullet) lemon grass + galangal + fingerroots + red chillies + shrimp paste + shallots + garlic + turmeric. Add some water to help it along.
  6. Add curry paste + coconut milk into poaching water. Bring to boil.
  7. Add fluffy fish +  fish balls + palm sugar + fish sauce
  8. Simmer for 15 mins
  9. Taste & season further if required
  10. Cook the dry rice vermicelli as per instructions on packet
  11. Serve vermicelli with vegetables and curry sauce
  12. Mix them all together and enjoy!

Thai Jungle Curry (แกงป่า)

Serves: 4

Thai Jungle Curry Paste

  • 4 slices galangal
  • 2 stalks lemongrass
  • 4 shallots
  • 20 cloves garlic
  • 10 dried chillies, large ones (for colour), cut into small chunks and soaked in hot water for 15 mins.
  • 10 dried chillies, small ones (for heat), cut into small chunks and soaked in hot water for 15 mins. You can add more if you like it spicy
  • 1 tsp shrimp paste (กะปิ), wrap in foil, and grill for a few minutes
  • 1 tsp salt

The rest

  • 500 g pork, thinly sliced. You can also use beef
  • 200 g green beans, cut into 2 inch pieces
  • 140 g (drained weight) bamboo shoots
  • 2-3 Tbsp fish sauce
  • 1 tsp sugar
  • 5-10 fingerroot (กระชาย), sliced into thin strips
  • 10 kaffir lime leaves, rip off the leafy bits and discard the stalk
  • Red chillies, de-seeded & sliced (optional – this is for decoration)
  • a handful of basil leaves
  • Oil

How to put this together:

  1. Cut galangal + lemongrass + shallots + garlic  into small pieces
  2. In a blender (I use magic bullet) or pestle & mortar, grind/pound together all the ingredients. If using magic bullet, you can add a little bit of water to help it along
  3. Heat 1 tsp oil on high heat. When oil is really hot, add green beans. Give them a quick stir-fry, about 30 seconds. Transfer to a plate.
  4. Heat 1 Tbsp oil on medium heat. Add curry paste. Fry until fragrant.
  5. Add meat and turn the heat up to high. Fry & mix well.
  6. When the pork is cooked, add 400 ml water + bamboo shoots. Bring to boil.
  7. Add fish sauce + sugar. Taste & season.
  8. Add beans + fingerroot + kaffir lime leaves. Taste & season again.
  9. Add red chillies + basil leaves. Turn off heat.
  10. Serve with steamed rice

Butter Chicken (No butter)

This recipe is adapted from two recipes from my dear friends. My hubby doesn’t normally like curries with dairy in it, but he loves this one.

The tandoori chicken is so good when it comes out of the oven you may end up eating them all before you get to curry them!

Serves 4

What you need:

  • 600g chicken thigh, cut into 1.5 inch cubes
  • 1 tsp salt
  • 2 tsp chilli powder
  • 1 Tbsp lime juice

Tandoori Mix

  • 200 g thick yogurt
  • 1 tsp black peppercorn powder
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp chilli powder
  • 2 tsp kasoori methi
  • 2 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp salt
  • 2 tsp red colour
  • 2 Tbsp ginger & garlic paste
  • 1 Tbsp oil
  • 1 Tbsp oil
  • 4 cardamom
  • 4 cloves
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 2 Tbsp garam masala
  • 2 can 400g chopped tomatoes
  • 1 Tbsp kasoori methi
  • 200 ml full fat milk
  • Salt
  • A pinch of sugar
  • Coriander leaves, finely chopped
  • Satay skewers, soaked in water overnight

How to put this together:

  1. Mix together salt + chilli powder + lime juice. Marinade chicken for 15 mins
  2. Mix together tandoori mix (except for oil). Coat chicken well. Drizzle with oil. Mix again. Marinade overnight.
  3. Heat oven on grill at 270C. Line a baking tray with tin foil.
  4. Skewer chicken pieces, leaving behind excess marinade. Using the tray height, arrange the skewers so that they are elevated. This will allow for the chicken to grill, rather than boil in their own juices.
  5. Grill (close to top heat) for 10 mins. You want slightly charred bits on the chicken, for added flavour.
  6. Turn over, grill the other side for 10 mins. Pour chicken juice (collected in the tray) into excess marinade
  7. Heat oil, add cardamom + cloves + bay leaves + cinnamon stick
  8. Add excess marinade + garam masala
  9. Add tomatoes. Bring to boil
  10. Add kasoori methi. Turn heat down to simmer.
  11. Add chicken pieces
  12. Taste & season with salt & sugar
  13. Add milk. Bring to boil. Taste & season. Turn off heat
  14. Add coriander leaves. Mix well.

Serve with steamed rice or chapati