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Curry recipes - Page 2

post #16 of 21
Thread Starter 
Thanks for the Thai recipe, Peter. I love Thai curry, but haven't cooked it. Another tip for stir frying: Don't use too much oil. If you think things aren't cooking, or are drying out, add a splash of water to the very hot pan.
post #17 of 21
My current favorite way to use curry is in pasta, if any of you make your own homemade pasta, just add 2-4 tablespoons of curry powder into the dry ingredients (depending on how much you are making). It adds a bit of color and a nice base flavor. Then you can sauce it however you like, I made a light cream sauce with shrimp and a little more curry on top of that. Once you try homemade pasta once, and realize the ease at which you can prepare it, you'll never buy that dried stuff again.
post #18 of 21
ViroBono wrote
Quote:
Another tip for stir frying: Don't use too much oil. If you think things aren't cooking, or are drying out, add a splash of water to the very hot pan.
Does this actually work, or will I win this years Darwin award if I believe you and try it?
post #19 of 21
Thread Starter 
Quote:
ViroBono wrote
Quote:
Another tip for stir frying: Don't use too much oil. If you think things aren't cooking, or are drying out, add a splash of water to the very hot pan.
Does this actually work, or will I win this years Darwin award if I believe you and try it?
Would I lie to you? It does work, and it's what they do in Chinese restaurants.
post #20 of 21
Fair enough VB, you have not given me a bum steer yet, so I will try it. It was just the thought of hot oil mixing with water that frightened me.
post #21 of 21
Quote:
I thought I'd post a simple Thai curry:
You're right, there's a basic one that doesn't have you running around looking for fresh basil or lemongrass in the dead of winter. Or lime leaves. But if those happened to be available in your neighborhood, indulge.
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