NEPALESE CURRY STYLE / नेपाली करी स्टाइल

 

Here are two traditional Nepalese recipes that feature curry:

1. Nepalese Chicken Curry (Kukhura Ko Masu):

Ingredients:

- 1 lb chicken pieces (with bone-in for more flavor)

- 2 tablespoons vegetable oil

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2 tomatoes, chopped

- 2 tablespoons Nepali curry powder (masala)

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon chili powder (adjust to taste)

- Salt to taste

- 1 cup water

- Fresh cilantro leaves for garnish

- Cooked rice or roti for serving

Instructions:

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened.

2. Add the minced garlic and ginger, and cook for another minute until fragrant.

3. Add the chopped tomatoes to the skillet and cook until they break down and release their juices.

4. Stir in the Nepali curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a couple of minutes to toast the spices.

5. Add the chicken pieces to the skillet and coat them well with the spice mixture.

6. Pour in the water, season with salt, and stir to combine.

7. Cover the skillet and let the chicken curry simmer over low heat for about 30-40 minutes, or until the chicken is cooked through and tender.

8. Adjust seasoning if necessary. Garnish the Nepalese chicken curry with fresh cilantro leaves before serving.

9. Serve hot with cooked rice or roti.

2. Nepalese Vegetable Curry (Tarkari):

Ingredients:

- Assorted vegetables (such as potatoes, carrots, cauliflower, green beans, peas), chopped

- 2 tablespoons vegetable oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2 tomatoes, chopped

- 2 tablespoons Nepali curry powder (masala)

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon chili powder (adjust to taste)

- Salt to taste

- 1 cup water

- Fresh cilantro leaves for garnish

- Cooked rice or roti for serving

Instructions:

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened.

2. Add the minced garlic and ginger, and cook for another minute until fragrant.

3. Add the chopped tomatoes to the skillet and cook until they break down and release their juices.

4. Stir in the Nepali curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a couple of minutes to toast the spices.

5. Add the chopped vegetables to the skillet and coat them well with the spice mixture.

6. Pour in the water, season with salt, and stir to combine.

7. Cover the skillet and let the vegetable curry simmer over low heat for about 20-30 minutes, or until the vegetables are cooked through and tender.

8. Adjust seasoning if necessary. Garnish the Nepalese vegetable curry with fresh cilantro leaves before serving.

9. Serve hot with cooked rice or roti.

These Nepalese curry recipes are comforting, flavorful, and perfect for a delicious meal!

CA RI GA & CA RI BO VIETNAMESE CURRY / CHICKEN AND BEEF

Two traditional Vietnamese recipes that incorporate curry:

1. Vietnamese Chicken Curry (Cà Ri Gà):

Ingredients:

- 1 whole chicken, cut into pieces

- 2 potatoes, peeled and cubed

- 2 carrots, peeled and sliced

- 1 onion, chopped

- 3 cloves garlic, minced

- 2 tablespoons curry powder

- 1 can (14 oz) coconut milk

- 2 cups chicken broth

- 2 tablespoons fish sauce

- 1 tablespoon sugar

- Salt and pepper to taste

- Fresh cilantro for garnish

- Cooked rice for serving

Instructions:

1. Heat some oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant.

2. Add the chicken pieces to the pot and cook until they are browned on all sides.

3. Stir in the curry powder and cook for another minute to toast the spices.

4. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.

5. Add the potatoes and carrots to the pot. Season with fish sauce, sugar, salt, and pepper. Stir well to combine.

6. Cover the pot and let the curry simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

7. Adjust seasoning to taste if necessary. Serve the Vietnamese chicken curry hot over cooked rice, garnished with fresh cilantro.

2. Vietnamese Beef Curry (Cà Ri Bò):

Ingredients:

- 1 lb beef stew meat, cubed

- 2 potatoes, peeled and cubed

- 2 carrots, peeled and sliced

- 1 onion, chopped

- 3 cloves garlic, minced

- 2 tablespoons curry powder

- 1 can (14 oz) coconut milk

- 2 cups beef broth

- 2 tablespoons fish sauce

- 1 tablespoon sugar

- Salt and pepper to taste

- Fresh cilantro for garnish

- Cooked rice or baguette for serving

Instructions:

1. Heat some oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant.

2. Add the beef stew meat to the pot and brown on all sides.

3. Stir in the curry powder and cook for another minute to toast the spices.

4. Pour in the coconut milk and beef broth. Bring the mixture to a simmer.

5. Add the potatoes and carrots to the pot. Season with fish sauce, sugar, salt, and pepper. Stir well to combine.

6. Cover the pot and let the curry simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

7. Adjust seasoning to taste if necessary. Serve the Vietnamese beef curry hot over cooked rice or with baguette, garnished with fresh cilantro.

Enjoy these flavorful Vietnamese curry dishes!

THE FABULOUS AND DELICIOUS THAI CURRY

 

Here are two traditional Thai recipes that feature curry:

1. Thai Green Curry Chicken (Gaeng Khiao Wan Gai):

Ingredients:

- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced

- 2 tablespoons green curry paste

- 1 can (14 oz) coconut milk

- 1 cup chicken broth

- 1 tablespoon fish sauce

- 1 tablespoon palm sugar (or brown sugar)

- 1 cup Thai eggplant, cut into wedges

- 1 cup bamboo shoots, sliced

- 1 red bell pepper, sliced

- 1 cup fresh Thai basil leaves

- 2-3 kaffir lime leaves, torn

- 2 tablespoons vegetable oil

- Cooked jasmine rice for serving

Instructions:

1. In a wok or large skillet, heat the vegetable oil over medium heat.

2. Add the green curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.

3. Pour in about half of the coconut milk and stir well to combine with the curry paste.

4. Add the sliced chicken to the wok and cook until it's no longer pink.

5. Stir in the remaining coconut milk and chicken broth. Bring the mixture to a simmer.

6. Add the Thai eggplant, bamboo shoots, and sliced red bell pepper to the curry. Cook for about 5-7 minutes until the vegetables are tender.

7. Season the curry with fish sauce and palm sugar, adjusting to taste.

8. Stir in the fresh Thai basil leaves and torn kaffir lime leaves. Cook for another minute.

9. Serve the Thai green curry chicken hot over cooked jasmine rice. Enjoy!

2. Thai Massaman Curry Beef (Gaeng Massaman Neua):

Ingredients:

- 1 lb beef stew meat, cubed

- 2-3 tablespoons Massaman curry paste

- 1 can (14 oz) coconut milk

- 1 cup beef broth

- 2 tablespoons fish sauce

- 1 tablespoon palm sugar (or brown sugar)

- 2 medium potatoes, peeled and cubed

- 1 onion, sliced

- 1 cup roasted peanuts

- 2-3 bay leaves

- 2-3 cinnamon sticks

- 2-3 cardamom pods

- 2-3 star anise

- Vegetable oil for cooking

- Cooked jasmine rice for serving

Instructions:

1. In a large pot or Dutch oven, heat some vegetable oil over medium heat.

2. Add the Massaman curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.

3. Add the beef stew meat to the pot and brown on all sides.

4. Pour in the coconut milk and beef broth. Bring the mixture to a simmer.

5. Add the sliced onion, cubed potatoes, roasted peanuts, bay leaves, cinnamon sticks, cardamom pods, and star anise to the pot.

6. Cover the pot and let the Massaman curry simmer for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through.

7. Season the curry with fish sauce and palm sugar, adjusting to taste.

8. Serve the Thai Massaman curry beef hot over cooked jasmine rice. Enjoy!

These are delicious Thai curry recipes that offer a perfect balance of flavors!

CAMBODIAN CURRY STYLE

 

Two traditional Cambodian recipes that feature curry:

1. Amok Trey (Cambodian Fish Curry):

Ingredients:

- 1 lb white fish fillets (such as tilapia or catfish), cut into bite-sized pieces

- 2 tablespoons fish sauce

- 1 tablespoon palm sugar (or brown sugar)

- 2 tablespoons Cambodian curry paste (Kroeung)**

- 1 can (14 oz) coconut milk

- 1 egg

- Banana leaves for wrapping (if available), or use foil

- Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, mix the fish sauce, palm sugar, and Cambodian curry paste until well combined.

2. Add the fish pieces to the mixture and toss gently to coat them. Let marinate for about 15-30 minutes.

3. In a separate bowl, beat the egg and mix it with the coconut milk until well combined.

4. Preheat your steamer or a large pot with a steaming rack.

5. Line small bowls or cups with banana leaves or foil. Place the marinated fish pieces into the bowls, dividing evenly.

6. Pour the coconut milk and egg mixture over the fish, filling each bowl.

7. Steam the fish curry cups for about 20-25 minutes until the fish is cooked through and the curry mixture is set.

8. Garnish with fresh cilantro leaves before serving. Enjoy Amok Trey hot with steamed rice.

Cambodian Curry Paste (Kroeung):

Ingredients:

- 2 stalks lemongrass, chopped

- 4 cloves garlic, minced

- 2 shallots, chopped

- 2-inch piece of galangal, sliced

- 1-inch piece of turmeric root (or 1 teaspoon ground turmeric)

- 4-6 dried red chilies, soaked in warm water

- 1 tablespoon shrimp paste (optional)

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1 teaspoon salt

Instructions:

1. Using a mortar and pestle or a food processor, grind all the ingredients into a smooth paste.

2. Store the Cambodian curry paste in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

2. Num Banh Chok (Cambodian Curry Noodles):

Ingredients:

- 1 lb fresh rice noodles (or dried rice vermicelli, cooked according to package instructions)

- 1 cup Cambodian curry paste (Kroeung)**

- 1 can (14 oz) coconut milk

- 2 cups chicken or vegetable broth

- 1 tablespoon fish sauce

- 1 tablespoon palm sugar (or brown sugar)

- Assorted vegetables (such as bean sprouts, sliced cucumber, shredded cabbage)

- Fresh herbs (such as mint, cilantro, and Thai basil)

- Lime wedges for serving

Instructions:

1. In a large pot, combine the Cambodian curry paste, coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Bring to a simmer over medium heat.

2. Cook the curry mixture for about 10-15 minutes, stirring occasionally, until the flavors meld together.

3. Meanwhile, blanch the fresh rice noodles in boiling water for about 1-2 minutes, then drain well.

4. To serve, place a portion of rice noodles into each bowl. Ladle the hot Cambodian curry sauce over the noodles.

5. Top the curry noodles with assorted vegetables and fresh herbs.

6. Serve Num Banh Chok immediately with lime wedges on the side for squeezing over the noodles.

Enjoy these traditional Cambodian curry dishes!

MALAYSIAN CURRY KARI AYAM AND BEEF RENDANG

 

2 Traditional Malaysian recipes featuring curry:

1. Malaysian Chicken Curry (Kari Ayam):

Ingredients:

- 1 whole chicken, cut into pieces

- 2 tablespoons Malaysian curry powder

- 1 large onion, chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2 potatoes, peeled and cubed

- 1 cup coconut milk

- 2 cups chicken broth

- 2 tablespoons vegetable oil

- 2 tablespoons soy sauce

- 1 tablespoon tamarind paste (asam paste)

- 1 tablespoon sugar

- Salt to taste

- Fresh cilantro for garnish

- Cooked rice or roti for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant.

2. Add the chicken pieces to the pot and cook until they are browned on all sides.

3. Stir in the Malaysian curry powder and cook for another minute to toast the spices.

4. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.

5. Add the cubed potatoes to the pot. Season with soy sauce, tamarind paste, sugar, and salt. Stir well to combine.

6. Cover the pot and let the curry simmer for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.

7. Adjust seasoning to taste if necessary. Serve the Malaysian chicken curry hot over cooked rice or with roti, garnished with fresh cilantro.

2. Malaysian Beef Rendang:

Ingredients:

- 1 lb beef stew meat, cut into cubes

- 3 tablespoons Malaysian rendang curry paste

- 1 can (14 oz) coconut milk

- 2 kaffir lime leaves, torn

- 2 lemongrass stalks, bruised

- 2 tablespoons tamarind paste (asam paste)

- 1 tablespoon palm sugar (or brown sugar)

- Salt to taste

- 2 tablespoons vegetable oil

- Toasted grated coconut (kerisik) for garnish

- Cooked rice or ketupat (rice cakes) for serving

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the rendang curry paste and cook for a few minutes until fragrant.

2. Add the beef cubes to the pot and brown on all sides.

3. Pour in the coconut milk and add the torn kaffir lime leaves and bruised lemongrass stalks.

4. Stir in the tamarind paste and palm sugar. Season with salt to taste.

5. Reduce the heat to low and let the beef rendang simmer for about 2-3 hours, stirring occasionally, until the sauce thickens and the beef is tender.

6. Towards the end of cooking, if the sauce is still thin, you can remove the lid and let it cook uncovered to thicken.

7. Once the beef rendang is cooked, discard the lemongrass stalks and kaffir lime leaves.

8. Garnish the beef rendang with toasted grated coconut (kerisik) before serving.

9. Serve the Malaysian beef rendang hot over cooked rice or with ketupat.

These Malaysian curry recipes are rich in flavor and perfect for a satisfying meal!