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Old 12-17-2010, 09:43 AM   #11
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That's an awful lot of things to add to my grocery list. Maybe I should just buy a frozen dinner? I'd like to try it again, but don't want to spend so much on ingredients I don't usually have. How about those McCormick spice recipes? Do they have anything curry?


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Old 12-17-2010, 10:18 AM   #12
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Not sure that Wal Mart will carry something like the canned curry paste, but if they do I can highly recommend this recipe. It's super quick, super simple and ooooh so good. Can sub chunks of cooked chicken if you're not a fan of mussels ... though I don't see how anyone could not be. <3 It's a perfect way to re-introduce yourself curry without having to buy a dozen spices. And if you can't find the mung bean noodles it's equally delish with rice.

Lemongrass Coconut Curry Mussels

2 lbs mussels, scrubbed & picked through
1 stalk of lemongrass, white part grated with microplane grater
2 bottles of clam juice (or substitute with broth + wine)
1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
1/2 can of Thai curry paste (I use Maesri brand, in a little red can)
1 tablespoon fish sauce (or substitute with 1 teaspoon of kosher salt)
1 tsp sugar
3 small skeins of mung bean noodles, soaked in cold water for at least 5 minutes
chopped scallions & chili for topping

Heat a wok or large pan over medium heat. When it's hot but not smoking, add 2 tbl curry paste (I usually add about half the can, we like it on the spicy side) and the lemongrass and fry for 30 seconds to release its flavors. Add the clam juice, fish sauce, sugar and coconut milk. Simmer for 5 minutes. Do a taste test and if you want more heat, add more curry paste.

Drain your mung bean noodles. The noodles should still be a little stiff.

Crank the heat to high, add your mussels and cover the pan with a tight fitting lid. Steam on high for 5 minutes or so. Push the mussels to one side, add mung bean noodles and cook for another couple minutes uncovered. Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another 30 seconds and itís done! Top with chopped chilies and scallions.

Let the slurping begin! Crusty bread for sopping up the sauce is good. Leftovers are heavenly.


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Old 12-17-2010, 10:27 AM   #13
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Butter Chicken, cut chicken breast into bite size pieces, make a light tandoori marinade , milk,chilli powder, garlic powder, ginger powder, dried mint, red food coloring, marinade in the fridge for 24 hours, heat butter in karahi or wok drain and stir fry chicken with some cummin seeds till cooked.
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Old 12-17-2010, 03:36 PM   #14
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Originally Posted by Zhizara View Post
That's an awful lot of things to add to my grocery list. Maybe I should just buy a frozen dinner? I'd like to try it again, but don't want to spend so much on ingredients I don't usually have. How about those McCormick spice recipes? Do they have anything curry?
Here's a simple lamb curry dish with simple ingrediants, and very delicious too.

I've been making this lamb curry off and on for over 30 years. I find most other lamb curry recipes a bit much for required ingredients or too much trouble to make. Most everything here is on everyones spice rack.

The hardest part is getting the lamb. One major chain store here actually has lamb for stew in packs! I bought 10 paks and froze/vacume sealed them.

2-2.5 lbs. fat trimmed lamb in 3/4" cubes. (be prepared to spend 45 min.)
4 small onions (or two big ones) chopped.
2 TBS. butter.
1 clove garlic crushed.
2 bay leaves crushed.
1 TBLS salt.
A little thyme.
2-2.5 TBLS curry powder. I use 3.5 TBLS for more curry flavor.
2 green apples chopped. Don't chop untill ready to add.
Corn starch or thicking powder.
5 qt. stew/soup pan. At least 9" wide and 5" deep. Metal.

Lightly saute the onions in butter. Add in the lamb along with the spices.
Add 3-1/3 cups water or broth. Bring to boil, lower heat and simmer low 1.5
hours or untill lamb is tender. Remove the meat to a seperate dish.
To the sauce, add 2 green apples chopped, fairly good size pieces.
Bring to boil then add 2 TBLS corn starch mixed with a little "cold" water to thicken. Final season to taste. Remove from heat and return lamb to the sauce. Serve over rice.

Condiments are very much a part of this recipe: Sprinkle chopped egg whites, egg yokes, crushed peanuts, crushed or chunk pineapple , raisins,
real bacon bits, chopped green onions. Spoon some Mango chutney on plate. I still prefer Sharwoods Major Grey, tho they've changed their recipe.

Serves 4-6 ppl. I portion out servings into Ziplock's new 3 cup plastic tubs, then freeze.
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Old 12-18-2010, 11:19 PM   #15
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Originally Posted by sarah View Post
Low fat yogurt is the best substitute for cream in curries,taste wise...
There are lots of substitutes. The one I gave is non-dairy if you use say, Rice Dream or water instead of the milk, and doesn't curdle like yogurt can. It also has a sweetness that is very pleasant.

Soy milk products are also good substitutes, if you like the taste. I don't.

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