Warming Winter Curries

From Japan, China, Thailand, India, Phillipines, Burma, Indonesia, Malaysia etc.

Curries have to be the best warming winter food, they can be extremely easy to prepare and cook or you can take some time to ground up spices and herbs to create your own variations.   

Dried spices – Ensure they are in date with lids on correctly in store cupboards,  in many Asian countries people buy their spices on a daily basis in the markets therefore ensuring they produce the freshest tasting curries. 

Look out for The Organic Herb Company – a Wicklow based company producing fantastic dried herbs and spices!

Curry powder is a British invention from the era that Britian occoupied India, the British wished to recreate the Indian Spice Taste and hence developed a range of curry powders.  Today there are many variations of curry powder on the market – if you are going to use a spice blend choose good brand and be prepared to add some additional spices yourself..

Curry Spice Blends 

2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne

Directions

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Chicken, Beef, Prawns, Combination of Veggies 

Cook off  1 onion finely chopped, 1 clove of garlic, add 2 tbls of curry powder, then add the meat & veggies… 2 cups of stock.  Bring to the boil then simmer for 10 mins until meat is cooked – serve as is or add 2 tablespoons of  natural yoghurt or half a cup of ittle coconut milk.

Curry Pastes

A curry paste is a combination of spices and herbs blended to form a paste

There are many great variations of curry pastes from Indian to Thai on our shelves today these are a great stand by to have in your cupboard or once opened in your fridge…

Thai Green Curry Paste

• 1 stalk lemongrass, minced OR 3 Tbsp. frozen or bottled lemongrass (available at Asian stores)
• 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
• 1 shallot, sliced, OR 4 Tbsp. minced red onion
• 4-5 cloves garlic
• 1 thumb-size piece of galangal OR ginger, thinly sliced
• 1/2 cup chopped fresh coriander stems
• 1/2 cup fresh basil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 3 Tbsp Fish Sauce; Vegetarians: substitute 1 Tbsp. soy sauce
• 1 tsp. Shrimp Paste (available at Asian stores)
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk (enough to blend ingredients together)

Preparation:

1. Place all ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!

Pop the paste into a non stick saucepan, cook for 2 mins until fragrant and then add the coconut milk gradually stirring all the time to make a smooth sauce…

Side Dishes:

Steamed Rice, Vegetable dish, Natural Yoghurt, Yoghurt & banana, 

Indian – Breads - 

Channa Masala, Spicy Lentil Dahl, 

Vietnamese Beef Curry

1kg – 2lb of stewing beef 3 carrots cut into chunks

1/2 teasp of five spice powder 1 red pepper cubed

1 teasp of curry paste – green 2 toms roughly chopped

2 tbls of lemongrass finely chopped 600ml /1pt of water

3 cloves of garlic finely chopped 2 handfuls of basil leaves

2 tbls of soy sauce

2 tbls of peanut oil

Mix the five spice powder, curry paste garlic, soy. 1 tbls of lemongrass and 1 tbls of oil in a small bowl or cup with a little spoon…. Then combine this mixture with the beef in a bowl and leave to marinate for about 1 hour at room temperature.

Heat the oil in a non stick pot and when hot pop in the beef and brown it off this should take you about 5 – 7 mins.   Then add the water, carrots, pepper & tomatoes & the remaining lemongrass, bring to the boil – reduce to a simmer and cook with the lid off for about 1 ½ hours or until beef is very tender.  Pop in 1 handful of basil leaves 10 mins  before serving and combine with the beef.

To Serve – garnish with the remainder of the basil leaves and some finely chopped red chilli  & serve with basmati rice.

Red lentil & Sweet Pepper Curry

2 teasp sunflower oil 1 red pepper cubed

1 onion chopped 1 yellow pepper cubed

2 garlic cloves 1 orange pepper cubed

2 tbls of curry powder  1 courgette diced

150g (5oz) red lentils 1 carrot cubed 

600ml 1pt veggie stock   2 tbls fresh coriander

1 can chopped tomatoes - whizzed

1 ½ tablespoons almond flakes toasted

Salt & ground black pepper 

Heat the oil in a non stick pot and cook the onion for about 2 mins then pop in the garlic & stir in the curry powder,  cook for about another min.  Now toss in the all veggies and combine with the onion mixture ensuring you get all the veggies coated with the onion mixture. 

Add your stock, tomatoes & lentils, & cook on a medium heat until lentils are soft which takes about 20 mins, Season with a little salt & pepper, fold in the coriander and continue to simmer until sauce has reached the consistency you like!!

If you would like dress up this dish why not pop a handful of flaked almonds on a non-stick pan for about 2 mins until toasty… serve curry in a bowl with flaked almonds scattered on top.

Serve with basmati rice.. or Indian breads…

Donelli's..…Thai Chicken & Lemongrass Curry

Serves 4

3 Lemon Grass Stalks, crushed & sliced thinly

Or 2 tbls of prepared lemongrass (in a jar)

10 Kaiffir Lime leaves

2 cloves of garlic crushed & chopped

2 tbls of Thai Fish sauce

1 can of coconut milk

½ small cup of chicken stock (maybe)

2 teasp of Thai red curry paste

3 handfuls of veggies… mixture, carrots, peppers etc.

use whichever veggies you have to hand… that’s whats great about a curry…. 

4 chicken breasts or Chicken Thigh Strips 

1 tbls of peanut oil..

Garnish

2 tbls of crushed roasted peanuts

1 handful of coriander or basil..

Method

Heat the peanut oil and pop in the garlic &  lemongrass, cook on low heat for about 1 min and then add the fish sauce & curry paste… cook for a further 2 mins on low heat.. this allows the flavours to develop and is an important step in establishing the complexity of flavours in this very simple but delicious curry… 

 When you can smell the aroma of the paste begin to add in the coconut milk.. make sure you shake the coconut milk before opening to homogenise the milk…  stirring until all the coconut milk in combined with the paste…

 (you may or may not need to top up with the chicken stock at this point… as some coconut milks are thicker than others, you can be the judge of this)  pop the kaffir lime leaves into the curry sauce and bring to a simmer adding in your choice of veggies (if they take time to cook eg peppers)  Add the sliced chicken to the curry and cook for a further 12 mins on a simmer with the lid off if you like a nice thick curry or lid on if you like it quite saucy!!   

Transfer to either one large bowl (or individual serving bowls) topped with coriander or basil & crushed peanuts… & a Thai Jasmine rice.  

Thai Jasmine rice goes wonderfully with this curry as its flavour compliments it…  Jasmine rice is traditionally produced in Thailand … it’s a very easy rice to cook as it’s a soft rice and benefits from steaming… simply pour in measured rice to measured water  & bring to the boil, simmer with the lid on …. For about 15 mins…