Best 6 Best Curry Recipes

BEST LAMB CURRY

Steps:

• Combine yogurt, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in a bowl. Add lamb meat and stir to coat. Cover and marinate in the refrigerator for 2 to 3 hours.
• Heat oil in a large pan. Add cinnamon stick, cardamom pods, cloves, peppercorns, and bay leaves. Cook and stir until leaves begin to sizzle and fragrance is released, about 1 minute. Add onions and cook, stirring frequently, until golden brown, 12 to 15 minutes. Add tomatoes and cook until you see oil in the corner of the pan, 5 to 10 minutes. Add remaining garlic paste and ginger paste and stir for about 1 minute. Add remaining turmeric, cumin powder, coriander powder, and red chile powder and stir for 1 to 2 minutes.
• Remove lamb from marinade and add to the pan with the onion mixture. Add water and remaining 1/2 teaspoon salt and cook over medium heat until lamb is cooked through, about 1 1/2 hours. Stir occasionally so that curry does not stick to the bottom of the pan. Add more water to thin if necessary.
• Season with garam masala and cook 1 minute more. Garnish with cilantro.

THE BEST THAI CURRY-PEANUT SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

THE BEST EVER RED PEPPER CURRY COCONUT SOUP

Steps:

• Roasting Peppers------------.
• Preheat grill or top oven to a high heat.
• Wash peppers and place in oven.
• The peppers will go black, turn to blacken all sides.
• (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
• Then peel and seed the peppers, cut into large segments.
• -----------------.
• Melt butter in pan, add onions and saute until translucent.
• Add curry paste and fry a further 3 minutes.
• Add stock and peppers and let simmer a further 20 minutes.
• Puree in batches, then return soup to pan.
• Stir in coconut milk and reheat.
• Serve.
• For Vegetarian use vegetable stock.

TO DIE FOR THE WORLD'S BEST INDIAN MANGO CURRY

Steps:

• Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
• Add the curry leaves, green chillies and water.
• Add salt, turmeric powder and red chilli powder.
• Bring to a boil.
• Cook on high flame for 8-10 minutes.
• Remove from flame and keep aside.
• Heat oil in a non-stick saucepan.
• Add the mustard seeds and allow to crackle.
• Add methi seeds and allow to sizzle.
• Add the cumin seeds and allow to splutter.
• Add few curry leaves and stir-fry for a few seconds.
• Remove from heat.
• Pour into curry.
• Stir well.
• Allow to cool for about 30 minutes on the kitchen counter.
• Then, stir in the beaten yogurt.
• Mix it well and serve with cooked white Basmati rice.
• This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!

(BEST EVER) THAI CHICKEN CURRY

Steps:

• Process onion, ginger, chilli, garlic and oil in a food processor until smooth.
• Cook in pan with coriander, cumin and turmeric for 2-3mins.
• Add chicken and little more oil if needed and cook 2-3mins.
• Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes.
• Stir in coconut cream and heat through then stir in coriander.

THE BEST VEGAN THAI CURRY

Steps:

• Combine coconut cream, 1 avocado, lime juice, soy sauce, and green curry paste in a blender and process until smooth.
• Transfer to a wok and bring to a boil. Reduce heat. Add red bell pepper, zucchini, celery, green beans, and remaining avocado to the wok with the sauce. Cover and simmer until vegetables are just tender and still crisp, about 10 minutes.