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#1
02-06-2008, 04:18 PM
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CURRY!!!!! how the hell do I make it =PPP
I found some recipies online but they dont look too good.. I love curry =P curry is the ****ttt but I do not have the slightest idea how to make it.
Give me some help guys I'm not looking for the online americanized recipies.. who knows the traditional nasty looking chinese ones? lol  - Eric
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#2
02-06-2008, 05:25 PM
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curry is ka leh(in korean) rite?..i eat the instant curry found in ure local korean marts lol there pretty good
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#3
02-06-2008, 05:33 PM
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Curry comes in so many forms now, paste, dry, cans, cubes, etc. Each has it's own way of cooking it. It is one of the most varied spices I know. Curry, is actually not a spice but a blend of spices so they can vary greatly. Also, curry blends vary by countries/regions like a thai curry is very differnt than a Indian curry.
Need more clue to what you want to do with curry. Meat and veggie choices. stew, stir fry, or dry. Go to an asian market and check out the variety. I personly use a can paste curry when going asian and a dry curry when doing Indian style.
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#4
02-06-2008, 06:08 PM
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I might be able to help ya out klumzyee.
The way we do it at our restuarant is this , if your going for curry chicken then this is tasty or any other meat. Here are the things you'll need: have some sliced up chicken bits from the chicken breast and or thigh. Dice some carrots , bell peppers , onions and red bell peppers. Whatever type of curry ya like (thai or indian) both good IMO, white pepper, salt and sugar and sesame seed oil, cooking wine or white wine will do also. And chicken broth Some minced garlic and ginger, then a tablespoon of corn starch in a bowl with alitlle bit of water ( for thickening the the curry later) just so its a thick but not to thick. Ok now get some oil in a pan, maybe put in half a inch of oil so it cooks everything nicely, and cook the chicken (or whatever meat you use) and cook it till its semi-cooked, throw the veggies in there and have them cook as well. Maybe a good 3 mins of cooking it in oil. Have something to drain the chicken and veggies when there semi-cooked to fully cooked. While everything is outta the pan , it should be nicely oiled up, toss in the minced garlic and ginger in, while the pan is abit hot, then put in a t-spoon of the curry powder , throw in the meat and the veggies on it and while the heat is on maybe a medium set, put in about 1oz to 2oz of the white wine, stir that around till everything is coated, then put in another 3oz of chicken broth so it covered all of it, add pinch of salt, pinch of sugar and a pinch of the white pepper. Stir that around and add the corn starch that was mixed with abit of water so it thickens it, add as much of the corn starch depending how thick you want the sauce. Add a tablespoon or less of the sesame seed oil and give it one last stir. Plate and garnish with rice haha and enjoy! Sorry for the long write up lol maybe should of done a DIY video for ya lol
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#5
02-06-2008, 06:42 PM
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hmm i actually mad this last week..this is how i did it and what i used
Baby carrots chopped in half Potatoes diced into small cubes, but not too small Ground turkey b/c I didnt have anything else Garlic Powder SPAM Golden Curry 1. Saute the potatoes and carrots 2. When potatoes start to brown, add in the ground turkey and spam 3. While you are cooking the above, start to make the curry base. 4. When that starts to boil, throw in all the crap you just fried plus the garlic powder Enjoy
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#6
02-06-2008, 09:03 PM
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Are you talking about Indian, Thai, or Chinese/Japanese curry?
Indian curries start with frying the spices in a pan with oil and then adding liquid and other ingredients. Thai curries start with a paste of a bunch of ingredients and that is fried with a little oil or coconut milk before adding more coconut milk. Mae Ploy makes some good Thai curry pastes. I bought it from an Asian grocery store.
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#7
02-06-2008, 10:00 PM
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damn i'm going to go on a curry spree this month =PPP (hopefully my GF likes curry cause I'll be making it for a while haha)
thanks for the awesome tips guys.. Yeah I have seen the curry packets at markets but never knew if those were any good.. BTW guys a good additon to your curries would be pineapple =P gives it a unique kick.
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#8
02-06-2008, 11:12 PM
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LOL. Its like asking... HOW DO I MAKE RICE? Which kind? LOL!
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#9
02-07-2008, 04:35 PM
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^^ indian curry FTW... well there is like 100000 types of curry... hahahah ... its like saying.. i like stew... give me a recipe...
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#11
02-07-2008, 05:31 PM
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^ We have a curry house here in SD too, not sure if they are related... but pretty good.
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#13
02-08-2008, 02:20 PM
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I love middle eastern style curry.
I also love Thai curry, almost any form of it. Depends on the mood. The milky coconut curry is always a hit if you don't want spicy spicy... Although, I like my curry to kick my tastebuds @ss. LOL
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#14
02-08-2008, 07:25 PM
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there is a curry house by puente hills mall..pretty good.
The store bought japanese instant currys are also very good, but it has no meat so you have to add your own. You basically just throw the packet in hot water to heat it up. My dad makes curry with chicken legs and its pretty bomb too! I prefer boneless, but thats an easy fix. The recipe mentioned by JDM is relaly close to how my dad makes it. Make sure you adjust the thickness with corn starch because watery curry FTL! In mandarin we call that "GO CHIEN", to make it thicker.
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#15
02-08-2008, 08:10 PM
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It's easy to make... I just made some for lunch like couple hours ago.
1. Prep all the veggies (potatoe, onion, carrot), and beef/chicken. It's best to just dice them into pieces. 2. Put the meat in the sauce pan and sautee for a little until it turns golden brown... then add veggies start with carrot -> potatoe -> onion. 3. Sautee all together until the veggies get cooked a bit. 4. Add water, I add about 750Ml which is equivalent to one and a half plastic bottle of Aquafina. Let it boil. Make sure you stir, too. 5. Add the curry. I use the Vermont (Japanese) Mild/Hot for 6 servings. Make sure you break those suckers good before you dump them into the pot. 6. Bring the fire to mid-low and keep stiring for about 20 mins... 'til it gets thicken. 7. Put some on the rice and done.  8. Just enjoy the Curry.
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