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Recipe for a curry sauce?

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I may be asking a question that has a 1,000 answers but please forgive my ignorance.

I am new to the Thai and Indian curries and can't get enough of the coconut milk based variations. I have cooked a number of recipes at home but they don't come anywhere near as good as what I have had in restaurants.

Does anyone have a favorite coconut milk curry sauce recipe to share?

My goal is to get a recipe under my belt and use it to jazz up leftovers. For example, I have a large amount of cooked jasmine rice in the fridge as well as chicken pieces. I am thinking "if I just could make a tasty curry sauce....." it would be a great way to use up stuff in the fridge.

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  1. I don't have a generic curry sauce, preferring to make one that's specific for the meal I'm cooking. I'd suggest that Thai and Indian curries are not interchangeable (nor would Thai curries be interchangeable with curries from the other south asian countries of Bangladesh, Pakistan and Sri Lanka). Here's a idea for a Kerala-style one (based on a recipe in Madhur Jaffrey's "Curry Easy"), using coconut milk:

    Heat some oil in pan and stirfry some cumin and mustard seeds for a few seconds. Add a sliced onion. Then add garlic, ginger, cayenne pepper, paprika, salt, curry leaves and youir chicken. Add about 250ml water, put the lid on and simmer for 20- 30 minutes. After this, take the lid off, turn up the heat to reduce the sauce, then stir in about 250ml of coconut milk.

    1. With indian curries, generally you cook the protein in the curry, so that it helps flavor the gravy. You don't make the gravy separate and then pour it over the protein. Also keep in mind that restaurants tend to use a lot of oil, butter, cream, milk, etc to get those rich flavors. Most home cooking is not like that. You may want to search for restaurant style curry recipes if that's what you're after.

      1 Reply
      1. re: boogiebaby

        Good info. I will search for restaurant style curries. The one restaurant we frequent has a Thai red curry that is so delicious and rich.

      2. I have a similar issue:

        http://chowhound.chow.com/topics/622858

        2 Replies
        1. re: Robin Joy

          I look forward to carefully reading this thread, thanks.

          1. re: cleobeach

            OP,

            A simple alternative for Thai curries is to purchase quality curry paste bases, such as May Ploy brand; they come as small plastic tubs in green, red and yellow curry flavors. You use a small amount (really - they get HOT fast with more!), and saute the past in a pan, to warm and toast the curry paste, often - depending on type of finished curry you are making - with a sliced onion, chopped ginger (like extra ginger) etc. Then you add coconut milk, chicken, potatoes, or whatever ingredients you want.
            We have a green or red curry about once a week with potatoes (sometimes sweet), chicken or shrimp, mushrooms and spinach added to wilt just before serving over rice. Excellent, and a quick method for a weeknight meal that is inexpensive, delicious and doesn't require an extensive knowledge of thai cooking and a pantry full of ingredients and spices.

        2. I found this a few months ago: http://www.ehow.com/how_5038798_make-... I use Alton Brown's curry powder recipe or I use Arabic Spice Blend from myspicesage.com. My wife loves this!