|Today's effort, served over brown rice|
I've never had much curry, outside the occasional Indian restaurant. Never thought a great deal about that lack until last April when the cook at Southern Dharma served two very different curry sauces for use over rice during the course of the two retreats. At that point, I was sold and should have asked him for some tips. Instead, I tried an online recipe that turned out to be less than interesting. A week or so ago I did a little more searching and found a really basic recipe. Long story short -- a couple of days ago I tried it, and liked it. Thus obsessed, I tried it again today with some additions and liked it, but maybe not quite as much.
The basic recipe called for 1 cup coconut milk or whole cow's milk, 1 Tbsp curry powder, salt, and a Tbsp of butter. Can't get much simpler than that. When I made it, I used 3/4 cup coconut milk because that's what I had leftover in the freezer, topped it up with whole milk. I used coconut oil instead of butter, for no real reason. I also chopped up some green onions (didn't have any regular onions), a little fresh ginger (all I had left) and some garlic and sauteed those before adding the spices and milk. Once finished it was tasty, but I found that adding more curry powder made it even tastier.
Here's today's efforts. You know I had to photograph this!
|I sauteed the onions in coconut oil until they were good and soft and had begun to form a thick liquid.|
|Then I added a bunch of finely minced fresh ginger and garlic, two of my favorite ingredients for about everything.|
|Red curry paste and curry powder|
I added some Thai red curry paste because I had it, leftover from the recipe I didn't like. I still can't say it added much of anything to the end result, other than changing the color. Next time, I'll omit it altogether. I also added more curry powder, but since each brand is different, another brand might require more or less.
|A little fresh cilantro from the garden, just because I noticed how it had shot up over the past few days from seedling to harvest size.|
Then, all that's left is to let it simmer until the onions and such get nice and soft and the flavors all meld. I've been serving it over brown rice, as it is, but I'm convinced it would make a good protein-rich meal with the addition of tofu. I'd have tried that, but I bought some at Kroger awhile back (probably for that online recipe I didn't like) and it wasn't very fresh despite being a good week away from its sell-by date. All they had was their own brand, so I bought it against my better judgment just because that's all there was. No more! Next time, back to a name brand I know even if I have to drive to WalMart to get it.
Final product at top of page -- and enough sauce left for another day. I'm guessing this would be pretty good with about anything -- meats, veggies, whatever.