|
Post by jojam on Sept 24, 2015 22:46:25 GMT
I got a bottle of the curry spice, "Penzey's Curry" the curry NOW! with my last Penzey's order. I've never used curry, so I'm wondering how to use it or what to make with it. TIA!
|
|
|
Post by ~summer~ on Sept 24, 2015 23:00:31 GMT
I use it weekly - last night I sautéed onions and garlic in oil and curry powder then added tomatoes and chicken and spinach and served over rice. Also added some cumin and turmeric - so yummy one of my families favorites
|
|
|
Post by Ryann on Sept 24, 2015 23:03:08 GMT
I use it weekly - last night I sautéed onions and garlic in oil and curry powder then added tomatoes and chicken and spinach and served over rice. Also added some cumin and turmeric - so yummy one of my families favorites This sounds delicious! Do you have a recipe for this you can share? I would love to make this.
|
|
|
Post by Flibbertigibbet on Sept 24, 2015 23:08:07 GMT
I cook with it often. I usually cut up chicken and sauté. Then add a can of coconut milk and some curry. Add some frozen peas and a little lime juice and it's good to go. I found it in a Rachel Ray magazine awhile back.
|
|
|
Post by AussieMeg on Sept 24, 2015 23:14:07 GMT
We eat a LOT of curry dishes, mainly Thai and a fair bit of Indian too. I have no idea what "Penzey's Curry" is though - is it Indian or Thai/Asian? Is it a paste or a sauce? I cook with it often. I usually cut up chicken and sauté. Then add a can of coconut milk and some curry. Add some frozen peas and a little lime juice and it's good to go. I found it in a Rachel Ray magazine awhile back. This is what I would do also. If it is a paste you should cook it out a bit first, then add the coconut milk and put everything else in to simmer. You can also use beans, broccoli, pumpkin, potatoes, capsicum - any vegetable that you like goes well in a curry.
|
|
|
Post by jojam on Sept 24, 2015 23:19:01 GMT
|
|
|
Post by jojam on Sept 24, 2015 23:20:18 GMT
Ok, so it looks like I need coconut milk. I'll add that to the shopping list. Maybe I'll get brave and try some this weekend.
|
|
akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
|
Post by akathy on Sept 24, 2015 23:22:18 GMT
We eat a LOT of curry dishes, mainly Thai and a fair bit of Indian too. I have no idea what "Penzey's Curry" is though - is it Indian or Thai/Asian? Is it a paste or a sauce? I cook with it often. I usually cut up chicken and sauté. Then add a can of coconut milk and some curry. Add some frozen peas and a little lime juice and it's good to go. I found it in a Rachel Ray magazine awhile back. This is what I would do also. If it is a paste you should cook it out a bit first, then add the coconut milk and put everything else in to simmer. You can also use beans, broccoli, pumpkin, potatoes, capsicum - any vegetable that you like goes well in a curry. I've never used powdered curry. I use paste and heat it in a bit of oil before I add coconut milk and my other ingredients. My personal favorite is Panang red curry. Yum!
|
|
|
Post by Rainy_Day_Woman on Sept 24, 2015 23:31:01 GMT
We cook daily with curry powder it seems, but my DH is Indian. He puts it in everything. My favourite soup uses just a touch, so it doesn't have an overwhelming flavour. I can't link here but it's Emeril Lagase's African peanut soup if you google it. It's a perfect fall soup and has simple ingredients. It calls for a tablespoon of curry powder but I use about double and some extra heat- usually red chilli paste.
|
|
|
Post by AussieMeg on Sept 24, 2015 23:36:16 GMT
We eat a LOT of curry dishes, mainly Thai and a fair bit of Indian too. I have no idea what "Penzey's Curry" is though - is it Indian or Thai/Asian? Is it a paste or a sauce? This is what I would do also. If it is a paste you should cook it out a bit first, then add the coconut milk and put everything else in to simmer. You can also use beans, broccoli, pumpkin, potatoes, capsicum - any vegetable that you like goes well in a curry. I've never used powdered curry. I use paste and heat it in a bit of oil before I add coconut milk and my other ingredients. My personal favorite is Panang red curry. Yum! Ooh yes, I LOVE Penang paste. I actually make my own in a big batch then freeze individual portions - it is a LOT hotter than one you buy in a jar. I use it to make Chicken Penang Curry. Brown some chicken, cook the paste, coconut milk, palm sugar, fish sauce, kaffir lime leaves and simmer for a while. Then add the chicken, some beans and Thai basil leaves. It's one of our favorites. ETA: I see that the Penzey's is a powder. I don't use powder either so I'm not really sure what do do with it. I'm not sure that you can use it like a paste.
|
|
|
Post by Suziee2 on Sept 24, 2015 23:38:07 GMT
I add curry powder to my chicken salad. Love it!
|
|
|
Post by Suziee2 on Sept 24, 2015 23:39:25 GMT
I use it weekly - last night I sautéed onions and garlic in oil and curry powder then added tomatoes and chicken and spinach and served over rice. Also added some cumin and turmeric - so yummy one of my families favorites I would also like this recipe, please. It sounds delicious.
|
|
Deleted
Posts: 0
Jun 10, 2024 12:11:06 GMT
|
Post by Deleted on Sept 25, 2015 0:13:42 GMT
We cook daily with curry powder it seems, but my DH is Indian. He puts it in everything. My favourite soup uses just a touch, so it doesn't have an overwhelming flavour. I can't link here but it's Emeril Lagase's African peanut soup if you google it. It's a perfect fall soup and has simple ingredients. It calls for a tablespoon of curry powder but I use about double and some extra heat- usually red chilli paste. Can I come for dinner? Please please please?
|
|
Deleted
Posts: 0
Jun 10, 2024 12:11:06 GMT
|
Post by Deleted on Sept 25, 2015 0:15:15 GMT
Bloom it in oil and rub over a head of cauliflower. Bake until the cauliflower is just tender.
|
|
|
Post by Basket1lady on Sept 25, 2015 0:37:20 GMT
I love the Barefoot Contessa's Chicken Curry Salad. I'm normally a bit of a food snob, but my favorite curry mix is the powdered McCormick brand that you get in the glass jars at the supermarket. It has the perfect amount of heat for me. And I've tried a lot of curry powders! Recipe
|
|
Nicole in TX
Pearl Clutcher
Posts: 2,951
Jun 26, 2014 2:00:21 GMT
|
Post by Nicole in TX on Sept 25, 2015 0:55:15 GMT
I roast cauliflower with it. Cut into florettes, toss with olive oil and curry powder, and the roast at 425 until it starts to get golden edges. Yum!
|
|
|
Post by mikewozowski on Sept 25, 2015 1:27:47 GMT
i need recipes for the panang curries, please!
|
|
Nanner
Drama Llama
Posts: 5,976
Jun 25, 2014 23:13:23 GMT
|
Post by Nanner on Sept 25, 2015 1:37:01 GMT
When I was a child, my mother used to use curry powder with leftover roast beef. She'd cut the beef into bite-sized pieces, saute some onions, add the curry powder to leftover gravy and simmer the beef pieces and onion in the curry gravy. We'd have it over rice.
It was a very quick and simple dinner.
|
|
akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
|
Post by akathy on Sept 25, 2015 2:33:45 GMT
I've never used powdered curry. I use paste and heat it in a bit of oil before I add coconut milk and my other ingredients. My personal favorite is Panang red curry. Yum! Ooh yes, I LOVE Penang paste. I actually make my own in a big batch then freeze individual portions - it is a LOT hotter than one you buy in a jar. I use it to make Chicken Penang Curry. Brown some chicken, cook the paste, coconut milk, palm sugar, fish sauce, kaffir lime leaves and simmer for a while. Then add the chicken, some beans and Thai basil leaves. It's one of our favorites. ETA: I see that the Penzey's is a powder. I don't use powder either so I'm not really sure what do do with it. I'm not sure that you can use it like a paste. This is almost exactly how I make Chicken Panang Curry except I can't get kaffir lime leaves How do you make the paste? I like this dish very hot
|
|
|
Post by Drew on Sept 25, 2015 2:42:31 GMT
Chicken Divan is my favorite curry dish. It's on the regular around here. I think it's one of those flavors you either love or hate, like cilantro.
|
|
|
Post by jojam on Sept 25, 2015 2:53:38 GMT
Thank you everyone who has replied. I'm going to try some of these out very soon!
|
|
|
Post by alexa11 on Sept 25, 2015 2:57:18 GMT
Marking my spot. I just never think of using curry, but going to try it.
|
|
|
Post by mama2three on Sept 25, 2015 3:17:18 GMT
We use it in almost everything, but favorites are curried split pea soup using yellow split peas. I often make this for potluck a and everyone asks for the recipe.
DD makes curried tofu scramble by sautéing onions, garlic curry powder, soy sauce and cubed or crumbled firm tofu. It's good.
Of course, there is always curried popcorn! Try it. It might become a new favorite. Curry powder and salt on popcorn. When I was s kid, a friend's mom used to make popcorn balls out of curried popcorn for Halloween.
|
|
|
Post by AussieMeg on Sept 25, 2015 3:55:08 GMT
Ooh yes, I LOVE Penang paste. I actually make my own in a big batch then freeze individual portions - it is a LOT hotter than one you buy in a jar. I use it to make Chicken Penang Curry. Brown some chicken, cook the paste, coconut milk, palm sugar, fish sauce, kaffir lime leaves and simmer for a while. Then add the chicken, some beans and Thai basil leaves. It's one of our favorites. This is almost exactly how I make Chicken Panang Curry except I can't get kaffir lime leaves How do you make the paste? I like this dish very hot This is the recipe: 25 dried long red chillies (I only use about 15-18 and it is still too hot for a lot of people to eat!) 1 tsp ground coriander 2 tsp ground cumin 2 large cloves of garlice, quartered 8 green onions, chopped coarsely 2 sticks fresh lemongrass, sliced thinly 2 tsp finely chopped fresh galangal 2 tsp shrimp paste 1/2 cup roasted unsalted peanuts 2 Tbsp peanut oil 1. Place chillies in a small heatproof jug, cover with boiling water, stand 15 minutes, drain. 2. Meanwhile stir ground coriander and cumin over medium heat in a small dry-heated fry pan until fragrant. 3. Blend or prcess chillies and roasted spices with remaining ingredients, except for the oil, until mixture forms a paste, pausing to scrape down the sides of machine occasionally during blending. 4. Add oil to paste mixture; continue to blend in machine or using mortar and pestle until smooth. I use 3 Tbsp of the paste in my Penang Chicken Curry. A couple of notes: I don't always use fresh lemongrass, I always have a jar of sliced lemongrass in the fridge for when I don't have any fresh. I'm not sure what you would call green onions. They are also known scallions and are similar to spring onions. I often use ginger instead of galangal, because I have to go to an Asian grocer to buy galangal which is a pain. You mentioned that you can't get kiffir lime leaves, which is a shame. They are the most divine thing and really bring a dish to life (I sound like a TV chef don't I?!). I buy fresh leaves from the supermarket and put them in the freezer to use as needed. I also buy a little jar of shredded kaffir lime leaves to keep in the pantry as an emergency supply. They're not as good as fresh but will suffice. Oh, and I forgot to mention that I sprinkle fresh chopped chilli (for a bit more heat ) and chopped peanuts over the Penang chicken.
|
|
AllieC
Pearl Clutcher
Posts: 3,060
Jul 4, 2014 6:57:02 GMT
|
Post by AllieC on Sept 25, 2015 8:04:26 GMT
Meg the recipe sounds like what my hubby makes. Thankfully we have lemongrass growing like weeds and a kafir lime tree that is as tall as the house so we always have that stuff on hand. We never use curry powder, just doesn't have the same flavour and is too raw for me even when cooked off. Thai pastes all the way for me
|
|
|
Post by katiejane on Sept 25, 2015 13:05:11 GMT
I rarely use curry powder, although my mum used it when we were kids growing up. Like others I usually blend my own paste, depending on what dish I want to make. But if you are new to the spices of asia is an easy way to introduce some of the flavours. I would make an Aloo Gobi or kedgereeor coronation salad
|
|
|
Post by melanieg on Sept 25, 2015 13:15:37 GMT
|
|
|
Post by ktdoesntscrap on Sept 25, 2015 14:08:04 GMT
I think curry powder needs to be cooked before you use it.... I use it in a lot of dishes I make with out a recipe and I always start with sautéing garlic and onion in olive oil and then I add the curry powder to that so that it cooks a few minutes.. then I add the ingredients. Here is recipe for Dhal that I used to follow.. now I just make it... www.deliaonline.com/recipes/cuisine/asian/indian/dhal-curry.html
|
|
|
Post by anonrefugee on Sept 25, 2015 14:24:06 GMT
|
|
Deleted
Posts: 0
Jun 10, 2024 12:11:06 GMT
|
Post by Deleted on Sept 25, 2015 14:59:07 GMT
Meg the recipe sounds like what my hubby makes. Thankfully we have lemongrass growing like weeds and a kafir lime tree that is as tall as the house so we always have that stuff on hand. We never use curry powder, just doesn't have the same flavour and is too raw for me even when cooked off. Thai pastes all the way for me These are fighting words. So jealous! Lol
|
|