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  1. #26
    Head Skivvie Stacker Storekeeper's Avatar
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    Quote Originally Posted by friscofrankie
    Potatoes?!?!?!
    You'll probably want carrots in it too.
    How about some muchrooms too ! Me JN ex-wife taught me how to make curry ... the recipe calls for a few carrots and mushrooms.

  2. #27
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    I may make a curry tomorrow and force it on Dougal. But, I might just go out and get wankered instead. Decision, decisions....

  3. #28
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    My Mum used to make great Curried eggs, at the time we thought it was sort of exotic food. At that time I or my family had never even heard of Garlic. let alone used it and the height of sophistication was to invite your freinds around for a Fondue. Ferk me ! I'm old.

  4. #29
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    Time to show this jumped yankie English Gentleman wannabe how to make a curry, Now obviously it was us, The Brits who taught the Indians how to make a proper curry, this was after us kicking out the Brits we didn't want and sending them off on the Mayflower, we then went onto rule most of the world and taught them how to cook, now all we got is the Falklands and the Isle of Wight, How the mighty can fall.

    I have to admit this was the first time I have used this paste and it is once I started cooking it one I don't particulary like.

    First up chuck the 2 cartons of coconut milk and the paste into a pan, chop up your chicken,potatos and onion and chuck them in, I did sneak a few mushrooms into it aswell, now obviously with us Brits being real hard like I was going to chuck in half a kilo of chili peppers, but I couldn't be bothered going downstairs, luckily we got the old tumeric powder and waughs vindaloo powder to spice it up a little bit, chuck a bit of them in, I also added a chicken stock cube, and a few sliced up garlics, I haven't got the hang of smashing them with the flat side of a knife, although I do have a garlic crusher that has never been used and most likely never will be used as I think it will be a pain to clean and my galfriend would start whinging at me.

    Now we come to the real secret of making a good curry, this the Americans will never understand due to their fast food culture and thinking that KFC is an ultimate dining experiance, yep cook it for 20 minutes, then let it cool down, then chuck it in the fridge for 24 hours to let the flavours blend, obviously as most Americans are quite willing to eat raw babies this advice is wasted on them, anyway here is tonights curry.







  5. #30
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    man with no head's Avatar
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    Most definately. Any soup/stew tastes much better the following day than when it's cooked.

  6. #31
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    Loks fuckin good DD. Me n' the ol' lady're on the way down save us plate eh?
    One question. Why chuck it in the refer? Just leave in in the pot heat it up once a day. Eat until gone.
    Couple/Three of them mild peppers in Surasak's av oughta make that curry a real mans dish though.
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  7. #32
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    Bacteria and food poisoning. Better to chill cooked food within 1 hour than to risk the possibility of stomach ache tomorrow. If you keep heating it up then letting it cool to room temp. over and over it's like playing Russian Roulette.

  8. #33
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    It does need a bit of spiceing up, but the final touches will be done tomorrow evening, also here it is too hot to leave out meat dishes overnite, no problem in foggy England though

  9. #34
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    Quote Originally Posted by surasak
    Most definately. Any soup/stew tastes much better the following day than when it's cooked.
    I most definatley agree - try telling that to a Thai female! They just don't like to keep anything overnight.

  10. #35
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    ^Good stuff DD, I like to put curries in the fridge and eat the next day without heating it up - I also like to make sandwiches out of it, mmmmm....cold curry sandwiches!!!

    Unfortunately my stock of Indian curry pastes has just run out, should be getting a new stock in soon....

  11. #36
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    Well, I would've done you all a curry, but I had to buy a new power supply and RAM chip for my PC, so that was the day and my budget gone.

  12. #37
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    ^ are you welsh by chance??

  13. #38
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    Quote Originally Posted by friscofrankie
    ^ are you welsh by chance??
    Do you want a fat lip!?

  14. #39
    Thailand Expat aging one's Avatar
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    He hails from just north of Cardiff. About 4 kilometers.

  15. #40
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    Cardiff by the Sea? Southern Cal boy eh?
    THAT explains alot...

  16. #41
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    You're kunts! The lot of yous! You're all dead meat! Just you wait!

  17. #42
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    My old dear makes a nice dry currie. Potato and cauliflower.

    Not sure how she does it but I will ask her to take some action shots if you dirty bastards promise not to wank over photos of my mum cooking.

  18. #43
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    DD, if you heat a tiny bit of oil and heat and bruise the curry powders and spices with the onion, first, it will bring out the flavour and it will be spicier.

  19. #44
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    I was going to astound you all with an awesome Persian curry tonight, but trying get my better half to find Indian spices on the other end of a phone was rather trying, so it'll have to wait.

  20. #45
    A bladdy woman
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    If you do SMSs, that would work.

  21. #46
    Thailand Expat aging one's Avatar
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    So much for the kids and their high tech tools.

  22. #47
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    My entry in the great curry challenge: Surasak's Green Curry.

    Curry: 7 serrano chilis, 2 jalapenos, 5 cloves of garlic, 1-1/2 tsp minced fresh ginger, 3 tbsp minced shallots, 1/4 cup minced lemongrass, 2 tbsp cilantro (stems or roots), 1 tbsp ground coriander seeds, 1 tsp cumin, dash of salt/white pepper, 2 tsp zest of lime, 1 tbsp peanut/canola oil, 2x14oz cans of coconut cream, 2 tbsp nam plaa, 2 tbsp brown sugar (or palm sugar), juice of one lime, 1/2 cup of bai gaprow.

    Main ingredients: 2 boneless skinless chicken breasts sliced thin, 1-2 small or 1 medium/large Yukon Gold potato, 1-2 carrots sliced, 6-8 white mushrooms, shiitake, or straw mushrooms (substitute whatever you have around, I just happened to use carrots and potatoes, quarter the mushroom and dice the others into smaller pieces).




    Process:

    Remove stems, seeds, and ribs from all the peppers. Slice and dice into small pieces. Take ginger, remove the brown skin, and mince. Peel garlic, mince. Peel outer skin from shallot(s) and mince. Clean lemongrass, slice, and mince. Prepare your zest of lime (the outer skin of the lime - don't cut into the white part or it will be bitter). When you're done it should look like this:




    Put ingredients into food processor or use mortar and pestle. Add salt, white pepper, cumin, and oil at this point and pound/process into a fine paste like this:



    Open your cans of coconut milk (it’s important not to shake them) and remove about 1 cup of cream/fat from the top. Your ratio of curry to coconut fat at this point will be 2 parts coconut to 1 part curry paste (I’m using 1 cup of coconut and 1/2 cup of curry paste…enough for 2 people). Refrigerate the rest of the curry paste, the remaining liquid in the cans you will use later.



    At this point heat up a pot or wok to high heat and put the coconut fat in. When it starts to bubble drop in the curry and start mixing.



    At this point you want to keep heating and mixing while the curry mixture goes from boiling to frying. The excess water will boil away leaving the fat of the coconut in which the curry will start frying. A green oil will start separating and when this happens and the mixture thickens you’re almost ready for the next part.







    When the curry gets sort of like a thicker paste pour in the remaining coconut milk (less if you like it more spicy). At this point you should have a white liquid with a green oil on top. Put in your fish sauce and brown sugar.



    Mix again and when it starts to boil again pour in your chicken stirring to allow it to cook properly. Drop the temperature down to medium and then pour in your other ingredients and cook until the vegetables are soft. Squeeze some lime juice into it, put some rice in a bowl, put some curry in, and top with bai gaprow.



    You may adjust ingredients according to local availability. 15 Thai chilis = 7 serrano chilis.

  23. #48
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    Very nicely done. 10 out of 10 for effort, but I'm going to have to downmark you for not using Thai veggies ( ) and because I intend to have a go tomorrow.

    8 out of 10 from me.

  24. #49
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    Well alas I also believe that it is not a Thai chicken, very good effort though considering you are haveing to use inferior products, a very worthy 7 out of 10 from me

  25. #50
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    Sadly, to say I did not learn about curry until I came to Thailand.

    I didn't get off the farm much as a youngster...

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