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  1. #1
    Northern Hermit
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    The First Ever, Once in a Lifetime, Curry Challenge

    Curry. There are as many types of curries as there are people that make 'em. Many of 'em unique. Some are just variations of a theme. Hopefully folks'll pick up the challenge and post a recipe for their favorite (or at leat one they know how to make) curry here.

    Tonight I had a hankerin' for Panang. A coconut milk curry That I first tasted at a place in the East bay. The extra ingredient they added that made it unique for me was:


    Be perfectly honest folks I thought it sounded kinda weird and was a bit put off by the idea, but the owner convinced me I would like it. He was right.

    I took a trip to my local market to pick up a few fresh herbs and was hoping to get a shot of the huge tubs of the various curry pastes they have on sale there. The curry vendors had all gone home (we're expecting a flood here you know).
    But I was able to get some stuff.


    I picked some of the stuff I needed from this lady, some Kaffir Lime leaves (bai magroot) and fresh Basil (horapa).
    Assembled the ingredients:


    We've got; coconut milk, a packet of panang curry paste, one green (bell) pepper, one medium onion, a large bundle of Sweet basil, a small handfull of chilies, about 12 kaffir lime leaves, 500 grams of tenderloin and about a quarter of a Coarsely chopped Pineapple. (NO, I didn't buy one of those pinapples and clean it myself, lazy I guess) Not pitcured here is some garlic and fish sauce.

    Now, we can;t just toss all this stuff in the pot and expect it taste right I kinda like the job of gettin' everything ready before I start cookin:

    Stack up the lime leaves and slice 'em up nice and fine...


    Squash the shit out of the garlic and chop it up so it liquifies in the pan; chop up the chilies too:

    I didn;t snap a pic of hte onions and peppers but they should coarsely chopped, about like the pineapple in the picture up above.

    I cut the tenderloin in three strips lengthwise then sliced it about 4 - 5 mm (3/16 in.) thick.


    Now this is Thai beef and as you can see it ain;t got a bit of fat and still has a bit to much red to it. This is after I set it out to dry out a bit in the refer for two days. When you throw this in the hot pan it will bleed alot of juice out keeping the pan cool a little too long and you've got to wait bit throwing the chilies, garlic and curry paste in till the juice is almost all evaporated. If you're using proper dry aged beef this wait isn't really called for


    I snapped the pic after the first spoonful of paste but believe me folks you've really gotta throw the whole damn packet in, stir it in there while everythings fryin up, don;t worry about itty bitty chunks. When you toss in the top half of the coconut milk it'll mix up just fine do this after trying to get it all mixed up:


    This is a good time to add the lime leaves stir it around and then add the remainder of the cocnut milk. Stir this up nice get it all mixed in and one color. Thurn down the heat to a medium range and let it simmer about 20 minutes or so. Give the lime leaves time to get tender.


    We really don't have much time after tossing in the last of the ingredients the onions should just get sweet, two maybe three minutes tops. We want the pappers and onions to bright colored and crunchy! The basil I threw in as whole leaves no need to chop 'em up really they'll wilt and add nice flavor in an instant. This is ready to plate and serve:


    Now be quiet While I eat!


    Anyone else got a curry recipe they wanna share? Curries come in so many flavors and styles, There's Chinese curries, Malay curries, Japanese curries (?), then there's Indian curries and that stuff from the foggy isles; they aren't supposed to be the same are they?
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  2. #2
    Thailand Expat
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    Quote Originally Posted by friscofrankie
    then there's Indian curries and that stuff from the foggy isles; they aren't supposed to be the same are they?
    Indian curries from India are shite - the foggy isles are where it's at.

    As I fekkin' hate pinapple, the points are going to be low on this one I'm afraid, Frankie.

  3. #3
    A bladdy woman
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    Quote Originally Posted by friscofrankie
    Anyone else got a curry recipe they wanna share?
    YEP!!! In a few weeks, I'll do one. :P

  4. #4
    Northern Hermit
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    Quote Originally Posted by Marmite the Dog
    Quote Originally Posted by friscofrankie
    then there's Indian curries and that stuff from the foggy isles; they aren't supposed to be the same are they?
    Indian curries from India are shite - the foggy isles are where it's at.

    As I fekkin' hate pinapple, the points are going to be low on this one I'm afraid, Frankie.
    Well then, Show us what you got!

  5. #5
    ding ding ding
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    fair fux to ya Frankie that looks delicious.

  6. #6
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    Oh Dear, Looks like I am going to have to show these heathen Yanks how to make a curry tomorrow, I noticed you forgot the potatos frankie, and bell peppers? what are they doing in a curry?

  7. #7
    Northern Hermit
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    Potatoes?!?!?!
    You'll probably want carrots in it too.

  8. #8
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    Carrots? those misguided Americans, I realise that you Know Iraq is in the middle East, but do most Americans? Nope, Curry can have potatos and cauliflower in it, also even pumpkin, but not bell peppers for god's sake, it is quite a shame really that the Americans are so lacking in culture

  9. #9
    Northern Hermit
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    potatos and cauliflower in it, also even pumpkin,
    Oh dear, Will this "curry" have any fuckin meat in it??

  10. #10
    Knows fok all
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    that looks the bollox i sending the wife out tomorrow for some pineapple thats me tea sorted

  11. #11
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    You can also have a side dish of coleslaw with your curry sounds shite but don't knock it till you've tried it

  12. #12
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    Ok here's mine a sort of Korma/rogan josh (SP) indian type curry. The very vauge quantities are for a big pot of the stuff

    Curry paste mix.
    Corriander seeds- quite a lot, say about 4 heaped table spoons when ground
    Cardumum seeds- not that many about a tea spoon when ground (these are the hardest ingrediant to find here)
    Dried/roasted chilli pods- To taste I dont like it too hot so usually add about a dozen
    Ginger- A big piece
    Turmiric- just a little bit mainly for colour
    Garlic- lots of it say about 3-4 bulbs

    Mash all these together, I find its best to do them as two seperate lots the dry stuff then the fresh stuff then mix them

    Other ingrediants
    Meat, Chicken is best I find I usually use about 3 "ohk gai" (six breasts)the chicken you buy which is just the breasts still on the bone, fillet the breasts off and cut into "man sized" chunks
    Onions- About 4 big onions diced or sliced
    Tomatos 2-3 tins of tomatos- diced (fresh if you want) (keep the juice)
    Coconut milk fresh or carton say a big carton
    Tomato concentrate or sauce (optional)

    Method

    Fry the curry mixture for a bit, add the onions and fry for a bit more, add the meat and fry for a bit more. Add the tomatos, the juice for the tin and the coconut milk, stir and simmer until cooked. Season to taste with salt, sugar (a little bit) and lime, the sugar and lime really do help bring out the taste. Make sure you cook it on a low heat and stir often as it will burn the bottom of the pan.

    You can add anything alse you like to it, raisons, a bit if cummin in the curry mix is ok but not much, ground almonds/peanuts as the end will thicken it up a bit if you have any, potatos or peppers if you must!! adding fresh chopped corriander leaves at the end it ok as well. It should come out quite thick, the onions and tomatos reducing into the sauce.
    I have more than the average number of arm and legs

  13. #13
    This is not my avatar
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    I am a little bit disappointed you didn't mix up your own paste Frankie - next time I mix one up and I've bought a new camera I'll show you

  14. #14
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    looks good Frankie, and I disagree with marmite, i prefer the fruity Indian style curries.

    I might make one tonight.

  15. #15
    Have you got any cheese Thetyim's Avatar
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    Fruit in curries is the bees knees

    My favourites are Chicken & Pinapple and Chicken & Banana

    Sorry don't know how to do it myself that's the wife's department

  16. #16
    Member Wallace's Avatar
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    To be pedantic, I just wanted to point out that adding potato turns your penang curry into a massaman curry.

    But it still looks bloody lovely.

    Now, where did I leave those baked beans.........

  17. #17
    lom
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    Quote Originally Posted by ChiangMai noon
    I might make one tonight.
    Pictures CMN, pictures

  18. #18
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    ^^I thought Massaman was very different from Penang - Massaman is more like a southern or Indian curry, whereas Penang has all the lime leaves in.

    When I made a massaman I had to dry roast a load of spices and then bash them up and add them to the curry paste.

  19. #19
    Thailand Expat aging one's Avatar
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    Looks damn good save the pineapple. You dont use a mortor and pestle Frankie?

  20. #20
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    I shall be making a Persian curry.

    Now, who shall I invite to taste it?

  21. #21
    Northern Hermit
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    Quote Originally Posted by aging one
    Looks damn good save the pineapple. You dont use a mortor and pestle Frankie?
    Yeah I do. Can (and will) make a green curry for you purists out there. This was a one pot, do it quick, curry. I really wantd to get some shots of the curry vendors inthe market, they were all gone. This paste is very good stuff and at 10 baht, it's the perfect size for a small amount of curry. damned If I'm gonna grind and beat for an hour for one pot of curry.
    Coming back from Mae sot I bought a bigg-O mortar and pestle set along with a couple sharpening stones (nice stones) on the side of the hiway. Building a curry paste is time consuming...
    Now that it's been made a deal of... Guess I gotta.
    LATER

  22. #22
    A bladdy woman
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    Quote Originally Posted by Marmite the Dog
    I shall be making a Persian curry.

    Now, who shall I invite to taste it?

    Me!!

  23. #23
    Thailand Expat aging one's Avatar
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    Do the chiles, onions, garlic, and just a speck of the kaffir lime leaves. You made a red curry thats it!!

  24. #24
    Thailand Expat
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    Quote Originally Posted by Goddess of Whatever
    Quote Originally Posted by Marmite the Dog
    I shall be making a Persian curry.

    Now, who shall I invite to taste it?
    Me!!
    You're a heathen. It's wasted on you.

  25. #25
    I am in Jail
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    Quote Originally Posted by ChiangMai noon
    i prefer the fruity Indian style curries.

    My Nan used to make the nicest Indian curry with round lamb neck chops (rosettes) with sultanas and apple and mango chutney in it.

    It was yummy!

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