Curries

Today “curry” refers to a truly pan-Asian style of cooking involving highly spiced, sauce-based dishes. The term derives from “kari,” a Tamil word for sauce, for it originated in Southern India. In that hot and humid climate, it served as a method of food preservation. But curry is so delicious and addictive that it soon became an integral part of Malaysian, Indonesian, Thai, Chinese, Burmese and Japanese cousine as well. Now it is prized around the world for its pungent blend of spices, stimulating flavors and extraordinary health benefits.

"A curry paste consists of a complex blend of spices. It might include allspice, anise seed, cumin, black pepper, cardamom, chile, cinnamon, cloves, coriander, cumin seeds, fennel, fenugreek seeds, garam masala, mace, mustard seeds, nutmeg, poppy seeds, saffron or turmeric. Many Southeast Asian curry dishes incorporate fresh garlic, ginger, cilantro, curry leaves, bay leaves, kaffir lime leaves or shallots. The sauce may be thickened with chickpea flour, cream, coconut milk, yogurt or ground nuts. To balance flavors, a sour ingredient like vinegar, tamarind, lime or mango powder is often added. Try my recipes, then, once you’ve got the hang of it, create your own curry mixtures!"

Appetizers
Coconut Curry Pot Pie
Beef in a Peanut Curry Sauce

Soup
Curried Seafood Over Rice

Entrees
Samosas
Melaka Fish Curry

Dessert
Quick and Easy Duck in Red Curry

Galangal

Making Thai Curry Pastes