My favorite brand is Tiger Tiger, Its like $2 more then the others, but I think they have the best variety and flavors. For this dish I would either buy the "Mild Korma" or the "Butter Chicken" flavor.
Ingredients:
1 Jar of curry
1/2 can of unsweetened coconut milk
1 lb of ground lamb (or beef, or turkey, whatever, go nuts)
4 baby bok choy
3 potatoes (i don't think it matters what kind)
String beans (a handful)
1 yellow onion
1/2 cup of chicken stock
olive oil, salt, pepper
Directions:
Peel, slice, and boil the potatoes in a separate pot - this step will take the longest. Drain and set aside.
In your main pot, brown the meat with salt and pepper and then remove from the pot and set aside to add back later. Then cook the onions in some oil until soft, and add the rest of the veggies and cook them until they are almost soft. Add the meat back in along with any juices that are in the dish. Then just toss the rest in - potatoes, jar of curry, coconut milk, chicken stock and simmer away for about 10 minutes. Serve over rice!
Here's a shot of the lamb version. The other day I made a version with the Thai Red Curry and diced salmon. It was just as good! No photo though.
Welcome back. I like to use those little containers of sauce when I'm in a hurry. My particular favorite is Thai Green Curry (http://www.maesribrand.com/114g.html).
ReplyDeleteInstead of using coconut milk in Indian dishes, you can use yogurt too. Just fold in 1/2 cup, a few tablespoons at a time and you'll end up with a creamy sauce.
- Gaurav -