Dust with the curry powder and a little salt and pepper. The creaminess of the coconutrice combined with the curried cauliflower and sweet juicy pineapple was taste heaven
Serve withrice & garnish with extra sauce, cilantro & lime wedges. The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE
As I was getting ready to make the soup, I found a can of coconut milk in the cupboard, as well as some star anise, which I've been wanting to use just because they're so pretty, but haven't yet as I'm a little wary of the strong licorice scent
Stir the milk, coconut milk, brown sugar and granulated sugar into the rice. Custardy and creamy, it taste like nothing I’d ever seen rice do, and yet comfortingly familiar, milk and sugar being the first things to teach us what delicious means
You can also replace garam masala withcurry powder if more available and convenient for you. Sweet potatoes andcoconut milk are a perfect match for a filling creamy curry soup
Add chicken with the spices and stir thoroughly until well mixed. The fish is not exactly enticing in there and I’m afraid I chose the low cost chicken and some coconut milk
Garnish with fresh coriander/cilantro leaves and serve warm with boiled rice or your favorite bread. Well, it’s the most unfussy dish to make, and is filled with nutrients that will keep you feeling great
The gravy is not only for roti or paratha, it gives good combinations with idli, dosa or rice also. Especially I love restaurant green peascurry, soon will make with fresh peasand share
And the mango, with its bursts of tangy fruit, flavored the whole popsicle more than I expected. Coconut milk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself
Serve with naan and hot jasmine rice. We made curry for dinner last Friday night (since we couldn't just eat coconut ice cream for dinner), and I loved the Massaman Chicken Curry we tried before so much that I made a smaller version of it this time, as well as a Red Currywith Shrimp that was also delicious
In a large heavy saucepan, cook chopped scallion, onion, and gingerroot in butter withcurry powder and salt and pepper, to taste, over moderately low heat until softened and add carrots and broth
My heart was filled with happiness when I read that comment from her. Today's blog post is dedicated to that lady who pinged me on my facebook page and told me that she wants the Goan Bangda Hooman or the MackerelCurry which we make in Goa
Either I get a cold or my back twinges and now it seems I have something dodgy going on with my hip. I find, with all good stews, letting it cool before gently re-heating always adds a deeper flavour
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