I'm trying to make a low carb marinade using hot curry paste . Do you have a recipe?

Answer 1

Tikka Marinade:

1/2 cup whole milk yogurt (5c)
2-3 tbsp curry paste (hot is best)
1 tsp Garam Masala spices
1 tsp curry powder
1 tsp paprika
2 tsp salt

Mix the marinade all together. Place trimmed, rinsed & dried wings into a large plastic resealable bag; dump marinade into bag, seal & refrigerate at least 6 hours (overnight is better). Jostle the chicken in the bag now and then. You can deep-fry, broil, grill, thread 'em on a long skewer and drop 'em in your toasty Tandoor or you can bake 'em in a really hot oven like I do. Preheat oven to 495F Line a sturdy cookie sheet with foil to catch drips. Place a metal rack on the cookie sheet and put the wings on the rack. Bake the wings about 20 -30 mins, turning once, until crispy and cooked through.
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Traditional Jerk Marinade
10 whole green onion, chopped (10c)
6 seeded Scotch Bonnet peppers (15c)
3 lg cloves garlic(3c)
1/4 cup ground allspice(4c)
(fresh ground is best)
2 TB hot Indian curry paste
2 TB ground thyme
1 TB ground cinnamon (1c)
1 tsp ground sage
1 tsp black pepper
1 tsp salt
1/2 tsp nutmeg
1/3 cup olive oil
3 TB dark rum
2 TB soy sauce (1c)
2 TB cider vinegar (1c)
2 TB Lime Juice (2c)
Combine peppers & onions & garlic in a food processor. Pulse til pasty. Add remaining ingredients and process until smooth. Add 1-2 TB of water if it is too dry. Makes about 1 & 1/2 cups of jerk paste. Pack in a clean jar. Keeps refrigerated for up to 1 month.
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Green Curry Paste

This paste is very hot and spicy- start with 2 TB in a dish and increase as you desire. Fresh coriander root and shrimp paste are available at most Asian markets. I used fresh roots from my garden (cilantro is very easy to grow). If you can't find them, I'd use the jarred paste from TJs as they both lend a very unique flavor. I must tell you that for the price of the ingredients, you could probably buy 3 jars of prepared paste (well it's the truth *smiles*) but if you're a foodie-purist, and happen to be growing some coriander in your garden, I offer this recipe:
Into a food processor or large mortar w/pestle place:

4 tsp powdered ginger
1 tsp ground coriander seeds
1 1/2 tsp ground black pepper
1/2 tsp ground caraway seeds
1/4 tsp ground cloves
1 tsp ground nutmeg
2 lg clove garlic, minced
1 med shallot, minced
8 serrano chiles, seeded & minced
2 stalks lemon grass, minced
1 med coriander root, minced
1 TB fresh ginger, minced
1 tsp lime zest, minced
1 tsp hot curry paste
1 tsp salt
4 TB canola oil

Pulse or grind to a smooth green paste. Makes about 1/2 cup (8 TB) I count it as 1carb per TB. Pack into a sterile container. Keeps about 1 month in the frig. You may use whole spices and grind them fresh for this paste, if you wish. This fresh paste tastes much better than the jarred.

Answer 2

The word curry is an English version of the Indian word Khari. It means spice mixture. There are thousands of curry recipes from many areas/countries in the World, (e.g. South Africa, Trinidad & Tobago), as well as in India and the far East. If you want to have a low carbohydrate curry prepare your own. The carbohydrate content of most curry mixtures is not great. The main weight problem ingredient in a curry mix is the oil or fat that it is cooked in. Very few curry recipes use the spice mixture raw. They uaually require frying of the curry mixture to develop its flavor. It should be fried in oil but you can use as little oil as possible to reduce the calorie content of the marinade. . Oils and carbohydrates are chemically closely related. After frying, prepare an oil water mixture (emulsion) by adding water and stirring vigorously. Then add the marinade to the food and let it stand for some significant time, at room temoerature or usually in the refrigerator. Marinades add flavor to whatever you are cooking. And many marinades have chemical components that break down (i.e. partially digest), the food that is being marinated. (usually meat). Any acidic liquid will break down food. Tomato is one such chemical. The juice of pineapple , kiwi fruit, and papaya, have chemicals that break down the protein in meat. Papaya has papain which is the main ingredient in commercial meat tenderisers.
The are many thousands of recipes for curry mixtures. Try books, the library and the net.

Answer 3

take your paste and mix it with honey and water till it is smooth enough to spread. When grilling I then cook the chicken (thighs) fully. Apply in the last ten mins of cooking and let come to a lite carmal glaze then serve. I guess this would work in an oven if in the last ten min you kick it up to broil.