Got a good recipe for coconut curry, preferably with beef or fish?

Answer 1

Beef Curry
1 T. oil
1 onion, finely chopped
1 - 2 cloves garlic, minced
1 T. lemon juice or vinegar
2 tsp curry powder (or to taste!)
1 lb beef, cut in 1-inch chunks
1/2 cup tomato juice or tomato sauce
1/2 tsp salt
1/2 - 1 cup broth or water

Directions:

Heat oil in heavy skillet or kettle.
Sauté onions and garlic.
In small bowl, blend lemon juice (or vinegar)
and curry powder.
Stir curry mixture into sautéed onions
and fry lightly 1-2 minutes.
Add beef and stir-fry briefly to coat meat with spices.
Add tomato juice (or sauce), salt and broth (or water).
Bring to a boil, reduce heat, cover and simmer about 2-3
hours. Add more liquid if needed.
Serve over hot rice.

Curried Fish

Ingredients: 1 lb fish, sliced and de-boned
1 tsp salt
½ tsp pepper
1 or 2 blades eschallot

1 small onion, chopped
2 tbsp oil or ghee
1 tbsp curry powder
1/3 pint coconut milk

Preparation: Season the fish with salt, pepper and eschallot and set aside
for about 20 minutes.

Fry the fish on both sides until light brown in colour.
In a separate pan, heat the oil or ghee and fry the onion lightly for a few
minutes.

Mix the curry powder to a paste with a little water and stir in.

Add the fish and cook for a few minutes.

Add the coconut milk and simmer gently for about 20 minutes. Do not allow
the fish to break up.

Remove the fish and place on a hot dish. Pour the curry sauce all around.
Decorate with lemon and sourie rings.


RED CURRY BEEF
1 can(s) Coconut milk
2 tablespoon(s) Red curry base
to taste Fish sauce
4 cup(s) Jasmine rice, cooked, for accompaniment
14 ounce(s) Baby corn, canned, drained
1 cup(s) Thai basil, chopped
3/4 cup(s) Whole green beans, fresh or frozen
2 teaspoon(s) Sugar
1 tablespoon(s) Lemon zest
1 pound(s) Beef steak, sirloin or rib eye, cut into narrow strips


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Instructions

In a large saucepan, combine half the coconut milk and curry base
over low heat. When oil appears on surface, add the beef. Simmer for
5 minutes.
Add fish sauce to taste, remaining coconut milk, zest, sugar, corn,
and green beans, cover and simmer for 10 minutes, stirring
occasionally. Garnish with basil and serve over rice.

PANANG SEAFOOD CURRY
1 Tbs. Thai Kitchen Panang Curry Paste
1/4 Cup Of Basil
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Of Bamboo Shoots
6 Oz. Thai Kitchen Coconut Milk
2 Sliced Zucchini
1 Tbs. Thai Kitchen Palm Sugar
3 Oz Of Shrimp Or Scallops
In A Sauce Pan, Combine Panang Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 15 Minutes. Add Fresh Basil, Bamboo Shoots (Rinsed
And Drained), Sliced Zucchini, And Cleaned Shrimp Or Scallops. Simmer 10
Minutes. Serve With Jasmine Or Other r Rice


Dopiaza (Meat And Onion Curry)
1360 g chicken,joints -=or=-
680 g lean meat,cubed
500 g onions,finely chopped
4 garlic cloves,finely choppd
1/2 c ghee (or oil)
150 ml plain yoghurt
500 g onions,thinly sliced
4 fresh tomatoes,halved
1 T fresh parsley (or coriander)
-(cilantro), chopped
1 salt
SPICES =========================
6 cloves
1 brown cardamom
2 inches cinnamon stick
1/2 t ginger,Ground
1 t turmeric
1 t chillies (cayenne),Ground
1 t garam masala
If using chicken, skin it and cut into joints. If using meat, remove
fat, and cut into 1" cubes. Fry the finely chopped onions (the 1st
quantity) and garlic until golden in the ghee or oil. Fold in the
spices and stir fry about 5 minutes.
Combine mixture with meat or poultry, the yoghurt and a cup of water,
and put it all into a casserole (dutch oven). Place in a preheated
oven at Gas mk 4 350F 180C and cook for 20 minutes (or longer if
using beef).
Add and mix in the raw thinly sliced onions (the second quantity), and
tomatoes, together with the coriander or parsley. Salt to taste.
Raise heat to 425F 220C Gas 7 and cook for a further 40 minutes or
so.

FISH CURRY
to taste Curry powder
1/2 cup(s) Coconut milk
1 tablespoon(s) Lemongrass, finely chopped
to taste Nuoc nam (fish sauce)
Select Harvest Jasmine Rice
to taste Salt
2 pound(s) Grouper or eel, cleaned
4 clove(s) Garlic, crushed
4 Small onions, sliced
Cilantro, mint, and basil as needed
2 Red chiles, chopped


Instructions

Cut fish into ¼-inch slices; reserve.
Heat oil and sauté lemongrass, chiles, garlic, and onions until
translucent.
Add fish. Season with salt, black pepper, fish sauce, and curry
powder according to taste. Continue frying for 10 minutes.
Add coconut milk and cook at low heat until the sauce is thickened.
Add cilantro, mint, and basil to garnish. Serve with rice.

Answer 2

I like it with chicken the best myself:

COCONUT CURRY CHICKEN

You’ll have to visit an Asian supermarket for this recipe. There you’ll find the coconut cream, (coconut milk is found in regular supermarkets but the cream is more elusive), the curry paste, fish sauce, Thai chiles, and Thai basil. Thai chiles by the way, although very small, are very hot. Two or three or will impart significant heat in this dish. If you crave the burn, use five or six.

1 lb. chicken, boneless and skinless thighs or breasts, cut into bite size pieces
Salt and pepper to taste
2 oz. coconut cream
3 tablespoons red curry paste
1 onion, sliced
4 scallions, green and white parts, sliced
12 oz. coconut milk
1 ½ tablespoons fish sauce
1 tablespoon sugar
Thai chiles, or other hot peppers, minced, to taste
Thai basil or regular basil, chiffonade, to taste

Season the chicken with salt and pepper. Heat the coconut cream in a large skillet until it starts to bubble. Dissolve the curry paste in the cream and cook for one minute. Add the chicken, onion and scallions to the skillet. Cook for five minutes. Add the coconut milk, fish sauce, sugar, and hot pepper. Simmer for five more minutes. Adjust seasoning if necessary with extra salt and pepper. Remove from the heat, add a generous sprinkling of basil and serve.

Answer 3

Poached Fish Fillet in Coconut Curry Sauce over Rice Noodles (Thailand) recipe
From the kitchen of Martin James – Copenhagen, Denmark

Serves 6

1 (14 ounce/400ml) can A Taste of Thai Coconut Milk
1 tablespoon (15ml) A Taste of Thai Red Curry Base
3 shallots, finely chopped
3 large cloves garlic, finely minced
1 tablespoon (15ml) A Taste of Thai Seasoning Sauce
1 tablespoon (15ml) dark brown sugar 15ml
1 1/2 pounds (675g) salmon fillet
1 packet (450g) A Taste of Thai Rice Noodles
1/4 cup finely chopped basil
1 cup (250ml) cherry tomatoes, halved
Lime wedges, for accompaniment

In a large skillet, combine coconut milk, Red Curry Base, shallots, garlic, seasoning aauce and brown sugar. Bring to the boil. Reduce heat. Simmer for 5 minutes or until the Red Curry Base is completely dissolved and the sauce is smooth. Add salmon fillet. Spoon curry sauce over top. Cover pan. Gently poach for 8 - 16 minutes (the cooking time will vary according to the thickness of the fish). The fillet will flake easily with a fork when cooked through.

Prepare Rice Noodles according to package directions for pasta. Pour Rice Noodles onto one half of a serving platter. Place fish on the other half. Garnish with basil leaves and top with cherry tomatoes. Spoon the curry sauce over the Rice Noodles.

Serve immediately with lime wedges.

NOTE: Cod may used in place of salmon.

Answer 4

HALIBUT WITH COCONUT CURRY

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach**
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Answer 5

Goan Fish Curry Recipe
Ingredients:
1.5 lbs. of fish fillets traditionally we use the pomfret fish
½ cup oil
1/3 cup sliced onions
¼ cup finely chopped tomatoes
¼ cup. coconut Milk
4 green chilies (Slit and deseeded)
Salt to taste
Paste –add these to a blender and make a paste with ½ cup water:
15 whole red chilies or to taste
7 tsp. coriander Seeds
1 tsp. cumin Seeds
1 tsp. turmeric powder
1 ½ tsp. roughly chopped garlic or garlic paste
2 tbsp. roughly chopped ginger or ginger paste
1 tbsp. tamarind paste Shop for Spices Here
Method:
Heat the oil in a kadhai or wok. Add sliced onions and sauté well until golden brown.
Add diced tomatoes to it and then add the paste and cook on low for about 2 minutes.
Add coconut Milk and 1 cup Water and bring to boil. Add salt to taste.
Add fish and green chilies to it and let it simmer for 5-10 Minutes. Bring to Boil and then serve Hot with plain boiled rice.


also


Goan Beef Curry Recipe #204288
A hot and spicy curry from the coast of India. The spices are blended with vinegar to give an authentic flavour. This is a dryish curry with not a lot of gravy, so it will blend well with other gravy rich dishes. Super dish.
by Brian H
4
servings
time to make 1¾ hours 15 min prep
2 lbs beef, in 1-inch cubes
1 tablespoon cumin seeds
4 dried red chilies
1 teaspoon black peppercorns
5 green cardamoms, seeds only
1 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon salt
1 teaspoon brown sugar
4 tablespoons wine vinegar
4 tablespoons oil
1 large onion, chopped
1 inch piece fresh ginger, grated
2 garlic cloves, chopped
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 pint warm water

1. In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
2. Add the vinegar salt and sugar to make a paste.
3. In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
4. Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
5. In the same pan fry the ginger and garlic for 3 mins over low heat.
6. Add the coriander and turmeric and fry 2 minutes.
7. Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
8. Put the meat back in the pan, stir to cover with the spice mix, and add the water.
9. Cover the pan and simmer till the meat is tender about 1 hour.
10. Serve with boiled rice and a vegetable curry.

Answer 6

I have two recipes that i personally use: 1. Fish fillets(boneless) - fry in butter(3 tablespoons); add crushed garlic (2 tsp); crushed green chilli paste(depends on taste); salt; pinch tumeric powder. Fry on medium heat till cooked; Add 1 can coconut milk or cream, let it simmer for 10 -15 minutes, garnish with coriander. Simple and delicious Malaysian dish.
2. Chicken fillets - cubed - fry in butter till white, add some thick sliced peppers and any other veg of choice; add 1 satchet red thai curry paste(can be bought in spice shops); salt to taste; 1 can coconut milk, 2 tablespoon peanut butter; simmer and garnish with coriander, delicious with basmati rice.

Answer 7

(L)
EAST INDIAN BEEF CURRY

2 lbs. lean beef, cubed
1/4 c. flour
3 tbsp. oil
1 chopped raw onion
2 tsp. salt
1/4 tsp. dry mustard
4 tbsp. curry powder
1 tsp. sugar
1 c. water
2 tbsp. lemon juice, preferably fresh
2 tbsp. grated or flaked coconut
1 tart apple, peeled and chopped
1 tomato, peeled and chopped
3 tbsp. seedless raisins
Dash of nutmeg

Dredge meat in flour and brown on all sides in hot oil. Add onions to skillet, saute a few minutes but do not brown. Add remaining ingredients and mix well. For a mild curry, decrease amount of curry powder used. For a hot curry, increase the amount. Cover.
Simmer for 45 minutes or until the meat is tender. Serve with rice and an assortment of condiments. Serves 4.

Ingredients
1.2 litres/2 pints coconut milk
8-12 dried hot red chillies
2 sticks fresh or 2 tbsp dried sliced lemongrass
4cm/1½in cube fresh or 5-6 slices dried galangal
15g/½oz candlenuts or cashew nuts
100g/4oz red pepper
100g/4oz shallots or onions
2.5cm/1in cube fresh ginger
3 cloves garlic
½ tsp ground turmeric
1 tsp paprika
1kg/2lb fish steaks about 2.5cm/1in thick
1½ tsp salt
2½ tbsp lime or lemon juice
4 tbsp vegetable oil
4-5 fresh kaffir lime leaves or 7.5x1cm/3x7½in piece lemon rind
10 fresh curry leaves or 3 dried bay leaves
15-20 fresh mint leaves
8-10 cherry or very small tomatoes



Method
1. Leave the coconut milk to stand for a while until the cream has risen to the top.
2. Crumble the red chillies into a small bowl. Add the dried lemongrass and dried galangal, if you are using them, and the nuts. Add enough water just to cover and leave to soak for 1 hour.
3. If you are using fresh lemongrass, cut about 15cm/6in off each stick, measuring from the bottom and discard the rest. Crush the bulbous bottoms lightly with a hammer or other heavy object and set aside.
4. If you are using fresh galangal, peel and coarsely chop it.
5. Remove the seeds from the red pepper and chop it coarsely. Peel the shallots, ginger and garlic and chop them coarsely.
6. In an electric blender combine the soaked ingredients and their soaking liquid, the fresh galangal (if you are using it), the red pepper, shallots, ginger, garlic, turmeric and paprika. Blend thoroughly, adding another 1-2 tbsp of water if necessary.
7. Rub the fish steaks with ½ tbsp of the salt and 1 tbsp of the lime juice. Set aside.
8. Coconut cream should have risen to the top of the coconut milk. Spoon it off and set aside. Add enough water to the remaining thin coconut milk to make it up to about 1.5 litres/2½ pints.
9. Put the oil in a large, preferably non-stick frying pan and set it over a medium-high heat. When the oil is hot, put in the paste from the blender. Stir and fry until the paste turns dark red and separates from the oil. (Turn the heat down a little if neccessary while you do this.)
10. Put in the thin coconut milk-water combination and add the two whole sticks of fresh lemongrass, if you are using it.
11. Bring to the boil, scraping up any hardened juices stuck to the bottom of the pan. Turn the heat to low and simmer gently for 15 minutes. Remove the lemongrass and set aside.
12. Empty the contents of the pan into a sieve set over a bowl and push the sauce through. Return all but 4 tbsp of the sieved sauce to the frying pan and bring it to a simmer.
13. Put the lemon grass sticks back in along with the lime leaves (or lemon rind), curry leaves, mint, the remaining 1½ tbsp lime juice and the remaining 1 tsp salt. Stir.
14. Now lay the fish steaks in a single layer in the pan and bring its contents to a simmer again over a medium-low heat. Cook gently for about 10 minutes or until the fish is done, spooning the hot sauce over the steaks frequently.
15. Put the thick coconut cream into a bowl and stir it well. Slowly add the 4 tbsp of reserved sauce and mix it in. Pour this over the fish.
16. Halve the tomatoes and add them to the pan. Cook until everything is just heated through, then serve.

Answer 8

try this website...offers really good fish and beef curry and you can make it in just a few minutes.its really easy.

Answer 9

mmm, try fish