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Found 5 results

  1. the_only_colie

    Current Curry Questions

    I am quite a novice when it comes to cooking Indian food. I've made a few curries before but I rely on my Penzy's Sweet Curry powder and their Hot Curry. In the whole 30 book it asks for "yellow curry" and "red curry" as ingredients. However I've never seen curry powder labeled as 'yellow' and 'red' in stores. Are they the same as sweet and hot? Anyone know alternative names for these or how I would cook those recipes with the Penzey's spices? Or maybe a different brand? I checked the forum search thingy and couldn't find anyone asking about the curry powder.
  2. My favorite curries are Indian ones such as Chicken tikka, Butter Chicken, etc...but also those found in Japan (Coco's Curry if anyone is familiar, I believe they also have in Hawaii and California). I also enjoy the traditional chip shop curry sauce heavily found in England..... So please share any faves that taste similar! I always resorted to jar and pouch sauces before and would love simple healthier recipes for these sauces. Thanks
  3. Hey all - what's your favorite Whole30-compliant CURRY recipe? I'm going to be making a VAT tomorrow and am looking for suggestions : )
  4. So I've seen many versions very similar to this...tried it...sharing it...wondering how anyone else out there would improve it....would love feedback! Thanks. 3ish T clarified butter 1 1/2 cups diced onions 1 diced red pepper 1 diced yellow pepper 1 diced green pepper 2 t + minced garlic 3/4 head of cabbage chopped maybe about 1.5 lbs boned, skinned, chicken thighs 2 t (est.) Sesame oil 2T Red Thai curry paste 1 can of coconut milk (I actually used about 3/4 of it as I'd already started the can) ________________________________________ Cooked thighs at 425 for 14 minutes. Sauteed onions in 1 T clarified butter - long time on low to try to get browning/caramelizing Sauteed peppers in 1 T clarified butter and the garlic - pretty quick. Sauteed cabbage in 1T clarified butter. Put all veggies in a Tupperware container - mixed them up and stored away for lots of meals to come. In skillet, added a little sesame oil. Added the curry paste to release flavor. Added the coconut milk. Added the chicken - as cooking on a very, very low simmer, I cut the chicken into even smaller pieces (personal preference). Probably allowed to simmer on low for 20 minutes to soak up the flavor. Serving - placed a generous helping of veggies on my plate. Placed a serving of chicken on top.Heated, salted - and ate. ________________________________________________ Notes: I think I could have cooked all the veggies together...but I do think they cook differently, so chose to split it into 3 separate actions. The Thai flavor was NOT too strong. I actually think it could have been stronger, but my husband suggested it might be missing something other than the Thai curry paste. He suggested something with more of a punch like a Cayenne...something that stayed on the tongue. HAVE ANY SUGGESTIONS for any improvements? I think some type of approved nut butter would have been great - but I haven't yet found an approved version in any of my local stores. Still looking. Maybe coconut aminos, but I haven't found that yet either. THANKS!
  5. Hi! your pantry stocking guide suggests a curry paste from thai kitchen, a brand available in my home country the Netherlands. However, reading through the elaborate ingredients list of the curry pastes in Dutch, i notice they all contain cane sugar, regular sugar when fish sauce is included (red and green paste) and even wheat flour (yellow paste). I am a little confused and cannot find the elaborate ingredients list in English. It all stays really vague. In my paleo diet I am not allowed to use this product, and if I interpret the rules of whole30 correctly, it shouldnt be used either. Help!