The Complete and Authentic Thai Curry Cookbook 2

Table of contents :
Introduction
Recipes
Recipe 1: Coconut Curry Bowls
Recipe 2: Coconut Curry Cabbage
Recipe 3: Coconut Curry Chicken
Recipe 4: Coconut Curry Haddock
Recipe 5: Coconut Curry Shrimp
Recipe 6: Coconut Curry Tofu
Recipe 7: Coconut Lime Curry Vegan Mac and Cheese
Recipe 8: Coconut Red Curry Stew
Recipe 9: Coconut Shrimp Curry with Red Bell Peppers
Recipe 10: Cod Curry
Recipe 11: Creamy Chickpea Curry
Recipe 12: Creamy Turmeric Veggie Curry
Recipe 13: Curried Acorn Squash
Recipe 14: Curried Celery
Recipe 15: Curried Chicken in Coconut Milk
Recipe 16: Curried Chicken Meatballs with Rice
Recipe 17: Curried Chicken Salad
Recipe 18: Curried Chicken Wings
Recipe 19: Curried Egg Noodle Soup with Beef
Recipe 20: Curried Meatballs in Sauce
Recipe 21: Curried Peanut Soup
Recipe 22: Curried Popcorn
Recipe 23: Curried Pork Ribs
Recipe 24: Curried Quinoa
Recipe 25: Curry and Cheese Cauliflower
Recipe 26: Curry and Grape Chicken Salad Lettuce Cups
Recipe 27: Curry and Mango Chutney Chicken Wings
Recipe 28: Curry Chicken and Rice
Recipe 29: Curry Chicken Wings with Mango Chutney
Recipe 30: Curry Chicken with Potatoes
Recipe 31: Curry Coconut Shrimp
Recipe 32: Curry Couscous and Quinoa Pilaf
Recipe 33: Curry Dumplings with Homemade Dipping Sauce
Recipe 34: Curry Fish Stew
Recipe 35: Curry Fried Chicken
Recipe 36: Curry Infused Meatballs
Recipe 37: Curry Pineapple Fried Rice
Recipe 38: Curry Roasted Cauliflower
Recipe 39: Curry Roasted Cauliflower Soup
Recipe 40: Curry Salmon with Broccoli
Recipe 41: Curry Salmon with Mango
Recipe 42: Curry Scallops and Cilantro Rice
Recipe 43: Curry Stew
Recipe 44: Curry Tuna and Rice Casserole
Recipe 45: Curry with Cashews, Jackfruit Lime Leaf, Bell Peppers
Recipe 46: Delicious Coconut Flavored Chicken Curry
Recipe 47: Duck Curry
Recipe 48: Duck Curry Lust
Recipe 49: Duck Legs in Green Curry
Recipe 50: Egg Curry in Coconut Milk
Conclusion
Afterthoughts
About the Author

Citation preview

The Complete and Authentic Thai Curry Cookbook 2 Famous Thai Curry Recipes That Your Family and Guests Would Love to Try The Best Collection of Thai Curry Dishes

BY Brian White

Copyright 2022 Brian White

Copyright Page This book is under license, which means you are not allowed to copy, print, publish distribute or disseminate the content inside. The only person who can do these changes is the author. Also, this book is for informational purposes. The author made sure that everything in this book is accurate but you still need to take every step and decision with caution. In case you end up getting a copied and illegal version of this book please report it and delete the book and get the original version. In this way, you will support the author and he will be able to make more fantastic books like this one.

Gifts for My Readers My goal is to reach as many people as possible and to share my recipes with them. This is because I want everyone, both women and man to learn from my skills and recipes. This is why I decided to give everyone a gift, everyone who will subscribe. I know that you won’t be able to check on my latest work so with the subscription you will get informed whenever published a new book. The best part about this offer is that you will get discounts and get informed on time before a discount is about to finish so that you will still have time to get the books. Also, you might even get free e-books which you will definitely like. So, don’t wait any longer and write your email in the subscription box below.

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Table of Contents Introduction Recipes Recipe 1: Coconut Curry Bowls Recipe 2: Coconut Curry Cabbage Recipe 3: Coconut Curry Chicken Recipe 4: Coconut Curry Haddock Recipe 5: Coconut Curry Shrimp Recipe 6: Coconut Curry Tofu Recipe 7: Coconut Lime Curry Vegan Mac and Cheese Recipe 8: Coconut Red Curry Stew Recipe 9: Coconut Shrimp Curry with Red Bell Peppers Recipe 10: Cod Curry Recipe 11: Creamy Chickpea Curry Recipe 12: Creamy Turmeric Veggie Curry Recipe 13: Curried Acorn Squash Recipe 14: Curried Celery Recipe 15: Curried Chicken in Coconut Milk Recipe 16: Curried Chicken Meatballs with Rice Recipe 17: Curried Chicken Salad Recipe 18: Curried Chicken Wings Recipe 19: Curried Egg Noodle Soup with Beef Recipe 20: Curried Meatballs in Sauce

Recipe 21: Curried Peanut Soup Recipe 22: Curried Popcorn Recipe 23: Curried Pork Ribs Recipe 24: Curried Quinoa Recipe 25: Curry and Cheese Cauliflower Recipe 26: Curry and Grape Chicken Salad Lettuce Cups Recipe 27: Curry and Mango Chutney Chicken Wings Recipe 28: Curry Chicken and Rice Recipe 29: Curry Chicken Wings with Mango Chutney Recipe 30: Curry Chicken with Potatoes Recipe 31: Curry Coconut Shrimp Recipe 32: Curry Couscous and Quinoa Pilaf Recipe 33: Curry Dumplings with Homemade Dipping Sauce Recipe 34: Curry Fish Stew Recipe 35: Curry Fried Chicken Recipe 36: Curry Infused Meatballs Recipe 37: Curry Pineapple Fried Rice Recipe 38: Curry Roasted Cauliflower Recipe 39: Curry Roasted Cauliflower Soup Recipe 40: Curry Salmon with Broccoli Recipe 41: Curry Salmon with Mango Recipe 42: Curry Scallops and Cilantro Rice Recipe 43: Curry Stew Recipe 44: Curry Tuna and Rice Casserole

Recipe 45: Curry with Cashews, Jackfruit Lime Leaf, Bell Peppers Recipe 46: Delicious Coconut Flavored Chicken Curry Recipe 47: Duck Curry Recipe 48: Duck Curry Lust Recipe 49: Duck Legs in Green Curry Recipe 50: Egg Curry in Coconut Milk Conclusion Afterthoughts About the Author

Introduction

Taste and harmony are of the utmost importance in Thai cuisine. The following five tastes are always present: sweet, sour, salty, spicy, and bitter. These flavors may be found in a single dish or spread out across a whole meal. Each component contributes its own distinct qualities, both in terms of taste and texture, to the final product. In the same way that you would actually use your senses to create a piece of artwork, you will use your senses to create each meal. You could discover that you need to adjust the sweetness by adding a little more sugar, fish sauce, or lime juice. Another option is to add a little bit more lime juice. After some time has actually passed and you have accumulated experience, you will find that your

instincts are better able to direct you through this process. In due time, you won't even need to bother thinking about it anymore. When arranging a dinner, it is important to strike a balance between the several courses you will be serving, much in the same way that you would strike a balance within a single dish. For instance, if you are preparing a curry that is on the spicier side, a simple vegetable stir-fry would be the ideal accompaniment to the curry. In addition, condiments are always present at a Thai dinner table, and each one has its own unique function that may be utilized to adjust the overall harmony of the five tastes. To provide just a few examples, lime juice, tamarind water, and white vinegar are all ingredients that impart a sour flavor to cuisine. Lime juice is favored by certain chefs due to the strength and acerbic quality of its flavor, whereas tamarind water is favored by others due to its more balanced and somewhat sweet flavor profile. Striking a healthy balance is always the aim. Food is not a problem in Thailand because of the country's abundant supply. There is an abundance of fish, fresh meat, fruit, and vegetables; the majority of these may be grown throughout the year. Dinners in Thailand often center on using whatever foods are in season and readily accessible. When determining what to make for supper, a Thai chef will first assess the items she already has in the kitchen and then take into account the availability of seasonal foods. Recipe books were not become commonplace in Thai households until the 1980s; in fact, some Thai chefs have never even opened the cover of a recipe book in their entire careers. Have a good time while utilizing this book and make the most of it. Keep in mind that there aren't any really stringent requirements. The measurements that are included in the recipes are meant to provide you with a general notion. Because of this, a recipe will often ask for one to two tsp. of a certain ingredient. The quantity that you will use is ultimately determined

by your preferences as well as those of the people you are preparing the dish for. Reduce the amount of heat by using less chillies if the people you are serving are not too daring when it comes to spices. Learn by engaging all of your senses, making sure to taste everything along the way. The best approach to become an expert in Thai tastes is to try a meal each time you add a new component, just to observe how the flavors evolve in response to the new elements. As soon as you are actually acquainted with the contribution that each item makes to the recipe, you will have greater selfassurance when it comes to making substitutes when you need to. Remember: start small. If an ingredient has already been added, you cannot remove it; but, if you do not use an excessive amount of it in the beginning, you may always add more. The serving sizes shown are just approximations, not exact measurements. The actual portion size of a dish is determined by the number of courses that are included in the dinner, since Thais often consume a variety of different foods in a single sitting. Rice is often served with most foods, with the exception of fried rice and noodles. When you taste the meal when you are preparing it, keep in mind that rice will be given; as a result, the seasoning should be made a little bit stronger in the dishes you are preparing. When eaten with rice, it will no longer taste bland but instead have a balanced flavor. Cooking is not a competition; rather, it is something to be enjoyed. It is a process that is often relieving in nature. Allow some time for yourself. Have a good time in the kitchen. This is the single most essential thing. Have fun with it, and don't forget to put your faith in your gut feelings.

Recipes

Recipe 1: Coconut Curry Bowls

Please don't tell the rest of the book's recipes, because this is my fave! It's incredibly creamy and delicious, yet it just takes a few minutes to prepare. There are so many different curries from across the globe, and I urge you to try them all—but this basic curry is a great place to start. Serving Size: 4 Cooking Time: 15 minutes Ingredients: 2 large carrots 1 (15 oz.) can of great northern beans ¼ cup of water, plus more as needed 3 heaping cups of broccoli florets 1 (15 oz.) can light coconut milk

2 tsp. red curry paste ½ tsp. salt 2 tsp. cornstarch 4 cups frozen cauliflower rice Directions: Prepare all of the ingredients. Carrots should be cut into tiny rings. The great northern beans should be drained and rinsed. Prepare the vegetables. 14 cup water, heated in a large skillet at mediumlow heat. Combine the carrots and broccoli in a large mixing bowl. Simmer, stirring periodically, for 3 to 4 minutes, adding a tbsp. of water if the pan becomes dry. Mix the flavors. Combine the coconut milk, great northern beans, red curry paste, and salt in a mixing bowl. Whisk the cornstarch with the remaining 2 tbsp. of water in a small mixing dish, then pour the slurry into the skillet. Increase the heat to high and continue to cook until the sauce boils. Reduce to low heat and cook for 5 minutes, or until the sauce thickens and the vegetables are soft. Prepare and serve the cauliflower rice. Cook the cauliflower rice according to the package directions while the curry simmers. (Some brands vary, but many come in microwavable bags and require just a few minutes to prepare.) Serve the rice in four dishes with the curry on top.

Recipe 2: Coconut Curry Cabbage

This dish is very flexible. Serving Size: 8 Cooking Time: 50 minutes Ingredients: 1 tbsp. olive oil 2 tbsp. butter 1 small yellow onion, thinly sliced 1 cup julienned carrots 1/4 cup diced fresh tomato 1 clove garlic, minced 1 small head cabbage, sliced 2 tbsp. Indian curry powder

salt and pepper to taste ½ cup fresh shredded coconut 3/4 cup of coconut milk 1/4 cup chopped green onions 1/4 cup chopped cilantro Directions: Set the wok or the big skillet on high heat. Heat butter and oil till becoming smoking. Stir-fry garlic, carrot and onion roughly 60 seconds or till onion starts to become tender. Put in curry powder, coconut and cabbage; stir-fry for two minutes longer. Lower the heat to a heat of medium low; add in coconut milk and use pepper and salt to season to taste. Keep covered and cook to the doneness that you want. To serve, Sprinkle on the cilantro, green onions and tomato.

Recipe 3: Coconut Curry Chicken

This is a delicious chicken dish that is simmered for minutes in coconut milk and tomatoes. Made with a delicious taste of the Caribbean, I know you won’t be able to resist it. Serving Size: 6 Cooking Time: 1 hour 10 minutes Ingredients: 2 pounds of chicken breasts, small pieces 1 tsp. of salt Dash of black pepper 1 ½ Tbsp. of vegetable oil 2 Tbsp. of powdered curry ½ of an onion, thinly sliced

2 cloves of garlic, crushed 1 (14 oz.) can of coconut milk 1 (14.5 oz.) can of tomatoes, chopped 1 (8 oz.) can of tomato sauce 3 Tbsp. of white sugar Directions: Season the prepared chicken with a dash of salt and black pepper. In a skillet set over medium to high heat, add in the vegetable oil and powdered curry. Add in the prepared chopped onions and minced garlic. Stir well to actually mix and continue to cook for 1 minute. Add in the seasoned chicken pieces. Toss well to mix. Lower the heat to an actual medium and cook for 8 to 10 minutes or until cooked through. Add in the coconut milk, chopped tomatoes, tomato sauce and white sugar. Stir well to mix. Cover and cook for approximately about 35 to 40 minutes. Remove and serve immediately.

Recipe 4: Coconut Curry Haddock

A healthy 30-minute meal and a paleo dish. Serving Size: 4 Cooking Time: 38 minutes Ingredients: 1 tbsp. olive oil 2 tsp. curry powder 1 shallot 2 cups baby spinach 1 pound haddock 3/4 tsp. ground turmeric 1 clove garlic, minced

3/4 tsp. ground coriander 1 cup shelled edamame 1 (13.5 oz.) can full-fat coconut milk 1/4 cup chopped red bell pepper 2 green onions, sliced 2 tsp. red curry paste Directions: In a large-sized pot, heat the olive oil till extremely hot. Put the haddock; let cook for 3 minutes each side till browned. Put the garlic, shallot and red bell pepper; cook and mix for 3 minutes till shallot softens. Into the pot, add the coconut milk. Mix in the turmeric, coriander, curry powder and curry paste. Lower the heat; allow to simmer for 6 to 7 minutes till coconut milk is cooked down by 1/4. Mix in edamame and spinach. Allow to cook for approximately about 3 to 4 minutes till edamame is heated completely and spinach is wilted. Scatter green onions on top of curry.

Recipe 5: Coconut Curry Shrimp

Shrimp and sweet red pepper in coconut curry sauce—this is the dish that turns dinnertime into something special without wearing you out. Serving Size: 3 Cooking Time: 30 minutes Ingredients: 2/3 cup coconut milk 1 ½ tsp. curry powder 1 tbsp. fish sauce 1 tsp. brown sugar Salt and pepper to taste 1 pound shrimp, peeled and deveined 2 green onions, chopped 1 sweet red pepper, chopped

¼ cup fresh cilantro, minced For serving Lime wedges Cooked rice Directions: Mix the coconut milk, fish sauce, curry powder, brown sugar, salt and pepper in a bowl. Add the shrimp to a pan over medium heat. Take 2 tbsp. of the coconut milk mixture and add this to the pan. Cook while stirring for 3 minutes. Transfer to a plate. Add the green onion and red pepper to the pan. Pour in the remaining coconut milk mixture. Bring to a boil. Reduce heat and simmer for 3 minutes. Put the shrimp back to the pan along with the cilantro. Heat through for 2 minutes. Garnish with the lime wedges. Serve with the hot cooked rice.

Recipe 6: Coconut Curry Tofu

Tofu is also called bean curd. It is simply a soy product full of proteins. It is used as a meat option in most vegan meals. Serving Size: 6 Cooking Time: 20 minutes Ingredients: 1 tsp. olive oil 3 tbsp. cornstarch 1 pound cubed firm tofu 2 cups coconut milk ¼ cup soy sauce 1 tsp. brown sugar 2 tsp. curry powder

2 tsp. grated ginger 1 tbsp. Sriracha sauce 1 cup chopped scallion 3 chopped tomatoes 1 diced red pepper ¼ cup sliced mushrooms ½ pounds of washed baby spinach salt to taste Directions: Let the tofu drain of all moisture. Slice the tofu into cubes. Coat the tofu with cornstarch. Heat the oil in a skillet. Fry the tofu for 3 minutes. Drain the tofu and set it aside. Clean out the skillet. Add the coconut milk and heat. Stir in soy sauce, sugar, curry powder, grated ginger, and Sriracha sauce. Stir until the milk is boiling. Reduce the heat. Add the fried tofu, tomatoes, red pepper, mushrooms, and scallion. Simmer while covered for 5 minutes. Season with salt and add spinach. Cook for approximately about 3 minutes until the spinach wilts.

Recipe 7: Coconut Lime Curry Vegan Mac and Cheese

This is a vegan mac and cheese recipe that tastes pretty much the same thing as a real mac and cheese. The soup is quite versatile as it can also be used as a sauce for beans or tofu. Serving Size: 6 Cooking Time: 1 hour Ingredients: 1 (14 oz.) can coconut milk 3 cups water, plus more as needed 1/4 cup vodka 1 jalapeno pepper

½ white onion, chopped 1 tsp. grated fresh ginger 2 poblano peppers 1 tsp. ground coriander ½ habanero pepper, seeded and chopped 2 tbsp. white vinegar 3 cloves garlic, minced 1 tsp. ground black pepper 1 tbsp. ground turmeric 2 tsp. salt 1 tsp. cayenne pepper 2 tsp. paprika 2 tsp. ground cumin 1 tsp. dried basil 1/4 tsp. ground cinnamon ½ cup dry lentils ½ cup pearl barley 1 lime, zested and juiced Directions: Combine 2 cups of water, coconut milk, onion, vodka, jalapeno pepper, poblano peppers, habanero pepper, garlic, vinegar, salt, paprika, turmeric, black pepper, cumin, ginger, cinnamon, coriander and basil in a big saucepan. Let it boil. Turn the heat down and let it actually simmer for 15 minutes with a cover. Mix in the barley and lentils and add a cup of water. Let it actually simmer on medium heat for approximately about 5 to 10 minutes until the majority

of liquid has been absorbed. Add more prepared water one cup at a time, if needed, until the lentils and barley are just able tender, 15 minutes. Remove the soup from the heat. Mix in the lime juice, cayenne and lime zest. Let it sit for 5 minutes then serve.

Recipe 8: Coconut Red Curry Stew

This curry stew made with red curry paste is loaded with irresistible flavors that would make you crave for more. It’s a good thing this stew only takes a few minutes of active preparation. Serving Size: 4 Cooking Time: 1 hour Ingredients: 1 tbsp. canola oil 1 onion, chopped 1 clove garlic, minced ½ tsp. sugar 3 tbsp. red curry paste

1 sweet red pepper, sliced 1 green pepper, sliced 15 oz. chickpeas, rinsed and drained 3 cups butternut squash, diced 4 cups eggplant, diced 32 oz. vegetable broth, divided 13 oz. coconut milk 15 oz. canned crushed tomatoes For serving Fresh cilantro, chopped Lime wedges Hot cooked rice Directions: Pour the oil into a pot over medium high heat. Cook the onion for 3 minutes. Stir in the garlic. Cook while stirring for 1 minute. Add the sugar and curry paste. Stir in the sweet red pepper, green pepper, chickpeas, butternut squash and eggplant. Pour in 3 cups of the broth, coconut milk and tomatoes. Bring to a boil. Reduce heat and simmer for 40 minutes. Pour in the remaining broth. Heat through for 5 minutes.

Top with the cilantro. Serve with the lime wedges and hot cooked rice.

Recipe 9: Coconut Shrimp Curry with Red Bell Peppers

This easy-to-make shrimp recipe will be better than what you find in restaurants. Flavor it with coconut milk and Thai red curry paste. Serving Size: 4 Cooking Time: 15 minutes Ingredients: 2 cloves of garlic 1 onion 2 tbsp. of coconut oil or olive oil 1 red bell pepper 5 oz. (1 can) of coconut milk 3 tbsp. of Thai red curry paste

¼ tsp. turmeric, ground 1 tsp. of fish sauce ½ a cup of water Zest of a lime + lime wedges 16 oz. large shrimp, with the tail or shell 1 tsp. of kosher salt 5 Thai basil leaves, to garnish Directions: Mince the garlic and onion. Cut the pepper into small strips. Heat the oil in your oven or skillet over medium flame. Add the onion. Sauté for 5 minutes. Add the red pepper and garlic. Sauté for a minute. Stir in your curry paste. Sauté for a minute. Add the fish sauce, coconut milk, lime zest, turmeric, kosher salt, and water. Simmer. Add your shrimp. Cook for 5 minutes. Next, stir in the basil leaves. Spoon the sauce and shrimp over rice. Garnish with lime wedges and basil.

Recipe 10: Cod Curry

Cod curry could be your kids' favorite. Prepare it over the weekdays and have more to enjoy up to the weekends. Enjoy! Serving Size: 4 Cooking Time: 55 minutes Ingredients: 1 medium onion, chopped 1 tsp ginger paste 1 tsp garlic paste 2 tbsp vegetable oil 1 tsp red curry powder 1 lb. cod fillets, sliced

½ tsp turmeric 2 tsp coriander 1 tsp cardamom 2 fresh jalapeno peppers, seeded and diced 4 cups chopped cilantro 2 tsp cumin 1 tbsp lemon juice ½ tsp salt 28 oz. diced tomatoes with juice Directions: Heat a sizable skillet with oil over medium heat and add onions. Lower the heat and stir in as you cook the onions for around 15 minutes or until brown. In a sizable skillet, combine the ginger and garlic paste and cook for 1 minute. Add salt, turmeric, cardamom, coriander, and cumin and mix properly. Add tomatoes with juice, red curry powder, lemon juice, cilantro, and jalapeno, and stir properly from the skillet's bottom. Lower the heat before simmering covered for around 20 minutes, Boil the sauce again and add cod to the skillet. Lower the heat to cook for around 15 minutes. Serve and enjoy!

Recipe 11: Creamy Chickpea Curry

To save time, use frozen onions, garlic, and ginger. Serve with microwave rice if in a rush. Serving Size: 4 Cooking Time: 20 minutes Ingredients: ½ tbsp. oil 1 medium onion, finely chopped 1 clove garlic, crushed 1 tsp. ginger, finely chopped 3 tsp. curry paste 2 cans (30 oz.) chickpeas, drained

1 can (14.5 oz.) chopped tomatoes 1 can (15 oz.) coconut milk Rice and chopped fresh coriander to serve Directions: Heat and oil the pan, add the onions, garlic, ginger, and fry for 4 to 5 minutes. Then add the chopped tomatoes, chickpeas, and coconut milk. Stir well and bring to a boil, then reduce the heat and simmer for 15 minutes. Serve with rice and chopped coriander.

Recipe 12: Creamy Turmeric Veggie Curry

Turmeric is very good for the health. Thai cuisine also incorporates turmeric quite often like Indian in their curries. Serving Size: 2 Cooking Time: 10 minutes Ingredients: 1 cup shitake mushroom 1 red bell pepper, diced 2 baby cucumbers, sliced 1 yellow bell pepper, diced Fresh basil 2 green chilies, chopped

2 cups coconut milk 1 cup mushroom stock 2 tbsp soy sauce Salt to taste Directions: In a pot, add the mushroom, all the veggies and the mushroom stock. Cook for 5 minutes and add the coconut milk, soy sauce, salt, chilies, and basil. Cook for 5 minutes and serve hot.

Recipe 13: Curried Acorn Squash

This dish is actually extremely easy to whip up and can act as a filling side dish for just about any entrée you would like. This delicious squash can be served with a variety of additions like refried beans or even a serving of stir fried vegetables. Serving Size: 4 Cooking Time: 2 hours 30 minutes Ingredients: 1 acorn squash, wedges 2 tbsp. butter 1 tbsp. curry powder or garam masala ¼ tsp. salt

Directions: Preheat the water bath to 185℉. Combine squash, butter, spice mix, and salt in a bag. Seal and place in water bath. Cook 1 ½ to 2 hours.

Recipe 14: Curried Celery

Curried celery takes a short time to prepare. It is a crucial choice during parties and a great appetizer. Serve with celery and enjoy! Serving Size: 8 Cooking Time: 10 minutes Ingredients: ½ cup cream cheese softened 2 tbsp minced peeled apple 1 tsp medium curry powder ½ cup raisins, finely chopped 8 stalks celery, sliced ½ tsp lemon juice

Directions: Mix lemon juice, raisins, curry powder, apple, and cream cheese to smoothness. Spread the mixture onto celery. Serve and enjoy.

Recipe 15: Curried Chicken in Coconut Milk

If you actually need a new staple in your house, you can try the Curried Chicken in Coconut milk. It tastes pretty better when served along with rice. Enjoy with friends and family. Serving Size: 6 Cooking Time: 1 hour Ingredients: 8 oz. tomato sauce 2 tbsp sweet chili sauce Salt and pepper, to taste 2 tbsp curry powder 1 tbsp fish sauce 2 tsp olive oil ½ cup sliced onions

3 tsp sugar 2 diced garlic cloves 2 lbs. cubed chicken meat 14 oz. coconut milk 1 cup stewed tomatoes 1 tbsp red curry paste Directions: Properly season the chicken with salt and pepper. In a sizable skillet, heat olive oil before sautéing the garlic and onions. Stir in the curry powder and the red curry paste. It should take a minute. Brown the chicken sides for around 10 minutes. Add fish sauce, chili sauce, sugar, stewed tomatoes, coconut milk, and tomato sauce. Stir the mixture properly and simmer for around 50 minutes. Serve and enjoy!

Recipe 16: Curried Chicken Meatballs with Rice

If you like curry, these chicken meatballs are a real treat. Packed with the protein you need; these meatballs also have the flavor you crave. Serving Size: 4 Preparation Time: 10 minutes Cooking Time: 20 minutes Ingredients: 1 pound of lean ground chicken ½ cup of yellow onion, minced ¼ cup of cilantro, chopped 3 tbsp. of low-fat plain yogurt 3 tbsp. of flour

¼ tsp. of cumin ¼ tsp. of turmeric ¼ tsp. of ground coriander ¼ tsp. of garam masala 1 small serrano chili, seeded and diced 2 cloves of garlic, minced ¼ cup of egg substitute ½ recipe Coconut Curry Sauce Directions: Combine all ingredients and mix well. Scoop into 2-oz. portions and form into balls. Place meatballs on sprayed sheet pan and bake for 7 minutes. Place curry sauce in saucepan over medium heat and bring to a simmer. Coat cooked meatballs with curry sauce and serve over rice.

Recipe 17: Curried Chicken Salad

Celery ribs plus grilled chicken make the salad tastier Serving Size: 4 Cooking Time: 25 minutes Ingredients 2 cups of skinless, boneless grilled chicken, chopped 1 small apple, diced ½ cup of celery ribs, diced ½ cup of green olives from a jar ½ cup of mayonnaise 1 tsp. of curry powder 3 tbsp. of raisins

Directions Combine mayonnaise and curry powder in a medium bowl, stirring until very well blended. Add the grilled chicken, the apple, celery, raisins, olives and then stir the salad again. Cover and chill.

Recipe 18: Curried Chicken Wings

Just when you thought we had enough of Asian flavors to pair up with chicken wings, here is another dish of that kind. It’s made of everybody’s favorite curry, plus some veggies and additional seasoning. Get ready with your bowl of steaming hot rice. You will eat lots of that with this! Serving Size: 4 Cooking Time: 55 minutes Ingredients: 1 lb. chicken wings ¼ cup red curry paste 1 lb. winter squash, seeded, and cubed) 15 oz chickpeas, drained and rinsed

1 pc leek, trimmed and thinly sliced 2 tbsp fresh basil leaves, chopped 1 (13.5 oz) can coconut milk ¼ cup peanut oil, divided ½ cup chicken stock Directions: Heat a tbsp. of peanut oil in a wok on high heat and brown chicken wings for about 3 minutes per batch, flipping once. Oil and heat the pan and cook the leeks until they are softened. Stir in curry paste and let it cook for a minute. Put back chicken wings, plus squash. Pour in coconut milk and water. Simmer for about 20 minutes, covered. Remove the lid, stir in chickpeas, and let cook for another 10 minutes. Garnish with freshly chopped basil leaves.

Recipe 19: Curried Egg Noodle Soup with Beef

This is a northern Thai dish that was influenced by Burmese cuisine. Serving Size: 4 Cooking Time: 30 minutes Ingredients: Paste 4 dried long red Thai or New Mexican chilis 3 shallots, chopped 4 cloves garlic, chopped 1 tbsp. chopped turmeric, fresh or dried roots 2 tbsp. finely chopped ginger 1⁄4 tsp. salt

2 tsp. minced cilantro stems Soup 1⁄3 cup coconut cream 4 oz. sliced beef sirloin 1 tbsp. palm sugar 2 tbsp. light soy sauce 2 cups chicken stock or water 1 cup fresh egg noodles 1 tbsp. chopped green onions 1 tbsp. chopped cilantro Lime wedges 2 tbsp. deep-fried shallots, bought at the store Directions: Make the paste by roasting the chilies, shallots, garlic, turmeric, and ginger, one at time, in a dry pan over low heat for 1–2 minutes each. Allow to cool and pound the ingredients together with salt and cilantro stems using a mortar and pestle until smooth. In a fry pan, simmer coconut cream over low heat until it is thick and shiny on the surface, about 2 minutes. Add the paste and let simmer at low heat until fragrant, about 4 minutes. Add beef slices and simmer until beef is just cooked, about 3 minutes. Season with palm sugar and soy sauce. Add stock and continue to simmer until beef is tender, about 25 minutes. Add more stock or water if needed. Blanch egg noodles in water for about 15 seconds and place in a bowl. Ladle the beef curry on top. Garnish with chopped onions, chopped cilantro, wedges of lime, and fried shallots.

Recipe 20: Curried Meatballs in Sauce

Most meal experts believe that meatballs rhyme well in tomato sauce on most occasions. You can also try it with a combination of curried meatballs in curry sauce. Enjoy the beauty of this recipe and be nice enough to share it with everyone around. Serving Size: 6 Cooking Time: 15 minutes Ingredients: ½ cup breadcrumbs 1 large egg 1 tsp curry powder 1 lb. ground beef

Curry sauce ingredients: 1½ tbsp yellow curry paste 2 tsp lemon juice 1/3 cup coconut flakes 1 tbsp olive oil 1 sliced onion Salt, to taste 1 chopped red chili pepper 1 cup coconut milk Directions: In a clean and sizable bowl, mix all the ingredients except the curry sauce and mold 20 meatballs. Ensure the meatballs are brown on all sides. It should take approximately 8 minutes and then set aside. Instructions for Curry Sauce: Wipe the skillet clean Heat the pan to heat olive oil, then sauté curry paste, chili peppers, onions, and salt for around 5 minutes. Add coconut flakes and coconut milk and stir properly to blend the ingredients. Boil the sauce slightly. Add the ready meatballs to the sauce and lower the heat. Bring the meatballs to a simmer for around 10 minutes. Drizzle lemon juice and add salt accordingly. Serve the meatballs with chopped cilantro and enjoy.

Recipe 21: Curried Peanut Soup

Only the sweetest taste gives a proper rhyme with the best food you would like to see. Light salad and warm sourdough bread make a perfect match for this soup. Enjoy! Serving Size: 6 Cooking Time: 35 minutes Ingredients: 14 oz. coconut milk 2 tbsp all-purpose flour 2 tbsp butter 3 stalks celery, minced 1 small onion, minced 2 tbsp curry powder ¼ tsp red pepper

½ tsp minced garlic 5 oz. chicken broth ½ cup chopped peanuts 1 cup creamy peanut butter Directions: Set a sizable saucepan over medium heat and melt the butter. Cook onion and celery in the butter as you stir occasionally. Add garlic to cook for around 2 minutes. Add red pepper, curry powder, and flour to cook. Stir properly for around 1 minute. Add chicken broth before bringing it to a slight boil. Lower the heat and simmer for approximately about 20 minutes as you stir occasionally. Add peanut butter and coconut milk, then mix properly. Keep heating and stirring occasionally, then set aside. Ladle the soup into the food processor and blend to smoothness. Transfer the soup into bowls before garnishing with some chopped peanuts. Serve and enjoy!

Recipe 22: Curried Popcorn

Different tastes and flavors in popcorn are all you should yearn for and enjoy with friends. Give this one a try and enjoy! Serving Size: 2 Cooking Time: 5 minutes Ingredients: ¼ tsp curry powder 1 gallon (23 oz.) popped popcorn 2 cloves garlic, chopped ¼ tsp ground turmeric ¼ tsp cumin

1 tbsp Thai red curry paste 3 tbsp coconut oil 2 dashes hot sauce Directions: Melt the coconut oil in a sizable saucepan over medium heat before stirring in Thai red curry paste, cumin, curry powder, turmeric, and garlic. Simmer for approximately 1 minute. Add hot sauce before pouring on the popcorn. Serve right away and enjoy.

Recipe 23: Curried Pork Ribs

Curried Pork Ribs give you a tender touch, unlike other meat, which is stiff on the borne. The dish is a fall-of-the-borne type, and therefore, you won't struggle to the extent of breaking your teeth. It's more admirable, spicier, and enjoyable than the usual ribs. Enjoy! Serving Size: 6 Cooking Time: 2 hours Ingredients: ¼ cup brown sugar 1 tsp red curry paste 1 tbsp fish sauce 4 lime leaves ½ cup coconut milk

2 tbsp minced garlic 3 lb. pork ribs 1 tbsp grated ginger 1 tbsp tamarind paste Directions: Arrange the pork ribs on a sizable baking tray before topping them with a half cup of water and lime leaves. Using aluminum foil, cover the ribs before baking for an hour. Heat the coconut milk in a sizable pan as the ribs bake. Add curry paste, ginger, and garlic. Stir properly for about 1 minute. Add brown sugar, tamarind paste, and a cup of water, then stir properly to dissolve sugar. Cook for 30 minutes on medium heat. Cook until the liquid falls to onethird. Set the ribs aside before removing lime leaves. Spread the sauce over the ribs, then bake for 30 minutes. Serve the ribs along with the sauce and enjoy.

Recipe 24: Curried Quinoa

Lighter flavors are all you will need to enjoy in delicious quinoa. The curried quinoa is a perfect option during festivities, significantly colder evenings. Enjoy the freshening moments from this sweet quinoa. Serving Size: 2 Cooking Time: 35 minutes Ingredients: 1 small onion, diced Salt and pepper, as desired 2 tbsp olive oil 1 cup quinoa 2 cloves garlic, minced

2 cups chicken broth 1 tbsp ancho chili powder 1 tbsp curry powder Directions: In a sizable pot over medium heat, heat oil. Add garlic and onion to the cook and stir properly for around 2 minutes. Add quinoa and cook while stirring to a lighter toast or for around 5 minutes. Transfer the broth into a sizable pan and bring it to a slight boil. Lower the heat before adding curry and chili powders. Cover and simmer to tenderness for around 25 minutes. Season accordingly with salt and pepper and enjoy.

Recipe 25: Curry and Cheese Cauliflower

No one can resist this cheesy cauliflower recipe. Serving Size: 4 Cooking Time: 30 minutes Ingredients: salt to taste 1 head cauliflower ½ cup mayonnaise 2 tsp. yellow curry powder 3/4 cup of shredded Cheddar-Monterey Jack cheese blend Directions:

Preheat the oven to 190 degrees C (375 degrees F). Boil the big pot of salted water; cook the cauliflower in boiling water roughly 10 minutes or till becoming softened a bit. Gently take the cauliflower out and put onto the baking sheet with the stem-side facing downward. Halve the cauliflower through stem; lay the cut-side facing downward onto baking sheet. Mix the curry powder and mayonnaise in the bowl; spread on top of cauliflower halves. Sprinkle the Monterey Jack cheese and Cheddar cheese on top of the curry-mayonnaise layer. Bake in preheated oven roughly 10 minutes or till the cheese melted and bubbly.

Recipe 26: Curry and Grape Chicken Salad Lettuce Cups

This childhood favorite was often served at our kitchen table. The earthy flavor of the curry and the sweet grapes play so well together. Then the crunch from the almonds brings it all together to make your taste buds dance. This tasty salad will soon become a staple at your kitchen table, too. Serving Size: 2 Cooking time: 15 minutes Ingredients 1 (6- to 8-oz.) boneless, skinless chicken breast, cut into ¼-inch cubes ¼ cup mayonnaise 2 tbsp. sour cream

2 tbsp. halved red grapes 1 tbsp. sliced almonds, toasted 1 tsp. curry powder ¼ tsp. sea salt ⅛ tsp. ground white pepper 6 butter lettuce leaves Directions In a medium skillet or saucepan, combine the chicken and enough water to come halfway up the chicken. Bring to a low simmer over medium-high heat, cover, and cook the chicken for 10 to 15 minutes, until the juices run clear. Drain the poaching liquid and place the chicken in the refrigerator to cool for 15 to 20 minutes. In a medium bowl, mix together the cooled chicken, mayonnaise, sour cream, grapes, almonds, curry powder, salt, and white pepper until well incorporated. Set 3 lettuce leaves each on two plates. Evenly divide the chicken salad among the lettuce leaves, taco style, and serve.

Recipe 27: Curry and Mango Chutney Chicken Wings

This recipe was the winner of a cook-off. These are great to enjoy on warm days. Serving Size: 12 Cooking Time: 1 hour Ingredients: 1/4 cup plain Greek yogurt 1/4 cup mango chutney 2 tbsps. curry paste 2 tbsps. lemon juice 2 garlic cloves, minced

12 chicken wings (about 3 lbs.), wing tips removed if desired Sauce: 3/4 cup of plain Greek yogurt 1 garlic clove ½ cup of peeled cucumber 1 tsp. lemon juice 3 tbsps. minced fresh cilantro 1/4 tsp. salt Directions: Mix the first 5 ingredients in a big resealable plastic bag. In the bag, put the chicken wings; close the bag and flip to coat. Chill for 4 hours to overnight. Combine the sauce ingredients. Cover and chill for a minimum of 60 minutes. Turn the oven to 400° to preheat. Strain the chicken, disposing the marinade. On a rack in a 15x10x1-inch baking pan lined with foil, put the wings. Bake until the juices run clear, about 45-50 minutes, flipping every 15 minutes. Enjoy with the sauce.

Recipe 28: Curry Chicken and Rice

Add cashews and vegetables to your favorite chicken and rice dish to give it an extra crunch. Season it with curry powder or paste to make it even more appetizing. Serving Size: 4 Cooking Time: 30 minutes Ingredients: 1 ¾ cups water 1 tbsp. olive oil 7 oz. rice pilaf mix 1 tsp. curry powder 4 oz. green peas 14 ½ oz. canned diced tomatoes with chili

2 cups rotisserie chicken, cooked and shredded ½ cup cashews, roasted Directions: Pour the prepared water and oil into a pot over medium high heat. Bring to a boil. Stir in the rice mix and the curry powder. Return to a boil. Reduce heat. Cover the pot and simmer for 15 minutes. Stir in the green peas, diced tomatoes with chili and shredded chicken. Cover and cook for 10 minutes. Top with the cashews and serve.

Recipe 29: Curry Chicken Wings with Mango Chutney

Flavor up your chicken wings with curry and mango chutney for an appetizer that won’t last for more than a few minutes on the table. Serving Size: 12 Cooking Time: 5 hours and 10 minutes Ingredients: ¼ cup plain Greek yogurt 2 tbsp. lemon juice 2 cloves garlic, minced 2 tbsp. curry paste ¼ cup mango chutney 3 lb. chicken wings

Sauce ¾ cup plain Greek yogurt 1 clove garlic, minced 1 tsp. lemon juice 3 tbsp. fresh cilantro, minced ½ cup zucchini, chopped Pinch salt Directions: Add the Greek yogurt, lemon juice, garlic, curry paste and mango chutney to a bowl. Stir well. Add the chicken and turn to coat evenly. Cover and refrigerate for 4 hours. In another bowl, mix the sauce ingredients. Refrigerate until ready to serve. Preheat your oven to 400 degrees F. Transfer the chicken wings to a baking pan. Bake in the oven for 50 minutes, flipping every 15 minutes. Serve the chicken wings with the sauce.

Recipe 30: Curry Chicken with Potatoes

In this recipe, you will need to roast all the spices so that they can infuse into the recipe well and improve the taste. Serving Size: 5 Cooking Time: 1 hour and 20 minutes Ingredients: 1 pound cubed chicken breast 3 cubed potatoes 1 bay leaf 1 cinnamon stick 2 diced tomatoes 2 tbsp. Thai curry powder 1½ tbsp. Ketchup 1 ginger piece

A handful of coriander ½ cup chicken stock 4 minced garlic cloves 2 chopped shallots 1 tsp. cayenne pepper 2 Kaffir lime leaves 3 tbsp. fish sauce 3 tbsp. Vegetable oil ½ tsp. sugar 1 can (15 oz.) thick coconut milk Directions: Preheat the oven to 350 F. Add curry powder, cayenne, bay leaf, and cinnamon stick in a large pan. Roast the ingredients for 2 minutes until aromatic. Add 2 tbsp. oil and add ginger, shallots, and garlic. Add 3 tbsp. of chicken stock and stir fry for 1 minute. Now, add chicken cubes and potatoes. Fry for 1 minute and mix well. Add chicken stock and ketchup. Combine well. Stir coconut milk, sugar, and kaffir leaves, and fish sauce. Combine well. Have the mixture to a casserole and cover. Bake for 1 hour. During the last 15 minutes, add tomatoes. Garnish with coriander leaves and serve.

Recipe 31: Curry Coconut Shrimp

This is a medium-spiced curry sauce. Serve over rice. Serving Size: 4 Cooking Time: 20 minutes Ingredients: 2 tbsp. butter 1 chopped onion 1 chopped red bell pepper 2 minced garlic cloves 1 tsp. cumin 1 tsp. grated ginger ½ tsp. turmeric

1 tbsp. curry powder 2 tbsp. flour ¾ cup coconut milk 1 tsp. sugar 1 pound peeled and deveined jumbo shrimp ¼ cup shredded coconuts Directions: Heat the prepared butter in a medium pan and sauté the onion, pepper, and garlic for 5 minutes. Stir in the cumin, ginger, turmeric, and curry powder and keep stirring for 2 minutes. Add the flour and stir for another 3 minutes. Pour in the coconut milk and sugar. Stir it very well and bring the liquid to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp and shredded coconuts and simmer for 5 minutes.

Recipe 32: Curry Couscous and Quinoa Pilaf

A common potluck dish, the couscous. Perfect for summer. Serving Size: 12 Cooking Time: 9 hours and 20 minutes Ingredients: 4 cups vegetable stock 1 tsp. olive oil 1 tsp. salt 1 tbsp. turmeric powder 1 tsp. curry powder 2 cups uncooked couscous 3 cups water 1 ½ cups uncooked quinoa

1 tbsp. salted butter 2 tbsp. slivered almonds, or to taste (optional) 5 stalks celery, finely chopped 1 ½ cups finely shredded carrots 1 cup drained garbanzo beans 1 cup chopped fresh parsley ½ cup raisins 3 green onions, finely sliced 1 tbsp. minced preserved lemon (optional) For the Dressing: 2/3 cup extra-virgin olive oil 2/3 cup apple cider vinegar 6 tbsp. honey 2 tbsp. turmeric powder 2 tbsp. curry powder, or more to taste 1 tbsp. dry vegetable soup mix 1 tsp. salt, or to taste ½ tsp. freshly ground black pepper Directions: In a large-sized saucepan, mix together 1 tsp. salt, 1 tsp. olive oil and vegetable stock. Make it boil; put 1 tsp. curry powder and 1 tsp. turmeric. Mix in couscous and separate pan from heat. Let it sit for approximately about 15 minutes, covered, until water is absorbed fully. In the meantime, place water in a large-sized pot and make it boil, then add the quinoa. Make it simmer and stir from time to time. Minimize the heat to medium low, and simmer for about 15 minutes, covered, until the water is

absorbed. Let it stand for approximately about a few minutes, covered, if there is still liquid in the pot. Use fork to fluff couscous the put it in a very large bowl. Add quinoa into the bowl and mix; then let it cool. Place a skillet on medium high heat then put one tbsp. butter to melt. Quickly fry the almonds for about three minutes until golden brown in color and toasted. Let it actually cool and then add to the quinoa and couscous. Then put preserved lemon, green onions, raisins, parsley, garbanzo beans, carrots and celery. Mix well. In a bowl, mix together the pepper, 1 tsp. salt, vegetable soup mix, 2 tbsp. curry powder, 2 tbsp. turmeric, honey, vinegar and 2/3 cup olive oil. Beat together. Then toss dressing a little at a time, over the couscous mixture, whisking to combine. Use plastic wrap to cover and place inside the refrigerator for eight hours to overnight to let the flavors enhance.

Recipe 33: Curry Dumplings with Homemade Dipping Sauce

These dumplings from Northern India are perfect for serving alongside your next Asian feast. They are way better than any store-bought dumplings and well worth the effort. Serving Size: 8 Cooking Time: 1 hour and 20 minutes Ingredients: Dipping sauce: 2 tbsp olive oil 1 garlic clove (peeled and chopped) 1 onion (peeled and sliced) 1 tomato (diced)

Salt and black pepper Pinch of cayenne pepper 1 tbsp fresh cilantro (chopped) Dumplings: 1 pound ground pork Bunch of cilantro (chopped) 1 onion (peeled and chopped) Bunch of green onions (chopped) 1 tbsp garam masala 1 tsp curry powder 2 garlic cloves (peeled and chopped) 1 tsp ginger paste Salt and freshly ground black pepper 2 (10 oz.) packs round dumpling wrappers Directions: First, prepare the dipping sauce: In a nonstick skillet over moderate heat, heat the oil. Stir in the garlic followed by the onion and cook while stirring until the onion is softened, for 4-5 minutes. Stir in the diced tomatoes along with a pinch of salt, dash of pepper, and pinch of cayenne. Cover the pan with a cover, reduce the heat to low, and cook for an additional 15 minutes. Remove the skillet from the heat and add the cilantro, chopped. Transfer the mixture to a food blend and process until smooth. Cover and place in the fridge until needed.

Combine the ground pork, cilantro, onion, green onions, garam masala, curry powder, garlic cloves, ginger paste, salt, and black pepper in a mixing dish for the dumplings. Using a tsp., scoop the pork mixture into the middle of the dumpling wrappers. Moisten the edges of the wrappers with a drop or two of water. Fold the dumpling wrappers into halfmoon shapes. Put a steamer insert into a pan and fill with sufficient water to come just below the bottom of the steamer. Cover and over high heat, bring to boil. Add the dumplings and steam for 15 minutes, or until cooked through. 11. Serve the dumpling along with the dipping sauce.

Recipe 34: Curry Fish Stew

This is a thick and creamy curried fish stew. Serve with crusty bread and/or over rice. Serving Size: 2 Cooking Time: 22 minutes Ingredients: 2 tbsp. olive oil 1 chopped onion 3 chopped scallions 1 chopped red chili pepper 1 chopped red bell pepper 3 tbsp. curry powder 2 cups coconut cream (not milk!)

½ cup chicken broth 1 lb. cubed tilapia ½ lb. peeled and deveined smallish shrimp Directions: Heat the olive oil in a pan. Sauté the onion, scallions, chili pepper and bell pepper for 5 minutes while stirring. Add the prepared curry powder and stir for 2 more minutes. Pour the coconut cream and chicken broth into the pan and combine. Simmer for 10 minutes, until the sauce has thickened. Add the tilapia and shrimp and simmer for 5 minutes.

Recipe 35: Curry Fried Chicken

Perfectly done fried chicken Serving Size: 4 Cooking Time: 45 minutes Ingredients 2 tbsp. of soy sauce 1 zucchini 2 tbsp. of dry sherry 6 tbsp. of boneless chicken breast 1 large green bell pepper, cut into squares 1 tbsp. of cornstarch 1 tbsp. of vegetable oil

½ cup of chicken broth 1 cup of broccoli florets 3 cloves of garlic, minced 1 tbsp. of vegetable oil 6 green onions, chopped Directions In a large bowl, mix the soy sauce, chicken, sherry and cornstarch, Heat 2 tbsp. of the oil and fry the vegetables and garlic for 5 minutes. Stir in the broth and simmer, covered for about 4-5 minutes. Transfer the vegetable mixture in a bowl and keep aside. With a paper towel, wipe out the skillet. Add the vegetable mixture and cook the chicken for about 2-3 minutes. Serve with a garnishing of green onions.

Recipe 36: Curry Infused Meatballs

Curry is traditionally found in Indian foods. It is technically a combination of some spices, some of which change depending on the type of curry you purchase. Add as much curry or as little as you like. This simple recipe has an original yet authentic Indian flavor. Serving Size: 4 Cooking Time: 25 minutes Ingredients: 1 pound of ground beef Salt and pepper, to taste ¼ cup of butter 1 small onion, finely chopped Curry powder, to taste 2 cups of tomato puree

1/8 tsp. of cayenne pepper 2 tbsp. of flour Directions: Shape the meat mixture into walnut-sized meatballs. Add onion to the butter and cook until the onion is tender. Add curry powder and mix well. Insert the meatballs and cook well for about ten minutes, shaking the pan regularly. Mix the tomato puree, remaining butter, one tsp.. of salt, cayenne pepper, and flour in another saucepan. Cook until the sauce has thickened.

Recipe 37: Curry Pineapple Fried Rice

If you actually like the sweet taste of pineapple, you’ll love the hint of it that the addition of pineapple provides. Also, a great option to combine with other Thai foods such as curries. Serving Size: 6 Cooking Time: 30 minutes Ingredients: 1 - ½ cups uncooked white rice 3 cups water 1 tbsp. red curry paste 2 cloves garlic, minced 1 red bell pepper, chopped 1 pineapple 1 onion, diced

1 pound boneless chicken meat 2 tbsp. Asian fish sauce 1 tbsp. vegetable oil 1/4 cup green onions, chopped Directions: In a saucepan, bring water to a boil. Add rice and Let simmer until rice is cooked. Oil and heat the skillet. Add garlic and onion and cook until translucent. Add in chicken and cook for 10 minutes or until chicken is no longer pink. Stir in rice, pineapple, fish sauce, bell pepper, and curry paste. Mix well and cook uncovered for another 10 - 15 minutes. Sprinkle over with green onions and serve.

Recipe 38: Curry Roasted Cauliflower

Cauliflower gets so many makeovers in low-carb cooking, but sometimes it's nice just to let it be itself. The tender cruciferous vegetable becomes crisp-tender when roasted and soaks up all the delicious flavor of curry powder in this healthy side dish. Serving Size: 4 Cooking Time: 30 minutes Ingredients: 2 tbsp. coconut oil, melted 1 tbsp. curry powder 1 head cauliflower ½ tsp. sea salt

Directions: Preheat the oven to 375°F. Put the cauliflower in a large bowl and add the oil. Use your hands to toss until well coated. Add the curry powder and salt and toss thoroughly to coat. Spread the cauliflower onto a rimmed baking sheet in a single layer, bake for 20 to 25 minutes, or until the cauliflower is crisp-tender and well browned.

Recipe 39: Curry Roasted Cauliflower Soup

Use the cauliflower in a nicer way by making this soup. Serving Size: 8 Cooking Time: 1 hour Ingredients: 1 head cauliflower, cut into florets 2 tbsp. olive oil 2 tsp. curry powder, or more to taste 2 tsp. mustard seeds 5 tbsp. butter, divided 1/3 cup chopped sweet onion 6 cups chicken broth

3 tbsp. all-purpose flour 1 cup of milk salt and pepper to taste Directions: Set the oven to preheating at a heat 350°F (175°C). In a baking pan, mix curry powder, mustard seeds, cauliflower, and olive oil. Toss well to coat the cauliflower. Let it bake inside the preheated oven for 35-40 minutes until the cauliflower begins to brown. Put 2 tbsp. of butter in a saucepan and heat it over medium heat. Cook and stir onion for 5-10 minutes until the onion is softened. Add the cauliflower and chicken broth. Let it boil. Adjust the heat to a heat low and let the mixture simmer. In a small saucepan, mix the flour and 3 tbsp. of butter. Cook and stir over medium-low heat for approximately about 5 minutes until the roux is slightly browned and thickened. Add the milk. Continue cooking for 5-10 minutes, stirring until the mixture is thick. Combine the roux into the soup until smooth. Season the soup with pepper and salt.

Recipe 40: Curry Salmon with Broccoli

A good way to use frozen/fresh salmon. Serving Size: 6 Cooking Time: 1 hour and 5 minutes Ingredients: 1 ½ cups of uncooked long grain white rice 3 cups water 2 pounds broccoli, chopped 2 cans condensed cream of celery soup 1 cup mayonnaise 1 cup white wine 2 tsp. curry powder

2 pounds salmon fillets, bones and skin removed Directions: Preheat an oven to a heat 200°C/400°F. Grease the 9x13-in. baking dish. Boil water and rice in a pot. Cover. Lower heat to low. Simmer for 25 minutes. On baking dish’s bottom, put broccoli. In a bowl, mix curry, wine, mayonnaise and cream of celery soup. Evenly pour ½ over broccoli. Slice salmon to chunks. Put into baking dish. Put leftover soup mixture over. In preheated oven, bake for approximately about 45 minutes till fish easily flakes with a fork and broccoli is tender. Serve it on cooked rice.

Recipe 41: Curry Salmon with Mango

Immediately serve this curried salmon with mango recipe for the best results. Serving Size: 4 Cooking Time: 30 minutes Ingredients: 1 (1 pound) fillet salmon fillet 1/4 cup avocado oil 1 tsp. curry powder salt to taste 1 mango - peeled, seeded, and diced 1/4 cup diced red onion

1 small serrano pepper, diced 1 small bunch cilantro leaves 1 lime Directions: Set oven to 400°F or 200°C. Use aluminum foil to line cookie sheet. Put the salmon in cookie sheet and cover salmon with the foil. Crumple the edges to seal. Bake for approximately about 15 minutes until fish flakes easily using fork. Meanwhile, combine curry powder, avocado oil and salt in a small bowl. Pour dressing over the salmon and top with red onion, serrano pepper and diced mango. Before serving, squeeze lime and sprinkle cilantro on top.

Recipe 42: Curry Scallops and Cilantro Rice

This recipe is a mix of lemon, scallions, cilantro, brown rice and currycoated scallops. Serving Size: 2 Cooking Time: 25 minutes Ingredients: 8 oz. (about 6 large) dry sea scallops ¼ tsp. curry powder ¼ tsp. salt, divided ⅛ tsp. freshly ground pepper ½ tbsp. butter 1½ cups cooked instant or quick-cooking brown rice ¼ cup chopped fresh cilantro

2 scallions, thinly sliced 2 tbsp. lemon juice Directions: Pat the prepared scallops dry and season both sides with the pepper, 1/8 tsp. of the salt and curry powder. Heat the butter in the medium-sized nonstick skillet on medium heat till starting to sizzle. Put in scallops and cook 2-3 minutes on each side or till turning golden brown. Transfer out to a dish. Put the rest 1/8 tsp. of the salt, lemon juice, scallions, cilantro and cooked rice into pan. Cook and stir for roughly 60 seconds or till thoroughly heated. Serve scallops with rice.

Recipe 43: Curry Stew

Very flavorful and just what you need to get warm on a chilly night. Great meld of flavors. Serving Size: 8 Cooking Time: 1 hour Ingredients: 2 tbsp olive oil 2 small onions, chopped 2 garlic cloves, minced 1 tbsp. ginger, grated 1 lemongrass stalk 3 tbsp. curry powder 1 red bell pepper, chopped 4 carrots, peeled and diagonally sliced

1 lb. fried tofu cubes 2 cups vegetable broth 2 cups water 2 tbsp. soy sauce ½ tsp. hot sauce 1 bay leaf 1 tsp. lime zest 2 sweet potatoes, cubed 1 ½ cups coconut milk ½ cup cilantro Directions: Heat the olive oil in your soup pot. Sauté the onion for 5 minutes. Stir in the garlic, ginger, lemongrass, and curry powder. Stir for 5 minutes. Add the red pepper, carrots, and tofu cubes, vegetable broth, and water. Stir well. Add the soy sauce, hot sauce, bay leaf, sweet potatoes, coconut milk, and bay leaf to the pot and bring the liquid to boil. Lower heat to simmer and cook for 50 minutes. Garnish the stew with cilantro.

Recipe 44: Curry Tuna and Rice Casserole

A curry twist on a tuna and rice casserole. Serving Size: 4 Cooking Time: 50 minutes Ingredients: 1 (10.75 oz.) can cream of celery soup 1 cup non-fat milk 1 tsp. curry powder ½ tsp. mustard powder 2 cups cooked white rice 2 (5 oz.) cans tuna, drained 1 small onion, chopped 1/4 cup breadcrumbs

1 tbsp. butter, melted 1 tbsp. dried parsley 3 hard-boiled eggs, sliced Directions: Preheat an oven to a heat of 175°C/350°F. In a big bowl, mix mustard powder, curry powder, milk and cream of celery soup. Mix onion, tuna and rice into the soup mixture. Put into a casserole dish. In a bowl, mix parsley, melted butter and breadcrumbs. Sprinkle on tuna mixture. In preheated oven, bake casserole for about 25 minutes till breadcrumb mixture is golden brown. Put sliced eggs on top. Put it back into the oven. Bake for 5 more minutes. Before serving, cool casserole for 5 minutes.

Recipe 45: Curry with Cashews, Jackfruit Lime Leaf, Bell Peppers

This can be a very good vegan or vegetarian main dish. In Thailand, jackfruit is found everywhere. Serving Size: 4 Cooking Time: 10 minutes Ingredients: 3 spring onions, sliced 5 lime leaves 4 cloves of garlic 1 red chili pepper 2 tbsp. of fish sauce

1 tbsp. of lime juice 4 tbsp. of coconut oil ½ cup basil leaves 1 tsp. of dark soy sauce 2 tbsp. of soy sauce 1 package (35 oz.) of jackfruit 1 tsp. of sugar 1 onion, cut into wedges 1 green bell pepper, deseeded & chopped 3 tbsp. of white wine 4 oz. coconut milk 1 red bell pepper, deseeded & chopped ¾ cup cashews, unsalted, dry roasted ¼ cup basil leaves Directions: Cut the hard central stem of your lime leaves. Discard them. Keep all the paste ingredients in your chopper or food processor – lime leaves, onions, red chili pepper, garlic, lime juice or lemon juice, fish sauce, coconut oil, soy sauce, dark soy sauce, sugar, and cashews. Keep the paste aside. Cut the jackfruit. Keep aside. Heat 2 tbsp. of oil into your frying pan or wok over medium. Add the onion. Stir fry for 3 minutes. Add a tbsp. of the wine. Add your bell peppers. Fry for another 2 minutes. Add the paste and coconut milk. Combine by stirring.

Bring down the heat. Simmer for 2 minutes. Add the cashews. Stir in gently. Ladle the curry into your serving dish. Sprinkle basil before serving.

Recipe 46: Delicious Coconut Flavored Chicken Curry

Curry itself is yet another important staple in Thai cuisine. With this dish you can enjoy that rich food staple that will allow you to really immerse yourself in the Thai culture. This dish is actually very easy to make and tastes great. Serving Size: 6 Cooking Time: 3 hours Ingredients: 1 green chili, deseeded and finely chopped 2 cups of coconut milk, unsweetened 4 chicken breasts, cut into cubes

3 tbsp. of soy sauce 1 tbsp. of red curry paste ¼ cup of honey, raw 1 can (8 oz.) bamboo shoots, fully drained 1 red bell pepper, chopped 1 onion, finely chopped 1 cup of pineapple chunks, drained ½ a coconut, fresh and finely diced Directions: Using a medium to prepared large sized slow cooker, combine all of your ingredients into it. Cover and cook for the next 4 hours on the highest setting. After this time serve while still hot and enjoy.

Recipe 47: Duck Curry

If chicken curry is overrated for you, why don’t you try this recipe? This is duck curry made with green curry paste. It’s unique, flavorful and easy to make. Serving Size: 4 Cooking Time: 35 minutes Ingredients: 12 oz. duck breast fillet (skinless), sliced into strips 2 tsp. vegetable oil 2 bell peppers, sliced into smaller pieces 1 lb. eggplant, sliced into cubes 1 cup low-sodium chicken broth 1 cup light coconut milk 1 tbsp. green curry paste

2 tbsp. brown sugar 1 tbsp. freshly squeezed lime juice 1 tbsp. fish sauce ½ cup fresh basil leaves, sliced Directions: Pour the oil into a prepared pan over medium heat. Once hot, add the duck and cook for 3 minutes. Transfer the duck to a plate and keep warm. In the same pan, add the bell peppers and eggplant. Pour in the rest of the ingredients except the fresh basil leaves. Bring to a boil. Reduce heat and simmer for 10 minutes. Add the duck back to the pan. Coat with the sauce. Cook for 1 minute. Garnish with the basil leaves and serve.

Recipe 48: Duck Curry Lust

Duck is among the sought-after Thai fowl to have it at dinner table. Duck is a secret ingredient to make splendid Thai curry. Made it with perfection, the recipe is quick and easy to make throughout all seasons. Serving Size: 6 Cooking Time: 1 hour 10 minutes Ingredients: 48 oz. Duck ½ cup Coconut Milk ½ cup chicken broth 2 cups green beans, 1-inch pieces 1 tbsp. vegetable oil 3 tbsp. Red Curry Paste

½ tbsp. minced ginger 3 tomatoes, wedges 3 tbsp. tomato paste 1 tbsp. chopped basil 2 tbsp. Peanut Satay Sauce Large basil leaves Cooked Jasmine Rice 4 kaffir lime leaves, if desired Directions: Preheat you own to 350°F temperature and then put duck in roasting pan. Now roast it completely for about 1 hour and let it cool. Remove duck skin and cut it to make bite-sized pieces. Set aside pieces aside. In large skillet, heat oil and mix kaffir lime leaves and ginger; stir fry mixture for 30 seconds. Now, mix red curry paste and tomato paste; continue stir fry for next 3 to 4 minutes. Add broth and stir again to release browned bits coming from skillet bottom. Then, mix up peanut satay sauce, coconut milk, tomatoes, and green beans. Bring mixture to boil. Now reduce the heat and simmer down for about 3 to 4 minutes to make green beans tender. Stir in duck to simmer for 2 to 3 minutes. Now stir in chopped basil and before serving remove lime leaves. Serve the dish with cooked Jasmine Rice. Make it look irresistible by garnish with whole basil leaves.

Recipe 49: Duck Legs in Green Curry

Enjoy this duck leg curry in Thai style. Everyone in the family is actually going to love this wonderful recipe. Serving Size: 4 Cooking Time: 30 minutes Ingredients: 4 duck legs 1 tbsp. of vegetable oil 3 garlic cloves, minced 1 onion, minced 1 ginger root, minced 2 serrano peppers, seeded & minced 3 tbsp. of yellow curry paste

5 oz. (3 cans) of coconut milk 2 green onions, minced 2 lime leaves 1 package (400 g) of rice noodles 2 tbsp. of Thai fish sauce ½ bunch of cilantro leaves, chopped Directions: Keep the duck legs in your skillet over medium heat. The fat side should be down. Pour the vegetable oil. Sear each side for 3 minutes. Remove them from your pan. Reserve 3 tbsp. of the fat. Keep the onions in your skillet with the reserved fat. Cook for 5 minutes over medium flame. Stir in the Serrano peppers, ginger, and garlic. Cook for 3 minutes. Skin out the coconut cream from a can of coconut milk. Stir the cream into your onion mixture. Next, stir in your curry paste. Cook for a minute. Stir in the remaining coconut milk, green onion, lime leaves, and fish sauce. Return the duck to your pan. Simmer for 15 minutes on low. Meanwhile, boil a pot of salted water. Cook the prepared noodles as per the package instructions. Run cold water over your noodles. Keep aside. Toss your prepared noodles in the curry. Serve with cilantro.

Recipe 50: Egg Curry in Coconut Milk

Absolutely delicious & healthy! I often serve it with plain steamed rice or tawa chapatti with some roughly chopped onion. Serving Size: 4 Cooking Time: 50 minutes Ingredients: 1 black cardamom 1 bay leaf 4 large whole eggs, hard-boiled 1 tbsp. garlic, paste 3 onions, paste 1 cup coconut milk 2 tomatoes, pureed

1 tbsp. ginger, paste 4 green chilies, minced ½ tsp. turmeric powder 1 tbsp. coriander powder 1 ½ tsp. red chili powder 1 tsp. dried fenugreek leaves 4 whole black peppercorns 1 tsp. cumin powder 2 cardamom pods or seeds Salt according to taste 1” cinnamon stick Oil, as required 1 tbsp. coriander leaves, finely chopped Directions: Peel the boiled eggs & coat with a bit of turmeric powder; set them aside. Next, over moderate heat in a large frying pan; heat 4 tbsp. of oil until hot & fry the coated eggs until they turn golden, for a couple of minutes. Transfer the fried eggs to a large plate; set aside. Next, over moderate heat in a wok; heat the oil until hot. Add in the bay leaf & whole spices; continue to cook until crackled, for a couple of minutes. Now, add in the onion followed by ginger and garlic paste; fry the ingredients until brown, for a couple of minutes. Add in the minced green chilies followed by tomato puree; give the ingredients a good stir and continue frying for approximately about a couple of more minutes.

Immediately add the coriander powder, red chili powder, and cumin powder; continue to mix the ingredients until incorporated well. Fry the mix for approximately about couple of minutes until the oil just begins leaving the sides. Add approximately ½ cup of water & mix well. Taste and adjust the prepared amount of salt, if required. Cover & cook for 5 more minutes. Remove the lid & immediately pour the coconut milk; stir well and remove it from the heat. Carefully add the fried eggs & sprinkle with a bit of coriander. Serve hot and enjoy.

Conclusion Thank you for downloading this book and reading it. Thailand is not a large country in size. But you will find a huge diversity in its foods. Thai cuisine, including the curries, is often influenced by the food from many neighboring countries, but the cuisine still retains its unique identity. This is why many locals like to have their curries prepared in the traditional style, made with locally sourced ingredients. I have shared both popular and traditional Thai curry recipes in this book. I hope you have liked reading it and found the book useful. All you have to do is just get the ingredients and prepare them at home. Most of them can be easily cooked in your home kitchen. Share the recipes with your friends and family. Finally, if you enjoyed this book, please take the time to share your thoughts. Happy cooking! Thank you and good luck!

Afterthoughts

I’ve been writing recipe books for some time now, and do you know what’s the best feeling about it? Well, it’s the chance to put my ideas down so that everyone can try them out, and not just me. It’s always more fun when others have a chance to enjoy the recipes I enjoy. However, I still try to make things simpler so that everyone can have a go at them. No matter the experience levels. In fact, I had feedbacks from top chefs and people who never stopped inside a kitchen. They loved the simplicity of the recipes and yet how delicious they have turned out. That’s why please do leave honest feedback. It will help everyone in deciding which book they need and it will help me become even better at my work. Also, share your favorite recipes from this book and maybe I’ll create a book collection of my reader’s favorite recipes. Thanks Brian White

About the Author Sometimes it takes time to find out your career path. Going through a few changes in lifestyle, job positions and even forgetting about your college. Well, Brian White didn’t know anything about cooking, recipes, and not even recipe writing, well not until he discovered one cookbook of his great, great mother. Then he decided not to proceed with a career according to his college major and try his luck in cooking. The first couple of years were the most difficult ones. He had to take classes even for the cooking basics. But as he started to go deeper into the field it because of the love of his life. Now, his goal is to help everyone, well, those who want to learn how to cook and those who want to learn more recipes and prepare dishes for the whole family. In fact, he didn’t want to limit himself to only one type of cooking so he started writing books on many different topics. Because in his point of you this was the only way he can reach more people. Now, men and women are constantly in touch with him, asking for help and even requesting unique recipes for special occasions. His experience led to cookbooks that bring joy to the one making the dish and to those who are eating it. Even today, he is not stopping. Brian White continues to create cookbooks and he won’t stop, well not for a long, long time. So, you should definitely expect more cookbooks of his own creating every now and then.