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Curry

  • 15-08-2010 1:18am
    #1
    Bateman
    Registered Users, Registered Users 2 Posts: 4,818 ✭✭✭


    Apologies if there is another curry thread, didn't scan anything beyond the first page.

    Anyone got any small details? I usually fry the arse off the onions in oil and a spoonful of paste to begin with, before adding chicken, then coconut milk & paste, then veg last of all, then let it simmer for as long as I have. Veg tends to go pasty though, which is fine for the onions but not for peppers/chilis/tomatoes. :confused:


Comments

  • #2
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,817 ✭✭✭✭The Hill Billy


    Try the search function...
    124208.JPG

    FWIW - If I use paste I add the whole amount at the start & fry it off & not add more later.

    With indian curries I usually cook off the veg before I add any stock or coconut milk.

    For Thai curries I'd add the veg close to the end of the cooking time so that they are still quite crisp & don't go "pasty".


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