I also like to
make traditional curry dishes, though these are definitely not my strength (anyone want to come teach me?)
Not exact matches
Kedgeree in the Thermomix Definition: Kedgeree is a
traditional British breakfast dish
made from
curried rice, smoked fish, boiled eggs, parsley and lemon juice.
Thai Red
Curry with Squash — Get all of the taste you'd expect from a
traditional bowl of
curry with the right adjustments to
make it totally Paleo friendly.
Its rich, mildly sweet flavor with a hint of licorice
makes cardamom a popular ingredient in
traditional spice mixes, like masala, and
curry pastes.
It's also
traditional to
make curry pastes and condiments with fresh flaked coconut, which imparts a freshness and richness to food without heaviness.
The small amount of green
curry paste used in the dish gives it a subtle Thai accent without
making the dish overly spicy, as the
traditional dish tends to be.
Massaman
curry is a
traditional Thai dish usually
made with beef, lamb or chicken.
The pungent taste
makes fenugreek well suited to its
traditional in
curries and other spice mixes.
You could also go
traditional and
make a tempeh
curry or try what all the hip vegan restaurants are doing: a TLT.
Bebek Betutu —
traditional Balinese smoked duck served with steam rice and vegetable (Least favorite, never like duck, and it's too muddy messy with all this
curry and spices, but there's nothing simple about Betutu taste and the
making process anyway)