Not exact matches
10 dried small
hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4
curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
olive oil 1 green pepper 1
red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp
curry 1 tsp mustard
powder salt and pepper 2 cups half and half
hot sauce, optional 1/2 tsp parsley
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups
red seedless grapes 1/2 cup cashews, chopped 1 cup
red onion, chopped 1 cup radishes, chopped 2 tablespoons
curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon
hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water
Once the oil is
hot, add mustard seeds,
curry leaves, turmeric
powder,
red chilli
powder, salt and pepper.
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup
red pepper, finely diced salt and pepper, to taste 2 tablespoons
hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce,
curry paste), optional and to taste pinch chili
powder, cayenne pepper, garlic, onion
powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
1 shallot, chopped 1/2 teaspoon mustard seeds (optional) 1 yellow squash, chopped 1/2
red bell pepper, chopped 1 large tomato, chopped Pinch or two
hot curry powder to taste (I used Penzy's)
6 New Mexican
red chiles, stems and seeds removed (or substitute 4 small,
hot dried chiles, such as piquins) 1/4 cup cumin seeds 1/4 cup coriander seeds 2 tablespoons black peppercorns 1 tablespoon mustard seeds 1 teaspoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon fenugreek seeds 1 tablespoon turmeric
powder 1 tablespoon dried,
powdered curry leaves
1 cup black beans 1 bay leaf 4 tablespoons vegetable oil 1/4 teaspoon ground cumin, or to taste 1/4 teaspoon dried oregano, or to taste 1 clove garlic Pinch
curry powder Pepper and salt to taste 1/2 cup chopped onion 1/3 cup chopped
red bell pepper 1 tablespoon Worcestershire sauce 1 teaspoon Lea & Perrins steak sauce Few drops Tabasco or other Louisiana
hot sauce 1 1/2 cups cooked rice
1 cup dried small black chick peas, soaked overnight 2 tsp coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp turmeric
powder Pinch asafoetida 1/2 to 1
hot green chilli, split down the middle 2 dried
red chillies broken into large pieces 8 - 10
curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly chopped
Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons
red curry paste 1 1/2 teaspoons
curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small
hot red chilies, seeded and chopped, or 1/4 teaspoon crushed
red pepper 7 lime wedges