Have you a Fast Easy Curry Recipe?

Question

Have you a Fast Easy Curry Recipe?

Answer 1

http://search.yahoo.com/search?p=curry+r...

Answer 2

Fast & Easy Curry:

You can substitute fish, shrimp, lamb, veggies.....

Ingredients:

1 lb chicken pieces, boneless/skinless

1 large onion, diced

2 cloves of garlic, finely minced

1 inch piece of ginger, peeled & finely minced

1 can of tomato puree (if you use crushed tomatoes, puree them)

1 tsp ground cumin

1 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1/2 red chili powder (to taste)

salt to taste

juice of 1 lemon

oil (veg or canola)

water as needed (or chicken stock)

freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover. Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.

Answer 3

http://fooddownunder.com/cgi-bin/search....

Answer 4

Yes, here you go ....... = )

Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

2 tablespoons vegetable or other light oil, eyeball it

1 1/2 pounds large shrimp, peeled and deveined with tails removed

6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced

3 cloves garlic, grated or finely chopped

1-inch ginger root, peeled and grated or finely chopped

4 scallions, chopped into 1-inch pieces, whites and greens

Salt and pepper

2 tablespoons mild or hot red curry paste

2 roasted red peppers, sliced

1 cup "light" or unsweetened coconut milk

1 can baby corns chopped into bit size pieces

1 1/2 cups chicken stock

1 tablespoon butter

1 lime, zested and juiced

1 1/2 cups couscous

1 cup shredded fresh basil leaves

2 cups chopped iceberg lettuce, 1/2 small head

1/2 cup chopped peanuts, for garnish

Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, baby corns, and salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low.  

In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.

Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.