What is the best curry to make for my mum?

Question

she loves her curry in her home made curried sausages but i want to make one that is hotter than that but not as hot as a true indian curry!

Answer 1

Curried lamb!!!

marinate your meat with yogurt overnight then BBQ on a grill.

For your sauce, use some green curry paste with 1 can of coconut milk. Add some garam masala if you like and some lime juice and Serrano peppers..

I call it.. Green hot stuff... Oh yeah

Answer 2

Red Duck Curry

Ingredients

1 roasted duck, deboned and cut into 1 inch strips

2 1/2 cups canned coconut milk

10 cherry tomatoes

1 cup eggplant, cut into bite-sized pieces or sweet English/Spring peas

6 pieces of rambutan (canned) or pineapple, cut into bite sized pieces

4 fresh kaffir lime leaves, torn into pieces (optional)

1 tsp sugar

1/2 tsp sea salt

2 tbsp Thai fish sauce (Golden Boy brand is preferred)

1/2 cup water (or chicken stock)

1 1/2 tbsp vegetable cooking oil (not olive oil)

3 tbsp red curry paste (recipe on our site or substitute canned red curry paste)

Preparation

Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.

Add the duck and stir well. Next pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, rambutans, or pineapple, eggplants, or sweet peas, kaffir lime leaves, sugar, salt, and fish sauce. Bring to a boil and remove from heat.

This recipe is from the cookbook Authentic Thai Food, International Thai Cooking for sale in our online market

P/S Subsititute duck to the sausage

Answer 3

Try a Thai Panang Curry:  it's a wonderful combination of complex flavors that I am sure your mum would enjoy.  This is a recipe using chicken but you could definitely use sausages or whatever meat/seafood you prefer.

http://www.realthairecipes.com/recipes/p...

Answer 4

A szeschuan shrimp scampi dish is something nice and light that can be cooled off a bit with some heavy cream......Cook off some angel hair pasta........ cut up some bright, fresh red, green, yellow peppers into julienne strips......saute some nice big fresh shrimp in a saute pan with some garlic, diced tomatoes, and diced onions.......before they're cooked all the way through and in some curry, salt and pepper, sriracha ( Chinese chili sauce), and heavy cream (HOT......less cream, Cooler......more cream)  Can either serve peppers sauteed in butter on the side and mix the other ingredients.......Or mix all ingredients and saute some yellow squash and zucchini on the side......