1. On a medium heat, fry onion until golden brown
2. Add the meat and cook, stirring occasionally, until brown (approx 10 minutes)
3. Add ginger, garlic and curry paste and cook for another 10 minutes
4. Add remaining water, peas, coriander and lemon juice.
5. Simmer for 20 minutes, stirring occasionally until meat is tender and sauce is a desired consistancy.

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1. Heat oil; add beef and sprinkle with salt and pepper. Stir-fry one minute and remove.
2. Add onions, green pepper, and chicken broth. Cover and cook three to four minutes.
3. Stir in sugar, curry powder, and 1/4 teaspoon salt; stir-fry one minute.
4. Blend cornstarch and water. Cook and stir in wok until thickened and bubbly.
5. Add meat and tomatoes. Heat through and serve over rice

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Not exactly a curry, this chicken does however have that wonderful curry flavour, but is faster and easier than even the "quickest" of regular curries. I make this on those evenings when I want a nice dinner, but have no energy left to prepare one!

1. In a saucepan, melt butter with honey, curry, and mustard.
2. Place chicken in baking dish. Pour sauce over chicken.
3. Bake for one hour.
   

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Vindaloo curries are hot by nature, I've never had a mild one so don't let anyone tell you differently... watch out for these guys, they look like a regular ol' curry when they appear on the table, but boy can they pack a punch!

1. In a frying pan sauté the onions over low to moderate heat in the oil until they are caramelised.
2. Add the chicken, increase the heat, and fry until the chicken turns white.
3. Add vindaloo paste, water, and potatoes.
4. Stir well, and simmer until the potatoes are cooked, approx. 30 minutes.
   

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1. Marinate the chicken in the marinade for 1 whole hour.
2. Heat oil in a non stick pan and fry the chicken for 10 mins. Remove the chicken and keep aside.
3. In the remaining oil fry the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then till oil separates.
4. Add the cashew paste, chilli pd, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken.
5. Mix well and cook till done . Garnish with cilantro.
   

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1. Chop up the chicken into roughly 3/4-inch cubes
2. Divide the coconut milk into roughly equal portions of coconut cream and thin coconut milk. This can be easily done by chilling the coconut milk ahead of time and scooping out the congealed coconut cream.
3. In a saucepan or wok, combine the coconut cream, fish sauce, and galangal, then bring to boil (careful, it will splatter!).
4. Add the diced chicken, cook until tender.
5. Remove the chicken and galangal with a slotted spoon; continue cooking the coconut cream mixture until the oil begins to come to the top.
6. Add the green curry paste, cook until it becomes fragrant
7. Return the chicken to the pan and stir. Add the remaining coconut milk, stir, add the bamboo shoots and green peppers.
8. Heat until the chicken is fully cooked.
   

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1. Allow the coconut milk to stand for one hour or until it separates.
2. Skim about 1 cup thick coconut cream off the top.
3. Put coconut cream, galangal and fish sauce into a wok or saucepan.
4. Cook, stirring over high heat until it becomes thick and oily.
5. Add green curry paste and cook until it becomes aromatic, about 2 minutes.
6. Add chicken; cook over medium heat for about 2 minutes, stirring frequently.
7. Add remaining 2 cups of coconut milk, kafir leaves, 1/2 cup of the basil, chilies and peas.
8. Bring to a boil, stirring frequently, and simmer 5 minutes.
9. Thin sauce with chicken stock or water.
10. Garnish with remaining basil leaves.

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1. Mix all ingredients until thick.
2. Form patties with mixture and fry in approximately 1 inch of peanut oil.

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1. In a frypan over medium heat, saute the garlic and onion in the vegetable oil until the onion is transparent.
2. Add the ginger and curry powder and cook gently 2 - 3 minutes.
3. Stir in chicken broth to blend and simmer uncovered 5 minutes. Add the coconut milk.
4. Just before serving, add the pineapple and shrimp and heat through.
5. Serve with rice and garnish with chopped roasted peanuts, chopped cilantro and lemon wedges.

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1. In a large bowl mix together all the ingredients for the marinade.
2. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes.
3. Weave each piece of meat onto an 8 inch skewer lengthwise.
4. Broil/grill for 5 minutes on each side.
5. erving Ideas : Serve with peanut sauce

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1. Fry curry paste in oil in saucepan until fragrant.
2. Add chicken and saute for about 1 minute over medium high heat.
3. Add remaining ingredients except basil leaves or red bell pepper.
4. Bring just barely to a boil; reduce heat and simmer 20-30 minutes.
5. Just before serving, stir in basil leaves or red bell pepper.

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1. In a large saucepan, combine half of the coconut milk and curry paste over low heat.
2. When oil appears on surface, add meat. Simmer for 5 minutes.
3. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally.
4. Garnish with Basil and serve

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1. Form ground beef into 1" in diameter balls and coat evenly with flour, shaking off any excess.
2. In a medium saucepan, quickly brown meatballs in oil over low heat. Drain on paper towels and set aside.
3. Add the curry paste to the remaining oil from frying the meatballs and saute for 1 minute over low heat.
4. Increase heat to medium, add coconut milk and cook 2-3 minutes longer.
5. Stir in fish sauce, sugar, peanut butter and blend well.
6. Return the meatballs to the pan of curry mixture and cook until well done.
7. Transfer the curry to a serving bowl and sprinkle with basils.

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1. In a large saucepan, combine coconut milk with curry paste over medium heat until oil appears on top.
2. Add scallops, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally.
3. Add remaining ingredients except mushrooms and garlic chili sauce.
4. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste.
5. Cover and simmer 2 minutes, remove from heat, garnish with basil and serve.

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1. Bone and skin the chicken breast and thighs; cut the meat into large, bite sized
2. ieces, and set aside.
3. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently.
4. djust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally.
5. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening
6. n the surface add the curry paste and stir to dissolve it into the coconut cream.
7. Continue cooking for 1 to 2 minutes.
8. Add the chicken pieces and stir fry for 1-2 minutes to coat them
9. venly with the paste. Cook for about 2 minutes.
10. Increase the heat and add the coconut milk, eggplant, fish sauce,
11. ugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle
12. ctive boil and cook for 8-10 minutes, stirring occasionally.
13. When the chicken is cooked and the eggplant is just tender, remove from
14. he heat and transfer to a serving bowl.
15. Scatter basil leaves, chopped chiles and some coriander on the top.

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1. Crush the stalk of lemongrass with the flat side of a cleaver, then cut it into small pieces.
2. Clean the fish and with a sharp knife slash diagonally across the body of the fish.
3. Mix lemongrass, curry powder, salt and peppers.
4. Put the redfish in the mixture, coat well, cover and refrigerate for one hour.
5. Heat oil in a large skillet, and lightly saute the garlic; then place the redfish in the skillet, let brown very
6. ell before turning it over. (If the fish is not very brown it will fall apart.) Brown well on other side, and serve.

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1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl.
2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.
3. Add coriander, tamarind sauce, turmeric, curry leaves and lemon grass, stir until combined. Stir in coconut milk.
4. Bring to a boil, reduce heat to medium, simmer, uncovered for 1 hour, stirring occasionally.
5. Reduce heat to very low, simmer for 30 minutes, stirring frequently until the meat is very tender and liquid has been absorbed. Remove lemon grass before serving.

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1. Grind cumin seeds, red chiles, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a mortar and pestle or spice grinder.
2. Put the ground spices in a bowl. Add the vinegar, salt, and sugar. Mix and set aside.
3. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp.
4. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. Add 2 to 3 tablespoons of water to the blender and puree the onions.
5. Add this puree to the ground spices in the bowl.
6. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.
7. Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 Tablespoons of water and blend until you have a smooth paste.
8. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the lamb cubes, a few at a time, and brown them lightly on all sides.
9. Put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric.
10. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 1 cup stock
11. Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a few times during this cooking period.

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1. Peel & devein shrimp. Place in a bowl with lemon juice, 2 Tbs. vegetable oil, salt, pepper, mustard and cumin; stir to coat.
2. Marinate shrimp for 1 hour.
3. In a food processor combine ginger, garlic and onion, pulse until a coarse paste in formed.
4. Heat 1 Tbs. oil in a large frying pan, saute ginger paste for 5 minutes over low heat. Add all remaining seasonings except sugar; stir. Add more oil as need to ensure that the mixture does not become too dry and burn.
5. Add shrimp to sautéd spices, including any marinade remaining.
6. Saute for 5 minutes, add sugar and 1 cup boiling water (enough to almost cover shrimp; simmer for 15 minutes. Add water as required to reach desired consistancy.
7. Adjust seasonings to taste.
   

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1. Crush the cummin seeds with the ginger, garlic and mustard seeds.
2. Heat the oil in a pan, add the onion and curry leaves and fry until the onion is golden.
3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook, mashing the tomatoe under the back of a wooden spoon to make a thick paste.
4. Add the crushed spices and continue to fry for 5 minutes, then add the prawns and 4 Tbl water and simmer for 10 minutes.
5. Pour on the vinegar. The sauce may be thickened, if necessary, by adding the cornflour mixed with 1 tsp water.

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