Southeast Asian Curry

(1 vote)

1 tablespoon golden bell madras curry powder
1/2 cup minced fresh onion
1 tablespoon garlic (fresh minced or packed in oil)
5 dried bay (laurel) leaves
1/2 cup soy milk (can use non-fat yogurt)
1 teaspoon coconut extract, (a synthetic
flavor)

In a non-stick pan with Pam, a few drops of olive oil, or margarine (a teaspoon of olive oil will really enhance the flavors) sauté the onions until slightly golden, add the garlic and the curry powder, stir and let cook, but before the onions turn dark, add a cup of warm water and the bay leaves. Simmer gently for a while (the longer the better) and add whatever ingredient you may be currying to cook to the desired degree.

This sauce is rather thin. It can be thickened with a tablespoon of cornstarch (dissolved first in 1/4 cup of cold water) or by mixing a tablespoon of flour with the curry powder before adding it. Another way to thicken it is to add a diced potato as soon as the liquid is added. Any combination of vegetables, tofu or tempeh will become rich of eggplant on the BBQ and then add them, or cook the small white egg-sized Thai eggplant in the sauce.



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