Curry Dipping Sauce Food

CURRY DIPPING SAUCE

Steps:

• Mix the ingredients together in a medium-sized bowl.
• Let the dip rest for a half-hour in your fridge before serving it. (See notes.)

CURRY MAYO DIPPING SAUCE

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

SWEET CURRY DIP

Steps:

• In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

SWEDISH HONEY CURRY DIPPING SAUCE

Steps:

• If you have ever made a mayonnaise, this will sound very familiar.
• In a large bowl, add the 1 egg yolk, and teaspoon of curry powder.
• Whisk together
• When it looks evenly mixed, slowly add in the oil drop by drop.
• If this is your first time making a mayo, Use Vege Oil until you are comfortable with that. Then switch over to Olive Oil when you are more experienced as Olive oil is expensive.
• When you've gotten a bit of oil in there, slowly add in a nice thin thin stream the rest of the oil whisking it all together.
• At this stage it is possible that the oil will split. Do not get discouraged. Simply stop, and start again, but instead of getting another pint of oil, use the split mix and whisk it in slowly to Yolk #2.
• When it looks like a nice evenly mixed yellow mixture, you can then add the honey. I usually put in about 2 table spoons or so. But feel free to add more or less according to taste.
• Also add nice sea salt and freshly ground black pepper to taste.
• With all of that nicely mixed together, you're done! Homemade Mayonnaise or anything that uses fresh ingredients can spoil. I'm still enjoying my first batch, but i'd give it a couple of days before discarding.

CURRY DIP

Steps:

• Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE

Steps:

• For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
• Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
• For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
• In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
• Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.

SPICY DIPPING SAUCE

Steps:

• Heat butter in small saucepan over moderate heat.
• Add onion and curry powder and stir for 3 minutes.
• Stir in remaining ingredients.
• Reduce heat to simmer. Simmer for 20 minutes.
• Serve hot with meatballs or spareribs for dipping.

CREAMY CURRY DIPPING SAUCE

Steps:

• In a small bowl, whisk together the cream, mayonnaise, lime juice, vinegar, curry powder, chili sauce, and salt; stir in cilantro. Cover, and chill until ready to use.