Tropical Curry Food

TROPICAL BEEF CURRY RICE WITH CONDIMENTS

Steps:

• Put all the condiments on a large platter or individual serving bowls. Reserve juice from pineapple for sauce.
• In a deep frying pan, heat 1 T oil on medium heat and saute bacon, onion, garlic and apple. Turn down heat to low and continue cooking until onion is translucent, approximately 10 minutes.
• Add ground beef and brown the meat using wooden spoon breaking up the meat. Cook until meat is browned. Add flour and continue cooking for 2-3 minutes more.
• Add raisins, pineapple juice, lemon juice, sugar, salt, tomato paste, beef stock or bouillon cubes with water, curry powder, pepper to taste and cook for 2-3 minutes on simmer.
• Add milk and continue cooking on simmer for another 30 minutes or until the sauce has thickened a bit and fragrant.
• To serve - place about 1 C either short or medium grained cooked rice on plate and ladle curry sauce over the rice. Scatter all the condiments or let the guests scatter condiments of their choice.

TROPICAL ASIAN CURRY PASTE

Steps:

• Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.

TROPICAL ASIAN CURRY NOODLES WITH ROCK SHRIMP

Steps:

• In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot.

MALABAR CHICKEN CURRY

Steps:

• Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.
• Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula-about 25-30 minutes.
• Add the chili powder, coriander, turmeric, and cilantro-mix together.
• Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out-15-20 minutes.
• Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
• In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink-2-4 minutes.
• Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.
• Cook's Notes: I went to a small foreign market to collect some of the unique ingredients for this recipe. There, I had no trouble finding everything on my list. Extra curry leaves can be wrapped and frozen for later use. This is a GREAT make-ahead! Letting the curry sit overnight enhances the flavors!

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE

Steps:

• shell the prawns and marinate in the fridge with coconut milk.
• Prepare rice just like you usually do, but substitute half the water with coconut milk.
• Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
• Add washed cilantro, stems and all into the sauce for flavor.
• remove cilantro before serving.
• Slice all the fruit into bit sized pieces.
• Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
• Let oil get smoking hot.
• Add fruit and swirl it around occasionally to prevent from sticking.
• Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
• Push fruit to the edge of the saute pan.
• Add shrimp and marinade in the center.
• Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
• Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
• Cook to desired doneness.
• Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
• Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.