How do I make a good curry?

Need_TLC
Need_TLC

How do I make a good curry?

All urls found in this thread:
http://www.thaitable.com/thai/recipe/green-curry-paste
http://www.thaitable.com/thai/recipe/green-curry-with-chicken
https://www.youtube.com/watch?v=mfXXamj8lV4&ytbChannel=SimpleNick%20-%20Nick%20Collins
https://www.youtube.com/watch?v=eHJGjrdw8hA
hairygrape
hairygrape

Make a tandoor. Make your own spice paste. Marinade meat in yogurt and spice overnight.

Poker_Star
Poker_Star

any curry, any stew, is all about building flavors from the ground up

brown your meats in the same pot you're making the curry in, that fond is priceless

if you're using spices, toast them in a dry pan before you add them to the mix, if you're using a premade paste, be sure to cook it into your meats/veg for a few minutes before you add your coconut milk/stock

be careful with your garlic/ginger, add them right before you add your coconut milk/stock, let it chill for a minute or two max, burnt garlic ruins a dish instantly.

it would help to know what kind of curry you're making and what ingredients you plan on using

Evilember
Evilember

@Poker_Star
boss post.

TechHater
TechHater

@Poker_Star
Good post but that's not always right. Especially toasting spices gives them deeper earthier flavors, it's good for rich meat curry but it overpowers more fragrant dishes. You shouldn't brown meat either for many thai curry.

@Need_TLC
Fresh spices. Preferably whole. Grind them in a mortar & pestle, spice grinder, or coffee grinder.
Sugar. Almost all restaurant curries will have little bit of sugar (or quite a lot). Taste and balance the salt too (or fish sauce for thai curry).
Get a kaffir lime tree.
Fresh tumeric is really nice if you can get it.
Coconut cream makes really nice gravy.
Don't be afraid to riff on stuff and experiment, but also try recipes and make sure to eat at good indian restaurants to learn.

BunnyJinx
BunnyJinx

@TechHater
for sure, will take that criticism in stride, I myself am new to making curries, i'm far from hitting any level of authenticity

what are your favorite Thai curry recipes? I've been rocking that walmart paste and I'm ready to hit up an asian grocery store and make my own.

GoogleCat
GoogleCat

@TechHater
Almost all restaurant curries will have little bit of sugar (or quite a lot)

If you have the chance, use palm/coconut sugar in your curries - especially if you're using coconut milk instead of yogurt. It's better than processed white sugar and it gives it a more authentic taste.

Ignoramus
Ignoramus

No one else here likes the tandoor? There's a bbq flavour to a lot of currys

Nojokur
Nojokur

@Ignoramus
yeah but @hairygrape
"make a tandoor" is way harder

than making a good curry

Stark_Naked
Stark_Naked

@Ignoramus
@Nojokur
I thought tandoor was an oven?

Raving_Cute
Raving_Cute

@BunnyJinx
http://www.thaitable.com/thai/recipe/green-curry-paste
http://www.thaitable.com/thai/recipe/green-curry-with-chicken

Good starting point. The galangal and lemongrass will keep in the freezer. Kaffir lime trees don't need much love and they're great to have for zest and leaves. You could use ginger instead of galangal if you can't find it but taste is different.

9/10 i'll just riff on stuff and experiment when i make a curry, it's pretty fun.

@GoogleCat
yeah i'm there senpai

@Ignoramus
tfw no tandoor gf

Lunatick
Lunatick

@Stark_Naked
Yeah, a 500°c oven
Indians and Italians both up to the same shit

MPmaster
MPmaster

@BunnyJinx
Khao soi is my favorite thai dish, I make kind of a bastardized version since I can't find yellow curry paste anywhere but it still tastes brety gud

boneless chicken thighs cut into chunks
1 cup chicken stock
fish sauce and either kafir lime leaves or fresh lime juice
1/4 cup red curry paste, 1 tbs each ginger/minced garlic/minced lemongrass, 1 tbs turmeric, 1/2 tsp cayenne, garam masala to taste
egg noodles, can of coconut milk, thin sliced shallots, bean sprouts, green onions (whatever you usually want to top a curry with)
brown the chicken in veg oil and set aside, get curry paste in same pan with the heat turned down to medium, cook for about 5 mins then add aromatics and spices except for garam masala, cook for another minute or so
add stock, coconut milk, fish sauce to taste, lime juice, and chicken. Simmer for 20 minutes or until chicken is cooked, then add garam masala to taste
boil egg noodles, reserving a few to fry so you can top the soup with them
top the soup with the veggies, fried egg noodles, cilantro

Soft_member
Soft_member

@Nojokur
Next thing you'll say it's hard to build a camp fire

girlDog
girlDog

@Ignoramus
Yeah love the tandoor, but can't be arsed doin that shit at home.

happy_sad
happy_sad

@Soft_member
next thing you'll say is sorry for the bait

5mileys
5mileys

@MPmaster
Fresh tumeric user. Find some. It is amazing.

takes2long
takes2long

@Soft_member
Yeah go on then cunt, tell us how ya make a fucken tanodoor oven at home.

w8t4u
w8t4u

So what do you guys do with the meat? Do you marinate it in yogurt and spices or isn't really necessary?

iluvmen
iluvmen

@takes2long
lol, you can actually diy a tandoori oven with terracotta flower pots

idontknow
idontknow

@happy_sad
Nah, I'm just sorry I didn't make video of my own but its this easy https://www.youtube.com/watch?v=mfXXamj8lV4&ytbChannel=SimpleNick%20-%20Nick%20Collins

lostmypassword
lostmypassword

@w8t4u
Marinating will always help with getting a richer flavor but it isn't actually necessary, if you're strapped for time

Playboyize
Playboyize

Excellent cookbook.

PackManBrainlure
PackManBrainlure

@iluvmen
Nah mayte, I dont have the space for that, nice idea but when I feel like tanodoori I think ill just go buy it. Home made curry, yah good stuff, but home made tandoori? Nope, can't be arsed.

Flameblow
Flameblow

@idontknow
shoe on tandoor or it didn't happen

Fuzzy_Logic
Fuzzy_Logic

@Flameblow
Do you want a doc martin or a high heel

Nojokur
Nojokur

@Fuzzy_Logic
either is acceptable

Fried_Sushi
Fried_Sushi

@Nojokur
Behold an afternoons work

Garbage Can Lid
Garbage Can Lid

@Need_TLC
Use fresh spices, if your spices are old increase the amount you're using because they will have lost their potency.

Don't just make a 'currry' with rice, have side dishes like naan bread, chapati, roti etc. I like to make a kachumber salad to go with my curries, finely sliced red onions, diced tomatoes, chopped cucumber, finely diced green chillies tossed in cumin powder, salt, black pepper and lime juice.

Buy your rice from the indian/ethnic store. I buy mine from there it is the same price as from the supermarket but has been aged for 2 years. When i cook it i simply put it in boilin water stir it to stop it sticking and leave for 10-12 mins. No need to cover and it never comes out sticky, always fluffy.

Your garam masala and chat masala can be used to spice the curry during cooking or can be sprinkled over the finished dish to provide a depth of flavour.

Chicken thighs not breasts if you struggle with dry meat.

Other than that time and practice.

Boy_vs_Girl
Boy_vs_Girl

get 4 chicken thighs
remove the skin, debone,and cut into chunks
fry the skin in a pan until crispy
immediately season salt and pepper and have it as a snack while you prepare the rest of your meal
save all that leftover chicken fat too for later use in whatever

brown your chicken chunks
throw the bones in there too while youre at it
pour in 1 can of condensed tomato soup
two heaping spoonfuls of curry paste. I like the extra hot
mix it all together
simmer on low heat for 20 minutes stirring occasionally
remove from heat and stir in a scoop or three of plain greek yogurt
serve immediately over some fancy expensive rice

I've had curry in many restaurants all over, and this simple method is the best one I've had

farquit
farquit

@Fried_Sushi
Oh fuck. user delivers
So does this actually work? Do you use it?

happy_sad
happy_sad

@Fried_Sushi
Hah, oh wow dude. It doesn't look that used but good stuff. Next thing you post will be pictures of you in India or some shit.

BinaryMan
BinaryMan

@farquit
It's good for anything skewered. Marinated meat for curry or by itself as tandoor chicken, minced meat with spices for kebabs. You can put a grill basket in there to cook looser meat like fish. The fat drips into the coals and smokes it a little plus it reaches a very high heat in there. Heat from the sides as well as direct from the coals.

I think if I use half the coals and some wood and water tray I can do some slow cooking bbq in there but I haven't tried it yet

@happy_sad
I use it a couple times a week. A good tip I got was to soak the pottery first for a night, it is supposed to prevent cracking and I haven't had any

massdebater
massdebater

dont use fresh chicken

StrangeWizard
StrangeWizard

@Need_TLC
follow a good recipe

Stark_Naked
Stark_Naked

@Garbage Can Lid
Add some chaat masala to that kachumber, the black salt is great.

Snarelure
Snarelure

@Need_TLC
DO NOT
CURRY MAKE YOU SMELL LIKE CURRY
PLS NO

CouchChiller
CouchChiller

This has been my experiment with curry (first time and first time homemade naan) - what do u think anons? It was edible btw.

Dreamworx
Dreamworx

@CouchChiller
That naan looks great, but that's a blurry curry slurry.

Nude_Bikergirl
Nude_Bikergirl

take a shit and call it curry

MPmaster
MPmaster

@CouchChiller
Fuck me. That looks great. Especially the naan

takes2long
takes2long

@MPmaster
thank you. As I said, I tried it for the first time also the pic is kinda blurry - sorry about that.

Snarelure
Snarelure

@takes2long
It's the only way we learn, user. Would eat/10

Lunatick
Lunatick

@Need_TLC
How do I make a good curry?
1. Toast spices in a dry pan before you even begin
2. Use ghee and season it with your spices the way the Indians do before adding anything else.
3. I like to brown my protein first and set it aside to add later in order to create a fond in the pan for everything else to cook in. Most Indians I see don't do this though, and add the protein without ever browning it.
4. I usually make onion and tomato based curries, and you get more flavor if you let your onions brown completely before adding your tomato. IMO, those brown onions really contribute to the flavor more than just the sweated onions would.
5. Don't be afraid of using your spices, and rub it on your protein. My typical spice amount: 1 TBS cayenne, coriander, cumin, 1/2 tbs chili powder, 2 tsp black and white pepper, 1 tsp cinamon, cardomon, about 5 whole cloves and 3 bay leaves, plus salt to taste at the end. Add about half your spices when your onions are brown, then add most of the rest for the simmer leaving a little bit to add for the end just before serving.
6. Use fresh garlic, ginger, and chili of of your choice.
7. Use stock to add for the simmer and not water.
8. Last, let it simmer on low heat for at least 45 mins, but preferably an hour.

Pic related: smoked chicken curry with bell pepper

That should help you out.

cum2soon
cum2soon

@Stark_Naked
Thanks i'll give it a try, i love the pungentness of black salt powder its unlike anything you'll find in western food.

Firespawn
Firespawn

@Need_TLC
3 most common spices for curry are tumeric, chili powder, and garam masala

go wild

Raving_Cute
Raving_Cute

@Firespawn
garam masala
possibly the worst smell in the world

Bidwell
Bidwell

@Raving_Cute
garam masala
worst smell in the world
Volunteer for a fire department for awhile and suck up the smell of burning or rotting bodies a few times, then get back to us miss sheltered snowflake.

idontknow
idontknow

@Bidwell
0ok mr edgymcfudgey

lostmypassword
lostmypassword

@Bidwell
Except people don't use rotting bodies to make food.

Unless you're making indian food, that is.

Emberfire
Emberfire

@idontknow
it's the edgy meme
Played out, user.

BinaryMan
BinaryMan

@Raving_Cute
Which particular spice offends you?

New_Cliche
New_Cliche

@Snarelure
cheese makes you smell inescapably like bad cheese. try it sometime, a couple weeks in east asia and your nose will lead you to vacationing americans of any color like they're chester fucking cheetah.
and let's not even get into garlic or pineapple juice, you can taste those in bodily fluids.

compared to that, i'll take curry. it may be noticeable but at least it doesn't smell rotten.

Raving_Cute
Raving_Cute

@Raving_Cute
what? how does it smell bad? it's kinda cinnamony.

Harmless_Venom
Harmless_Venom

@New_Cliche
This is the dumbest post I will read on Veeky Forums today, if not this week.

Spamalot
Spamalot

@Raving_Cute
That dumb ass doesn't even know what garam masala is....

girlDog
girlDog

@New_Cliche
tfw vegan so everyone around me smells nasty 24/7 and their excessive showering only makes it worse thanks to their overactive sebaceous glands and disrupted epidermal ecosystem

iluvmen
iluvmen

@girlDog
I stand corrected. THIS is the dumbest post I will read on Veeky Forums today, if not this week.

hairygrape
hairygrape

@iluvmen
guess again sweaty

Methshot
Methshot

@Harmless_Venom
t. flyover
try it sometime. you can even do it as a NEET, just hide from other people and eat no dairy. takes around ten days in un-ACed summer with 5-10km of walking a day to reacclimate/sweat it all out of yourself and then you'll have a perfect American detector.

just like curry, it's more than worth it for the flavor, though.

PackManBrainlure
PackManBrainlure

Turn heat on. Place oil on pan. Toast cumin, coriander, cinnamon, star anise/cardamom, and dried chili peppers. Grind the toasted spices. Sautée chopped onions, minced ginger and garlic. Throw in tomatoes or tamarind paste. Add meat or vegetables in, as well as water. Add coconut milk/cream if desired. Add salt to taste. Season with fresh coriander leaves.

Skullbone
Skullbone

@BinaryMan
i really have no idea
i also hate ground cardamon, wow, seed pods only and then remove the fuck out of them because omg i bit into one on accident once and i think i saw satan

RavySnake
RavySnake

@Skullbone
cont.
its notable to note that i really suck at making curry and i fucking love chicken vindaloo and chicken tikka masala

but i cannot get the flavors right with the spices, i spent like 40$ on just spices for indian food and i can't get that velvetty texture nor can i really get the over-flavored feel of it

so individually some of the spices are a little much imo, and the garam masala i got was just so strong

Fuzzy_Logic
Fuzzy_Logic

@Methshot
dirty nasty Ameriboo thinks the smell of SOAP that white westerners use to bathe every day is cheese

Harmless_Venom
Harmless_Venom

@Fuzzy_Logic
White americans don't use soap. They just torture their scalps and pretend that causes everything else to wash itself.

girlDog
girlDog

@Harmless_Venom
They're the only ones that can afford it, Ameriboo.

happy_sad
happy_sad

@girlDog
No, black people here use soap and washcloths. White people don't use washcloths and get offended if anyone brings up that fact.

w8t4u
w8t4u

@happy_sad
all this butthurt
What shitty nation are you from that your so bitter, Ameriboo?

w8t4u
w8t4u

@BinaryMan
But user, the terracotta pots are coated with uranium hexafluoride because reasons.

GoogleCat
GoogleCat

@Garbage Can Lid
Aged rice is the real secret to good Indian style rice with each grain perfect and not sticky.

whereismyname
whereismyname

@w8t4u
According to which nutcase conspiracy theorist?

Boy_vs_Girl
Boy_vs_Girl

@happy_sad
Wait, you're telling me there are people that don't use washcloths? Even chinks use washcloths ffs

MPmaster
MPmaster

@CouchChiller
looks great, you can reduce the gravy in the curry a bit more imo. also a good way to make naan is on the hob over an open fire.

w8t4u
w8t4u

@Lunatick
Use ghee and season it with your spices the way the Indians do before adding anything else
Not necessarily, fat is flavored with onions, garlic and ginger and _whole_ spices, if using powdered add it later as they can burn if added too soon
Most Indians I see don't do this though, and add the protein without ever browning it.
they do in restaurants.

agree with the other points though stock isn't a big concern if you're cooking for a long time. also not all curries benefit from a long cooking time. kadhai dishes are best finished in 15 or so minutes over high heat and minimal (but strong) spices (usually only cumin, coriander seeds, peppercorns, anise and red chilli)

Nojokur
Nojokur

@MPmaster
Mein neger.
Ate it everyday in chiang mai.

Soft_member
Soft_member

@Boy_vs_Girl
just apply the soap with your hand

see how easy

eGremlin
eGremlin

@PackManBrainlure
PAN
NICE AND HOT
OIL, IN

Harmless_Venom
Harmless_Venom

Make your own roux

Carnalpleasure
Carnalpleasure

@hairygrape
make your own wood-fired clay oven
seriously?

CouchChiller
CouchChiller

@Need_TLC
im a total curry noob, i bought some paste but i have no idea what to do with it
i was thinking of caramelising some onions, adding the paste and then a can of coconut milk and letting it boil until its reduced to a sauce, would that work?

BinaryMan
BinaryMan

@Need_TLC
Be Indian

Dreamworx
Dreamworx

@CouchChiller
Thai curry paste already has shallots and garlic in it, so no need to add any onions.

Harmless_Venom
Harmless_Venom

@Dreamworx
It's not Thai curry paste though.
It's madras.

Boy_vs_Girl
Boy_vs_Girl

@hairygrape
Make your own spice paste.

Indian here, just buy the prepackaged shit desu

Spamalot
Spamalot

@Boy_vs_Girl
Are you actually in India?
If so which part?

5mileys
5mileys

@Spamalot

No I live in America, sorry to disappoint. My mom immigrated here though. she just cooks with the boxed powders

here's a nice video if you want insight into what modern americanized indian life/cooking is like

https://www.youtube.com/watch?v=eHJGjrdw8hA

Emberburn
Emberburn

@Dreamworx
but then all i have left to do is boil the coconut milk and add the paste?

whereismyname
whereismyname

@CouchChiller
no idea what to do with it
Here's a simple approach:

Brown protein and remove.
Add veggies and sweat.
Add paste, stock to thin it out and deglaze the pan, and your protein, simmer till done and serve.

Harmless_Venom
Harmless_Venom

You probably aren't cooking your onions long enough

Deadlyinx
Deadlyinx

@Need_TLC
By getting one of these. Also, some of the spices should be roasted in the oil first. And use different stuff like cloves and cinnamon, western curry mix is standardized crap.

eGremlin
eGremlin

@5mileys
yea. the shan mixes are the best. no matter how hard ive tried over teh years ive never been able to make a better curry chicken than the shan mix so i just gave up on it. and i mean honestly, you still need to cook the onions and add in ginger/garlic paste and yogurt, all youre doing is adding in someone elses spice mix instead of your own.

i make korma, rogan josh, nihari, rajma masala & chana masala from scratch though.

BunnyJinx
BunnyJinx

@eGremlin
also tikka masala and tandoori chicken from scratch too but almost never because of the marination times for the chicken.

unless its a special event where i know im going to be cooking it i almost never make it. in 24 hours i might not even want to eat that.

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