100 Weeknight Curries: Difference between revisions
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Chicken Curry LomBok Style<br> | Chicken Curry LomBok Style<br> | ||
[[Image:chicken_curry_lombok-style.jpg|400px]] | [[Image:chicken_curry_lombok-style.jpg|400px]] | ||
* 1 red pepper seeded and coarsely chopped | |||
* 3 fresh long red chillies | |||
* 1 inch block of ginger pealed and chopped | |||
* 1 inch block og galangal | |||
* 3 candlenuts or 6 cashew nuts | |||
* 8 shallots | |||
* 4-5 garlic cloves | |||
* 1/2 teaspoon of shimp paste | |||
* 1/2 teaspoon of cumin seeds | |||
* 1 teaspoon black peppercorns | |||
* 4 cloves | |||
* 1 inch of cinnamon stick | |||
* 400g tin of coconut milk | |||
* 8 tblsp. vagoil | |||
* 3 ilb of meats ( chicken, Lamb, Beef) | |||
* salt to taste | |||
Egg Curry<br> | Egg Curry<br> |
Revision as of 18:31, 7 January 2015
- 1 red pepper seeded and coarsely chopped
- 3 fresh long red chillies
- 1 inch block of ginger pealed and chopped
- 1 inch block og galangal
- 3 candlenuts or 6 cashew nuts
- 8 shallots
- 4-5 garlic cloves
- 1/2 teaspoon of shimp paste
- 1/2 teaspoon of cumin seeds
- 1 teaspoon black peppercorns
- 4 cloves
- 1 inch of cinnamon stick
- 400g tin of coconut milk
- 8 tblsp. vagoil
- 3 ilb of meats ( chicken, Lamb, Beef)
- salt to taste