Mmm hmm!


http://www.hungryhuy.com/vietnamese-...-curry-recipe/

Vietnamese Chicken Curry Recipe (CÃ* Ri GÃ*)

Print
Author: Hungry Huy
Ingredients
2 lb chicken (any cut, chopped into large 2-3" pieces)
1½ lb potatoes
½ lb carrots
1 medium-sized onion, finely chopped
4 gloves garlic, finely chopped
2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
to expose more leaves
3 bay leaves
½ cup coconut milk
oil for frying
2 tsp sugar
2-3 cups chicken broth
2-3 cups water
Marinade
2 tsp salt
2 tsp onion powder
2 tbsp curry powder

But what about using FRESH(er) curry ingredients instead of dried?

Well, since you asked:

https://theculinarychronicles.com/20...chicken-curry/

CÃ* Ri GÃ* (Vietnamese Chicken Curry)
Serves 4-5

Ingredients:

1 whole chicken (4-5lbs), broken down into 8 pieces
4 tablespoons vegetable oil, divided
2 tablespoons minced shallots
2 tablespoons minced garlic, divided
1 tablespoon finely minced lemongrass
1 tablespoon finely minced fresh ginger
1 teaspoon black pepper
1 teaspoon sugar
3 tablespoons fish sauce, divided (*more to taste)
5 tablespoons Madras curry paste, divided
1 cup diced white onions
1 inch fresh garlic, sliced into thin matchsticks
2 whole red Thai chilies, minced (*more to taste)
1 13.5-ounce can unsweetened coconut milk
3 cups chicken stock
2 stalks lemongrass
6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
1 pound peeled potatoes, washed and cut into large pieces
3-4 medium sized peeled carrots, cut into 2-3 inch pieces
1 cup fresh cilantro leaves
toasted baguettes



Yeah, those'll work!

On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
> Mmm hmm!
>
>
> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>
> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>
> Print
> Author: Hungry Huy
> Ingredients
> 2 lb chicken (any cut, chopped into large 2-3" pieces)
> 1½ lb potatoes
> ½ lb carrots
> 1 medium-sized onion, finely chopped
> 4 gloves garlic, finely chopped
> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
> to expose more leaves
> 3 bay leaves
> ½ cup coconut milk
> oil for frying
> 2 tsp sugar
> 2-3 cups chicken broth
> 2-3 cups water
> Marinade
> 2 tsp salt
> 2 tsp onion powder
> 2 tbsp curry powder
>
> But what about using FRESH(er) curry ingredients instead of dried?
>
> Well, since you asked:
>
> https://theculinarychronicles.com/20...chicken-curry/
>
> Cà Ri Gà (Vietnamese Chicken Curry)
> Serves 4-5
>
> Ingredients:
>
> 1 whole chicken (4-5lbs), broken down into 8 pieces
> 4 tablespoons vegetable oil, divided
> 2 tablespoons minced shallots
> 2 tablespoons minced garlic, divided
> 1 tablespoon finely minced lemongrass
> 1 tablespoon finely minced fresh ginger
> 1 teaspoon black pepper
> 1 teaspoon sugar
> 3 tablespoons fish sauce, divided (*more to taste)
> 5 tablespoons Madras curry paste, divided
> 1 cup diced white onions
> 1 inch fresh garlic, sliced into thin matchsticks
> 2 whole red Thai chilies, minced (*more to taste)
> 1 13.5-ounce can unsweetened coconut milk
> 3 cups chicken stock
> 2 stalks lemongrass
> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
> 1 pound peeled potatoes, washed and cut into large pieces
> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
> 1 cup fresh cilantro leaves
> toasted baguettes
>
>
>
> Yeah, those'll work!

Sounds fine with me, although I don't know the difference between a Vietnamese curry and Thai curry. I'm going to aim on making a Thai curry. If not tonight, then real soon.

On 4/14/2016 2:32 PM, dsi1 wrote:
> On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
>> Mmm hmm!
>>
>>
>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>
>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>
>> Print
>> Author: Hungry Huy
>> Ingredients
>> 2 lb chicken (any cut, chopped into large 2-3" pieces)
>> 1½ lb potatoes
>> ½ lb carrots
>> 1 medium-sized onion, finely chopped
>> 4 gloves garlic, finely chopped
>> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
>> to expose more leaves
>> 3 bay leaves
>> ½ cup coconut milk
>> oil for frying
>> 2 tsp sugar
>> 2-3 cups chicken broth
>> 2-3 cups water
>> Marinade
>> 2 tsp salt
>> 2 tsp onion powder
>> 2 tbsp curry powder
>>
>> But what about using FRESH(er) curry ingredients instead of dried?
>>
>> Well, since you asked:
>>
>> https://theculinarychronicles.com/20...chicken-curry/
>>
>> Cà Ri Gà (Vietnamese Chicken Curry)
>> Serves 4-5
>>
>> Ingredients:
>>
>> 1 whole chicken (4-5lbs), broken down into 8 pieces
>> 4 tablespoons vegetable oil, divided
>> 2 tablespoons minced shallots
>> 2 tablespoons minced garlic, divided
>> 1 tablespoon finely minced lemongrass
>> 1 tablespoon finely minced fresh ginger
>> 1 teaspoon black pepper
>> 1 teaspoon sugar
>> 3 tablespoons fish sauce, divided (*more to taste)
>> 5 tablespoons Madras curry paste, divided
>> 1 cup diced white onions
>> 1 inch fresh garlic, sliced into thin matchsticks
>> 2 whole red Thai chilies, minced (*more to taste)
>> 1 13.5-ounce can unsweetened coconut milk
>> 3 cups chicken stock
>> 2 stalks lemongrass
>> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
>> 1 pound peeled potatoes, washed and cut into large pieces
>> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
>> 1 cup fresh cilantro leaves
>> toasted baguettes
>>
>>
>>
>> Yeah, those'll work!
>
> Sounds fine with me, although I don't know the difference between a Vietnamese curry and Thai curry. I'm going to aim on making a Thai curry. If not tonight, then real soon.
>
The Thai version rely on either red or green curry paste, ftmp, and of
course coconut milk.

They're all good!

On Thursday, April 14, 2016 at 12:30:55 PM UTC-10, onglet wrote:
> On 4/14/2016 2:32 PM, dsi1 wrote:
> > On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
> >> Mmm hmm!
> >>
> >>
> >> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
> >>
> >> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
> >>
> >> Print
> >> Author: Hungry Huy
> >> Ingredients
> >> 2 lb chicken (any cut, chopped into large 2-3" pieces)
> >> 1½ lb potatoes
> >> ½ lb carrots
> >> 1 medium-sized onion, finely chopped
> >> 4 gloves garlic, finely chopped
> >> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
> >> to expose more leaves
> >> 3 bay leaves
> >> ½ cup coconut milk
> >> oil for frying
> >> 2 tsp sugar
> >> 2-3 cups chicken broth
> >> 2-3 cups water
> >> Marinade
> >> 2 tsp salt
> >> 2 tsp onion powder
> >> 2 tbsp curry powder
> >>
> >> But what about using FRESH(er) curry ingredients instead of dried?
> >>
> >> Well, since you asked:
> >>
> >> https://theculinarychronicles.com/20...chicken-curry/
> >>
> >> Cà Ri Gà (Vietnamese Chicken Curry)
> >> Serves 4-5
> >>
> >> Ingredients:
> >>
> >> 1 whole chicken (4-5lbs), broken down into 8 pieces
> >> 4 tablespoons vegetable oil, divided
> >> 2 tablespoons minced shallots
> >> 2 tablespoons minced garlic, divided
> >> 1 tablespoon finely minced lemongrass
> >> 1 tablespoon finely minced fresh ginger
> >> 1 teaspoon black pepper
> >> 1 teaspoon sugar
> >> 3 tablespoons fish sauce, divided (*more to taste)
> >> 5 tablespoons Madras curry paste, divided
> >> 1 cup diced white onions
> >> 1 inch fresh garlic, sliced into thin matchsticks
> >> 2 whole red Thai chilies, minced (*more to taste)
> >> 1 13.5-ounce can unsweetened coconut milk
> >> 3 cups chicken stock
> >> 2 stalks lemongrass
> >> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
> >> 1 pound peeled potatoes, washed and cut into large pieces
> >> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
> >> 1 cup fresh cilantro leaves
> >> toasted baguettes
> >>
> >>
> >>
> >> Yeah, those'll work!
> >
> > Sounds fine with me, although I don't know the difference between a Vietnamese curry and Thai curry. I'm going to aim on making a Thai curry. If not tonight, then real soon.
> >
> The Thai version rely on either red or green curry paste, ftmp, and of
> course coconut milk.
>
> They're all good!

I didn't have time to make a curry so I made lemongrass chicken. Lemongrass, garlic, shallots, some lemon with peel, a couple of Hawaiian chili peppers. This was ground into a paste and used to marinate some cut up chicken thighs. I did something unusual - some sugar was caramelized and then water was added to make a liquid. This was added to the chicken after frying it at high temperature. It gives the chicken a very nice color. Too bad I didn't have any fish sauce. I'll have to pick up a bottle soon. Hoo boy - ono!

On 4/15/2016 1:54 AM, dsi1 wrote:
> On Thursday, April 14, 2016 at 12:30:55 PM UTC-10, onglet wrote:
>> On 4/14/2016 2:32 PM, dsi1 wrote:
>>> On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
>>>> Mmm hmm!
>>>>
>>>>
>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>
>>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>>>
>>>> Print
>>>> Author: Hungry Huy
>>>> Ingredients
>>>> 2 lb chicken (any cut, chopped into large 2-3" pieces)
>>>> 1½ lb potatoes
>>>> ½ lb carrots
>>>> 1 medium-sized onion, finely chopped
>>>> 4 gloves garlic, finely chopped
>>>> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
>>>> to expose more leaves
>>>> 3 bay leaves
>>>> ½ cup coconut milk
>>>> oil for frying
>>>> 2 tsp sugar
>>>> 2-3 cups chicken broth
>>>> 2-3 cups water
>>>> Marinade
>>>> 2 tsp salt
>>>> 2 tsp onion powder
>>>> 2 tbsp curry powder
>>>>
>>>> But what about using FRESH(er) curry ingredients instead of dried?
>>>>
>>>> Well, since you asked:
>>>>
>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>
>>>> Cà Ri Gà (Vietnamese Chicken Curry)
>>>> Serves 4-5
>>>>
>>>> Ingredients:
>>>>
>>>> 1 whole chicken (4-5lbs), broken down into 8 pieces
>>>> 4 tablespoons vegetable oil, divided
>>>> 2 tablespoons minced shallots
>>>> 2 tablespoons minced garlic, divided
>>>> 1 tablespoon finely minced lemongrass
>>>> 1 tablespoon finely minced fresh ginger
>>>> 1 teaspoon black pepper
>>>> 1 teaspoon sugar
>>>> 3 tablespoons fish sauce, divided (*more to taste)
>>>> 5 tablespoons Madras curry paste, divided
>>>> 1 cup diced white onions
>>>> 1 inch fresh garlic, sliced into thin matchsticks
>>>> 2 whole red Thai chilies, minced (*more to taste)
>>>> 1 13.5-ounce can unsweetened coconut milk
>>>> 3 cups chicken stock
>>>> 2 stalks lemongrass
>>>> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
>>>> 1 pound peeled potatoes, washed and cut into large pieces
>>>> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
>>>> 1 cup fresh cilantro leaves
>>>> toasted baguettes
>>>>
>>>>
>>>>
>>>> Yeah, those'll work!
>>>
>>> Sounds fine with me, although I don't know the difference between a Vietnamese curry and Thai curry. I'm going to aim on making a Thai curry. If not tonight, then real soon.
>>>
>> The Thai version rely on either red or green curry paste, ftmp, and of
>> course coconut milk.
>>
>> They're all good!
>
> I didn't have time to make a curry so I made lemongrass chicken. Lemongrass, garlic, shallots, some lemon with peel, a couple of
> Hawaiian chili peppers. This was ground into a paste and used to marinate some cut up chicken thighs. I did something unusual -
> some sugar was caramelized and then water was added to make a liquid. This was added to the chicken after frying it at high
> temperature. It gives the chicken a very nice color. Too bad I didn't have any fish sauce. I'll have to pick up a bottle soon.
> Hoo boy - ono!
>


Wow, drool factor ensues...

Is there any chance you'd ever snap some pics and share them?

I'll ask you the same thing I did sf, what say you to making a curry
consomme broth - basically straining it down, then adding the thin
shaved beef for curried Pho?

Sound interesting?

On 4/15/2016 11:38 AM, onglet wrote:
> On 4/15/2016 1:54 AM, dsi1 wrote:
>> On Thursday, April 14, 2016 at 12:30:55 PM UTC-10, onglet wrote:
>>> On 4/14/2016 2:32 PM, dsi1 wrote:
>>>> On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
>>>>> Mmm hmm!
>>>>>
>>>>>
>>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>>
>>>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>>>>
>>>>> Print
>>>>> Author: Hungry Huy
>>>>> Ingredients
>>>>> 2 lb chicken (any cut, chopped into large 2-3" pieces)
>>>>> 1½ lb potatoes
>>>>> ½ lb carrots
>>>>> 1 medium-sized onion, finely chopped
>>>>> 4 gloves garlic, finely chopped
>>>>> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
>>>>> to expose more leaves
>>>>> 3 bay leaves
>>>>> ½ cup coconut milk
>>>>> oil for frying
>>>>> 2 tsp sugar
>>>>> 2-3 cups chicken broth
>>>>> 2-3 cups water
>>>>> Marinade
>>>>> 2 tsp salt
>>>>> 2 tsp onion powder
>>>>> 2 tbsp curry powder
>>>>>
>>>>> But what about using FRESH(er) curry ingredients instead of dried?
>>>>>
>>>>> Well, since you asked:
>>>>>
>>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>>
>>>>>
>>>>> Cà Ri Gà (Vietnamese Chicken Curry)
>>>>> Serves 4-5
>>>>>
>>>>> Ingredients:
>>>>>
>>>>> 1 whole chicken (4-5lbs), broken down into 8 pieces
>>>>> 4 tablespoons vegetable oil, divided
>>>>> 2 tablespoons minced shallots
>>>>> 2 tablespoons minced garlic, divided
>>>>> 1 tablespoon finely minced lemongrass
>>>>> 1 tablespoon finely minced fresh ginger
>>>>> 1 teaspoon black pepper
>>>>> 1 teaspoon sugar
>>>>> 3 tablespoons fish sauce, divided (*more to taste)
>>>>> 5 tablespoons Madras curry paste, divided
>>>>> 1 cup diced white onions
>>>>> 1 inch fresh garlic, sliced into thin matchsticks
>>>>> 2 whole red Thai chilies, minced (*more to taste)
>>>>> 1 13.5-ounce can unsweetened coconut milk
>>>>> 3 cups chicken stock
>>>>> 2 stalks lemongrass
>>>>> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if
>>>>> needed)
>>>>> 1 pound peeled potatoes, washed and cut into large pieces
>>>>> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
>>>>> 1 cup fresh cilantro leaves
>>>>> toasted baguettes
>>>>>
>>>>>
>>>>>
>>>>> Yeah, those'll work!
>>>>
>>>> Sounds fine with me, although I don't know the difference between a
>>>> Vietnamese curry and Thai curry. I'm going to aim on making a Thai
>>>> curry. If not tonight, then real soon.
>>>>
>>> The Thai version rely on either red or green curry paste, ftmp, and of
>>> course coconut milk.
>>>
>>> They're all good!
>>
>> I didn't have time to make a curry so I made lemongrass chicken.
>> Lemongrass, garlic, shallots, some lemon with peel, a couple of
>> Hawaiian chili peppers. This was ground into a paste and used to
>> marinate some cut up chicken thighs. I did something unusual -
>> some sugar was caramelized and then water was added to make a liquid.
>> This was added to the chicken after frying it at high
>> temperature. It gives the chicken a very nice color. Too bad I didn't
>> have any fish sauce. I'll have to pick up a bottle soon.
>> Hoo boy - ono!
>>
>
>
> Wow, drool factor ensues...
>
> Is there any chance you'd ever snap some pics and share them?
>
> I'll ask you the same thing I did sf, what say you to making a curry
> consomme broth - basically straining it down, then adding the thin
> shaved beef for curried Pho?
>
> Sound interesting?
>

That would be an option if I could find the right stuff i.e., shaved rib
eye. Most of the shabu-shabu beef sold here is cross-rib roast.

We had a bottle of fish sauce that my wife had given to her. He told her
it was the "good stuff." I knocked it off the counter and the glass
bottle shattered. Holy smokes - what a horror! A stinky horror, at that.
Anyway, I have to pick some up - preferably one in a plastic bottle.

I think for something like lemongrass chicken or curry, you need a food
processor. I used and mini-processor that I bought years ago and never
used. One problem is lemongrass is pretty expensive. The stuff I got
cost $3, had 5 stalks and they didn't look none too fresh. I might not
need to use it as the stuff tastes like a combination of lemon and
ginger. The recipes you're likely to find on the web shows the dish as
being light colored but I prefer it to be dark and glistening.
Caramelized sugar works great but shoyu would probably work fine.
Preparing this dish is pretty fast. If I have some marinating in the
refrigerator, I could have it ready in 6 minutes. Amazing!

https://typicalgardener.wordpress.co...chicken-wings/

On Thursday, April 14, 2016 at 12:30:55 PM UTC-10, onglet wrote:
> On 4/14/2016 2:32 PM, dsi1 wrote:
> > On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
> >> Mmm hmm!
> >>
> >>
> >> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
> >>
> >> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
> >>
> >> Print
> >> Author: Hungry Huy
> >> Ingredients
> >> 2 lb chicken (any cut, chopped into large 2-3" pieces)
> >> 1½ lb potatoes
> >> ½ lb carrots
> >> 1 medium-sized onion, finely chopped
> >> 4 gloves garlic, finely chopped
> >> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
> >> to expose more leaves
> >> 3 bay leaves
> >> ½ cup coconut milk
> >> oil for frying
> >> 2 tsp sugar
> >> 2-3 cups chicken broth
> >> 2-3 cups water
> >> Marinade
> >> 2 tsp salt
> >> 2 tsp onion powder
> >> 2 tbsp curry powder
> >>
> >> But what about using FRESH(er) curry ingredients instead of dried?
> >>
> >> Well, since you asked:
> >>
> >> https://theculinarychronicles.com/20...chicken-curry/
> >>
> >> Cà Ri Gà (Vietnamese Chicken Curry)
> >> Serves 4-5
> >>
> >> Ingredients:
> >>
> >> 1 whole chicken (4-5lbs), broken down into 8 pieces
> >> 4 tablespoons vegetable oil, divided
> >> 2 tablespoons minced shallots
> >> 2 tablespoons minced garlic, divided
> >> 1 tablespoon finely minced lemongrass
> >> 1 tablespoon finely minced fresh ginger
> >> 1 teaspoon black pepper
> >> 1 teaspoon sugar
> >> 3 tablespoons fish sauce, divided (*more to taste)
> >> 5 tablespoons Madras curry paste, divided
> >> 1 cup diced white onions
> >> 1 inch fresh garlic, sliced into thin matchsticks
> >> 2 whole red Thai chilies, minced (*more to taste)
> >> 1 13.5-ounce can unsweetened coconut milk
> >> 3 cups chicken stock
> >> 2 stalks lemongrass
> >> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
> >> 1 pound peeled potatoes, washed and cut into large pieces
> >> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
> >> 1 cup fresh cilantro leaves
> >> toasted baguettes
> >>
> >>
> >>
> >> Yeah, those'll work!
> >
> > Sounds fine with me, although I don't know the difference between a Vietnamese curry and Thai curry. I'm going to aim on making a Thai curry. If not tonight, then real soon.
> >
> The Thai version rely on either red or green curry paste, ftmp, and of
> course coconut milk.
>
> They're all good!

I made some Thai curry with yellow curry paste the other night. It was full of lemongrass and coconut milk goodness. This was so great that I'm going to have to try the red and the green. I'll probably marinate some chicken with the yellow paste and garlic and hot wok it. It's going to be epic. It's amazing what can be done with plain old boneless chicken thighs and these spices.

On 4/22/2016 1:07 PM, dsi1 wrote:
> On Thursday, April 14, 2016 at 12:30:55 PM UTC-10, onglet wrote:
>> On 4/14/2016 2:32 PM, dsi1 wrote:
>>> On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
>>>> Mmm hmm!
>>>>
>>>>
>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>
>>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>>>
>>>> Print
>>>> Author: Hungry Huy
>>>> Ingredients
>>>> 2 lb chicken (any cut, chopped into large 2-3" pieces)
>>>> 1½ lb potatoes
>>>> ½ lb carrots
>>>> 1 medium-sized onion, finely chopped
>>>> 4 gloves garlic, finely chopped
>>>> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
>>>> to expose more leaves
>>>> 3 bay leaves
>>>> ½ cup coconut milk
>>>> oil for frying
>>>> 2 tsp sugar
>>>> 2-3 cups chicken broth
>>>> 2-3 cups water
>>>> Marinade
>>>> 2 tsp salt
>>>> 2 tsp onion powder
>>>> 2 tbsp curry powder
>>>>
>>>> But what about using FRESH(er) curry ingredients instead of dried?
>>>>
>>>> Well, since you asked:
>>>>
>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>
>>>> Cà Ri Gà (Vietnamese Chicken Curry)
>>>> Serves 4-5
>>>>
>>>> Ingredients:
>>>>
>>>> 1 whole chicken (4-5lbs), broken down into 8 pieces
>>>> 4 tablespoons vegetable oil, divided
>>>> 2 tablespoons minced shallots
>>>> 2 tablespoons minced garlic, divided
>>>> 1 tablespoon finely minced lemongrass
>>>> 1 tablespoon finely minced fresh ginger
>>>> 1 teaspoon black pepper
>>>> 1 teaspoon sugar
>>>> 3 tablespoons fish sauce, divided (*more to taste)
>>>> 5 tablespoons Madras curry paste, divided
>>>> 1 cup diced white onions
>>>> 1 inch fresh garlic, sliced into thin matchsticks
>>>> 2 whole red Thai chilies, minced (*more to taste)
>>>> 1 13.5-ounce can unsweetened coconut milk
>>>> 3 cups chicken stock
>>>> 2 stalks lemongrass
>>>> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
>>>> 1 pound peeled potatoes, washed and cut into large pieces
>>>> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
>>>> 1 cup fresh cilantro leaves
>>>> toasted baguettes
>>>>
>>>>
>>>>
>>>> Yeah, those'll work!
>>>
>>> Sounds fine with me, although I don't know the difference between a Vietnamese curry and Thai curry. I'm going to aim on making a Thai curry. If not tonight, then real soon.
>>>
>> The Thai version rely on either red or green curry paste, ftmp, and of
>> course coconut milk.
>>
>> They're all good!
>
> I made some Thai curry with yellow curry paste the other night.

I will have to look for that in my Asian market.

The S&B ain't bad, but it has little heat at all.

Time to branch out, buy something where the labels is not written in
English.


> It was full of lemongrass and coconut milk goodness. This was so great that I'm going to have to try the red and
> the green. I'll probably marinate some chicken with the yellow paste and garlic and hot wok it. It's going to be
> epic. It's amazing what can be done with plain old boneless chicken thighs and these spices.

So very true.

Here's what I use:

http://www.thaikitchen.com/Products/...ed-Curry-Paste

http://www.thaikitchen.com/Products/...en-Curry-Paste

On 4/22/2016 9:42 AM, d.o.r. wrote:
> On 4/22/2016 1:07 PM, dsi1 wrote:
>> On Thursday, April 14, 2016 at 12:30:55 PM UTC-10, onglet wrote:
>>> On 4/14/2016 2:32 PM, dsi1 wrote:
>>>> On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
>>>>> Mmm hmm!
>>>>>
>>>>>
>>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>>
>>>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>>>>
>>>>> Print
>>>>> Author: Hungry Huy
>>>>> Ingredients
>>>>> 2 lb chicken (any cut, chopped into large 2-3" pieces)
>>>>> 1½ lb potatoes
>>>>> ½ lb carrots
>>>>> 1 medium-sized onion, finely chopped
>>>>> 4 gloves garlic, finely chopped
>>>>> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
>>>>> to expose more leaves
>>>>> 3 bay leaves
>>>>> ½ cup coconut milk
>>>>> oil for frying
>>>>> 2 tsp sugar
>>>>> 2-3 cups chicken broth
>>>>> 2-3 cups water
>>>>> Marinade
>>>>> 2 tsp salt
>>>>> 2 tsp onion powder
>>>>> 2 tbsp curry powder
>>>>>
>>>>> But what about using FRESH(er) curry ingredients instead of dried?
>>>>>
>>>>> Well, since you asked:
>>>>>
>>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>>
>>>>>
>>>>> Cà Ri Gà (Vietnamese Chicken Curry)
>>>>> Serves 4-5
>>>>>
>>>>> Ingredients:
>>>>>
>>>>> 1 whole chicken (4-5lbs), broken down into 8 pieces
>>>>> 4 tablespoons vegetable oil, divided
>>>>> 2 tablespoons minced shallots
>>>>> 2 tablespoons minced garlic, divided
>>>>> 1 tablespoon finely minced lemongrass
>>>>> 1 tablespoon finely minced fresh ginger
>>>>> 1 teaspoon black pepper
>>>>> 1 teaspoon sugar
>>>>> 3 tablespoons fish sauce, divided (*more to taste)
>>>>> 5 tablespoons Madras curry paste, divided
>>>>> 1 cup diced white onions
>>>>> 1 inch fresh garlic, sliced into thin matchsticks
>>>>> 2 whole red Thai chilies, minced (*more to taste)
>>>>> 1 13.5-ounce can unsweetened coconut milk
>>>>> 3 cups chicken stock
>>>>> 2 stalks lemongrass
>>>>> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if
>>>>> needed)
>>>>> 1 pound peeled potatoes, washed and cut into large pieces
>>>>> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
>>>>> 1 cup fresh cilantro leaves
>>>>> toasted baguettes
>>>>>
>>>>>
>>>>>
>>>>> Yeah, those'll work!
>>>>
>>>> Sounds fine with me, although I don't know the difference between a
>>>> Vietnamese curry and Thai curry. I'm going to aim on making a Thai
>>>> curry. If not tonight, then real soon.
>>>>
>>> The Thai version rely on either red or green curry paste, ftmp, and of
>>> course coconut milk.
>>>
>>> They're all good!
>>
>> I made some Thai curry with yellow curry paste the other night.
>
> I will have to look for that in my Asian market.
>
> The S&B ain't bad, but it has little heat at all.
>
> Time to branch out, buy something where the labels is not written in
> English.

That's always scary! OTOH, it probably won't kill you - think.

>
>
>> It was full of lemongrass and coconut milk goodness. This was so great
>> that I'm going to have to try the red and
>> the green. I'll probably marinate some chicken with the yellow paste
>> and garlic and hot wok it. It's going to be
>> epic. It's amazing what can be done with plain old boneless chicken
>> thighs and these spices.
>
> So very true.
>
> Here's what I use:
>
> http://www.thaikitchen.com/Products/...ed-Curry-Paste
>
> http://www.thaikitchen.com/Products/...en-Curry-Paste
>
>
>

I'll be on the lookout for that brand. The truth is that I'd probably
just buy the cheaper one. For Thai curry paste, that tends to be the one
with the funny writing on it. It's probably racist of me to say that I
tend to believe that the Americanization of the Thai or Korean
preparations means less heat, and less intense flavors. All I know is
that we're in for a new world of flavors - mostly involving lemongrass.
Now that sounds grand!

OTOH, what's good about this curry paste is that I don't have to buy
lemongrass. It's probably easier for me to buy lemongrass than on the
mainland but I'd prefer not to have to use the food processor if I can
avoid it.

On 2016-04-22 3:07 PM, dsi1 wrote:

> I made some Thai curry with yellow curry paste the other night. It
> was full of lemongrass and coconut milk goodness. This was so great
> that I'm going to have to try the red and the green. I'll probably
> marinate some chicken with the yellow paste and garlic and hot wok
> it. It's going to be epic. It's amazing what can be done with plain
> old boneless chicken thighs and these spices.
>
I made a chicken and coconut milk curry a couple days ago and used an
Indian chili paste. It was delicious. Two days late the house still
smells incredibly of curry. I tried making a green curry a few years
ago. It was a major fail. I suppose I could go out to some place and
order a green curry dish but my experiment was so bad that I don't have
much interest in trying it again.

On 4/22/2016 11:18 AM, Dave Smith wrote:
> On 2016-04-22 3:07 PM, dsi1 wrote:
>
>> I made some Thai curry with yellow curry paste the other night. It
>> was full of lemongrass and coconut milk goodness. This was so great
>> that I'm going to have to try the red and the green. I'll probably
>> marinate some chicken with the yellow paste and garlic and hot wok
>> it. It's going to be epic. It's amazing what can be done with plain
>> old boneless chicken thighs and these spices.
>>
> I made a chicken and coconut milk curry a couple days ago and used an
> Indian chili paste. It was delicious. Two days late the house still
> smells incredibly of curry. I tried making a green curry a few years
> ago. It was a major fail. I suppose I could go out to some place and
> order a green curry dish but my experiment was so bad that I don't have
> much interest in trying it again.
>
>

I have not seen Indian chili paste. Will be on the lookout for it. I
made fried rice with lemongrass chicken the other day. I thought it
would be pretty tasty to chop up a couple of Thai chilies and fry it
crisp for a fun topping. I sat down to eat it and started coughing and
choking as soon as my nose went over the bowl. My son in the other room
started hacking and getting all excited. No sir, won't do that again.
Tasty though.

On 2016-04-22, Dave Smith > wrote:


> I tried making a green curry a few years ago. It was a major fail. I
> suppose I could go out to some place and order a green curry dish
> but my experiment was so bad that I don't have much interest in
> trying it again.

Been there, wore out that t-shirt.

I've made --successfully-- green Thai curry. The whole magillah.
Large Thai clay mortar, palm pestle, all fresh ingredients, including
cilantro root, etc. Took me an hour of pounding to get that green
paste. Was it good? No doubt! Would I do it again?:

<http://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/9742356831?tag=duckduckgo-d-20>

nb

On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:

> Mmm hmm!
>
>
> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>
> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>
<snip>

> Marinade
> 2 tsp salt
> 2 tsp onion powder
> 2 tbsp curry powder
>
> But what about using FRESH(er) curry ingredients instead of dried?
>
What is the composition of that mysterious curry powder?

> Well, since you asked:
>
> https://theculinarychronicles.com/20...chicken-curry/
>
> Cà Ri Gà (Vietnamese Chicken Curry)
> Serves 4-5
>
<snip>
>
>
> Yeah, those'll work!

I think so too.

--

sf

On 4/15/2016 12:14 AM, sf wrote:
> On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
>
>> Mmm hmm!
>>
>>
>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>
>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>
> <snip>
>
>> Marinade
>> 2 tsp salt
>> 2 tsp onion powder
>> 2 tbsp curry powder
>>
>> But what about using FRESH(er) curry ingredients instead of dried?
>>
> What is the composition of that mysterious curry powder?

That's always the rub - I go with what I find at my Asian market, as
long as it's not basic S&B, which I find a bit bland.

Frankly if I can't read the ingredients I get curious and pounce, lol.

>> Well, since you asked:
>>
>> https://theculinarychronicles.com/20...chicken-curry/
>>
>> Cà Ri Gà (Vietnamese Chicken Curry)
>> Serves 4-5
>>
> <snip>
>>
>>
>> Yeah, those'll work!
>
> I think so too.
>

So what say you as to straining a curry broth to make a curry consomme?

My thinking is a curry Pho - with thin shaved prime rib on top.

On Fri, 15 Apr 2016 15:35:31 -0600, onglet > wrote:

> On 4/15/2016 12:14 AM, sf wrote:
> > On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
> >
> >> Mmm hmm!
> >>
> >>
> >> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
> >>
> >> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
> >>
> > <snip>
> >
> >> Marinade
> >> 2 tsp salt
> >> 2 tsp onion powder
> >> 2 tbsp curry powder
> >>
> >> But what about using FRESH(er) curry ingredients instead of dried?
> >>
> > What is the composition of that mysterious curry powder?
>
> That's always the rub - I go with what I find at my Asian market, as
> long as it's not basic S&B, which I find a bit bland.
>
> Frankly if I can't read the ingredients I get curious and pounce, lol.
>
> >> Well, since you asked:
> >>
> >> https://theculinarychronicles.com/20...chicken-curry/
> >>
> >> Cà Ri Gà (Vietnamese Chicken Curry)
> >> Serves 4-5
> >>
> > <snip>
> >>
> >>
> >> Yeah, those'll work!
> >
> > I think so too.
> >
>
> So what say you as to straining a curry broth to make a curry consomme?
>
> My thinking is a curry Pho - with thin shaved prime rib on top.

Properly done pho is a lot of work, so it's a restaurant meal for me.

--

sf

On 4/15/2016 4:35 PM, sf wrote:
> On Fri, 15 Apr 2016 15:35:31 -0600, onglet > wrote:
>
>> On 4/15/2016 12:14 AM, sf wrote:
>>> On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
>>>
>>>> Mmm hmm!
>>>>
>>>>
>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>
>>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>>>
>>> <snip>
>>>
>>>> Marinade
>>>> 2 tsp salt
>>>> 2 tsp onion powder
>>>> 2 tbsp curry powder
>>>>
>>>> But what about using FRESH(er) curry ingredients instead of dried?
>>>>
>>> What is the composition of that mysterious curry powder?
>>
>> That's always the rub - I go with what I find at my Asian market, as
>> long as it's not basic S&B, which I find a bit bland.
>>
>> Frankly if I can't read the ingredients I get curious and pounce, lol.
>>
>>>> Well, since you asked:
>>>>
>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>
>>>> Cà Ri Gà (Vietnamese Chicken Curry)
>>>> Serves 4-5
>>>>
>>> <snip>
>>>>
>>>>
>>>> Yeah, those'll work!
>>>
>>> I think so too.
>>>
>>
>> So what say you as to straining a curry broth to make a curry consomme?
>>
>> My thinking is a curry Pho - with thin shaved prime rib on top.
>
> Properly done pho is a lot of work, so it's a restaurant meal for me.
>

It is for us too, mostly.

But the chance to cross breed Pho with curry...oh my!

On Friday, April 15, 2016 at 2:08:02 PM UTC-10, onglet wrote:
> On 4/15/2016 4:35 PM, sf wrote:
> > On Fri, 15 Apr 2016 15:35:31 -0600, onglet > wrote:
> >
> >> On 4/15/2016 12:14 AM, sf wrote:
> >>> On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
> >>>
> >>>> Mmm hmm!
> >>>>
> >>>>
> >>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
> >>>>
> >>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
> >>>>
> >>> <snip>
> >>>
> >>>> Marinade
> >>>> 2 tsp salt
> >>>> 2 tsp onion powder
> >>>> 2 tbsp curry powder
> >>>>
> >>>> But what about using FRESH(er) curry ingredients instead of dried?
> >>>>
> >>> What is the composition of that mysterious curry powder?
> >>
> >> That's always the rub - I go with what I find at my Asian market, as
> >> long as it's not basic S&B, which I find a bit bland.
> >>
> >> Frankly if I can't read the ingredients I get curious and pounce, lol.
> >>
> >>>> Well, since you asked:
> >>>>
> >>>> https://theculinarychronicles.com/20...chicken-curry/
> >>>>
> >>>> Cà Ri Gà (Vietnamese Chicken Curry)
> >>>> Serves 4-5
> >>>>
> >>> <snip>
> >>>>
> >>>>
> >>>> Yeah, those'll work!
> >>>
> >>> I think so too.
> >>>
> >>
> >> So what say you as to straining a curry broth to make a curry consomme?
> >>
> >> My thinking is a curry Pho - with thin shaved prime rib on top.
> >
> > Properly done pho is a lot of work, so it's a restaurant meal for me.
> >
>
> It is for us too, mostly.
>
> But the chance to cross breed Pho with curry...oh my!

I've had ramen with Japan style curry. It's not bad. My guess is that there is pho being served here with a Thai or VN broth. I'll be on the lookout for that.

We're lucky here in that we can get fresh Japan style noodles easily because we have a major noodle maker locally. When I was growing up saimin was king. These days ramen is the noodle of choice for the locals - especially the younger generation. I'm going to pick up some Sun noodle ramen and have a hot steaming bowl of utter satisfaction. Hee hee.

http://www.hawaiibusiness.com/sun-no...ding-universe/

On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:

> Mmm hmm!
>
>
> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>
> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>
>
> https://theculinarychronicles.com/20...chicken-curry/
>
> Cà Ri Gà (Vietnamese Chicken Curry)

The distinguishing characteristic (in my NSHO) is coconut milk. Any
curry made with it has to be delicious!

Speaking of coconut milk, have you tried Brazilian Moqueca de Peixe
yet? Don't ask me for recipe, because I look at several and choose
the parts that appeal at the moment.

--

sf

On 4/19/2016 3:25 PM, sf wrote:
> On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
>
>> Mmm hmm!
>>
>>
>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>
>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>
>>
>> https://theculinarychronicles.com/20...chicken-curry/
>>
>> Cà Ri Gà (Vietnamese Chicken Curry)
>
> The distinguishing characteristic (in my NSHO) is coconut milk. Any
> curry made with it has to be delicious!

I do agree, it's the Thai way and it is fantastic!

> Speaking of coconut milk, have you tried Brazilian Moqueca de Peixe
> yet? Don't ask me for recipe, because I look at several and choose
> the parts that appeal at the moment.

I have not, but I'm googling it as I key!

On Tuesday, April 19, 2016 at 6:23:40 PM UTC-4, onglet wrote:
> On 4/19/2016 3:25 PM, sf wrote:
> > On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
> >
> >> Mmm hmm!
> >>
> >>
> >> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
> >>
> >> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
> >>
> >>
> >> https://theculinarychronicles.com/20...chicken-curry/
> >>
> >> Cà Ri Gà (Vietnamese Chicken Curry)
> >
> > The distinguishing characteristic (in my NSHO) is coconut milk. Any
> > curry made with it has to be delicious!
>
> I do agree, it's the Thai way and it is fantastic!
>
I do like coconut milk in a curry. However, not all Thai curries use coconut milk. And some Indian curries also use it.

http://www.richardfisher.com

On 4/20/2016 3:33 PM, Helpful person wrote:
> On Tuesday, April 19, 2016 at 6:23:40 PM UTC-4, onglet wrote:
>> On 4/19/2016 3:25 PM, sf wrote:
>>> On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
>>>
>>>> Mmm hmm!
>>>>
>>>>
>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>
>>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>>>
>>>>
>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>
>>>> Cà Ri Gà (Vietnamese Chicken Curry)
>>>
>>> The distinguishing characteristic (in my NSHO) is coconut milk. Any
>>> curry made with it has to be delicious!
>>
>> I do agree, it's the Thai way and it is fantastic!
>>
> I do like coconut milk in a curry. However, not all Thai curries use coconut milk. And some Indian curries also use it.

Well most Thai ones seem to, and yes some Indian ones also.

On 2016-04-20 5:33 PM, Helpful person wrote:
> On Tuesday, April 19, 2016 at 6:23:40 PM UTC-4, onglet wrote:
>> On 4/19/2016 3:25 PM, sf wrote:
>>> On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
>>>
>>>> Mmm hmm!
>>>>
>>>>
>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>
>>>> Vietnamese Chicken Curry Recipe (CÃ* Ri GÃ*)
>>>>
>>>>
>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>
>>>> CÃ* Ri GÃ* (Vietnamese Chicken Curry)
>>>
>>> The distinguishing characteristic (in my NSHO) is coconut milk. Any
>>> curry made with it has to be delicious!
>>
>> I do agree, it's the Thai way and it is fantastic!
>>
> I do like coconut milk in a curry. However, not all Thai curries use coconut milk. And some Indian curries also use it.

The one I just cooked for supper had coconut milk and I have to say that
it was probably the best I ever cooked. My recipe fore Thai coconut
chicken curry calls for cilantro and I having some on hand was the
reason I did this dish. I added a lot more cilantro than I usually do
because I didn't think it would last. It seems that was what it had
always needed more of.