Trial and Error: The perfect Curry

I have been a huge fan of Asian kitchen ever since and especially after my time living abroad in Singapore, I am desperately trying to figure out how to cook the perfect homemade curry. No master ever fell off the sky, hence figuring out how to do so cost me a lot of trial and error sessions.

What it’s supposed to look like

Well, like a perfect curry dish you usually get served at your favourite Thai restaurant: Perfect in its consistence, not overcooked and of course tasty (hot!).

What it really looked like

I tried various different curry pastes in the past (green, red and yellow ones), preferring the green one for dishes with chicken and the yellow one for veggie based recipes (carrots, broccoli, potatoes). At the beginning my curry didn’t turn out very tasty and looked more like a goulash stew thing (totally overcooked, what a fail!). Another time it turned out way to runny (fail again!), finally making me realise that the right kind of coconut milk is the key to success.

Now we are talking…

I am not a quitter thus I decided to give it another try after buying the yellow curry paste from “Cock Brand Marque Desposee”. Additionally I changed the brand of the coconut milk, using the dairy free option and voilà – there it was, a quick and easy, simply delicious, homecooked curry (yes, no fail). Find the recipe in the following:

What to put on your grocery shopping list:

  • Culinary Coconut Milk by “So Delicious”
  • Yellow or green curry paste from “Cock Brand, Marque Desposee”
  • 1 small, white Onion
  • Peanuts
  • Broccoli, Potatoes, Carrots
  • A bottle of White Wine (a Chardonnay should do…)
  • Coconut Oil
  • Basmati Rice

How to prepare:

  • Preparation time: 20 Minutes
  • Level: Easy
  1. Start cooking the rice (1 cup of basmati rice, 2 cups of water)
  2. Rinse, peel and cut the vegetables and onions into medium pieces
  3. Put two tablespoons of coconut oil into a Wok frying pan (Hint: Wait for the pan to get hot, then add the oil)
  4. Add the onions and sauté until translucent and douse with a sip of wine
  5. Add the vegetables and peanuts (Hint: go with the potatoes and carrots first, as they usually take longer to cook)
  6. Add two tablespoons of the curry paste to the vegetable mix
  7. Poor in the coconut milk and steer it slowly until the paste spreads evenly
  8. Let it cook for about 15 Minutes and then add the Broccoli
  9. Wait another five minutes and serve together with the rice
  10. Enjoy together with a glass of Chardonnay
Yellow Veggie Curry with Peanuts

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