Curry is common in many south Asian countries.
A very easy go to curry dish I like to show people
how to make is coconut curry.
You can use Masaman curry which is a medium spice level.
You can also use green curry and if your palate is
craving a spicy kick- you can use red curry paste as well.
I would use 1 heaping teaspoon of either curry paste that
you prefer and add to your liking little by little.
below is a basic recipe you can start with and then add to your liking.
Coconut curry with chicken
3/4 - 1 can of coconut cream
1 heaping teaspoon of Masaman curry
1 chicken breast cut into cubes or chicken thighs
2 large potatoes cut into 1 inch cubes
1 head of cauliflower florets (about 1 inch)
3 cloves of garlic minced up or sliced (to your liking)
1 inch of ginger grated
1-2 onions diced small
It's best to cook for 45 minutes to an hour.
The longer the better as everything with
infuse together. Curry is best eaten on a bed of
Basmati rice (with celery seed) or coconut rice.
For a topping or garnish- you can place thin slices
of red bell pepper and scallions sliced thin.
