curry chronicles

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best new thread title

tyga mother (J0rdan S.), Monday, 16 January 2012 23:27 (seven years ago) link

Looking forward to 'pudding ponderings'.
Also I think I'll be having curry tomorrow evening.

insert 2012 appropriate display name here (snoball), Monday, 16 January 2012 23:28 (seven years ago) link

my friend gave me two bags, one of 'curry powder' and one of turmeric, I'm not sure how to use either of them

dayo, Monday, 16 January 2012 23:30 (seven years ago) link

i'm about to write up a report on my fake vietnamese curry experiment

tunnel joe (harbl), Monday, 16 January 2012 23:59 (seven years ago) link

this was a great success and one way for dayo to use up his new bags.

i was thinking about this because i like always order curry at a vietnamese restaurant near me and i want to die every time because it's so good. then i saw the video for this recipe on the nyt website and on one hand i thought, "i could eat that" and on the other hand i thought, "this guy is totally phoning it in, that is so bland-looking." so i cruised through some recipes on the internet and looked at what vegetables i had and did this:

slice and dry-fry one pound of tofu*

start making rice

dice one onion
mince 2 garlic cloves and a 2-inch piece of ginger

cut up the following**:
1 sweet potato
1 zucchini
2 small carrots

you will also need:
1/2-3/4 cup frozen peas
one can of coconut milk
curry powder. i used this
cayenne pepper
soy sauce
fish sauce
brown sugar

heat oil on medium-high heat and drop the onion, garlic, and ginger in. cook until the onion is brown. add *a lot* of curry powder. i started with like 3 tablespoons but i added about 2 more. note, however, my curry powder expired in 2010. do what you feel, but you do need a lot. stir it around for about 10 seconds to toast it. then dump in the cut-up vegetables, coconut milk, and about a cup of water. i also put some fenugreek in. let this simmer until the sweet potatoes are tender.

then add a few drops of fish sauce, a tablespoon of soy sauce, a teaspoon of brown sugar, the tofu, and the peas. add cayenne pepper to taste. mix until its even and cook for a few more minutes, until the peas are thawed and the tofu is heated through. it's done!

*tofu could be fried, baked, or uncooked. dry frying makes it chewy.
**broccoli, potatoes, bell peppers, or green beans would be good?

do i have any idea if this is how it's really made? NO! also most recipes seem to call for lemongrass, which i did not have.

tunnel joe (harbl), Tuesday, 17 January 2012 00:23 (seven years ago) link

something i need to think about is how i had this curry powder since 2008 and did not use it up. if i'm not going to make my own curry powder every time i need to do more stuff like this to use it fast. another great recipe that uses loads of curry powder is this sri lankan chicken curry. i poach and shred the chicken first instead of using it raw.

tunnel joe (harbl), Tuesday, 17 January 2012 00:27 (seven years ago) link

Do you know what is a perplexing riddle to me? Of the two House brand Japanese curry roux boxes, JAVA curry weighs 7.8 ozs, and VERMONT curry weighs 8.8 oz. WHY?

no more mr. nice girls (Abbbottt), Tuesday, 17 January 2012 00:32 (seven years ago) link

I like the idea of these two Japanese curries being named after places in New England and Indonesia for no perceptible reason (VERMONT curry emphasizes apples) ––– it is the unexplained 1 oz weight difference that baffles me.

no more mr. nice girls (Abbbottt), Tuesday, 17 January 2012 00:34 (seven years ago) link

check ingredients for heavy metals ^_^

tunnel joe (harbl), Tuesday, 17 January 2012 00:34 (seven years ago) link

I like using mixed "curry powders" when theyre decent Indian brand ones... have to be careful tho, I got some from an actual Indian grocer recently that is meant specifically for a chickpea dish, (it had some unusual things in it like dried mango powder) and OH BY CHRIST IT WAS HOT.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 00:52 (seven years ago) link

I found one that was labelled "curry mix special" and it has bits of dried curry leaf and bay leaf and whole peppercorns and things all mixed up in it. Very delish. Need to find more.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 00:53 (seven years ago) link


mookieproof, Tuesday, 17 January 2012 00:53 (seven years ago) link

trayce was that chaat masala? i keep trying to find that

tunnel joe (harbl), Tuesday, 17 January 2012 01:13 (seven years ago) link

Yeah I think so! Christ, it was deadly spicy. I'll see if I can work out what brand it was, it came ina little box.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 01:18 (seven years ago) link

I have 3/4 of those ingredients harbl I will try to make some next time!

dayo, Tuesday, 17 January 2012 01:21 (seven years ago) link

mmm curry is the bom. i find when doing curry it is nice to have whole spices on hand for the preparation and make yr own blend for powder or paste. i always some red curry paste i keep frozen in the freezer that is easy enough to make: 1 red onion, some red chiles, a bunch of garlic, cilantro, ginger, lemongrass, soy and fish sauce is the wet side and the dry is coriander, cardamom, and a bit of cumin which you have to grind up after toasting in a dry pan. then blitz it all together to make a paste. this is then used to make a sauce with coconut milk and peanut butter. it's kinda thai tasting tho.

Das Unbehagen in der Kultur (jdchurchill), Saturday, 21 January 2012 05:32 (seven years ago) link

i guess that's kinda the fun of curry as there are many cultures doing their takes on it

Das Unbehagen in der Kultur (jdchurchill), Saturday, 21 January 2012 05:34 (seven years ago) link

i am making an "authentic british east indian adaptation of 'curry'" from my cookbook now

tunnel joe (harbl), Saturday, 21 January 2012 23:04 (seven years ago) link

plz to explain authentic british east indian curry, i can't tell what adjectives are modifying what there

junior dada (thomp), Sunday, 22 January 2012 13:04 (seven years ago) link

haha i didn't know either, that's just what it said. it's just easy chicken curry with onions, ginger, garlic, curry powder, small amt of coconut milk and chopped tomato. i just put some tomatoes in the food processor. it was good! more like a weeknight thing, not fancy. just british.

tunnel joe (harbl), Sunday, 22 January 2012 15:45 (seven years ago) link

i got asafetida today, very stinky stuff

kim tim jim investor (harbl), Saturday, 28 January 2012 20:12 (seven years ago) link

i used it in yellow split pea thing and i will use again. just need to find a suitable container to avoid contaminating the rest of the kitchen with its stink.

kim tim jim investor (harbl), Sunday, 29 January 2012 00:47 (seven years ago) link

I like these with the clasp tops

good for coffee too! and ikea sells cheap ones for a few dollars.

dayo, Sunday, 29 January 2012 00:53 (seven years ago) link

yeah i have a plastic one i used to use for coffee i can throw it into. i need a way to store all of these big bags of stuff i get at the indian store! like cumin seeds, mustard seeds, etc. there should be a box with compartments that close individually and are safe from bugs but i don't think one i want has been invented yet. i don't want all separate containers. my kitchen is all a-clutter.

kim tim jim investor (harbl), Sunday, 29 January 2012 00:55 (seven years ago) link

I find that plastic bags are really bad at keeping smells in, I like glass

dayo, Sunday, 29 January 2012 00:57 (seven years ago) link

now that i think of it that might be the best container i'd be able to find. i keep getting these large bags of whole spices for like 2.99 and can't bear spending twice that on a tiny amount at the grocery store so i have to find some solution to this storage problem. i could just store them in a plastic box for now. when i have my dream house i will have more shelf space.

kim tim jim investor (harbl), Sunday, 29 January 2012 01:08 (seven years ago) link

i like the round box idea but i don't think the contents would fit sadly. i think i need 16 oz jars or bigger.
i shouldn't say i don't have enough shelf space because my apt came with these shelves made of cinder blocks and 2x8s but they are full of ingredients already. i'll measure how much of a 32 oz jar the stuff takes up and order some of those sealed jars maybe.

kim tim jim investor (harbl), Sunday, 29 January 2012 01:23 (seven years ago) link

sounds like you need some kind of spice rack!

dayo, Sunday, 29 January 2012 01:29 (seven years ago) link

dayo, Sunday, 29 January 2012 01:29 (seven years ago) link

My sister made a napkin holder in 7th grad shop class that my parents still use that looks pretty much like that. It has "C+" written on the bottom.

joygoat, Sunday, 29 January 2012 01:44 (seven years ago) link

i like the leek and tomato accent to that spice rack

kim tim jim investor (harbl), Sunday, 29 January 2012 01:46 (seven years ago) link

mmmm, now I want curry.
fun wall-mounted spice rack option - $7 metal board from IKEA and magnet-backed containers from dollar store, I pour out a bit from the big bags of spices and store the leftover bags in the cupboard in a tupperware container to keep it fresh-ish

no leek accent for me :(

she started dancing to that (Finefinemusic), Sunday, 29 January 2012 02:17 (seven years ago) link

i'll probably try ikea within the next month or so
i'm doing one with chicken, spinach, garam masala, almonds, raisins. curry craze!

kim tim jim investor (harbl), Sunday, 29 January 2012 23:16 (seven years ago) link

I must take a photo of my "spice rack" when I get home, which consists of an extra large Decor plastic tub, stuffed to the brim with bottles and packets of various spices and herbs, in a big messy jumble :(

thanks to denial, I'm immortal! (Trayce), Sunday, 29 January 2012 23:21 (seven years ago) link

i think i am on my 4th different chicken curry in this book, they have all been successful. this one uses pieces of a whole chicken which i think is a big pain. i bought one already cut up. i don't have the right kind of knife; last time i tried to separate a chicken it took so long. then i watched jacques pepin and julia child doing it on tv and i realized i am just inept.

kim tim jim investor (harbl), Saturday, 11 February 2012 22:56 (seven years ago) link

I started buying whole chickens years ago and slowly got better at cutting them up. I actually time it now and it takes me less than two minutes to do it. Once you figure out the joint structure it gets much easier.

That said I never make curries (or any braised / simmered dishes) from whole ones because I inevitably end up overcooking the white meat. Feel like I'm doing something wrong somewhere.

joygoat, Saturday, 11 February 2012 23:14 (seven years ago) link

yeah i'm not sure how this will turn out with the varying sizes of chicken pieces. i could have bought a bunch of thighs or drumsticks. the marinade smells so great though. it's yogurt, ginger, garlic, serrano chiles (5 of them!), ground up whole spices, and cilantro. i'm looking for a cauliflower + frozen peas recipe. i am turning into a curry master.

kim tim jim investor (harbl), Saturday, 11 February 2012 23:58 (seven years ago) link

I had some japanese curry today at a japanese restaurant - I need to find some of those japanese curry cubes (dayo), Sunday, 12 February 2012 00:35 (seven years ago) link

i tried to make a beetroot curry this week and it tasted really good but i guess i didn't cut the beetroot up small enough, because after cooking it for like an hour it still wasn't tender. so i ate a delicious curry of undercooked beetroot. i'll try again when i've got the energy to cut beetroot up really small or when i buy some ready-cooked beetroot.

jabba hands, Sunday, 12 February 2012 02:40 (seven years ago) link

the chicken worked pretty well. we ate a drumstick and a thigh each so there are still breasts in the fridge (sounds weird), but i cut into them to test doneness and they looked good. but i don't see any reason next time not to just buy drumsticks rather than a whole chicken. the marinade was perfect. hot enough to make my nose run but i like it that way. if anyone is wondering this was yogurt-almond chicken with a spinach sauce from 660 curries.

i also made something like "cayenne-spiked cauliflower," which was predictably pretty hot and very good.

kim tim jim investor (harbl), Sunday, 12 February 2012 16:21 (seven years ago) link

OK so I wanna make a vege korma for dinner. It seems the proper recipe involves creamed cashewnuts, which really, isnt gonna happen - tho I do have a half bag of mixed raw nuts I could use I spose.

But I have green beans, carrots, eggplat, zukes, etc and a can of tomatoes, curry spices and some powdered coconut cream... is there anything special that makes it a korma?

Lindsay NAGL (Trayce), Saturday, 18 February 2012 09:21 (seven years ago) link

you have probably already cooked dinner (idk what time it is there) but i want to make vegetable korma now too! i just went grocery shopping and got what i needed. i was gonna say i thought it meant cooked in cream/yogurt but wikipedia just said braised in liquid. it's not in my cookbook so i'm gonna try some internet recipes. i got half and half, canned tomatoes, slivered almonds, and i have plain yogurt and various vegetables to use. i was looking at some paneer in whole foods but it was pricey. i might go to the indian store. don't really need it though, it'll have more than enough fatty dairy.

kim tim jim investor (harbl), Saturday, 18 February 2012 15:23 (seven years ago) link

You can make paneer pretty easily if you have time.

Mohombi Khush Hua (ShariVari), Saturday, 18 February 2012 15:29 (seven years ago) link

yeah i've made it before and found it to be a huge pain. i also have a very small kitchen so i want to keep the number of steps to a minimum.

kim tim jim investor (harbl), Saturday, 18 February 2012 15:32 (seven years ago) link

harbl! Now I want curry!

drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:45 (seven years ago) link

I have small amts of red and yellow lentils in my freezer that I used like 4 years ago for a soup that it turned out I didn't like. I need something else to do w them.

drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:48 (seven years ago) link

daal, maybe spinach&mushroom w/ some mustard seeds & served w/ raita?

ogmor, Saturday, 18 February 2012 17:05 (seven years ago) link

tonight - RENDANG

ogmor, Saturday, 18 February 2012 17:08 (seven years ago) link

2 months off this thread! but it was hot and i wasn't cooking much complicated stuff.

made a really easy madhur jaffrey recipe for ground lamb curry last night. i can't find the blog it was on that had copied the recipe but it was just:
hunk of ginger, small red onion, 5 garlic cloves in food processor and browned in frying pan
add 1 t cumin seeds, 1 t coriander seeds, (actually i fried those in the hot oil before cooking the other stuff so they went in first) 1/2 t turmeric, 1/2 t cayenne
add 1 chopped tomato, 1/2 cup plain yogurt
let that all cook for a minute
add 1 lb ground lamb
while that's cooking a couple diced green chiles and garam masala
then like a cup of frozen peas
when it's all cooked through it's done

i think that's what the recipe said!
i had also boiled some potatoes so instead of rice i mashed them a little and put the curry on top

horribl ecreature (harbl), Saturday, 1 September 2012 15:07 (seven years ago) link

Whoah, spooky revive: I just loaded this entire thread and re-read it this morning while craving curry (bit gang-over).

check the name, no caps, boom, i'm (Laurel), Saturday, 1 September 2012 15:10 (seven years ago) link

i have a daal related question, i hope it is okay to use this thread for daal related questions

thomp, Sunday, 9 September 2012 11:08 (seven years ago) link

that question is 'what is the deal with oily toor daal'

thomp, Sunday, 9 September 2012 11:08 (seven years ago) link

Oily Toor Dal
Here the dal has been treated with edible oil . This is done to increase the shelf life of dal. By not using a chemical preservative, the natural goodness of dal is secured.

what's not to get?

ogmor, Sunday, 9 September 2012 17:30 (seven years ago) link

wouldn't the shelf life of dal be like a year or two to begin with? i'd be leary of increasing a shelf life like that

making plans for nyquil (outdoor_miner), Sunday, 9 September 2012 19:29 (seven years ago) link

I'm roasting tomatoes right now with garlic, thyme and rosemary, for the minced lamb with cauliflower and potatoes I'm going to attempt to make tonight! I'm using this spice mix called Kitchen King and add roasted jalapeños. Any tips or ideas?

JacobSanders, Tuesday, 18 September 2012 20:49 (seven years ago) link

Should I make a curry spice mix myself? I have garam masala, cumin, coriander, ginger and even a yellow curry mix, but I was given the Kitchen King mixture by the guy who ran the hotel we last were staying in and he highly recommended it.

JacobSanders, Tuesday, 18 September 2012 20:53 (seven years ago) link

try the kitchen king and add stuff to it if you think it needs something. does it say what's in it? i would guess most spice mixes have those spices you listed in them anyway.

made some dal (urad) last night with a new thing of asafetida and for some reason it added no flavor whatever. stinks like a motherfucker though.

wmlynch, Tuesday, 18 September 2012 22:16 (seven years ago) link

Kitchen King has coriander, cumin, chili, turmeric, black pepper, cloves, fenugreek leaves, salt, nutmeg, dry ginger, cardamom seeds, cinnamon, bay leaf, fennel, caraway, mustard, garlic flakes, onion flakes, mace, and green cardamon.

I guess my main concern is which curry best compliments a tomato based sauce? I'm not working from a recipe, just hunches.

JacobSanders, Tuesday, 18 September 2012 22:58 (seven years ago) link

rosemary in tomato sauce? that *really* isn't gonna take to adding Indian spices imo.

and xpost: as far as i know asafoetida works akin to salt in that it isn't supposed to add flavor but brings out/heightens flavors that are there

making plans for nyquil (outdoor_miner), Saturday, 22 September 2012 18:51 (seven years ago) link

also it's supposed to curb flatulence iirc

horseshoe, Saturday, 22 September 2012 18:55 (seven years ago) link

Asafoetida does have a taste reminiscent of mild onion or leek but you have to use quite a lot to get much of an impact.

Temporarily Famous In The Czech Republic (ShariVari), Saturday, 22 September 2012 21:33 (seven years ago) link

one month passes...

your favourite daal recipes?

caek, Tuesday, 23 October 2012 23:47 (six years ago) link

do you make that with green lentils?

caek, Tuesday, 23 October 2012 23:55 (six years ago) link

I've made it with red lentils and green lentils, turns out great both ways.

set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 24 October 2012 00:00 (six years ago) link

thanking you

caek, Wednesday, 24 October 2012 10:30 (six years ago) link


set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 24 October 2012 18:56 (six years ago) link

my library has 660 Curries available for loan AND a couple of Madhur Jaffrey books

guess where I'm going at lunchtime :D

set the controls for the heart of the sun (VegemiteGrrl), Monday, 29 October 2012 18:26 (six years ago) link


caek, Monday, 29 October 2012 18:34 (six years ago) link


set the controls for the heart of the sun (VegemiteGrrl), Monday, 29 October 2012 18:35 (six years ago) link

finally got 660 Curries --- gonna cook up a nice curry this weekend imo

set the controls for the heart of the sun (VegemiteGrrl), Saturday, 3 November 2012 00:36 (six years ago) link

bimla's chicken curry (madhur jaffrey) was incredibly delicious

however upon further digestion I think I will avoid 3-onion curries from now on. sadface.

set the controls for the heart of the sun (VegemiteGrrl), Monday, 5 November 2012 17:22 (six years ago) link

i'm gonna make the madhur jaffrey ground lamb curry again this week

Online Webinar Event for Dads (harbl), Sunday, 11 November 2012 23:06 (six years ago) link

one month passes...

^ this
also i need to report about a yogurt curry i made. it was very easy and i put together some recipes from the internet. cut up chicken breast and marinated in: 1-1/5 cups greek yogurt, 1 hot green pepper + a few garlic cloves + half a small onion minced in food processor, cumin, coriander, turmeric, and paprika. i let it sit for like a half hour in the fridge and then just dumped it all into a skillet until the chicken cooked.

Online Webinar Event for Dads (harbl), Tuesday, 11 December 2012 13:13 (six years ago) link

I love yogurt curries, I used to make a chicken tikka masala that was like that except u brown chix in oven first and then add back into sauce. Same ingredients plus tomatoes. Really good.

grossly incorrect register (in orbit), Tuesday, 11 December 2012 13:37 (six years ago) link

three months pass...

i can't find this recipe i made a long time ago (like 7+ years ago) for yogurt curry chicken kebabs. so i improvised w/ greek yogurt, lime juice, serrano chile, onion, garlic, ginger, cumin, coriander, paprika, turmeric, and cayenne. i think that's everything. it's perfect.

veryupsetmom (harbl), Monday, 25 March 2013 00:42 (six years ago) link


乒乓, Monday, 25 March 2013 02:07 (six years ago) link

one year passes...

Who's got a favourite recipe for a curry with a LOT of hot fresh chilli but that's also got a ton of aromatic subtlety to it? Happy with wet, dry, meat, fish, lentils, anything. It's been too long since I made anything at all with fresh chilli.

ljubljana, Wednesday, 24 September 2014 02:07 (five years ago) link

two weeks pass...

Thai curries are made with (usu) fresh ingredients (lemongrass, chiles, galangal, ginger, kafir lime leaves) and Indian style curries as far as i are based on dried spices. of course you can throw chiles into any dish. my fave curry that i haven't made from scratch in a long time is Sri Lankan which uses lots of dried spices (a fair bit of fenugreek which sort of stands out in a warming and nice way in the dish), tamarind, a little tomato and coconut milk. if you're interested i'll dig out the recipe. and Sri Lankan curry is supposed to be one of the spiciest/hottest curries so adding chiles to it is a great idea. esp, if like me you like these kinda things

Tom Waits for no one (outdoor_miner), Saturday, 11 October 2014 16:39 (five years ago) link

yes please! I was thinking of Indian curries but I would love to try a Sri Lankan curry.

ljubljana, Saturday, 11 October 2014 18:11 (five years ago) link

ooooh I am a big fan of Sri Lankan curries. Heavy on the coconut milk, kind of like southeast asian meets southern indian. Fresh curry leaves are U&K, imo; luckily I can get those pretty easily around here. I have a Sri Lankan cookbook called "Rice and Curry" and it is great!

mom tossed in kimchee (quincie), Saturday, 11 October 2014 18:38 (five years ago) link this is great

flatizza (harbl), Saturday, 11 October 2014 18:40 (five years ago) link

man that looks good

difficult-difficult lemon-difficult (VegemiteGrrl), Saturday, 11 October 2014 19:08 (five years ago) link

Anything with a coconut milk and cardamom combo is off to a great start as far as I'm concerned.

ljubljana, Saturday, 11 October 2014 19:52 (five years ago) link

I have a Madhur Jaffrey curry and kebab book and my favorite one by far is a singaporean shrimp curry - curry leaves, tamarind, tomato, coconut milk, and lots of fennel and fenugreek seeds - which sounds a lot like some of the sri lankan ones.

joygoat, Saturday, 11 October 2014 20:04 (five years ago) link

that sri lankan recipe does look good. haven't come up with my olde recipe that i hope i'll find. it had fresh chopped tomatoes instead of paste, and the recipe included the spices being individually toasted and ground and didn't call for curry powder iirc. my favorite part of making this aside from eating (i useda make it with monkfish before the price skyrocketed) was the toasted/ground fennugreek scent would stick around for days and i loved it. i'll look for it harder tomorrow even though hrbl's looks fine and dandy

Tom Waits for no one (outdoor_miner), Saturday, 11 October 2014 22:53 (five years ago) link

i meant "chili powder" (which seems incongruous for a curry recipe) not curry powder

Tom Waits for no one (outdoor_miner), Sunday, 19 October 2014 18:57 (five years ago) link

gonna make this super simple dish in a bit here. along with some basmati and a veg tbd

Tom Waits for no one (outdoor_miner), Sunday, 19 October 2014 19:26 (five years ago) link

four weeks pass...

o_m those lentils look awesome
madhur jaffrey hamburger curry is a new staple for me but i'm gonna up the hotness/curriness in my recipe

flatizza (harbl), Sunday, 16 November 2014 23:59 (four years ago) link

Had curry from 2 sources this week.
Curried Goat at the official opening of Jamaica Joe's. Nice stuff. Slowly working through the menu there.
Had me wondering where they get goat from since they source locally. Also now how long each goat lasts, though its presumably one main cut. So what happens to the rest of the carcass?
Anyway tasted great.

Also had my weekly indian vegetarian which was chickpea based this week. & came home with a large pot for next few days feed.

Stevolende, Monday, 17 November 2014 07:32 (four years ago) link

four years pass...

this is really good, and fast!
you may want to use less kashmiri chili powder. it's not too hot as is. a substitute would be a much smaller amount of cayenne.
i used chicken breast because that's what i wanted to use up. i thought it would get too dry compared to thighs but it's perfect. these are cheap shitty grocery store chicken breasts, cut in large chunks.

forensic plumber (harbl), Sunday, 28 April 2019 23:53 (five months ago) link

maybe 1/2 teaspoon cayenne would taste equivalent. pretty hot.

forensic plumber (harbl), Sunday, 28 April 2019 23:54 (five months ago) link

this has become my go-to curry recipe
makes a ton of sauce, can stretch to a few days of leftovers by adding more chicken and/or veg if desired

Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 00:27 (five months ago) link

that looks nice! i love that curry leaf flavor.

forensic plumber (harbl), Monday, 29 April 2019 00:35 (five months ago) link

yeah it’s really good

Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 01:34 (five months ago) link

the recipes on this site are great great great

Tiltin' My Lens Photography (stevie), Monday, 29 April 2019 09:20 (five months ago) link

these suggestions all look extremely promising, will experiment. I keep fkn around w/ peanut butter as a base making pseudo-satays and the peanut+coconut combination is proving too powerful for me to resist, I can't go back to tomatoes

ogmor, Tuesday, 30 April 2019 10:23 (five months ago) link

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