We have had a can of coconut milk in our pantry for awhile and it was just begging to be made into curry. The first step was to make the paste; a mixture of shallots, lemon grass, garlic, ginger, fish sauce,coconut milk, lime juice, turmeric, cumin, cinnamon, and peppers. With this versatile yellow paste, many dishes can be made. The meal pictured below used about 3 tablespoons of curry paste, or about 10-15% of what we made. Here is a link to the recipe we used: http://www.4theloveoffood.ca/index.php/vegetarian-thai-yellow-curry/ we added a bit more ginger and garlic in the recipe this time 🙂 Enjoy the photos!
Although we show plenty of recipes featuring bread on this site, we actually don’t eat breads too often. I find that if I eat too much bread throughout the day it causes heartburn, which I otherwise ordinarily do not ever get. Our average consumption is probably about 8-12 dinner roll sized portions throughout the week between the two of us so not sure how that stands up to average but I would guess it to be less by comparison. Naan breads are really quite a treat for us because we normally enjoy them with a tangy tzatziki dip, which makes them go REALLY fast! We managed to save enough of them this time that we were able to enjoy some spicy naan wraps. Heavenly!
4 cups flour
1/3 cup sugar
2 packages yeast
1 egg, beaten
1 cup warm (110 degree) water (approx)
1 cup warm (110 degree) milk
2 tsp salt
2 cloves minced garlic (optional)
1/2 cup melted butter for frying
Proof yeast in warm milk and add to 1 cup flour in a large mixing bowl. Add the water, egg, salt, (garlic,) and sugar and mix well. Add remaining flour, mix well, and adjust mixture by adding more warm water or flour until it is tacky but not sticky. Knead for five minutes or so, lightly coat dough ball in olive oil on all sides and then turn bowl onto a clean surface in a warm place to rise for approximately 30 minutes or until it has doubled in size. Cut dough into 8-12 portions and roll out to desired size*. Flour the rolled out naans well and stack on top of one another. Cover stack with a clean damp cloth and put in a warm place to rise for another 20 minutes or so, until doubled again. Preheat stainless steel frying pans on high heat. Butter each naan and drop buttered side down onto hot pans, while cooking, butter the other side and flip when dark brown or blackened. Blackening help to give them a more authentic flavor because tandoori ovens operate at over 800 degrees F!
* Pictured in this post are naans made from this dough recipe cut into 8 portions.
Beef Curry for Wraps
1 lb stir fry beef
1 clove garlic, minced
1 tsp salt
1 tsp pepper
2 tblsp garam masala
pinch cumin seeds
pinch red pepper flakes
1/2 tsp cayenne
Preheat fry pan on medium-high heat. Add beef and other ingredients to a bowl and mix well. Add to hot frying pan and stir frequently until nicely browned.
Fennel, Onion, and Green Pepper Filling
1/2 large fennel, cored and cut into 5mm strips
1/2 large onion, julienned
1/2 green pepper, cut into 5mm strips
1 tsp salt
1/2 tsp pepper
1 tblsp butter for frying
Sautee ingredients on med-high heat until they reach desired tenderness.
375 mL 3% yogurt, or use Greek style yogurt for thicker tzatziki
125 mL sour creme
1 small lemon, juiced
4 large garlic cloves, minced (add more if you like garlic!)
1/3 English cucumber, peeled and shredded
1/4 tsp salt (or to taste)
1/2 tsp ajinomoto
Put all ingredients in a bowl and mix well. Allow flavors to mingle for at least twenty minutes.