Taylor Carmichael Humber College M8V 3C8 Toronto, ON www.imaginarypress.com Ordering Information: Quantity sales. Special discounts are available on quantity purchases by corporations, associations, and others. For details, contact the publisher at the address above. Orders by U.S. trade bookstores and wholesalers. Please contact Big Distribution: Tel: (800) 800-8000; Fax: (800) 800-8001 or visit www.bigbooks.com. Printed in Canada Publisher’s Cataloging-in-Publication data Carmichael, Taylor. Curry Cook Book : Cookbook / Taylor Carmichael ; with Unknown stock photographer. p. cm. ISBN 978-0-9000000-0-0 1. The main category of the book —Food —Other category. 2. Recipe —From one perspective. 3. More categories —And their modifiers. I. Carmichael, Taylor. II. Curry Cookbook. HF0000.A0 A00 2010 299.000 00–dc22 2010999999 First Edition
This is a spicy and simple vegetarian recipe. Serve over our aromatic Jasmine Rice.
Red Curry Chicken We like to serve this traditional Thai curry with steamed Jasmine Rice.
INGREDIENTS 1 tablespoon vegetable oil 1 tablespoon Red Curry Paste 1 lb skinless, boneless chicken breasts, thinly sliced 1-13.5 oz can Coconut Milk 1 red bell pepper sliced
DIRECTIONS 1. Heat the oil in a large skillet on medium-high heat. 2. Add Curry Paste and stir 3. Add chicken let brown on both sides. 4. Add bell pepper, scallions, FishSauce, lime juice and brown sugar
1 bunch scallions, chopped
5. Simmer until chicken’s cooked.
2 teaspoons Fish Sauce
6. Serve with Jasmine Rice.
2 teaspoons lime juice 2 teaspoons brown sugar 1/2 cup fresh basil leaves
Curried Tilapia with Peppers The perfect curry for fish lovers.
INGREDIENTS 1 tablespoon olive oil
DIRECTIONS 1. Heat oil in large skillet over a medium
1 large onion, sliced
high heat. Add onions and peppers.
2 bell peppers, sliced
Stir fry until tender-crisp.
1 tablespoon Fish Sauce, or salt
2. Add Fish Sauce and Curry Paste to
1 tablespoonCurry Paste
vegetables. Cook, stirring constantly,
1-13.5 oz can Coconut Milk
until Curry Paste is dissolved. Pour in
Salt and pepper
Coconut Milk and bring to a boil.
4 tilapia fillets, equal in size
3. Salt and pepper tilapia on both sides
Garnish: 1 lime, quartered
(to taste) and place in pan. Spoon
1/4 cup chopped cilantro
vegetables and sauce on top of fish. Turn heat down to an active simmer. Cook 2-4 minutes on each side, depending on thickness. Fish is done when it’s opaque all the way through and flakes easily with a fork. 4. Serve immediately with lime and cilantro. This dish goes especially well with a side of Jasmine Rice.
Cod with Curried Onion Sauce This easy recipe makes ordinary cod extraordinary.
Grilled Red Curry Steak A combo of Red Curry Paste, soy sauce, and ginger makes this steak irresistible.
INGREDIENTS 1 tablespoon A Taste of Thai Red Curry
DIRECTIONS 1. In a small saucepan, combine Red
Paste
Curry Paste, brown sugar, soy sauce
3/4 cup dark brown sugar
and ginger.
3/4 cup soy sauce
2. Bring to a boil over a medium
1 tablespoon grated ginger
heat. Mix until the curry paste is
1 1/2 lbs flank or skirt steak
completely dissolved. Cool. 3. Place steak in a size appropriate dish. Pour cooled marinade over steak and marinate 1 hour. Turn over after 30 minutes. 4. Reserve marinade and grill or broil steak until done. Bring marinade to a boil and simmer for 5-7 minutes, stirring frequently. Serve marinade on the side as a dipping sauce.
Frank’s Favorite Shrimp The boss’s favorite recipe. Flavorful and easy to prepare.
INGREDIENTS 4 tablespoons butter
DIRECTIONS 1. In a large skillet, heat butter until it
1 tablespoon Yellow Curry Paste
begins to foam. Add Yellow Curry
1 large onion, diced
Paste and cook until dissolved
1 lb large raw shrimp, peeled
2. Add onions and sauté until just
1 large tomato, diced
tender. Add shrimp and sauté until
Optional: Chopped cilantro or parsley,
they turn pink.
with cooked Jasmine Rice
3. Stir in tomatoes and cook until heated through. Sprinkle with cilantro or parsley and serve as is, with a side of Jasmine Rice.
Green Curry Chicken Serve with Jasmine Rice for a quick and complete Thai dish.
INGREDIENTS 1 1/2 lbs boneless, skinless chicken 2 tablespoons lime juice 2 tablespoons Fish Sauce, or salt 1 tablespoon brown sugar 1 tablespoon Green Curry Paste*
DIRECTIONS 1. If serving with rice, start rice to cook while preparing rest of meal. 2. Slice chicken into thin strips, cutting against the grain 3. In a small bowl , mix together the
1-13.5 oz can Coconut Milk
lime juice, Fish Sauce and brown
1 red onion, sliced
sugar. Set aside.
1 red bell pepper, cored and sliced
4. In skillet over medium high heat,
1/4 cup chopped cilantro or basil
add Curry Paste with 1/2 can of the
2 tablespoons peeled, sliced ginger
Coconut Milk. Stir frequently.
*or try with our Panang
5. Add the rest of the Coconut Milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes. 6. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium 7. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more.
Coconut Curry Tomato Soup Make a convenient and intriguing soup.
INGREDIENTS 1 tablespoon olive oil
DIRECTIONS 1. In a medium sized non-aluminum
1/2 cup minced onion
sauce pan, heat oil, onion and Red
1 tablespoon Red Curry Paste*
Curry Paste. Cook over a medium
1-28 oz can whole Italian tomatoes
heat until onions are soft and curry is
1-13.5 oz can Coconut Milk
dissolved.
1-15 oz can straw mushrooms
2. Blend or process tomatoes until
1/2 pound fresh or uncooked frozen
smooth and add to sauce pan. Add
shrimp (peeled and deveined), or firm
Coconut Milk and mushrooms. Bring
tofu (drained & cubed)
to a boil and turn heat down to a
2 tablespoons brown sugar
simmer.
2 tablespoons fresh lime juice
3. Add shrimp or tofu, sugar, lime juice
2 tablespoons fresh basil
and basil. Cook, stirring occasionally,
*Optional: For those who like less heat,
until shrimp is just tender. Serve with
start with 2 teaspoons Red Curry Paste.
or without rice.
Red Curry Scallops Pineapple adds perfect sweetness to Red Curry Paste. Serve over Jasmine Rice.
INGREDIENTS 1 tablespoon Red Curry Paste 1-13.5 oz can Lite Coconut Milk
DIRECTIONS 1. In a skillet over medium heat, mix Red Curry Paste with Coconut Milk.
2 tablespoons Fish Sauce
2. Simmer until an oil forms on surface.
2 tablespoons sugar
3. Stir in Fish Sauce, sugar, lemon juice
1/4 cup lemon juice
4. Bring to a boil. Simmer for 2 minutes.
1/4 cup white vinegar
5. Add scallops and pineapple.
1-16 oz can pineapple chunks,
6. Simmer until scallops are cooked,
2 lbs sea or bay scallops
about 3-5 minutes 7. Serve hot over Jasmine Rice.
Turkey and Mushroom Curry For an authentic Asian flavor, give your leftovers a twist with Panang Curry.
INGREDIENTS 2 tablespoons oil
DIRECTIONS 1. In a large skillet heat oil over a high
2 small onions, (approx 12-14 oz)
heat. Add onions and carrots. Sauté
peeled and cut into crescents
until vegetables begin to soften.
2 medium carrots, peeled and sliced
2. Add mushrooms and Fish Sauce.
1-10 oz box, sliced Baby Bella’s (or
Sauté 2-3 minutes and add curry.
mushrooms of choice), rinsed
Cook until curry is dissolved.
2 teaspoons Fish Sauce, or salt
3. Pour in Coconut Milk and bring to
1 tablespoon and 1 teaspoon Panang
a boil. Add turkey, peas, lime juice
1-13.5 oz can Coconut Milk
and sugar. Stir to combine. Serve hot
3 cups cooked turkey meat, cut
over Jasmine Rice.
1 cup frozen peas 1 tablespoon fresh lime juice 1 teaspoon brown sugar *Note: A Taste of Thai Yellow Curry may be substituted for the Panang.
Index A
R
Asian flavor............................20
Red Curry...............................12 Red Curry Chicken..................4 Rice Noodles..........................6
B basil ....................................16 bell pepper.............................4 brown sugar............................4
C chicken...................................4 Coconut.................................16 Coconut Curry.......................16 cod 8
S scallions..................................4 scallops..................................18 Shrimp...................................10 Steak ....................................12
T
Fish Sauce...........................18, 20
talapia ................................... 6 tofu .......................................16 tomatoes...............................16 Tomato Soup.........................16
G
Y
Ginger...................................14 Green Curry Chicken.............14
Yellow Curry...........................10
F
J Jasmine Rice...........................6
P Panang...................................20 Pineapple..............................18
Notes