Curry Dip for Raw Veggies
Simple, unique dip for raw veggies. I like carrots and cauliflower to dip in this the best. But any fresh, raw, crisp veggie will work.
Red Curry Paste
I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won’t use in tin foil and freeze. The recipe comes from Madhur Jaffrey’s Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don’t worry if you can’t find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won’t be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.
Femmes’ Revenge Caribbean Curry Mix
A delicious blend which truly captures the flavors of the islands. It is great on fish, chicken and also on fruit. Mix in oil for a curry paste or use as a dry rub. If you want it hotter, use more cayenne. We like it a little heavy on the cinnamon and cloves.
Curry Crab Salad
Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.
Mustard Curry Sauce
This recipe comes from recipelink. Suppose to taste like the “Chicken Kitchen” sauce. Very flavorful. So simple to make. Great for dipping chicken,pork or whichever you like. Make it the night before wanting to use, so flavors can blend in.
