Coconut Curry Stir Fry: The Wow Factor
11Aug2008 Filed under: failed attempts Author: Noelle dEstries
Coconut milk and curry powder do wonderous things. Among them is making your home smell like an Indian restaraunt. As soon as curry hits sizziling oil your struck with its complexity. Add a splash of coconut milk and you’re on a different plane of “yum”. As good as that picture looks, my coconut curry was lacking, what the gentleman lover calls, “the wow factor.” This factor he attributes to Welch’s Grape Juice and when biting into a juicy kalmata olive. All of these make him go wow, my coconut curry made him go, “it’s missing something.” It was good, but not that good. I added coconut milk, yellow curry powder, garlic, basil, soy sauce, sugar, salt, chilis, pepper and honey… Anyone have a good recipe?
- Tags: coconut curry chicken
4 Responses to “Coconut Curry Stir Fry: The Wow Factor”
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Brien
August 22nd, 2008 at 12:01 am
I would ditch the soy sauce (too “dark” of a flavor), and the basil (A. Basil doesnt party with yellow curry, but she rocks out with green curry & B. Italian basil ain’t the real deal, you need Thai Basil [Ocimum basilicum thyrsiflora] which, in my experience, doesn’t live at wegmans - try the sketchiest, smelliest Asian market you can find, they might have it ). Also, curry paste is way better than powder, again if you can find it.
Too many veggies, by the looks of the picture. When I make cocconut milk/Thai-style curries, I go with the meat (or tofu), and at most, three different veggies (e.g onion, zucchini/yellow squash, and bok choy). It leaves more “room” for the sauce to shine through.
Also, splitting the cocconut milk (I use Goya in the can, btw. Cheap and delicious) in half makes a big difference. Half at the beginning, with some stock, while cooking everything through. Half right at the end, just before serving.
Thats just my take, ymmv. Really enjoying the site. Here’s mine, if you’re so inclinded - tomatoeggnoodles.blogspot.com. But be warned, I suck at keeping it updated.
Jonathan
August 27th, 2008 at 2:01 pm
I’m thinking it might be missing a bit of a sour aspect. Maybe some tamarind or yogurt or something…
Tom
December 8th, 2008 at 1:59 pm
Fresh ingredients make a difference…
If you’re going down the thai route, it really is worth making your own curry paste - it’s not especially difficult, just blend chillis, galangal, ginger, lots and lots of coriander (cilantro), lime, onion and garlic.
but if not, go with curry paste (it shouldn’t be hard to find) and pep it up with fresh coriander and chilli
Indian style is trickier with the dry-roasting and grinding, haven’t tried that yet. but I’ve never made a successful curry with powder, even really fancy expensive powders
Tom
December 8th, 2008 at 2:00 pm
going to go and make your zen ginger chicken soup now. om nom nom nom