The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe.
- 2 tb Oil
- 3 Minced Garlic Cloves
- 8 oz Shrimp, Shelled & Deveined
- 1 ts Curry Powder
- 2 tb Fish Sauce (Nam Pla)
- 1 tb Oyster Sauce
- 1 1/2 tb Sugar
- 1/4 c Slivered Green Bell Pepper
- 1/4 c Slivered Red Bell Pepper
- 1/4 c Sweet Basil Leaves
- 1/4 c Sliced Onions
- Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute. Add all the other ingredients and cook for 2 minutes.
- Serve with steamed jasmine rice.
This is a traditional Guyanese delicacy and appetizer. It’s relatively easy to make and is a way to bring a bit of Guyana to Saskatoon.
- 1/2 cup salted butter (1 stick)
- 1/2 cup Crisco (vegetable shortening)
- 2 cups flour
- 1 tsp salt
- 1/4 tsp curry powder
- 1/4 cup ice cold water
- 8 oz sharp cheddar cheese (shredded)
- 1/2 tsp mustard
- 1 tsp pepper sauce (more if desired)
- dash of garlic powder
- dash of black pepper
- dash of dry parsley flakes
- egg whites for brushing edges
- egg wash (1 egg + 1 tbsp water)
- Mix 1 tsp salt and 1/4 tsp curry powder into two cups all-purpose flour.
- Add 1 stick of salted butter and 1/2 cup Crisco vegetable shortening.
- With a pastry cutter, cut shortening and butter into flour until small pieces are formed throughout the dough. Add about 1/4 cup ice cold water to the dough and knead slightly to form a ball.
- Place ball on plastic wrap, flatten and shape into a square. Refrigerate for a couple hours or overnight. Remove dough from fridge an hour before use so it can thaw.
- Preheat oven to 350 degrees. Shred cheese and mix in mustard, pepper sauce, garlic powder, black pepper, and parsley flakes, toss and set aside.
- Cut dough into 16 squares for thinner cheese rolls or 9 squares for thicker cheese rolls. Flatten one square and roll into a rectangular shape.
- Brush edges of dough with egg whites. Fill a tablespoon or two on lower half, roll into center then add more cheese. Seal edges.
- Place all cheese rolls on a baking sheet and brush the tops with egg wash.
- Bake for 15-18 minutes until rolls are golden brown.
*If you are nervous about the cheese oozing out of the rolls, you can pierce the tops with a fork to allow the steam to escape while baking.
- 1 tbsp vegetable oil
- 4 tbsp red curry paste
- 3 boneless, skinless chicken breasts, cut into strips
- 1 onion, coarsely chopped
- 1 sweet red pepper, cut into thin strips
- 1 cup light coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- fresh cilantro or parsley for garnish
- In a large nonstick frying pan heat oil; stir-fry curry paste in oil for 30 seconds.
- Add chicken strips and stir for 3 minutes.
- Add onion and continue to stir for 1 minute, then add pepper strips and lemon rind. Stir-fry for 2 minutes or until onions are just beginning to soften.
- Stir in coconut milk, sauces and lemon juice. Bring to a boil and cook for 2 minutes or until chicken is fully cooked.
Serve over basmati rice. Garnish with fresh herbs. Serves 4
A savory curry sauce over pasta of your choice. This recipe is great for camping, since the only thing that needed refrigeration is the frozen pasta, and if you choose to use dried pasta, it would be even more camping friendly. You may wish to double the sauce recipe and eat it with crusty bread to dip.
- 1 can vegetable broth, chicken broth or beef broth
- 1/2 cup butter, divided in half
- 2 tablespoons curry powder (or more)
- 1 package pasta (I used frozen ravioli)
- 1 can unsweetened coconut cream (milk)
- 1 baguette
- Start sauce first, as it needs to simmer to thicken.
- Pour the can of broth into a medium sized pot and start simmering it.
- Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
- Add the curry powder, whisking to make sure there are no lumps.
- Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
- In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
- When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
- Sample the sauce again to be sure the flavor is right for you.
- Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
- Serve the sauce over the pasta with a side of crusty bread to dip.
Here is a curried chicken bowl recipe that you may enjoy. Fairly easy to make and everyone loves it. Makes 4 servings.
- [50 mL] of your favorite barbecue sauce.
- [50 mL] plain Balkan-style yogurt
- [10 mL] hot red curry paste, Indian style
- [5 mL] gingerroot, grated
- [450 g] boneless skinless chicken breasts
- [250 mL] basmati rice
- [50 mL] Ranch Dressing
- [2 mL] hot red curry paste, Indian style
- [50 mL] Toasted sliced almonds
- [50 mL] raisins, soaked in warm water, drained
- [50 mL]red pepper, small diced
- [50 mL] scallions, small diced
- [125 mL] English cucumbers, small diced
- [50 mL] fresh cilantro leaves, coarsely chopped
- Whisk first 4 ingredients in bowl. Place chicken in full-size shallow hotel pan. Pour sauce mixture over chicken, turning to coat both sides in a resealable plastic bag. Cover. Refrigerate at least 2 hours or up to 12 hours.
- Remove chicken from marinade; discard marinade. Grill chicken on medium-high heat 3 to 4 min. on each side or until done (170°F [77°C]). Let rest, covered, 5 min. before slicing on the diagonal.
- Add rice to large saucepot with enough water to cover. Soak rice 30 min. Drain rice, rinse and return to saucepot. Add 2 cups water for trial recipe. Bring to boil on high heat; cover. Simmer on low heat 10 min. or until liquid is absorbed. Let stand, covered, 5 min. before serving.
- Mix dressing and curry paste until well blended. Refrigerate until ready to serve.
- For each serving: Combine 1 cup (250 mL) hot cooked rice and 1 Tbsp. each nuts, raisins, peppers and scallions. Spoon into serving bowl.
- Fan 100 g chicken slices on top of rice. Garnish with 2 Tbsp. 30 ml cucumbers, 15 ml dressing mixture and 15 mL cilantro.
For a milder flavour, substitute tandoori paste or mild curry paste for the hot red curry.