Tuck into a hearty curry

Planning on tucking into a delicious curry this week?

Choose a type based on your preference for spice, bite and richness.

Indian curries make use of cardamom, bay leaves, chillies, cinnamon, coriander, cumin, garlic and turmeric to name just a few, and will often include or be served with ghee, paneer, potatoes or tomatoes. Madras (spicy but without the fiery bite), Tandoori and Vindaloo (fiery) are names you’ll see on menus and recipes. If you haven’t tried KAUAI’s Madras Style Chicken Curry Bowl, do it – a lovely mild curry with fresh coriander, cucumber salsa and a choice of brown rice or cauli-rice.

Types of Thai curries you’ll come across often are green curries, red curries, yellow curries or a spicy massaman curry. Green curries contain green chilies and often some basil or coriander too, red curried use red chillies and yellow curries have a dash or two of turmeric. These curries have a fresh and light balance between sweet, salty, sour, bitter and bite and make use of cardamom, coriander, cumin, chillies, coconut milk, onions, sugar, ginger, fish sauce and zesty flavours from items such as lime.

Take a look here for some basics about making your own Thai food, or pop into KAUAI for a Thai Green Curry Bowl made with chicken, green curry sauce, pineapple, red pepper, carrot, spring onion and a choice of brown rice or cauli-rice.

Sri Lankan curries don’t appear very regularly on menus, but when you see one it’s worth a try. They are mostly spicy curries, but are usually served with side dishes consisting of vegetables or sweet fruits such as mangoes and come with plenty coconut in its various forms.

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