Traditional Indian Curry Sauce

In the culinary world, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.

Most sauces are not normally consumed by themselves, but rather served over meat, vegetables or noodles. Sauces add flavor, moisture, and visual appeal to a dish.

Some examples of sauces include among many are:

Hollandaise Sauce

Sweet rujak sauce

Tomato sauce

Alfredo sauce

Pesto sauce

Butter sauce

Meat sauce

Tartar sauce

Enchilada sauce

Curry sauce


Read More Here About The Difference Between Condiments – Sauces – and Dips


Curry Sauce

The word “curry” translates from Tamil, India’s southern state, as “sauce.”

Curry is prepared with three different colors. Red, yellow and green.

Red Curry

A red curry paste has a medium-hot flavor profile. This curry paste lends itself to a wider variety of uses.

It has red chilies, lemongrass, shallots, garlic, shrimp paste, and coriander leaves.

Follow the link to a red curry dish: Thai Red Curry With Chicken and Vegetables

Yellow Curry

A yellow curry paste has a mild, sweet flavor. This color of curry is typically made with cinnamon, cumin, lemongrass, garlic, and galangal.

Galangal is rhizome root similar to ginger. Though ginger has more spice flavor and galangal has a sweeter flavor.

Top Image: Galangal root – Lower Image: Ginger root

Galangal can be found in many Asian grocery stores, but it is not as common as ginger.

Many cooks would say that galangal is as essential as lemongrass or coconut milk. Its flavors are crucial to preparing a curry dish.

If you can’t find galangal at your local market you can replace with ginger according to Spiceography.

They write that ginger and galangal are related to each other and are very similar in both appearance and flavor. While their flavors are not exactly the same, they are close enough to be good substitutes for each other.

Follow the link for a yellow curry dish: Coconut Basil Chicken Curry with Vegetables

Green Curry

Green curry paste gets its color from the green peppers used. Which are jalapeños and small green Thai chilies.

Follow the link for a green curry dish: Coconut Green Curry with Chicken and Vegetables

Making A Classic Curry Paste

Here is what you will need.

• 2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• 1 tablespoon fennel seeds

• 1 teaspoon black peppercorns

• 2 dried red chilies

• 1 shallot, peeled and chopped

• 4 garlic cloves, peeled

• 4-inch piece of fresh ginger

• 2 4-5 inch pieces of lemongrass, chopped

• 1 teaspoon turmeric powder

• 1 teaspoon paprika

• 1 teaspoon red chili powder

• 1 tablespoon tomato paste

• 2 teaspoons white vinegar

• 1 teaspoon salt

Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat.

Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.

Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.

Add shallots, ginger, garlic, lemongrass, turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.

Use immediately to make a curry dish or store the paste in a sterilized jar.

You can store your curry paste in the refrigerator for up to 6 months, as the paste is made to be kept for a long time.

To keep it even fresher, try wiping the inside of the jar clean at the top after each use.

Then, pour in just enough olive oil to cover the top of the paste, which will form a barrier to help keep it fresh.

Try these curry dishes.

Mango Chicken Curry

Chicken Curry Soup

Coconut Green Curry with Chicken & Vegetables

There of 3 colors of curry, which are red, yellow and green.

The color of a curry dish is determined by the color of the chiles and other main ingredients or spices used.

Traditional red curry sauce uses dried red hot peppers.

Yellow curry gets it color from yellow curry, turmeric, fresh red peppers are used along with other dried spices.

Green curry gets its vibrant color from green jalapeños, with cilantro. Some cooks will even include fresh Basil and/or baby spinach.

Green Jalapeño and cilantro curry sauce

Other ingredients in Coconut Green Curry includes ginger, lime, and of course coconut milk. All which are traditional ingredients used in Asian food.

Green curry tends to be less spicy than its red counter part.

Texture wise though, curry sauces, no matter what the color, are creamy and slightly thick.

Green curry vegetable and meat on a white plate and silver fork

Curry Powder, A Traditional Asian Spice Mix?

Curry powder is actually a British culinary invention.

According to author Alan Davidson in his book – The Oxford Companion To Food, he writes,

“The curry spice sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

Read more about the curry invention HERE and try our (yellow curry) Coconut Basil Chicken Curry with Vegetables.

Coconut Basil Chicken Curry with Vegetables

The Spruce Eats also writes in respects to curry powder, saying that the spice powder is not an ingredient used in Indian cooking and doesn’t even represent any spice mixture typically found in a Southeast Asian kitchen.

Curry powder is a mix of cumin, coriander, and turmeric, which gives it its signature color.

Other common ingredients include black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.

Curry powder doesn’t contain or include the curry leaf.

Curry Leaves Used In Authentic Indian Curries

Read more here about curry leaves and try some curry in an untraditional way: Curried Chicken With Dried Cherries

Coconut Green Curry with Chicken and Vegetables

16 ounces of boneless, skinless, chicken thighs

1 13.5 oz. can of coconut milk

½ cup chicken stock

3 tbsp. green curry paste

1 tbsp. sugar

2 tbsp. fish sauce

3 garlic gloves, minced

½ cup chopped Thai basil

3/4 cup mixed peas and carrots

Add coconut milk, chicken stock, green curry paste, sugar, fish sauce, basil, and garlic into a large saucepan. Cook over medium-low heat for 10 minutes.

Add sauce to a large frying pan over medium heat. Next, add chicken and cook 15 minutes more.

Next add the vegetables with lime juice and cook 5 more minutes.

Plate and serve. Top with basil or try something different, such as shredded root vegetables.

Green Curry Chicken

Green Curry Chicken

Most curry dishes use a curry paste which is a pureed blend of beautiful smelling or aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. Most of the time though, Indian food comes to mind when you talk about curry. There are many different types of curry pastes, and each country’s blend has a distinct flavor.

The common spices used are cinnamon, allspice, nutmeg, cloves, coriander, cardamon, cumin, fenugreek, fennel, ginger, garlic, lemongrass, and onion. The base ingredient to start a curry paste is turmeric, which makes a yellow curry. Red pepper is added to make a red curry, and cilantro is added to make a green curry paste.

Using all of these ingredients makes for a healthy meal. To learn more about the healthy side of these culinary spices link here – Spice and Herbs Benefits -.

Our featured recipe uses green curry, and here is what you will need.

1 lb. rice noodles, cooked

1 pound (1-inch) cubed chicken breast tenders

½ lb. cut green beans, steamed

2 cups tricolor pre-chopped bell pepper mix

Oils to Use for Healthy Cooking - avocado oil or coconut oil2 to 3 teaspoons green curry paste

1 (14-ounce) can light coconut milk, divided

Cooking oil, avocado oil or coconut oil ————->

Steam green beans first, about 5 minutes, then remove steaming basket and use boiling water to cook rice noodles according to package directions. Set both aside when done. Rinse rice noodles when cooked.

 

Chicken cooking in coconut oil and green curry sauce - Green Curry ChickenHeat a large nonstick skillet over medium-high heat. Coat pan with cooking oil. Add chicken to pan and sauté 4 minutes or until chicken is lightly browned. Stir in curry paste and cook 1 minute more, stirring frequently.

Meat and Vegetable Mix for Green curry Chicken

Stir in 1 cup coconut milk and bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.

Stir in bell pepper mix, and remaining coconut milk. Cook 3 minutes or until peppers are tender. Add steamed green beans and mix in. Add ½ teaspoon of Himalayan salt (optional).

showing the details of the Meat and Vegetable Mix for Green curry ChickenThere are 3 rules to a good meal. Besides flavor and smell, can you SEE what else makes a good meal appealing? Leave a comment below to let us know if you can guess the third rule of a good meal.

Green Curry ChickenPlate the rice noodles and top with Green Curry Chicken. If you wish top that with cilantro or with fresh basil as we did here. If you find the rice noodles to sticky, just take a plate one serving at a time and run warm water over it. Shake it dry and plate it. Enjoy!!

 

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