INGREDIENTS
1 1/2 Tablespoon of Oil
2 Tablespoon of Garlic (Chopped)
1 Tablespoon of Ginger (Chopped)
2 Red Chillies
1 Cup of Onion
1 Teaspoon of Coriander (Ground)
1/2 Teaspoon of Turmeric (Ground)
1 Cup of Rice Noodles
1 3/4 Cups of Coconut Milk
2 Teaspoon of Madras Curry Powder
2 Teaspoon of Chili Bean Sauce
1 Teaspoon of Sugar
2 Teaspoon of Sea Salt
1/2 Teaspoon of Fresh Ground Pepper

THE GARNISH
3 Tablespoon of Spring Onions
1 Sprig of Coriander

DIRECTIONS
Heat a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, reduce the heat and add the garlic, ginger, chillies and onions and stir-fry for 5 minutes. Add the coriander, turmeric and stock. Turn the heat to low, cover and simmer for 20 minutes. Meanwhile, soak the rice noodles or rice sticks in a bowl of warm water for 20 minutes. Drain them in a colander or sieve. Add the coconut milk and rice noodles to the simmering liquid. Season with the curry powder, chili-bean sauce, sugar, salt and pepper and continue to cook for 15 minutes. Ladle the mixture into a large soup tureen and serve at once with the garnishes on the side or on top.

INGREDIENTS
1 Lbs of Boneless Chicken Breast (Skinless)
2 Teaspoon of Olive Oil
1 Tablespoon of Thai Red Curry Paste
1 Cup of Zucchini (Sliced)
1 Red Bell Pepper (Sliced in Strips)
1/2 Cup of Carrots (Sliced)
1 Onion (Quartered)
1 Tablespoon of Cornstarch
1 Can of Coconut Milk (Light – 14 Ounces)
2 Tablespoon of Cilantro (Chopped)

DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

INGREDIENTS
12 Large Shrimp (No Shells but Leave Tail)
1 1/2 Cups of Pineapple Chunks
1 1/2 Cups of Cherry Tomatoes
1/3 Cup of Dry Coconut (Toasted)
Coriander for Garnish

CURRY SAUCE
1 Can of Coconut Milk (Light)
1 Lemongrass Stalk
2 Fresh Red Chili (You can use 2 Teaspoon of Thai Chili Sauce)
1/4 Cup of Onion
3 Garlic Cloves
1 Ginger (Size of your finger – Minced)
1/2 Teaspoon of Shrimp Paste (or Fish Sauce)
3/4 Teaspoon of Turmeric
1/2 Teaspoon of Ground Coriander
3 Kaffir Lime Leaves
2 Tablespoon of Brown Sugar
1 Tablespoon of Tomato Paste
2 Tablespoon of Fish Sauce

DIRECTIONS
For instructions on how to buy and prepare fresh pineapple, see my: How to Cut a Pineapple.
Place all curry sauce ingredients – except the lime leaves – together in a food processor, blender, or large chopper and process well. OR, simply whisk the ingredients together, stirring well to combine. Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high. Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump. Remove from heat and cover with a lid to keep warm while you toast the coconut. Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan. Turn the heat up to medium-high. Now “dry fry” the coconut, stirring the coconut continually until it turns golden-brown and is fragrant. Pour it into a small dish. Tip: Coconut will burn easily, so be sure to stay with it while it toasts. Also, remove the coconut immediately from the pan when toasted, or the heat from the pan will continue to cook it. Pour 1/2 the toasted coconut into the curry, stirring to incorporate. Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you’d like it sweeter. Also, you can add more fresh chili or chili sauce if you’d like it spicier. To serve, pour curry into a serving bowl. Sprinkle the rest of the toasted coconut on top, plus a little fresh coriander. Serve with plenty of Thai jasmine-scented rice

INGREDIENTS
2 Pounds of Salmon Fillet (Remove Bones & Skin)
1 1/2 Cups of White Rice (Long Grain)
3 Cup Water
2 Lbs of Broccoli (Chopped)
2 Cans of Cream of Celery Soup (Condensed)
1 Cup of Mayonnaise
1 Cup of White Wine
2 Teaspoon of Curry Powder

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 25 minutes. Arrange broccoli in the bottom of the baking dish. Mix the cream of celery soup, mayonnaise, wine, and curry in a bowl, and pour 1/2 evenly over the broccoli. Cut salmon into chunks and place in baking dish. Top with remaining soup mixture. Bake 45 minutes in the preheated oven, until broccoli is tender and fish flakes easily with a fork. Serve over cooked rice.

INGREDIENTS
2 Pounds of Mutton (Cubed)
8 Kaffir Lime Curry Leaves
1 Garlic Cloves
1 Ginger Root (About 2″)
1/4 Cup of Vegetable Oil
1 Cinnamon Stick
1/2 Teaspoon of Cumin Seed
1 Star Anise Pod
10 Shallots (Sliced)
2 Large Tomatoes (Chopped)
5 Tablespoon of Curry Powder
1/2 Cup of Coconut Milk
4 Cups of Water
4 Potatoes (Peeled & Cubed)
Sea Salt

DIRECTIONS
Combine the garlic and ginger in a food processor. Blend into a paste and set aside. Heat the oil in a large skillet over medium heat. Add the cinnamon stick, cumin seeds, anise pod, and lime leaves. Add the shallots; cook and stir until starting to brown, about 5 minutes. Stir in the ginger garlic paste. Cook and stir for a few more minutes, and then stir in the mutton and tomatoes. Cover and simmer over low heat for 30 minutes. Stir in the curry powder, coconut milk and water and add the potato. Season with salt to taste. Cover and simmer until potato and mutton are tender, about 30 more minutes.

INGREDIENTS
2 1/4 Lbs of Lamb Meat
1/2 Cup of Ghee
1/4 Cup of Vegetable Oil
4 Onion (Sliced)
1 Can of Coconut Milk
2 Cup of Water
1 Teaspoon of Fennel Seeds
6 Cardamon Pods
1 Cinnamon Stick
1 1/2 Teaspoon of Garam Masala
1 Teaspoon of Sugar
3 Tablespoon of Warm Water
1 Tablespoon of Tamarind Paste
1 1/2 Tablespoon of Coriander Seeds
1 1/2 Teaspoon of Cumin Seeds
1/2 Teaspoon Sea Salt
3 Whole Dried Chili Peppers
6 Curry Leaves
3 Tablespoon of Garlic Paste
2 Teaspoon of Ginger Paste
1 1/2 Teaspoon of Ground Turmeric

DIRECTIONS
Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

INGREDIENTS
1 Teaspoon of Vegetable Oil
1 Onion (Chopped)
1/2 Cup of Curry Leaves
2 Tablespoon of Fresh Ground Black Peppercorn
2 Tablespoon of Ground Coriander
1/2 Cup of Water
3 Tablespoon of Vegetable Oil
2 Onions (Sliced)
2 Ginger Piece (inch – minced)
5 Garlic Cloves (Minced)
2 Tablespoon of Cayenne Pepper
1 Tablespoon of Sea Salt
1 Tablespoon of Ground Turmeric
1/2 Cup of Tomato Paste
1 Lbs of Goat Stew Meat (1″ cubes)
1/2 Cup of Water

DIRECTIONS
Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

INGREDIENTS
1 Whole Chicken (3 Pounds – Cut to Pieces)
1 Tablespoon of Garam Masala
1 Tablespoon of Garlic Powder
2 Tablespoon of Olive Oil
2 Onions (Chopped)
1 Cup of Broth
1 Can of Cream of Chicken Soup (Condensed)
4 Potatoes (Peeled & Cubed)
4 Tablespoon of Curry Powder
Sea Salt & Fresh Ground Black Pepper
2 Ounce of Golden Raisins

DIRECTIONS
Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot. Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool. Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

INGREDIENTS
2 Tablespoon of Butter
1 Onion (Chopped)
1 Tablespoon of Curry Powder
1 Tablespoon of All Purpose Flour
5 Apples (Peeled, Cored & Chopped)
3 Cups of Warm Water
3 Teaspoons of Vegetable Base
3/4 Cup of Half & Half
1/8 Teaspoon of Ground White Pepper

DIRECTIONS
Melt butter in large saucepan over medium-high heat. Add onion; cook for 3 to 4 minutes or until tender. Stir in curry powder and flour; cook for 1 minute. Stir in apples, water and vegetable base; bring to a boil. Reduce heat to low. Cook, uncovered, for 15 to 20 minutes or until apples are very tender. Transfer mixture to food processor or blender container, in batches if necessary. Cover and process until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Return to saucepan. Stir in half-and-half and pepper. Warm, stirring occasionally, over medium-low heat until heated through.

Makes 4 servings.