Beef, Chicken or Shrimp Curry Recipe

Curry RecipeI love a good Curry Recipe

There are a lot of different traditions out there when it comes to making curry.  If you read about it, you’ll find that it is more or less complex combinations of spices and/or herbs, usually including fresh or dried hot chilies.  Many Asian and Indian cultures have different methods in their preparations as well.  There are two ways to make curry; dry or wet curry.  This curry recipe that I’m going to be sharing with everyone is preparing a wet curry.  Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock.  And the easiest way I can show you how to do it is with coconut milk, not to be confused with coconut cream(very important).

Curry Recipe

1 12 oz can coconut milk

2 tbls curry powder

Salt and Pepper to taste

One 12 oz can of coconut milk, 2 tbls of curry is all you’re going to need for the basic curry recipe.  Heat a pan on High Heat, add the milk and stir in the curry.  As soon as it comes to a complete boil remove it from the heat immediately and then add salt and pepper to taste.  Now, this basic sauce can be turned into anything and will set up and get really thick in the refrigerator if you want to save it for other things; cold curry chicken salad for example is one of my favorites.  7 oz of pulled cooked chicken breast to 1 ½ oz of curry dressing and a handful of raisons mixed together and mashed into a snowball sized lump in the middle of your favorite greens makes for an excellent chicken salad.  However, using the curry recipe right away for a Masala over rice like what I have demonstrated in the photo is just as easy but will take a few other preparations to kick it up a notch.

Wikipedia says a survey found that of 48 different Tikki Masala recipes, the only common ingredient was chicken; which tells me you can substitute anything you want in the curry recipe and completely make it your own!  All I did here is diced up some bell pepper, green onions, pureed a couple of tomatoes in a blender with a clove of garlic and pinch of Cumin, and I was ready to roll.  Originally I was going to make the Tikki, meaning chicken, but I remembered that I already had a cooked beef brisket in the refrigerator; so essentially that alone cut my cooked time in half right there.

Here’s how I did it: In a hot skillet a few tbls of canola oil, added the diced green onions and bell pepper and sautéed for just a minute before I added the sliced brisket portion.  Now the beauty to doing this yourself people is that you can add as much onion, pepper, beef brisket, chicken, shrimp, WHATEVER as you want.  Completely make this dish your own! Now, after you toss all of that together for just a few minutes add and combine your curry and your tomato puree.  Add if you happen to have some cilantro, now is a good time to add that too.  I know cilantro is one of those things you either love or you hate it.  Anyway, just let this reduce just a bit, maybe 10 minutes is all and serve over your favorite rice.  Now if you don’t want the Masala and you want to just stick with the curry, NO PROBLEM!  Just eliminate the tomato puree and add the garlic to the pan directly instead, it’s just that simple.  But don’t stop here, look around and experiment with your own curry recipe and make it your own.

Secret Sauce for Ham or Shrimp Fried Rice

Secret Sauce is made by Kikkoman

I think most people would agree that they struggle with the right flavoring when they try to throw together a homemade Ham or Shrimp fried rice; if they’re not ordering take out that is.  Well it just so happens that I have a quick fix to your flavoring needs.  The only problem is it’s hard to find on the shelf at any grocery store.  But if you manage to get your hands on a bottle, try this the next time you make your favorite fried rice recipe: Canola oil, eggs, steamed rice, scallions, and your favorite cooked Ham or Shrimp, then add this Tempura Dipping Sauce over the top and stir.  Trust me!  And you can thank me later!

Chicken Lettuce Wraps

Chicken Lettuce Wraps
Chicken Lettuce WrapsChicken Lettuce Wraps are Easy-Peasy
Not japanesey

Anyone that has had a Chicken Lettuce Wrap that didn’t just adore it must’ve been a RETARD! This is usually a dish prepared as an appetizer and is very often reinvented with substitutions of ingredients that were never even intended to be in the original recipe when this dish was created; so the bottom line is, if you are reading this, consider yourself lucky because I personally have made thousands of these from scratch when I worked for the king of Chicken Lettuce wraps.

Curiosity Killed the Chicken Lettuce Wraps

I spent about an hour today reviewing other posts, recipes and YouTube videos just to see how well everyone else was doing when it came to presentation of their recipe and different versions of the Chicken Lettuce Wraps. Needless to say, I wasn’t impressed and I was very disappointed; wrong ingredients, substitutions, bad form in procedures in the cooking and more or less just plain inexperience. Now I understand substitutions because everyone more or less has their own personal tastes and also the lack of availability is a factor with ingredients when it comes to shopping for Chinese in a regular grocery store. But what bothers me the most is people putting name brand resturaunt titles on their recipes even though they’ve clearly changed most everything about the recipe itself. Of course they’re trying to gain a wider audience and more exposure which is fine, but I’m saying you’ve got no business teaching about something you are putting a resturaunt name to if you just don’t have the experience! Have the decency to give it a new name and make it your own or step the “F” off! Everyone has their own version of  Chicken Lettuce Wraps just not the audacity to claim it’s P.F. Changs!