I have recently been intrigued by “curry” dishes. Years ago I picked up a jar of “curry” on clearance on a whim and my husband loved it and I was ambivalent about it. Once the jar was gone, I never replaced it. Then a few years ago, just after Ella was born, I watched a show on BBC America and they were always talking about “take away” (the British term for take out) “curry”.
What in the world, I wondered, exactly is curry?
As it turns out, there is no one definition for curry. It’s just a general term. In fact, there are many different kinds of curry from Indian to Thai to Japanese. A curry can be spicy or sweet. Due to the spices, curries have a definite flavor to them that is quite different. I enjoy the change, but just be ready for something new on your taste buds if you’ve never tried it (but you should try it — just once!).
This makes a lot of sauce. If you want less sauce, omit the chicken broth and use the coconut milk alone. Also, I’ve read about a hundred curry recipes in the last week and I recommend using the full fat coconut milk. Actually, I recommend you eat full fat everything (unless it’s man made!)!
This is not spicy — it just has a little heat. If you want it hotter, add another jalapeno. If you want no heat, remove the jalapeno or remove the seeds and veins (while wearing gloves!).
For the spices — use what you have. I had cardamom pods so I just threw in the seeds. Add in a teaspoon of coriander if you have it (I didn’t). Don’t be afraid to make this just because you are missing a few spices!