This is a 'real' Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian influence is greatest in the South where curried dishes are more popular than elsewhere in Vietnam. This ( Read more... )

BANGLADESHI PRAWN CURRY
Serves 4

1/2 pound large prawns
2 pounds spinach, chopped
3 tablespoons ghee
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 stick cinnamon
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 teaspoon black pepper
1/2 cup tomato paste
1 teaspoon honey
1 teaspoon salt
1 ( Read more... )

The chayote, AKA choko, is a plant belonging to the gourd family, along with melons, cucumbers and squash. Both, leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and tea made from the leaves has been used in the treatment of arteriosclerosis, hypertension, and to dissolve kidney stones. It is used in the Caribbean ( Read more... )

Sri Lanka is one of the countries I lived in as a child. I have nothing but the fondest memories of place, people and local foods and have been back to visit a few times. Great place to go if you're looking for something a little less...  "commercial". As for the food... it could be said that Sri Lankans like their food rather spicy. Mostly Indian ( Read more... )

THAI RED PORK CURRY
Gaeng Ped Moo

Serves 4

1/2 cup/125ml coconut cream
1 tablespoon Red Curry Paste
12oz/350g pork tenderloin {fillet}, cut in bite-sized slices
1 1/2 cups/375ml thin coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon sugar
5 kaffir lime leaves, halved
1 fresh red chili, thinly sliced
1/2 cup/20g Thai basil leaves {horapa}

Over medium heat, ( Read more... )

CREAMY COCONUT-VEGETABLE CURRY
Serves 4

3 teaspoons oil
2 tablespoons red curry paste
1 1/2 cups water
1 1/2 lbs mixed stir-fry vegetables, such as potatoes, beans, cauliflower, cut into bite-sized pieces
1 cup canned coconut milk
1/3 cup oil, extra for frying
1/3 cup fresh coriander, roughly chopped
1/3 cup shredded coconut, toasted

Heat oil in wok or ( Read more... )

Massaman curry (Thai: แกงมัสมั่น kaeng matsaman/gaeng masaman) is a Thai dish that can be made with beef, chicken, or pork. It is a Muslim-influenced curry; massaman meaning "Muslim". Centuries ago, Portuguese traders brought spices such as turmeric, cinnamon, cumin, cloves and nutmeg from the Middle East and India to the Southern coast of Thailand ( Read more... )

In Myanmar {formerly known as Burma}, people enjoy rice as their main food. It comprises about 75% of their diet, and is served with meat or fish, soup, salad and vegetables all cooked in their own ways, and some relishes to complement the meal. During meals, all the dishes are laid out on the dining table and served together so that diners can ( Read more... )