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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 3 of 3. This is the beginning of the thread.
Posted by Tabitha on December 6, 2004, at 0:08:36
I think I found the secret-- coconut milk. I used 1 potato (boiled til tender), 1 lb chicken, 1 yellow pepper, 1 can coconut milk, 3 T pre-mixed Indian curry power. I cooked it on high til the chicken was done and served it over brown rice. Yummy!
Posted by octopusprime on December 6, 2004, at 1:03:14
In reply to Jai, another crockpot curry experiment, posted by Tabitha on December 6, 2004, at 0:08:36
hey tabs and jai,
do you live somewhere where thai red and green curry paste is readily available? i do! you fry a little curry paste in some oil, then add chicken or beef, then add coconut milk, fish sauce (i don't like fish sauce so i add soy sauce), 1 tin drained bamboo shoots and some veggies (i like green beans or peas in my curry). simmer until the rice is cooked (start the rice at the same time you start the curry). i like to serve over basmati rice.
this is yummy and quick! cooks as quick as the rice. only catch is that you should live near an asian grocery for cheap coconut milk and thai curry paste :p
fortunately for me that last restriction is not a problem :)
Posted by Tabitha on December 6, 2004, at 12:32:52
In reply to you don't even need a crockpot, posted by octopusprime on December 6, 2004, at 1:03:14
Yum! I've heard of Thai curry paste, but they don't carry it at my plain ol' grocery. Maybe I'll venture to the Asian market and try that next. Bamboo shoots huh?
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