Anyone have a good curry recipe?

I have found it really takes things to the next level is you toast and fresh grind your spices for each recipe. It is a pain if you don't have the whole spices on hand but they are very inexpensive if you have an Indian grocery store near you.

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Use a can of coconut milk.

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This for Asain. Add some heavy cream for Indian. With the tomato paste, it almost looks like Tikka Masala.

Try using shallots. Also fresh coriander goes well with curry.

Massaman Curry

I just copied and pasted something very similar to what i do. The only major difference is, I cook the paste a bit in the oil first.

First find this:



1 (13.5 ounce) can coconut milk
1 (4 ounce) can massaman curry paste (I like the brand Maesri)
1 tablespoon high heat oil or clarified butter
5 boneless skinless chicken thighs or breasts, trimmed of fat and cut into large cubes
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
4 mini gold potatoes, quartered
1/4 - 1/2 cup toasted unsalted peanuts, chopped or whole
1/2 small can of pineapple chunks

In a medium-sized bowl, whisk together the coconut milk and curry paste until evenly combined. Set aside.
In a large Dutch oven or heavy-bottom saucepan, heat the oil on medium-high until shimmering, and then brown the chicken on both sides for several minutes. You might want to do this in batches to avoid crowding the pan.
Once the chicken is browned, stir in the onion, bell peppers, and potatoes (add all of the chicken back into the pot first if it was cooked in batches). Add the coconut milk mixture and stir. Bring to a boil, cover, and turn the heat down to low.
Simmer for 20-25 minutes, or until the potatoes are soft and chicken is cooked through.