Lisa Ann wrote:
> After looking at modom's picture of dinner and reading his post, I realized
> that I truly have no idea what "a curry" is.

No, not really a dumb question. The Ranger has posted some interesting
links which should answer a lot of your questions.

We like Thai-type curries and here is one we like: (we keep the
ready-made masaman curry paste in stock - but you can make your own if
you are feeling energetic - see rec below)

-= Exported from BigOven =-

Masaman Curry Beef

Recipe By:
Serving Size: 6
Cuisine: Thai
Main Ingredient: Beef
Categories: Main Dish

-= Ingredients =-
1 tablespoon Musaman curry paste ; or to taste
4 tablespoons vegetable oil ; divided
1 medium onion ; cut into strips
1 1/2 pounds boneless beef chuck ; cut into 1-inch cubes
2 cans unsweetened coconut milk ; about 14 ounces each)
3 tablespoons fish sauce
2 pounds boiling potatoes
1 large red bell pepper ; cut into strips
1/2 cup roasted peanuts ; chopped
2 tablespoons lime juice
1/4 cup slivered fresh basil leaves ; or chopped fresh cilantro
Hot cooked rice or noodles

-= Instructions =-
Peel potatoes and cut into 1-1/2-inch pieces. Place in bowl with cold
water to cover; set aside.

Heat 1 tablespoon oil in wok or large skillet over medium-high heat.
Add onion; stir-fry 6 to 8 minutes or until golden. Transfer onion to
bowl with slotted spoon.

Add 1 tablespoon oil to wok. Increase heat to high. Add half the beef;
stir-fry 2 to 3 minutes until browned on all sides.

Transfer beef to another bowl; set aside. Repeat with remaining beef,
adding 1 tablespoon oil to prevent sticking if necessary.

Reduce heat to medium. Add remaining 1 tablespoon oil and curry paste
to wok; cook and stir 1 to 2 minutes or until very fragrant. Add
coconut milk and fish sauce; stir to scrape bits of cooked meat and
spices from bottom of wok.

Return beef to wok. Increase heat to high and bring to a boil. Reduce
heat to low; cover and simmer 45 minutes.

Add potatoes and return onion to wok. Cook 20 to 30 minutes more or
until meat and potatoes are fork-tender. Stir in bell pepper; cook
until heated through.

Stir in peanuts and lime juice; sprinkle with basil. Serve with rice or
noodles.

-= Exported from BigOven =-

Masaman Curry Paste

Recipe By:
Serving Size: 0
Cuisine:
Main Ingredient:


-= Ingredients =-
6 tablespoons coarsely chopped fresh ginger
3 tablespoons coarsely chopped garlic ; (10 to 12 cloves)
2 tablespoons ground cumin
2 tablespoons ground mace or nutmeg
1 tablespoon packed brown sugar
2 teaspoons grated lemon peel
2 teaspoons ground cinnamon
2 to 4 teaspoons ground red pepper*
2 teaspoons paprika
2 teaspoons black pepper
2 teaspoons anchovy paste or 1 minced anchovy fillet
1 teaspoon turmeric
1 teaspoon ground cloves

-= Instructions =-
*Use 2 teaspoons ground red pepper for mild paste and up to 4 teaspoons
for very hot paste.

Place all ingredients in food processor or blender; process until
mixture forms dry paste

Makes about 1/2 cup.

Cheers
Cathy(xyz)