Date: Sat, 28 Aug 93 02:35:03 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
Southeast Asian Curry (Thai, Vietnamese, Burmese, Laos, etc.)
1 heaping tblspn Golden Bell Madras curry powder
1/2 cup minced fresh onion
1 tblspn garlic (fresh minced or packed in oil)
5 dried bay (laurel) leaves
1/2 cup soy milk (can use non-fat yogurt)
1 tspn coconut extract, (a synthetic flavor)
In a non-stick pan with Pam, a few drops of olive oil, or margarine (a
teaspoon of olive oil will really enhance the flavors) suate the
onions until slightly golden, add the garlic and the curry powder,
stir and let cook, but before the onions turn dark, add a cup of warm
water and the bay leaves. Simmer gently for a while (the longer the
better) and add whatever ingredient you may be currying to cook to the
desired degree.
This sauce is rather thin. It can be thickened with a tablespoon of
cornstarch (dissolved first in 1/4 cup of cold water) or by mixing a
tablesppon of flour with the curry powder before adding it. Another
way to thicken it is to add a diced potato as soon as the liquid is
added.
Any combination of vegetables, tofu or tempeh will become rich of
eggplant on the BBQ and then add them, or cook the small white
egg-sized Thai eggplant in the sauce.
kwvegan vegan