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Favorite Flavors: Curry


Curried Fruit Salad

Curried Fruit Salad

Linda Larsen

Curried Chicken and Turkey Recipes:

Curry powder is not a single spice, as many believe. It's a blend of many spices used in many cuisines. Curry powder provides color and flavor to many dishes, with its hint of pepper, spice, sweetness, and a touch of sour. You can make your own curry powder or purchase many different varieties.

Curried Beef, Pork, and Lamb Recipes:

Curry pastes are also available; these have a more intense flavor and are usually used sparingly. The cuisines of Thailand and Indonesia use lots of curry pastes in their recipes. Start with a small amount, about 1/4 teaspoon, and add according to your tastes. You can find red curry paste, yellow curry paste, and green curry paste in most large grocery stores.

Curried Seafood and Vegetarian Dishes:

Curry complements the mild taste of seafood. In fact, it can be the dominant taste when a fish is quite bland. Curry powders are usually the best choice when pairing this spice blend with mild seafood. Make sure that you don't overcook the fish in these easy recipes. Fish should be cooked just until it flakes when tested with a fork. Shrimp should be cooked just until it curls and turns pink.

Curried Appetizers and Sandwiches:

Nothing is going to wake up your taste buds and your appetite more than an appetizer made with curry powder or paste. And sandwiches and pizza made with curry powder are unusual and delicious. Remember to add curry powder to taste. And remember you can always add more; if you add too much there's really no way to fix it.

Curried Salads and Side Dishes:

Curry is a wonderful spice blend to add to salads and side dishes. One of my favorite recipe of all time is a curried chicken salad with pasta and grapes. It's also a versatile spice blend to add interest to side dishes.

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