Recipe of Favorite Rich, Mellow, and Thick Curry

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The ingredients needed to make Rich, Mellow, and Thick Curry:

1. Take 1 packet Curry roux ( I used 'Melty Curry Roux Medium')
2. Prepare 260 grams Pork
3. Prepare 3 Onions
4. Take 1 Carrot
5. Get 2 Potatoes
6. Make ready 20 grams Butter (for frying onion)
7. Get 1 as required Vegetable oil (for frying other ingredients)
8. Take 1300 ml Water
9. Take Other seasonings:
10. Prepare 2 Bay leaves
11. Make ready 1 to 2 tablespoons Chutney (I used S&B Chutney this time)
12. Take 2 tbsp Japanese Worcestershire-style sauce
13. Make ready 2 tbsp Yakiniku (Japanese BBQ) sauce

Any more than that and you're getting into coconut cream territory, which I find makes curries too rich and makes me feel sick, though you can just thin. See more ideas about Beef curry, Curry, Curry recipes. Our solution: It's true that the long, slow cooking period mellows flavors. Thick chunks of slow-cooked, tender beef, in a rich and thick curry sauce that is just waiting to be scooped up with some naan.

Instructions to make Rich, Mellow, and Thick Curry:

1. Heat the butter in a frying pan and fry the onion slowly until golden brown.
2. I added little shrimps this time. Prepare the ingredients.
3. Heat vegetable oil in a pot and fry the meat until the colour changes. Add potatoes.
4. After the potatoes are coated with oil and cooked for a while, add the little shrimps and carrot. Sauté a little further.
5. Pour in the water and add bay leaves. Bring to a boil.
6. After bringing to a boil, skim any scum. Turn down the heat to low to medium and simmer for 20 minutes.
7. Turn off the heat (this is necessary), break the curry roux, and add to the pot.
8. Add the fried onion, Japanese Worcestershire-style sauce, Yakiniku Japanese BBQ sauce and chutney.
9. These are the seasonings I used in this recipe.
10. Simmer over low heat.

Our solution: It's true that the long, slow cooking period mellows flavors. Thick chunks of slow-cooked, tender beef, in a rich and thick curry sauce that is just waiting to be scooped up with some naan. Thai curries—red, yellow, and green—are distinguished by the color of the chili that is combined with several other ingredients to make a paste. Curries are an important part of Thai cuisine and refer to both the dish as well as the curry paste used to make the dish. Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic.

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