Asian occasion – new orleans magazine – march 2017 – new orleans, la

It took a few years, but New Orleans appetites are almost as eager for Asian tastes as their own home-style cooking. Indian curry base sauce recipe The immigration of Vietnamese in the 1970s brought the cuisine to New Orleans, a major outpost of Vietnamese culture in the U.S. Thai curry sauce recipe coconut milk Thus, the local taste for pho, banh mi and rice noodles now rivals its hunger for red beans and poor boys. Vegan curry sauce recipe At the same time, Japanese and Thai restaurants are drawing heavy crowds, particularly young adults, and children are growing up with a taste for sushi.

Asian cooking is finding its way to home kitchens, and supermarkets are stocking more of its products. Takeaway curry sauce recipe Metairie and Kenner are home to a growing number of Asian markets, and a huge, popular supermarket in Gretna, known as the Hong Kong Food Market, is devoted to Asian, predominately Vietnamese, food.

I can find everything I need for a quick pho, even having the beef sliced thin, at the market.


Easy curry sauce recipe coconut milk Equally exciting is a Thai curry or Japanese tempura shrimp, both easy to shop for and simple enough to prepare.

? cup Thai red curry sauce or 3 Tablespoons Thai red curry paste

? cup loosely packed Thai basil, preferably, or sweet basil, roughly torn

Salt and red pepper flakes or sriracha sauce, if needed, to taste

Melt coconut oil in a large skillet or medium pot. Indian curry sauce recipe coconut milk Saute onion until transparent. Sweet curry sauce recipe Add ginger and garlic and saute 1 minute more. Indian restaurant curry sauce recipe Add bell peppers and carrots, and saute for 2 minutes. Vegetable curry sauce recipe Add shrimp, curry, basil, coconut milk, water, sugar, soy sauce and vinegar. British curry sauce recipe Bring to a boil. English curry sauce recipe Cover, reduce heat to low and simmer for 15 minutes. Tomato curry sauce recipe Stir in additional seasonings, if needed, and cilantro.

Serve in bowls over rice with garnishes of basil and cilantro, if desired.

Note: 1 pound boneless, skinless chicken thighs, cut into strips, about ?-by-1 ? inches can be substituted for shrimp

2 28-ounce Vietnamese spiced beef broth, such as Pho Bac Nuoc Leo

Lime slices, bean sprouts, thin onion slices, sprigs of cilantro, slices of jalapeno pepper, Thai or sweet basil

A Vietnamese supermarket with a butcher can provide the thinly sliced meat needed for this dish. Curry coconut sauce recipe Otherwise, buy wafer-thin pieces of eye of round roast, cut them in half and pound until very thin. Indian yellow curry sauce recipe (I am told that a special blade is needed to cut the meat thin enough.)

Heat beef broth in a large, heavy pot on top of the stove. Curry powder sauce recipe Add star anise, fish sauce and soy sauce, and simmer for 15 minutes.

Meanwhile, soak the rice noodles in a large bowl of cold water for about 30 minutes. Yellow curry sauce recipe easy Prepare vegetables that will be served on the side. Curry sauce base recipe Slice onion thinly, rinse whole cilantro and basil stems and pat dry and place on several plates for the table, along with bean sprouts, lime wedges and jalapeno peppers. Mild indian curry sauce recipe Also, set the table with hoisin and sriracha sauces.

Just before serving, heat the broth to very hot, almost boiling. Coconut milk curry sauce recipe Drain noodles and scoop them into a large metal strainer and hold them in the broth to cook. Best indian curry sauce recipe This should take about 1 minute. Recipe coconut curry sauce Ladle broth into large soup bowls and add noodles to each. Curry gravy sauce recipe Drop several slices of meat, about 6, into each. Indian red curry sauce recipe Or, serve meat on the side for diners to add gradually, along with condiments. Masala curry sauce recipe The meat will cook in the hot broth. Curry pasta sauce recipe Serve immediately.

Makes 2 very large servings; for smaller servings, divide amongst 4 bowls as a first course

Remove heads of shrimp, peel and devein, leaving on the tails. Indian coconut curry sauce recipe Make 2 or 3 shallow slits across the inner side of the shrimp if you don’t want them to curl. Go go curry sauce recipe Pat dry and sprinkle lightly with salt and pepper. Yellow curry powder sauce recipe Set aside until you’ve made the dipping sauce.

To prepare dipping sauce mix soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl. Curry sauce recipe indian Set aside.

Start heating 3 inches of oil in a skillet or electric fryer as you begin preparing the shrimp. Curry simmer sauce recipe The temperature should reach 375 degrees by the time you have several shrimp ready to fry.

Meanwhile, place water in a medium bowl. Curry sauce recipe with curry powder Add egg yolk and mix well. Basic curry sauce recipe indian Gently stir in flour and mix lightly, leaving the mixture a little lumpy.

Dredge shrimp in batter, shake off any excess and fry until golden brown, about 2 minutes. Homemade curry sauce recipe You may want to fry in 2 or 3 batches, but make sure the temperature is 360 degrees at the beginning of each batch.

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