- 2 teaspoons vegetable oil
1 small clove garlic , minced or pressed through garlic press (about 3/4 teaspoon)
2 teaspoons minced fresh ginger
2 teaspoons red curry paste (see note)
1/2 teaspoon light brown sugar
1 cup coconut milk
1 1/2 tablespoons lime juice from
1 lime
2 teaspoons fish sauce
3 tablespoon water
1 tablespoon chopped fresh cilantro leaves
lime wedges for serving
INDIAN CURRY:
Whole spice Blend (Optional)
1 1/2 cinnamon sticks (3-inches)
4 whole cloves
4 green cardamom pods
8 black peppercorns
1 bay leaf
curry
1/4 cup vegetable oil ( or canola oil )
1 medium onion , sliced thin
4 large cloves garlic , pureed in a minichopper with
1 tablespoon water (about 2 tablespoons)
1 tablespoon fresh ginger , pureed in a minichopper with
1-2 teaspoons water
1 1/2 pounds top sirloin or boneless leg of lamb , trimmed and cut into 3/4-inch cubes, or 6 chicken thighs , skinned, or 1 1/2 pounds shrimp , peeled and deveined
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
table salt
3 plum tomatoes (canned), chopped, plus
1 tablespoon juice , or 2/3 cup crushed tomato, or 1/2 cup plain low-fat yogurt
2 bunches spinach (1 1/2 pounds), stemmed, thoroughly washed, and chopped coarse
1 cup chopped fresh cilantro leaves
2 cups water
1 jalapeño chile , stemmed and cut in half through the stem end
1/2 cup Indian split peas ( channa dal ), or 4 medium boiling potatoes , peeled and cut into 3/4-inch cubes, or 4 medium zucchini , cut into 1/2-inch cubes, or 1 cup green peas
2 - 4 tablespoons chopped fresh cilantro leaves (use the lesser amount if you've already added the optional cilantro)
