curry....

anyone know a great curry chick recipie? or anyother spicy food,,,i been only eating and wanting hot food....

These are some of my hubbys favorites hope you can use some... Jannine Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles. You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons. Chicken Curry 2-4 Servings 3 cups water 3-5 sprigs Thai basil 2 tablespoons fish sauce 1/2 lb eggplant 1 tablespoon red curry paste 1 cup coconut milk 1 chicken breast I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves. Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color. Serve hot with rice or rice noodles. Thai Green Curry with Chicken Preparation Time: 5 minutes Cooking Time: 20 minutes Serves: 4 Ingredients 1 Tbsp. plus 1 tsp. oil 1 lb. boneless chicken breasts or thighs, cubed 2 Tbsps. plus 2 tsps. green curry paste 2 cups coconut cream 1 Tbsp. plus 1 tsp. Thai fish sauce 1 tsp. brown sugar 1 Tbsp. plus 1 tsp. basil Instructions Heat oil and brown chicken until all the juices have evaporated. Add curry paste and cook, stirring, for 2 minutes longer. Add coconut cream, fish sauce and brown sugar. Bring to the boil and simmer gently for 10 minutes. Stir in basil before serving with rice. Cook's Tips: If you do not like the flavour of fish sauce, leave it out and add salt to taste. If you are not used to strong spices, reduce the amount of curry paste. 2 tsp. will give a mild curry. Curry Couscous Rating: Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 4 Ingredients 1 tsp. olive oil 1/2 cup scallions, chopped 1/4 cup chopped almonds 1/2 tsp. curry powder 1 clove garlic, minced 2-1/2 cups water 2 tsps. unsalted butter 1 Tbsp. parsley, chopped 1-1/2 cups couscous Instructions Heat oil in a heavy nonstick skillet over medium heat. Sauté scallions 2-3 minutes until softened. Stir in next 3 ingredients and sauté 2 minutes. Stir in next 3 ingredients. Heat to boiling. Stir in couscous and remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Orange Curry Chicken with Couscous Serves: 4 Ingredients 1 lg. orange 3 chicken breasts 1 Tbsp. olive oil 2 tsps. curry powder 1 large onion, sliced 1 cup orange juice 1 tsp. salt 2 Tbsps. minced parsley 2 cups couscous (precooked semonlina) Instructions Section orange and set aside. Cut chicken into thin strips. Heat a large skillet over medium heat. Add oil and cook chicken strips until almost cooked, about 5 minutes. Add curry powder and stir to combine. Cook 1 minute longer and then add onion, orange juice, and salt. Bring to a boil and then reduce heat to low, cover and simmer 15 minutes. Add minced parsley and reserved orange sections and heat through. Prepare couscous according to package directions and serve with chicken. Thai Recipes - Red Curry with Chicken & Bamboo Shoots Thai Red Curry Ingredients: 1 lb boneless chicken breast 1 can bamboo shoots, sliced 3 tbsp red curry paste 2 cups coconut milk 2 fresh red chili, sliced diagonally 1/2 cup Thai sweet basil leaves (bai horapah), torn 2 tbsp fish sauce (nam pla) 1/4 tsp sea salt 1 1/2 tsp palm sugar Thai sweet basil leaves (bai horapah) for garnish Preparation:Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced). Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving. Serves 5. Thai Recipes - Vegetable Stir Fry Thai-style stir-fry vegetables This vegetable recipe is simple and straightforward. Reduce the oil if you prefer, but the oil adds a more substantial flavor. Water helps to cook the vegetables. A little sugar is also a nice addition, off-setting the saltiness of the sauces. Approx. 2 cups of cut up green vegetables; i.e. green cabbage, Chinese cabbage, or broccoli, etc.; cut 1 1/2 by 1 1/2 inch pieces 2-3 cloves of garlic, smashed with the side of a cleaver/knife 3 Tbs canola or other vegetable oil 1 Tbs of fish sauce (Golden Boy brand is preferred) 2 Tbs of Thai soy sauce (Healthy Boy brand is preferred) 2 Tbs of Thai oyster sauce (Mae Krua brand is preferred) 1/3 tsp sugar 1/4 cup water Heat oil until hot, over medium-high heat (not smoking though). Add the garlic. Immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable. Add fish sauce, soy sauce, and oyster sauce. Add water and sugar. Continue to stirfry until the vegetable is cooked through. Approximately another 1 to 1 1/2 minutes, so the vegetable is still somewhat firm. Remove from heat. Serves 2-4.

Green Curry Chicken Ingredients 1 lb. chicken breast, with skin 2 cups snap peas 1/2 cup slices water chestnuts 1 cup carrots, chopped 1 cup coconut milk 2 tbsp curry powder 1 cup water Fat: 9.9g Carbohydrates: 7.3g Calories:131.6 Protein: 5.0g Cut up chicken into cubes-toss in large pot, add coconut milk, and curry. Bring to boil. Add remaining veggies and water. Simmer until chicken is fully cooked-enjoy!!!! Add curry to taste; start with little,then go for it. Number of Servings: 6

Hi Shannon, I am a little late I know but I wanted to reply about curry. Curry powder is my absolute favorite spice in the world and I tend to use it with just about everything. One of my favorite recipes in the world is a curried rice salad from the Biltmore, I'm sure you can google it, but unfortunately it is totally carbs and little protein. I do not enjoy coconut flavor in savory dishes so I use curry differently than most...I use it like chili powder, paprika, or sometimes just good ole pepper. Another of my fave recipes is potato curry stew...it has carbs from the potatoes, but otherwise is very good...fat free nearly and fairly low cal even for potatoes. 10 petite yukon gold potatoes (200 calories total for these) I use Dole. 1 cup of diced turkey ham, extra lean ( I use Jennie O)--this is optional 1/2 cup of freshly chopped parsley or 1 tblsp of dried 2 full tablespoons of curry powder, (I prefer Spice Islands but McCormick is okay) 1 tblsp. of kosher salt (very cheap and found nearly everywhere. Makes a huge taste difference!) 2 Cups of skim milk 1 can of fat free chicken broth 1/3 cup of fat free sour cream (optional) Cook the potatoes and drain. Add the chicken broth to the pot and over medium heat begin mashing the potatoes until mashed but still lumpy. Add one cup of the milk and the sour cream, the salt, freshly ground pepper if you like, the parsley, the curry, and the ham. Bring to a boil, add the rest of the milk and coo****il thickened. This is even better the next day and will be very thick so you can add some water, broth, or more milk to thin it again while reheating. As you can see, it's fat free nearly with a small amount in the lean turkey ham and the carbs are from the potatoes and milk. I used curry in all my stews, lots of pastas before surgery, sauces, soups, marinades, and dry rubs. I don't use any coconut. I thought you might enjoy a different spin on the traditional uses of curry.