Maybe, we cook it in different ways but the taste would always beΒ that delicious, a blend of so many spices and the nutty flavor of coconut cream.
I just cooked chicken curry for lunch. I have so many spices on different Asian and Singaporean recipes that Nissa brought home from their trip in Singapore. This is a yellow curry flavor. We also have the green and the red ones. I’ll partner this with sauteed string beans.
Your curry looks delicious.
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Thank you Anne π
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Delicious π
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Thanks Ribana!
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looks scrumptious arlene……must be tasting equally good….
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Hi Vanessa, it does tastes yummy. I love recipes cooked in coconut cream.
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yes have you also tasted stew?? it looks a bit like that too
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Yes, we also cook that once in a while.
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Looks, tasty, Arlene. I enjoy a chicken curry too, but I often cook it in a black-bean sauce. π
Best wishes, Pete.
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Haven’t tried black bean sauce yet Pete. How do you cook it?
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I buy it prepared in a jar, much easier. π
Here’s a recipe to make your own.
https://jamesbonfieldrecipes.wordpress.com/2011/01/01/how-to-make-black-bean-sauce/
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Thank you Pete. Gonna try it one of these days.
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Divine!
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Thanks, thank you too for following my blog.
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My pleasure π€
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M.so hungry nowπ
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Let’s eat
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Yes, please.
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Thanks Derrickπ
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Yum! I love curry!! Having spices brought in probably makes it incredible, too. π»
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Thanks Jenny, I have yet to learn to use the other spices but I’ve been cooking chicken curry for years.
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yumm π
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Thanks Wilma.
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I love all curries and this one looks delicious! New spices are fun to experiment with, arenβt they Arlene?
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I definitely agree Sabine, have yet to taste Mee Siam and Toa Seng Kong Bah Kuk Teh. I have Nanya Curry Paste too which is good for curry vegetables.
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Iβm not familiar with those spice mixtures and will look them up! Thanks for sharing these names, Arlene!
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First time I’ve seen them too Sabine. I’m curious how they’ll taste when I use them.
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Hopefully youβll share the recipes with us!
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I will Sabine, thanksπ·πΊπ»
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