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Curry Continued

05/11/2010

The curry came out well. It wasn’t too spicy, and the squash broke down perfectly to thicken the sauce. Unfortunately, so did the sweet potatoes. I filled out the remaining veggies by adding pre-cooked yellow potatoes in the last hour. Not my ideal method, but it worked.

In future, I would ignore the recipe as written and add any type of potato about halfway through your cooking time. Carrots (or parsnips) can stand the full cooking period, and the aforementioned squash is meant to break down. But starchy potatoes are somewhere in between, so err on the more cautious side if you want some chunks of them left in your stew.

Vietnamese Chicken Curry

Curry in the crockpot

The base recipe I use is from the Williams-Sonoma Essentials of Slow Cooking, which is highly recommended if you are bored with ordinary crockpot concoctions. I’ve already discussed my main changes: use less pepper, add butternut squash for thickness, add yellow potatoes for variety (but hold off on the starchy tubers until halfway through cooking time), and don’t cut that lemongrass down too much.

I ended up using just a pinch of red pepper flakes and no extra black pepper beyond browning the meat. If you want a spicy meal, I suggest holding off on adding any pepper (red or black) until you’ve deglazed the pan. Then taste the sauce. If you want it spicier, start with 1/4 tsp each of the red pepper flakes and ground black pepper. Then taste again. If it’s still not hot enough, keep adding the two peppers, alternating in 1/4 tsp increments until you hit your spicy sweet spot. The sauce can get very hot, and it’s better to find that out before you dump all of it into your crockpot.

As I started to detail this recipe, I realized that there are a lot of slow-cooking tips involved, so that’ll be the topic of the next post.

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From → Crockpot, Food

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