Curry

I have always wanted to know what a “good” curry tastes like.

Heck, I’ve just wanted to know what “a” curry tastes like, good, or otherwise.

We did.

The other night I got a recipe online for a chicken curry that looked like it was going to be pretty tasty, so I tried it. It was “ok”, though I would say it’s not what I want from a curry. The chicken was very flavorful, but not, as I just said, what I’m looking for in a curry. It’s not a flavor, yet, that I want to have on more than one occasion.

I think that when I find have the “aha” moment, and find the flavor combinations that I’m seeking, it will be the sauce I make in quantity, and freeze, to have readily at hand.

Here’s, briefly, what transpired.

The ingredients I used.
The results of our first curry chicken.

Here are the ingredients I used for the homemade curry powder.

It smells incredible, and if the final results of the curry sauce had tasted as good as the above smelled, that would have been a winner-winner, chicken dinner.

Alas, however, the search continues. There are thousands of recipes online for curry sauce, so eventually I’ll find the one that suits us.

Until then, stay safe.

Update: forget all of that. My search is over for awhile. I’ve buckled. I bought red, and green curry paste that is supposed to be really good. The list of ingredients is everything you could hope for in a curry sauce that’s not available to us here; lemon grass, galangal, well, you can see what I mean.

Here are the 2 containers of curry paste.
Red sauce ingredients. Don’t they look delicious?
Green sauce ingredients. These even more so.

We haven’t tried either yet, and I have put half of each container in the freezer. Hope it tastes as good as it’s purported. I’ll let you know.

Korean seasonings. These are both delicious.
Lastly, this is brown miso paste. There are different shades of the paste, but the darker the color, the stronger the flavor. It you don’t know what miso paste is, it is fermented soy beans.