The Curry Book

by McDermott, Nancie

• ISBN13: 9780618002023
• ISBN10: 0618002022
• Format: Paperback
• Copyright: 1999-10-14
• Publisher: Houghton Mifflin Harcourt

Summary

Drawing inspiration from the rich curry traditions around the world, Nancie McDermott provides more than 100 intriguing recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States. Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites - Spicy Peanut Chicken Soup West African Style - Thai Grilled Chicken with Sweet and Spicy Garlic Sauce - Singapore Curry Noodles with Green Peppers and Shrimp - Green Pea Curry with Fresh Paneer Cheese - Indonesian-Style Rice Pilaf - Ginger Pear Chutney

Author Biography

Nancie McDermott is the author of Real Thai. She lives in Chapel Hill, North Carolina.

Table of Contents

Asian Curry Buffet for a Crowd
Crispy Lamb Wontons	p. 32
Cilantro Mint Chutney	p. 189
Singapore Curry Noodles with Green Peppers and Shrimp	p. 114
Tandoori Chicken Homestyle	p. 98
New Delhi Garbanzos	p. 156
Jasmine Rice	p. 165
Lemon Sorbet with Ginger Cookies
Orange Sections
Indian Curry Dinner
Cucumber Raita	p. 197
Chicken Curry	p. 94
Fresh Mango Chutney	p. 196
Basmati Rice	p. 163
Green Salad with Vinaigrette
Indian Vegetarian Curry Dinner
Danana Tamarind Chutney	p. 188
Green Pea Curry with Fresh Paneer Cheese	p. 150
Dal	p. 146
Yellow Rice Pilaf with Whole Spices or Pooris	p. 168
Thai Curry Dinner
Shrimp Satay with Thai-Style Peanut Sauce	p. 38
Sweet and Sour Cucumber Salad	p. 202
Thai Red Curry with Beef, Eggplant and Red Bell Pepper	p. 132
Jasmine Rice	p. 165
Thai Vegetarian Curry Dinner
Carrot, Zucchini and Green Pepper Sticks with Thai-Style Peanut Sauce	p. 38
New Potatoes and Red Bell Peppers in Fresh Green Curry	p. 142
Fresh Fig Chutney	p. 190
Jasmine or Basmati Rice	p. 165
Vegetarian Luncheon for a Winter Day
Cheddar Curry Bites	p. 26
Curried Cream of Mushroom Soup	p. 52
Tossed Green Salad with Toasted Pine Nuts, Red Bell Pepper and Sunflower Sprouts
Apple Crisp
Vegetarian Dinner
Cream Cheese and Crackers with Ginger Pear Chutney	p. 191
Curried Kabocha Pumpkin Soup	p. 50
Vegetable Ravioli with Toasted Walnuts in Curry Cream Sauce	p. 144
Butter Lettuce with Tomato Cucumber Relish	p. 201
Fresh Fruit Tart
Vegan Feast
Curried Fresh Corn Fritters	p. 28
Savory Curried Nuts	p. 41
Roots and Wings	p. 148
New Delhi Garbanzos	p. 156
Indonesian-Style Rice Pilaf	p. 164
Baked Apples
Bridge Party Luncheon
Warm Brie with Apple Raisin Chutney	p. 194
Curried Barbecued Chicken Salad with Rainbow Coleslaw and Crispy Wonton Ribbons	p. 82
Curry Corn Bread Southern-Style	p. 180
Summer Berries with Creme Fraiche or Lemon Tart
Summertime Barbecue Feast
Curry Dip with Crudites	p. 23
Fresh Spinach Salad with Chutney Dressing	p. 68
Grilled Swordfish Steaks in Cilantro-Ginger Pesto	p. 120
Curried Couscous with Tomatoes and Zucchini	p. 174
Ice Cream Sundaes
Curried Picnic for a Crowd
Deviled Eggs with Cilantro and Curry	p. 36
Tortilla Chips with Tomato Cucumber Relish	p. 201
Honey-Curried Chicken Wings	p. 27
Shrimp and Sweet Corn Salad with Curried Avocado Aioli	p. 74
New Potato Salad with Curry and Peas	p. 66
Fresh Lemongrass Cooler	p. 204
Elegant Dinner
Couscous-Stuffed Mushrooms	p. 24
Curried Scallops in Parchment Packages	p. 122
Rice Pilaf with Golden Onions, Cashews and Peas	p. 172
Steamed Asparagus with Lemon-Dill Butter
Chocolate Mousse
Cozy Winter Supper
Burmese-Style Pork Curry with Fresh Ginger	p. 126
Rice and Red Lentil Pilaf	p. 170
Chapatis	p. 176
Steamed Broccoli Florets
Fruit-Filled Turnovers
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