Feb 18 2009
Curry Recipes using Pickled Onions?
I believe pickled onions are used in some curry recipes, can you tell me how to use pickled onions like this or provide recipes/links.
Thanks.
Chicken curry
Ingredients:
6 boneless, skinless chicken thighs
1 ¾ c. coconut milk
2 garlic cloves, crushed
2 tbsp. Thai green curry paste
12 pickled onions
3 green chiles, diced
3 kaffir lime leaves, shredded
4 tbsp. fresh chopped cilantro
salt and pepper to taste
boiled brown rice, to serve
Directions:
Cut the chicken into bite-size pieces.
Pour coconut milk into large pan over high heat and bring to boil.
Add chicken and garlic to pan and bring back to a boil.
Lower heat and simmer for 30 minutes or until chicken is tender.
Remove chicken from the mixture with a draining spoon and set aside to keep warm.
Stir green curry paste into pan and add pickled onions , chiles and lime leaves; simmer for another 5 minutes.
Return chicken to pan and bring to a boil.
Stir in cilantro and season to taste with salt and pepper.
Serve over a bed of boiled brown rice.
Serves 4 persons.
I have never heard of a curry made with pickled onions before. The only Indians that I know that use vinegar in their recipes are the Goans but there may be others that do so Look in Goan recipe books..
References :
You can put anything in but for the sack of not curdling and making it taste bitter, put them in last
References :
Here in the part of India where I live, we don't put pickled oninons IN the recipes, but serve them on the side to eat with your paratha or other food. I don't know of any recipes with pickled oninons in them sorry….
References :
Chicken curry
Ingredients:
6 boneless, skinless chicken thighs
1 ¾ c. coconut milk
2 garlic cloves, crushed
2 tbsp. Thai green curry paste
12 pickled onions
3 green chiles, diced
3 kaffir lime leaves, shredded
4 tbsp. fresh chopped cilantro
salt and pepper to taste
boiled brown rice, to serve
Directions:
Cut the chicken into bite-size pieces.
Pour coconut milk into large pan over high heat and bring to boil.
Add chicken and garlic to pan and bring back to a boil.
Lower heat and simmer for 30 minutes or until chicken is tender.
Remove chicken from the mixture with a draining spoon and set aside to keep warm.
Stir green curry paste into pan and add pickled onions , chiles and lime leaves; simmer for another 5 minutes.
Return chicken to pan and bring to a boil.
Stir in cilantro and season to taste with salt and pepper.
Serve over a bed of boiled brown rice.
Serves 4 persons.
References :