Feb 18 2009

Curry Recipes using Pickled Onions?

Published by at 3:19 am under Curry

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.

4 responses so far

4 Responses to “Curry Recipes using Pickled Onions?”

  1. phantomswife309on 18 Feb 2009 at 3:36 am

    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 :

  2. wellcomeon 18 Feb 2009 at 3:42 am

    You can put anything in but for the sack of not curdling and making it taste bitter, put them in last
    References :

  3. pumped up! whoo hoo!on 18 Feb 2009 at 3:55 am

    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 :

  4. caroline won 18 Feb 2009 at 4:39 am

    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 :

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