Is it made to add extra chilkli to a korma past curry?

[bumbling]

Basically I have some korma paste in, DH doesn't relly dig Korma, so wondering if I can add some extra chilli powder to it to make it a bit hotter and ditch the coconut milk thing and swap it for good old fashioned stock?

Should I add the chill powder in when I add the paste or do you think I should add it in later so I can do it gradually?

Planning to do chicken, onions, and maybe a couple of fresh tomatos. Then some fresh coriander at the end and a fresh cucumber raita? Any other suggestions gratefully recieved.

Ok is it mad not made fgs ...

If it was me I would use a tin of tomatoes instead of the coconut milk rather than stock. I would add the chilli powder after the onions are soft (and the chicken cooked/browned or whatever...I am vegetarian so not sure what you do to it), stir for a few seconds and then add the paste etc. I woul also add more spices because those korma pastes are a bit bland for my taste and you want flavour rather than just heat.

What TPL said. I tend to add additional spices as per the ingredient list - so for rogan josh I add extra cardomon, cinnamon and cloves for example.

I agree that tomatoes better than stock. Or tomoatoes and coconut together can work.

Ok. Great advice thanks. Admit now that i got in a panic and so went out and bought Madras paste. Think I've tried Korma before and like TPL found it a bit bland, but don't want it boiling hot. Just full of flavour. So have done past in ratio of two thirds madras, one third korma and added tinned toms and a touch of water. No stock!

Really wasnt this to work. Have found a Thai Green curry paste that works and then add extra lemon grass, Lime Leave 1tblsp of fish sauce and fresh basil and coriander. Has stopped Thai takeawayas altogether which is great because they're so expensive. really want to find an easy, quick curry past and recipe that works on the same level so that I actually make it regularly as opposed to once a year!

If it were a Madras OhBling, what else would you add then?

I don't know on the Madros - never done it myself - but see what the ingredient list is and use extra of whatever your favourite items in the paste ingredients are.

But if you're looking for a good curry that's easy at home try the Rogan josh. I buy the pataks paste and jazz it up as I said above with chilli and cook it with chicken or lamb and it's always delicious and goes down a treat and you can make it quite hot then tone it down with yoghurt for those who don't like the extra heat.

I also found a very easy, good looking recipe for pad thai I've been planning to try. If I remember, I'll track it down at home and come paste it on here. I was going to give it a bash next week. It came from a whole lot of stir fryish type recipes in a magazine and I've already made one which was a huge success.

Sounds good. SIL suggested Rogan Josh paste today as well, so will give that a go with your extras. Thank you so so much. Pad Thai sounds very ambitious, post and keep me informed!

Made my Madras and at the moment it looks a bit too tomato-ey... oh well.

too tomatoey or too runny? If it's too runny, just let it cook for longer (depending on the meat you're using?). I don't do Madras though so am a bit clueless.

The vaguelly thai/ish one we had the other day was delicious if you want to give it a try? But not a curry - no chilli. But lots of garlic and lemon grass and soy and lime?

No too tomatoey sadly. Still quite tasty though. Think another time I'll use half a tin rather than the whole tin. Not a disaster though so far I reckon and haven't added in fresh coriander yet. Did add a pinch more cumin as per your sugg to check the ingredients and reshen it up.

Your vaguely Thai'ish dish sounds lovely, Would love to give it a try. My key thing at the moment is trying to biuld up our reptoire of easy after work suppers that are home mde but aren't a total faff for a weekday!

It?s called Caramel-Soy salmon:

[this uses salmon but you can use scallops, monkfish, firm tofu or beef too. Serve with rice and lime wedges].
Serves 4 (I halved to make for DH and me)

1tbsp groundnut oil (I used sesame oil)
800g skinless salmon fillet, cut into 3 cm cubes
4 shallots, sliced
2 garlic cloves, sliced
2 lemongrass stalks, trimmed and sliced
40 g brown sugar
60 ml soy sauce
2 limes, juice only
mint spigs
½ cucumber, halved and sliced

1. Place a large non stick frying pan or wok over a medium heat and add the oil. Brown the salmon on all sides ? do not try to turn the pieces to soon or they will stick (or in my case, break up). When golden, remove to a plate.
2. Add the shallots, garlic and lemongrass to the pan and stir fry for a minute or two (smells amazing). Sprinkle with sugar and continue to sitr. When it begins to melt and caramelize, pour in the soy, one table spoon of water and the lime juice.
3. Let everything bubble down and reduce for a couple of minutes, then turn the heat down and re add the salmon to the pan. Carefully coat with the carmel sauce and serve immediately with mint sprigs, cucumber and lime wedges.

Here?s the Pad Thai one that I am going to try too ? it seems easy.

Serves 4.
300 g flat rice noodles
2 ? 3 tbsp fish sauce or light soy sauce, to taste,
3 tbsp tamarind paste (or 4 tbsp lime juice if you can?t find tamarind)
2 tbsp palm or brown sugar
4 tbsp groundut oil
400g skinless boneless chicken breast and/or thigh meat, sliced
4 garlic cloves, finely chopped
3 shallots, finely sliced
1 tbsp Thai dried shrimp (optional)
2 tsp mild red chilli powder
3 eggs, lightly beaten
150g fresh bean sprouts
75g unsalted roasted peanuts, chopped
small handful coriander, chopped
2 spring onions, finely sliced
1 lime, cut into wedges, to serve

1. Cover the noodles with just boiled water and set aside for 10 minutes. Mix the fish or soy sauce with the tamarind paste and palm sugar in a small bowl and set aside.
2. Heat a large wok until it is smoking hot. Add three tablespoons of oil. Tip in the chicken pieces, frying and stirring for three minutes, or until the pieces turn golden. Ad the garlic and stir fry with the chicken for a few seconds. Follow with the sliced shallots, dried shrimp (if using) and chilli powder. Stir and heat through for a few seconds. Drain the soaked noodles and toss well with the ingredients in the wok. Stir fry for one to tow minutes ? the noodles will start to soften and change texture.
3. Push everything over to one side of the wok. Add the remaining oil to the cleared area and crack the eggs onto it to form an omelet. When the eggs have set, cut into small chunks with your wooden spoon or spatula and stir in with the noodles
4. Add the tamarind and sugar mixture to the wok, folding it into coat everything evenly. If the noodles are still to firm for your liking, splash a little water over to help them cook. Add two thirds of the bean sprouts and sprinkle with half the chopped peanuts. Taste and add a little more fish sauce or sugar if you like. Stir, and when the vegetables are beginning to wilt, transfer to a serving dish and shower with the remaining chopped peanuts, coriander and spring onions. Serve with lime wedges.

Wow, looks fab but not easy in my book OB! Will save it for a weekend cook, delic. let me know how it goes when you try it. Will keep this threa don my watch list.

OhBling - Thank you for posting that pad Thai recipe. I'd started another thread asking for a good recipe and someone directed me here. I made it this evening and it was absolutely delicious! I added some fried tofu and some salted pickled radish, as suggested in some other recipes I've seen, but otherwise followed it to the letter. YUM!

Oh brilliant - that's good as I have a fridge full of bean sprouts and a whole lot of noodles so need to do this sooner rather than later... I was tempted to do the salmon thing again as it was so easy but am re-encouraged by the pad thai!

OOh yes, give it a go. It's lovely.

I should add that I cooked my noodles according to the instructions on my packet, rather than the recipe. When they were still quite al dente I drained them and put them in cold water to stop them cooking any more.

In the past I've always ended up with a wok full of mush but someone told me that the trick is to undercook the noodles slightly.