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Entries in curry (4)


Curried Pork Spring Rolls


These are a bit fiddly to make, but well worth it.  Something different.  The curry taste is not over powering at all and the carrots give a nice crunch.  If this is your first foray into deep frying I suggest investing in a proper thermometer, it’s important to have the oil at the right temperature so you actually deep fry the rolls quickly rather than letting them sit in an oil bath before they begin to cook.  Also, here’s a good tip; set out a bowl of vinegar near to where you’re cooking. This will absorb any orders so you won’t have the smell of deep fried curried pork spring rolls wafting around the kitchen for days and days.


Makes about 20



¾ lb. ground pork (or chicken)

1 bunch green onions, white and light green parts, chopped

½ cup shredded carrots, chopped

½ of a granny smith apple, peeled and diced  

1 tablespoon garlic puree

1 tablespoon ginger puree

1 tablespoon red curry powder

1 tablespoon rice wine

Rice noodles, cut into 2-3inch pieces (about ½ of the package

Egg roll skins

Canola oil for deep frying

1 egg, beaten


Soak rice noodles in hot water for 20 minutes.  Drain and set aside.  Mix pork, purees, curry powder and rice wine in a bowl.  Let marinate for at least ½ hour, up to 2 hours. Cook pork in a skillet over medium heat, add carrots and green onions.  Cook until pork is no longer pink, about 15 minutes.  Set aside to cool. 


Add 1 ½ cups of the softened rice noodles to pork mixture.  Line a baking sheet with parchment paper and sprinkle the surface with flour.  According to package instructions, assemble rolls, sealing the edges with beaten egg.  Place on prepared baking tray and refrigerate until ready to fry. 


In a wok or deep fryer, heat oil to 350°F.  Working in batches, three at a time, deep fry spring rolls until golden in color.  Do not over cook.  Serve immediately with raitia or sweet chili sauce.



Jo's Curry


This is the very first curry recipe I was given in London.  It was given to me by my friend Debbie, who was given it by her friend Jo.  This basic curry is an original recipe from Jo’s cook, who was a former Gurkha from Nepal.  What I like about this is it’s simplicity for first time curry tasters.  It’s grounded with enough flavor as an introduction which after time can be adapted to suit anyone’s personal tastes and preferences.


Serves 4


 4 chicken breasts cut in strips

1 large onion chopped, finely

6 cloves of garlic, minced

2 teaspoons chili flakes

1 piece of ginger, minced

2-3 tablespoons curry powder

1 28oz can chopped tomatoes


Fry onions in oil until soft.  Add garlic, ginger and chili flakes continue cooking for

another 3 minutes.  Add chicken stir to coat.  Cook until just opaque.  Add tomatoes and

 continue simmering until chicken is cooked through.  Serve with steamed rice, naan bread, and raita




Creamy Lowcountry Shrimp Tarts - With a Hint of Curry


Our lowcountry shrimp are amazing! I know I bang on about this a lot, but the wild shrimp that trawl our waters are sweet and meaty yet tender. And these little babies were from our local Hilton Head waters, which makes me love them even more. There’s a hint of curry in these tartlets and they are dead easy to make. Great as an appetizer or paired with a salad (and glass of wine...of course) for a light lunch.

You definitely could make one large tart but if you did I would recommend roughly chopping the shrimp before spreading them over the bottom just to make cutting it in slices a little easier. Either way, you can’t go wrong with these classic flavors.

Serves 6 as an appetizer


30 shrimp, about 1-¼ lbs

1 small shallot, minced

2 tablespoons minced fresh cilantro

2/3 cups dry white wine

1-½ tablespoons curry powder

2/3-cup heavy cream

2 eggs

2 egg yolks

1 15oz package of pie crusts or make your own

Special equipment: 6 4-inch mini tart pans with removable bottoms

Clean, peel and devein the shrimp. Keep the tails on 6 of them for the tops of the tarts. Lightly poach shrimp for two minutes in boiling water, remove and plunge into an ice bath, drain and set aside.

Pour wine into a small saucepan, sprinkle curry powder over and whisk. Boil until reduced by half. Cool and set aside

Preheat oven to 350°F. Roll out pastry to ½ inch thickness. Cut out 6 circles from dough. The circles should be 2 inches larger than the tart pans. Line pans with dough, pressing into sides and bottom, prick shells all over. Chill for 20 minutes. Bake shells for 15 minutes, cool and set aside.

Whisk cream, egg, egg yolk, shallot, cilantro, and curry –flavored reduction together in a medium bowl.

Place 4 shrimp in each tart shell. Pour cream mixture over the shrimp, just to cover and then top each one with the remaining shrimp with the tails on. Bake for 20 minutes or until a knife inserted comes out clean. Cool and serve warm or at room temperature.

It’s All Delicious Notes: Don’t initially over poach the shrimp – 2 minutes tops. They will continue cooking in the oven and you do not want to make them tough and unbearably chewy.



Coconut Shrimp Curry With Pineapple


This had the perfect combination of sweet, creamy and heat, plus it was just so easy to make.  Now keeping in mind that there’s not a lot of specialty ingredients for what I would call a proper Thai curry (haven’t seen a kaffir lime leaf in years) down here.  This turns out to be a quick and tasty curry with the best ingredient that the Lowcountry has to offer...our very own shrimp!  This sauce is a good one for the repertoire and wouldn’t be bad with...that’s right.... chicken either. 

Serves 4


1 ½ lbs raw shrimp, peeled and deviened

½ large onion, medium chop

4 garlic cloves, minced

1-tablespoon ginger, minced

4 tablespoons curry powder

2 tablespoons fish sauce

1 14oz can coconut milk

1-tablespoon brown sugar

½ cup fish stock

8 oz pineapple, chunks in bite size pieces

Canola oil

¼ cup fresh cilantro leaves, chopped

4 green onions, white and green parts sliced for garnish

Heat a few tablespoons of oil in a wok or large skillet.   Add onion, garlic, and ginger, cook a few minutes over a low heat until aromatic and onion softens.  Add the curry powder, stir and cook for a minute.  Add fish sauce, coconut milk and brown sugar, stir to combine and simmer until the sugar dissolves.  Add shrimp, cook for a few minutes.  The shrimp will cook through in about 5 minutes, tops.  During the last two minutes of cooking add pineapple, continue cooking until shrimp are done and pineapple is heated through. Stir in coriander.  Garnish with green onions and serve over rice.

It’s All Delicious Notes:  You can make the sauce a few hours ahead and really let the flavors blend, heat gently to a simmer and then add the shrimp.  Also, you could use any hearty dense fish as well like grouper, halibut or’s not just for shrimp, but if you live here in the Lowcountry...why use anything else? 

Also...I mixed my curry powders.  After tasting it the first time I wanted a bit more zing so I used one tablespoon of red Thai curry powder – be careful of that one’s got a pretty good bite to it!