Soo many curries, which to choose?

This is the red curry that started my fashion plate obsession for the past few days and the addition of the tab "Recipes for Fashionistas." The bright tangerine red color sparked my yearning for Springtime! 


Now that I've come off the fashion ledge for awhile, let me share with you alittle bit about curries and of course the above recipe. There are a variety of Indonesian & Asian curries; powder and pastes and surely you've found one you prefer over others. First we'll concentrate on the Asian curries and future posts will include yummy Indian ones. The Asian curry paste breaks down into 3 categories: Red, Green & Yellow. Originally the colors and flavors were dictated by the use of red, green or yellow peppers. Like everything else the curry pastes have evolved to include more complex ingredients and varying amounts of each. 

• Red curry pastes include kaffier lime peel, lemon grass, tamaride, shrimp paste, cilantro, garlic and red chilies 
• Green curry paste normally includes basil, hot green chilies, coriander, kaffier lime peel, lemon grass, tumeric, cumin and is considered the hottest in flavor of the 3 Asian curries. 
• Yellow curry paste contains yellow peppers, lemon grass, coriander, shallots, garlic, and sweeter spices such as cardamon, cinnamon, tumaric and cumin compared to it's counterparts. 

Curry pastes are normally used for savory stews with the addition of vegetables, poultry, pork or  seafood and coconut milk. Pastes are also used as a marinade for poultry, pork and seafood. All of the curries are highly aromatic and the scent will permeate throughout the house for a few days unless you turn on the range fan (I strongly suggest you do this!). I use the green paste with seafood (fish, shrimp, scallops, mussels) with a light coconut milk. Red and yellow with pork, chicken and shrimp with a cream coconut milk for a rich creamy stew. Experiment and find the combination that suites your palate.


Ingredients (serves 6):
3 pounds chicken pieces or large cubes (if using boneless, add 2 chicken bullion cubes to stew)
1 medium yellow onion, sliced
1 tablespoon garlic minced
2 tablespoons fish sauce
3 tablespoons red curry paste
2 cans coconut milk (you can use light, regular or cream)
2 cups of water 
2 cups of carrots, chopped into 1" segments or use baby carrots
1 1/2 cups of red or russet potatoes, chopped 
1 1/2 cups yams or sweet potatoes, peeled and chopped
6 large fresh basil leaves, torn into pieces or 1 tablespoon of dried basil 
1 pound shrimp, peeled and deveined
1 teaspoon black pepper
1 teaspoon white sugar
sprinkle of dried red chili peppers before serving (optional)


Directions:

1. In large stew pot add the oil heat on medium high heat. Add the chicken, garlic, pepper, sugar and onions and brown. 
2. Add the coconut milk, water, curry paste and fish sauce. Bring to a boil
3. Once it reaches a boil, reduce heat to medium, cover and let cook for 40 minutes. Add all the potatoes and carrots. Cover and let simmer for an additional 30 to 40 minutes, potatoes and carrots should be soft and cooked. 
4. Add shrimp 10 minutes before serving. 
5. Garnish with fresh basil  Serve over rice, or rice noodles, and a large chunk of crusty french bread for soaking up all that lovely broth.