Curry Lover's Cookbook

Try some delicious curries from Thailand and India in the "Curry Lover's Cookbook." Delicious curries are a hallmark of both Thai and Indian cuisine. Meats, vegetables, and soups all benefit greatly from the addition of curry, whether in the form of paste or powder. Curry is a blend of many spices, including turmeric, cumin, and chili pepper, and can be made with or without coconut milk. Thai curries are often made with chicken or shrimp, while Indian curries can be made with lamb, chicken, beef, or vegetables. When combined with coconut milk, curry produces an intoxicatingly aromatic soup. You can easily add a unique flavor to meats, fish, and vegetables by simply simmering them in the broth. Rice is a great accompaniment to curry since it can absorb all of the delicious sauce. One's own tastes and dietary restrictions might be incorporated into a curry recipe. It's up to you to decide how spicy you want the curry to be. Make a curry that tastes just how you ordered it. There are several varieties of curry powder and paste, each with its own distinct flavor and level of spiciness. Decide which option suits you best, and have fun with it.