coconut curry

[redclover]

does anyone know of a recipe for one that can be used for any veggies and any meat? (thinking lamb or chicken...)

(thinking more indian and less thai...)

[425lisamarie]

for a basic sauce, I melt some butter/ghee/oil, couple tblsp, saute an onion, then a few cloves of garlic until fragrant, then the spices and some fresh grated ginger.  Whatever your curry blend or paste, saute another minute, then 2 cups of good broth, and a can of coconut milk, simmer a few minutes utnil thick.

I toast my own spice blend, and also use a seeded minced pepper.  I think the spices are very personal as far as amounts and i don't really ahve a recipe for exact amounts. 

[Magelet]

I start by sauting some onion and then add garlic and ginger when they're done (in coconut oil usually, or sometimes the cream from the coconut milk). Some veggies I add at this point (such as mushrooms), most I add later. If I was adding raw meat I'd probably add it now and saute it, if I was adding cooked, I'd add it later. Then I add mustard seeds, ground cumin and coriander, (a smidge of) ground fenugreek, lots of turmeric, sometimes curry powder, a little cayenne pepper, a smidge of cinnamon, sometimes some garam masala, , and the coconut milk.  Often powdered ginger in addition to fresh, and some black pepper.  Add the veggies and meat as needed to cook it (meaning don't dump in spinach and potatos at the same time, as the spinach will be a nasty overcooked mess by the time the potatoes are done. Add veggies that need longer to cook first, and so on). If I do beans, I will either cook them in broth and coconut milk first, and saute the onions seperately and add them in, or use already cooked beans and add them in.Finish with salt (or sometimes I do fish sauce) and lemon juice. 

No proportions, I do it to taste.  lots of garlic, ginger, turmeric, moderate cumin and coriander, little cayenne, cinnamon, fenugreek.  I vary the spices by what I have on hand and what I remember to put in.  You could look up a recipe for curry powder as well. I make all sorts of curry this way.  Usually with beans (red lentils are great, so are chickpeas, I did french green lentils today and they were alright but not as good). Mushrooms, greens, brocolli, cauliflower, carrots, potatos, all sorts of veggies are good, and you could use any kind of meat you like, or not.  The beans I usually cook in half broth half coconut milk for curries.