I regularly make Japanese brown curry as comfort food. In fact, I'm making some tomorrow.

I'll probably use one of those "chocolate bar" curry mixes as base, but I also like to add various curry powders, and Patak's Vindaloo paste for that extra heat. Yum!

You say curry, I say kare-kare

I enjoy curry of most types. Mix it up with plain white rice, potatoes, carrots and I get myself a fine meal. I can also tolerate the spiciest ones as well.

I love japanese curry. The kind that comes in the little solidified paste things that you add water to. The indian kind is a bit too spicy for me, unless it involves about 4 parts coconut milk per 1 part curry.

I should make some, but that involves me going out and buying vegetables. Oh, the misery of not having ingredients on hand....

spot on alanw^

I do love both Indian and Japanese with a slight preference towards the latter. My comfort food is a squid and veggies curry Japanese style.

I made a Trader Joe's run on the way home from class last night, and picked up a whole bunch of veggies (carrots-a bag for 89 cents! :shocked:, celery, zucchini, tomatoes, mushrooms)....now if only I would get around to actually making it. I guess my incentive would be that last weekend in NYC it went from like 70F to like <50 overnight, forcing me to go from short sleeved shirt under a button down to a winter coat in one day-and I don't have a pot big enough to make soup

As far as squid goes....um, I don't eat seafood. I have no problem with the occasional Trader Joe's cod fillet or philadelphia roll......how the hell would I make basmati rice without the use of a rice cooker though?

Don't knock it until you try it but I've made this one numerous times and it's great. It's mild enough for those who like a mild curry, and hot enough for those who like it hot

Ingredients:

• 2 tablespoons oil
• 1 tablespoon (or more) red curry paste
• 3 bananas, thickly sliced
• 1/4 cup lime juice
• 1 onion, sliced
• 500g chicken breast fillets, sliced into strips
• 250g green beans, sliced
• 1 medium eggplant, chopped
• 1/2 cup water
• 1 teaspoon chicken stock powder
• 1 cup (250ml) low fat coconut cream
• 2 tablespoons shredded basil
• 2 cups white rice, cooked

Directions:

1. Heat oil in pan, add half the curry paste and half the bananas, toss until coated. Remove from pan, pour over lime juice.
2. Add remaining curry paste and onions to the pan. Cook until onions are soft. Add chicken and cook until golden brown. Stir in beans, eggplant, water and stock powder, simmer uncovered for 10-15 minutes.
3. Stir in coconut cream, simmer until just thickened. Add banana mixture. Mix through remaining bananas, allow to heat through. Sprinkle with basil and serve with rice.

It serves 4 people, but I've been known to attack it on my own

Y'all are making me hungry.

Thanks for the recipe, dannyr!

Have you tried plantains with it? Do the bananas get overly mushy?

I was just about to ask what other fruits can be added to curries. I've seen apple and now banana. Any others?

Mango (if you are not allergic to it).

And pineapples.

Currywurst of course!

I do love a good Kashmiri Korma, and many other northern dishes. Whilst I do love the flavours in southern Indian / Sri Lankan cooking, it tends to be a bit on the hot side for me!

As per a previous poster, I'll caveat that with this is based on the Indian cooking we get in the UK, which I'm sure is somewhat removed from its original inspiration.

If you like curries, come to GLA, where it's a bit of an obsession. There's a curry house on almost every corner, and usually of a good standard. There are also a good number of modern Indian restaurants, which offer something different to 'standard' fare. All of which has contributed to GLA winning "Curry capital of the UK" several times recently, ahead of stiff competition from the likes of Birmingham (home of the Balti) and Bradford (home of lots of traditional cooking).

Emm a lot of British Indian add lychees to a Kashmiri korma - sounds odd, but is surprisingly good. I quite like a sweet curry anyway!