Monkey Curry. The Monkey Madness Curry was originally served by Michelin-rated chef Sheel, which propelled him and his restaurants to international fame, with recognition from The Los Angeles Times, Houston Chronicle, Food Network, and many others. Chef Sheel's food has been recognized by Los Angeles Times, Houston Chronicle, The Food Network show "The Best of Ethnic Eats," LA Weekly, Hollywood. It's video about our idol Stephen Curry!!
Once all the pressure is released, carefully remove the lid, add in the lite coconut milk.
The curry and Monkey thai fried rice is great, like the greatest.
Yo, my mouth is on fire but like the good fire.
You can have Monkey Curry using 29 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Monkey Curry
- It's of Proteins (Chose one).
- Prepare 2 of Chicken Breasts (Boneless, Skinless).
- Prepare of Shrimp.
- It's of Vegetables.
- Prepare 2 of Large Potatoes.
- It's 2 of Large Red / White Onions.
- You need 2 of Large Tomatoes or around half a can (diced).
- You need 1/2 Head of Garlic.
- Prepare 2 tsp of Ginger.
- You need of Spices (To taste).
- You need of Curry Powder.
- It's of Chili Flakes.
- Prepare of Basil (super secret don't tell anyone).
- You need of Salt.
- It's of Pepper.
- It's of Dairy.
- It's of Milk / Cream / Coconut Milk.
- You need 1 Tbsp of Butter / Maragine.
- Prepare of Others.
- Prepare 1 Cup of Basmati Rice.
- Prepare of Cooking oil (not olive).
- Prepare 2 tsp of Chili paste / Sriracha.
- You need of Tools.
- Prepare of Rice cooker.
- Prepare of Large Pot.
- You need of Medium Non-stick frying pan.
- You need of Knife.
- Prepare of Cutting Board.
- Prepare of Various measuring tools.
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Monkey Curry instructions
- Prepare Proteins - Chicken Breasts: Cut raw breasts into small chunks about half-thumb size Shrimp: Remove shells Season either protein being used with salt & pepper.
- Prepare Tomatoes - The tomatoes can be left chunky, or blended for a smoother final texture Fresh: Dice tomatoes into small pieces (For added smoothness, try scoring, blanching and peeling the tomato skins) Canned: No further prep. Blend if you intend to now..
- Prepare Potatoes - Peel and cut potatoes about half-thumb size.
- Prepare Onions - Dice onions into small pieces.
- Prepare Garlic - Peel and mince garlic.
- Prepare ginger - Peel and finely mince ginger.
- Begin Cooking rice - Rinse and begin cooking rice in your rice maker.
- Cook potatoes - (This step can be done along side the next one if you're comfortable with cooking two separate ingredients) Add 1-2 Tbsp of cooking oil to the frying pan and add potatoes. Add pepper and LIBERAL amounts of salt. Continue to toss and fry potatoes on high heat until a brown crust has formed. The interior of these potato peices do NOT need to be 100% cooked Remove the potatoes from the pan and place into a separate bowl.
- Cooking Onions - (The whole cooking process in the pot will be done on medium heat) In your pot add 1 Tbsp of cooking oil and sweat onions (lid covered) stirring occasionally until they start to turn yellow.
- Cooking Garlic and Ginger - Add the garlic and ginger to the tomatoes and cook until the onions start to brown. Be careful not to overcook the garlic here. If the garlic is going deep brown, just continue to the next step. Better to have slightly undercooked onions than overcooked garlic..
- Cooking Tomatoes - Add your tomatoes to the pot. If you did not blend the tomatoes, also add around ½ cup of water. We'll be cooking the tomatoes down into a smooth texture so additonal water may be needed throughout the cooking process if the mixture gets too dry.
- Adding Spices - Add chili paste, curry powder, chili flakes, basil, salt, and pepper. The exact measurements will depend on your taste, but more can be added later. I try to aim for a red-orange color here.
- Continuing cooking - Continue to cook the mixture in the pot until you're happy with the texture, then add your dairy products. I aim for an orange-yellow color now Now is when you can start to refine the taste as the dish is nearing completion. This step can be extended by just adding small amounts of water to the pot..
- Cooking Proteins - Add 2 tsp cooking oil to the frying pan and get cook protein on high heat until slightly browned and cooked through.
- Final Steps - Ensure the flavour of your curry is what you'd like, and then add the cooked potatoes and chicken to the pot. Add additional milk / cream / water if needed. The final product should be a thick and creamy curry Plate with rice and you're done!.
I started the night with a couple of cheeky pints of the Peak Organic IPA on tap. Chinese Curry Sauce Mix Buy Now A World Of Flavour Made In Ireland At Funky Monkey Foods our Passion extends to every aspect of our Production. From Choosing the correct packaging to hand picking the freshest ingredients. Now you can bring chef Sheel's passion for authentic Indian food into your own kitchen! Sri Lankan curry (Ceylon curry) is a luxuriously rich, creamy and well spiced sauce.