So sorry for such a silent blog =( Wow, the last few weeks have been busy! At least they seem that way to this mostly-stay-at-home-all-the-time mommy and wife! =) Weekends have been full with a friend's rehearsal dinner and wedding, a baby shower for 1st niece!, a first birthday party for my sister's youngest lit' guy... I like being busy with friends and family, but it sure is nice to have a quiet week once in a while, too! =)
I also have to apologize because I don't have step-by-step pictures of this recipe (YET!) but I made it two weeks ago when my sister, Tiffany, was here staying with her two boys for a few days, and I really want to post the details for .... you readers AND her! =) So here goes....
...... I've never made a curry anything ever. In fact, the more I learn about them, Westerners views on curry are not entirely accurate! I thought curry meant a specific seasoning mixture, and then someone told me it actually meant an Asian dish! Haha... well, like I said the more I learn the more I realize we don't really know what it means, lol! =)
For example just take this info from Wiki:
"Curry (pron.: /ˈkʌri/), plural curries, is a generic term primarily employed in Western culture to denote a wide variety of dishes whose origins areSouthern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.
In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.[1]
Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.
Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.
Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture."
Or... how about this from www.templeofthai.com
"Curry is a favorite dish in Thai restaurants throughout the world and for good reason. Based on a delicious paste of fresh and dried herbs and spices, curry is unique and unlike any dish in Western cuisine. The endless combinations and fresh taste make curry a popular dish. But what exactly is curry?
Favored throughout Asia in many different forms, curry can be defined as a savory, stew-like dish flavored with herbs and/or spices. Curry is considered to be native to India, Pakistan, Sri Lanka and South East Asia. This method of cooking was brought to South East Asia by Indian immigrants over the past several centuries.
In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste and meat. Thai curries tend to be more soup-like compared to their thicker Indian cousins. Curries are the richest dish of Thai cuisine, being based on spicy herb and spice pastes, i.e. curry pastes. There are dozens of different types of curries in Thailand varying by the use of various types of curry pastes, the addition of coconut or water and different combinations of meats, herbs, vegetables and fruits.
Curry is a staple dish of Thailand and in many Thai homes it is eaten on a daily basis. Using ingredients commonly found growing around the home and very little meat, curry is an economical and healthy part of the Thai diet. High in vitamins and rich in protein, it is easily digested when eaten with rice as part of a Thai meal."
Lol, and we haven't even touched on what natives from India think! =) Nor what the English would say (hehe... if ya' have forgotten: "curry" as a verb also means: to groom a horse with a currycomb/brush! Hey, I remember this from reading Black Beauty as a child =)
So... what is this recipe based off?! Definitely a Thai curry, and I although I have not liked "curry dishes" in the past (in defense, brought to church potlucks and most of them were very strong and were "dry", and I honestly don't care for dry dishes as well as I like "wet" ones. =) but I was pleasantly surprised by this recipe! Thus I'm sharing =)
Thai Red Curry Venison & Shrimp Soup
2 lb. stew meat/venison steak
shrimp, peeled and de-veined and de-tailed
1/2- 2 T. Thai Red Curry Paste, or Green Curry Paste (both are really good, and found in the International/Asian aisles of grocery stores, or as in the case at our local Rosauers, in the health food "Huckleberry" section =)
1 can Coconut Milk (I use Thai Kitchen brand, also use up to 2 cans if you'd like to have it more soupy)
1/4- 1/2 cup Chicken Stock/Broth
1/2 head cabbage, green or red, cut in to small chunks
1-2 Onions, any variety
2-4 Garlic cloves, whatever your preference is
Salt
1. Chop meat into medium chunks, throw into slow cooker. Add curry paste, mix 'til well coated.
2. Pour in coconut milk and chicken stock, mix. Salt to taste (do this before you add to the meat, or just guess =)
3. Slice half the onions and saute' them and the whole garlic ... then puree' them. Add to slow cooker.
4. Take rest of the onions, finely chop and saute', add to soup.
5. Two cabbage options:
number 1) Take cabbage and slightly steam (in steamer, pot or electric), salt, and add to soup at the end of cook time, approximately half an hour .... or....
number 2) Add salted, raw cabbage to slow cooker at the beginning.
6. Cook on low for 6-8 hours or until meat is tender.
7.
Saute' shrimp, frozen or fresh, in butter and garlic for 5 minutes over medium heat or til pink both sides. Or if you'd like to boil them check out this
link for directions =)
8. Serve the soup in bowls and top with the shrimp. Enjoy~
