Tag: the spice tailor

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Vietnamese Curry

Vietnamese Curry

I am quite a fan of the Spice Tailor range of kits and sauces. The Keralan Coconut Curry pack is one I use regularly. I noticed at Morrisons that the range had been extended with some new flavours. One that caught my eye was the Vietnamese Curry Sauce.

Vietnamese Curry Sauce pack details.

Inspired by Vietnamese restaurant versions of the dish, our Vietnamese curry kit layers the warmth of a curry spice blend, the sweetness of coconut and sugar, alongside the tang of tamarind, lemongrass and ginger with truly mouth-watering results. This wonderfully vibrant Vietnamese curry is delicious with chicken, seafood or vegetables . If you’re looking for an extra flourish, top with Thai basil, fresh sliced chilli or a squeeze of zingy lime.

I took some chicken and chopped vegetables and cooked them with the sauce according to the instructions. I served it with some rice.

The flavour was really nice. I think I prefer the Keralan Coconut Curry pack, but even so this was good for a change. It’s quite mild as curries go, so not too spicy. I think if I had the Thai basil and a squeeze of lime, as suggested, it would really have enhanced the dish.

So good pack, easy to use, tasty results.

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Making a Keralan vegetable curry

curry ingredients

I cooked a Keralan Coconut Vegetable Curry that I cooked. I cheated a little by using a curry kit from The Spice Tailor.

A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours.

I have been using this curry kit for some time now.

I prepared the vegetables, this time  I used red onion, brown onion, butternut squash, sweet potato, baby sweetcorn, red pepper, green beans and cauliflower florets.

I add oil to a large frying pan and then add the spices from the curry kit. I then added the prepared vegetables. This is cooked until softened. I then add the sauce mix from the curry kit, a little water and stir it into the vegetables. I cook it for five more minutes, I then added some fresh young spinach, before covering and cooking for another five minutes or so.  I then did a final stirring the curry.

I served it with plain white rice.

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Keralan Coconut Curry

This was a Keralan Coconut Vegetable Curry that I cooked. I cheated a little by using a curry kit from The Spice Tailor.

A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours.

I have been using this curry kit for some time now.

I prepared the vegetables, for this curry I used onions, peppers, carrot, sweet potato, tenderstem broccoli, baby sweetcorn, sliced mushrooms and asparagus.

I add oil to a large frying pan and then add the spices from the curry kit. I used a new wok I had got for my birthday. I then added the prepared vegetables. This is cooked until softened. I then add the sauce mix from the curry kit and stir it into the vegetables. I cook it for five more minutes before stirring the curry a final time.

I served it with plain white rice.

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Time for a Keralan Coconut Curry

This was a Keralan Coconut Vegetable Curry that I cooked this week. I cheated by using a curry kit from The Spice Tailor.

A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours.

I have been using this curry kit for some time now. The Keralan Coconut Curry from The Spice Tailor is quick and easy.

I prepared the vegetables, for this curry I used onions, peppers and butternut squash. I also had some sliced mushrooms and spinach.

I add oil to a large frying pan and then add the spices from the curry kit. I then added the onions, peppers and butternut squash. This is cooked until softened. I then add the mushrooms and coo for a few more minutes. I then add the sauce mix from the curry kit and stir it into the vegetables. On top I then add some fresh spinach. This is then covered with some (crumpled) grease proof paper. I cook it for five more minutes before stirring the curry.

I served it with plain white rice dressed with black sesame seeds.