I was going towards an Indian curry, while the pastes with lemongrass etc. are generall Thai style curries - both are yummy!
Most of my recipes don't use yogurt in the curry and I tend to avoid the coconut milk ones because of the amount of fat. I do have a few that call for putting the yogurt in while cooking - just at the end and just until hot or it can curdle. There's a delicious chicken cashew nut curry I've made that uses yogurt and I think that saag (sort of a curried creamed spinach that can have cheese or meat in it) has yogurt too. For most curry dishes, without yogurt, I like to make a sauce with yogurt, garlic, salt and cumin to put on top - yum!



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