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I make vindaloo when i am making curry at home, but the little lady says its too spicy for her, everything else i have tried other than my tried and true recipe seems bland anyone got a decent one that doesn't use yogurt?
You buy Thai green curry paste. you can add as much or as little as you like to make it more or less spicy.
its the easiest and tastes scrummy.
2 shallots or 6 spring onions - cooked in a little oil. add 2 chicken breasts cubed and cook until slightly brown. add 1-3 tbsp green curry paste and 200 ml coconut milk and cook for about 20 mins. add water if its too thick. I use Mae Ploy brand paste. I usually make much more and freeze some for when I need a spicy food fix. My hubby loves this - I just dn't tell him how easy it is !!
You can complicate it by making your own paste ....
Probably curry as adopted by the "oriental" recipes usually don't really use yogurt compared to the South Asian ones (Indian, Pakistani etc.). Cuisines like the Chinese or Japanese etc. don't seem to use that much dairy from my experience.
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