Marion’s Kitchen curry recipes | Marion's Kitchen (2024)

FAQs

What are the secret ingredients to a good curry? ›

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Is Mama Noi a professional chef? Yes, starting her culinary education in Bangkok, Mama Noi completed her professional chef certificates in Australia and has worked in professional kitchens, cooking western dishes and cuisines from all over Asia.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry.

What vegetables go in curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

These days, Grasby lives in Noosa with husband Tim Althaus, and their two children. She runs her own Thai-inspired food company, Marion's Kitchen, and recently launched CookDineHost, a one-stop online shop for her cookbooks, kitchen kit and homewares.

Marion Grasby (born 29 September 1982) is a Thai-Australian cook and food entrepreneur. She is also a television presenter, cookbook author and food journalist. Marion married Tim Althaus in 2013 and the couple have two children. Althaus is CEO of Marion's Kitchen.

We film our food and lifestyle content via our two studios in Bangkok, Thailand, and Noosa, Australia.

The most common curry ingredients may include cumin, coriander, turmeric, ginger, garlic, onions, chili peppers, and tomatoes. Usually, curries are prepared with a protein too, such as chicken, lamb, beef, tofu, chickpeas, or lentils.

Curry is often described as a dish that is earthy, spicy, warming, or even sometimes sweet. It is a well-balanced, richly spiced dish with notes of deep savory flavors from turmeric, coriander, cumin, bay leaf, cinnamon, and cloves, just to name a few.