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Recipes

Cooking Indian curries is believed to be difficult. Now it’s easy, thanks to Madhuban sauces. The recipes on this page show the cooking times and methods used to help recreate the authentic restaurant taste, when using Madhuban sauces. Stock a few pots in your fridge ready for that impluse. Work your way through these recipes one at a time. You can even freeze the curries for use later.

Curries have 4 main ingredients, Meat, Chicken, Fish and Vegetable. The Recipes below show how to prepare each of these, in conjunction with Madhuban curry sauces, to create authentic, delicious dishes.

Also shown here are the traditional Thai Recipes for some of the most popular dishes. These can be cooked using the new Thai Red and Green curry sauces available from Madhuban.

Indian Curries Thai Dishes
Meat Curry
Chicken Curry
Fish Curry
Vegetable Curry
Thai Red or Green Curry
Thai Beef Salad
Pad Thai Noodles
Tom Yum
Thai Fragrant Rice
Nam Prig (Hot Chilli Chutney)
Meat Curry – simply add your desired Madhuban sauce
Nothing curries better than meat. Using the casserole method recreates the traditional Indian slow cook method, producing in one hour a divine well rounded meat curry. It is of course, possible to cook meat on the stove top in a saucepan, but it requires frequent stirring and attention for an hour. This way you can relax while the oven does the work.

Cooking time 1 Hour Ingredients -Serves – 4
Pre-heat the oven to 190C/375F/Gas 5
Mix the meat and the sauce together thoroughly in a lidded casserole pot of between 2.25 and 2.75 litre (4 to 5 pint) capacity
Place the pot, lid on into the oven
After 20 minutes, remove the pot and inspect. Stir and add a little water if it looks a little dry.
Repeat after a further 20 minutes, adding the optional fresh coriander.
Repeat after a further 20 minutes, by which time it should be really tender. If it is not quite as tender as you like, cook on until it is.
Serve with optional garnish, and accompany your dish with other curries, rice and chutneys
675g (1 1/2lb) raw diced lean leg of lamb or stewing steak, divested of all unwanted matter such as gristle, sinews and fat, etc, then weighed.
485g pot Madhuban Sauce
2 tablespoons finely chopped fresh coriander (optional)
Garnish (optional) some toasted almond flakes
Some curls of fresh coconut
A coriander leaf or two

Chicken Curry 

simply add your desired Madhuban sauce
Chicken is by far the most popular main ingredient choice when it comes to curry, and with good reason. Chicken looks good and tastes good. Properly cooked, as here, it is healthy and nutritious food and it cooks in the pan in less than fifteen minutes. A wok or Indian karahi is recommended, but a saucepan will suffice, although you will need to stir it to prevent sticking and burning. You can use any chicken meat, and if you wish, you can keep it on the bone, as they do in the sub-continent. Here though, in keeping with popular demand, we use skinned chicken breast fillets.
Notes: This curry freezes well after cooking. Halve the quantities to cook two portions, and quarter them for one.

Cooking time 5 to 8 minutes Ingredients -Serves – 4
Cut the chicken into nice bite sized cubes and mix these with the sauce in a nice large pan as described above.
Put the pan onto a stove ring at the highest heat, and stir as required until the contents are simmering.
Lower the heat to achieve a gentle simmer and stir as required to prevent sticking for about 12 minutes. Stir in the optional coriander, add a little water if it needs loosening. Cook for a couple of minutes more. Check that the chicken is cooked right through
Serve with the optional garnish, and accompany your dish with other curries, rice and chutneys.
675g (1 1/2 lb) raw skinless chicken breast fillets
485g pot Madhuban Sauce
2 tablespoons finely chopped fresh coriander (optional)
Garnish (optional) some toasted almond flakes
Some curls of fresh coconut
A coriander leaf or two

Prawn or Fish Curry 

simply add your desired Madhuban sauce
Prawns are absolutely delicious in curries, giving a firm bite and a gorgeous taste. Raw prawns require between 8 to 15 minutes to cook, depending on size, and can be cooked using the timings of previous chicken recipe. Cooked prawns merely need to be heated right through and therefore take just a few minutes to cook. Fish can also be cooked using this recipe.
Notes: This curry freezes well after cooking. Halve the quantities to cook two portions, and quarter them for one.

Cooking time 5 to 8 minutes
Ingredients -Serves – 4
Thoroughly mix the prawns with the sauce in a large wok, karahi or saucepan.
Put the pan onto a stove ring at medium heat, and stir as required until the contents are simmering.
Stir in the optional coriander, add a little water if it needs loosening. Cook for a couple of minutes more.
Serve with the optional garnish, and accompany your dish with other curries, rice and chutneys.
675g (1 1/2 lb) cooked peeled prawns or king prawns
485g pot Madhuban Sauce
2 tablespoons finely chopped fresh coriander (optional)
Garnish (optional) some toasted almond flakes
Some curls of fresh coconut
A coriander leaf or two

Vegetable Curry

simply add your desired Madhuban sauce
The beauty of vegetables is the enormous range of choice we have available, fresh at our greengrocers and supermarkets. In this example here we have used a selection of mixed vegetables. You can vary the actual selection to suit yourself as required. Just be sure to have the overall weight the same as here. Also you can use fresh and/or tinned, and/or frozen vegetables. This dish can act as a main course, or as an accompaniment to a meat or chicken dish. If it is the latter, we suggest that for a serving for four, making a half quantity batch is sufficient.
Notes: This curry freezes well after cooking. Halve the quantities to cook two portions, and quarter them for one.

Cooking time 5 to 8 minutes
Ingredients -Serves – 4
Prepare then blanch the vegetables to crisp tenderness.
Thoroughly mix them with the sauce in a large wok, karahi or saucepan.
Put the pan onto a stove ring at medium heat, and stir as required until the contents are simmering.
Stir in the optional coriander, add a little water if it needs loosening. Cook for a couple of minutes more.
Serve with the optional garnish, and accompany your dish with rice and chutneys.
675g (1 1/2 LB) overall weight mixture of cauliflower, broccoli, beans, peas, carrot, tomato, sweetcorn, etc. weighed after preparing the vegetables
485g pot Madhuban Sauce
2 tablespoons finely chopped fresh coriander (optional)
Garnish (optional) some toasted almond flakes
Some curls of fresh coconut
A coriander leaf or two

Thai Red or Green Curry 

simply add your desired Madhuban sauce
Curries are the most popular Thai dishes. These curries come straight from the Madhuban pot. Just add your chosen main ingredient, plus some optional vegetables to enhance the colour of the curry you are about to enjoy.
Notes: This dish freezes well after cooking and cooling with meat, chicken or prawn, but not so well with vegetables.

Cooking time 5 to 8 minutes Ingredients -Serves – 4
Heat the sauce until simmering
Cut the meat, chicken, prawns or vegetables into small pieces, then add to the sauce and gently simmer until cooked.
Add a little water to thin it if required
Serve with plain rice and /or noodles
700g (1 1/2 LB) Meat or Chicken or vegetables or combination
485g pot Madhuban Thai Red or Thai Green Sauce
Optional garden peas and/or mange tout and/or Kenyan beans for the green curry
Optional red peppers and /or carrot for the red curry

Thai Beef Salad 

simply add your desired Madhuban sauce
In Thailand they generally serve a salad with the main course. You can do this, particularly when catering for a larger party, or it makes a lovely snack meal on its own, and the grapes give it a lovely surprise.
Notes: This dish freezes well after cooking and cooling with meat, chicken or prawn, but not so well with vegetables.

Cooking time 5 minutes Ingredients -Serves – 4
Cut the steak into thin strips
Heat the oil
Add the garlic, ginger and curry sauce, then the beef and stir-fry until
the beef is just cooked
Allow to cool, then toss in the remaining ingredients, and transfer to a salad bowl.
400g Rump Steak
2 tablespoons olive oil
2 cloves garlic, finely chopped
3cm cube ginger, finely chopped
4 tablespoons Madhuban Thai Green Curry Sauce
1 tablespoon lemon juice
1 teaspoon Thai Fish Sauce (Nam Pla)
3 or 4 fresh basil leaves
200g mixed green salad leaves, chopped
12 black seedless grapes, halved

Pad Thai Noodles

 simply add your desired Madhuban sauce
Noodles are as important to Thailand as pasta is to Italy. Here is the national dish – Pad (meaning fried). You can use the Madhuban curry sauce just on its own like a pasta sauce, or you can add some or all of the optional ingredients suggested here. Traditional Pad Thai is slightly sweet and it doesn’t use curry sauce, although this version works very well.
Notes: Noodles do not freeze particularly well.

Cooking time 10 minutes Ingredients -Serves – 4
Put the noodles into ample boiling water in a saucepan
Follow the instructions on the noodle pack to get them cooked and drained
Meanwhile, in a separate pan, bring the curry sauce to the simmer
Add the pepper, bean sprouts and sweetcorn, and when hot add the drained
noodles, and any of the optional items required.
125g egg or rice noodles, dried or fresh
250g (half pot) Madhuban Thai Red Curry Sauce
1 red bell pepper, cut into small diamonds
50g fresh bean sprouts
4 baby sweetcorn, halved longways
1 tablespoon brown sugar or palm sugar (optional)
50g roasted peanuts, crushed (optional)
50g cooked white chicken meat, shredded (optional)
3 tablespoons white crab meat (optional)
3 tablespoons cooked baby prawns (optional)

Tom Yum

In Thailand soup is served with the main course. Tom Yum is a spicy and delicious example. You can buy a Tom Yum paste for this soup, but here is a crafty way to use a little Madhuban sauce instead.
Notes: Soup freezes well after cooking and cooling.

Cooking time 5 minutes Ingredients -Serves – 4
Bring the water to boil in a saucepan
Reduce heat to achieve a rolling simmer
Heat the oil and stir fry the garlic and curry sauce for 30 seconds
Add everything to the water, and simmer for about 5 minutes
800ml water
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
6 tablespoons Madhuban Thai Red Curry Sauce
1 teaspoon sugar
2 tablespoons lemon juice
4 mushrooms, quartered
1 teaspoon fish sauce
1 tablespoon chopped basil leaves
1/2 teaspoon chilli powder

Thai Fragrant Rice


Rice is vital to Thailand and is eaten at every meals. In some regions, they love sticky rice, but in the south they prefer it fluffy, as in this recipe. If you can’t get Thai rice, use Basmati.
Notes: Rice freezes well after cooking and cooling.

Cooking time 20 minutes Ingredients -Serves – 4
Bring the 2 litre water to the boiling water in a large lidded pan
Rinse the rice well in cold water to remove dust and starch.
Give it a final rinse with boiling kettle water
Add the rice to the boiling water
Simmer until al dente, i.e. for 7 minutes, depending on rice type.
Drain well
Keep warm in the dry pan for 20 minutes allowing it to become fluffy
2 litre water
300g Thai Jasmine or Fragrant Rice

Nam Prig (Hot Chilli Chutney)


In Thailand they like their food very chilli hot, Madhuban Thai Curry Sauces are medium hot. Heat-lovers can boost the heat level by adding chillies, or by eating this chutney as accompaniment to their meal.
Notes: Thai chilliies are the tiny bird’s-eye variety. These are exceedingly hot, so handle carefully. They don’t need deseeding. Most Supermarkets sell bigger, less potent chllies, which are rather pithy and do need deseeding.

Enough for several servings Ingredients -Serves – 4
Finely chop the chillies, deseeding if necessary
Add the Soy and Fish sauce
Serve at once or leave to marinate overnight.
2 or 3 small hot fresh red and /or green chillies
Soy sauce
Thai Fish Sauce (Nam Pla)

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