150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes

150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes

Featuring a wonderful array of curry dishes to suit every palate. Slow cookers and curries really are a match made in culinary heaven, because slow cooking spices allows them to slowly release their essential oils and fragrance creating tantalizing and aromatic sauces, while at the same time rendering even the most economical cuts of meat succulent and tender. These tantalizing recipes use ingredients easily found at a local grocer, without compromising authentic flavor. It's a wonderful internationally-influenced selection of recipes which also includes over 40 recipes for rice, chickpeas, lentils, beans and peas. Dishes include Spiced Prawn and Pineapple Curry, Bangkok Sour Pork Curry, Kali Dhal - Caribbean Curried Beef, Burmese Golden Rice, Butter Chicken - Pork Rendang, Sticky Jasmine Rice, Lemon and Date Pickle - Filipino Green Papaya Curry, Saag Dhal, Lamb Biryani - Creamy Spinach and Tomato Dhal, Jamaican Fresh Peach Chutney There are also delicious and creative twists on accompaniments along with slow cooker know-how such as preparing various types of food for the slow cooker. Cooks will delight in the combination of the authentic sumptuous dishes as well as the greatly reduced time spent in the kitchen. What can I say...I'm an ethnic food foodie! And, one of my favorite kitchen gadgets is a slow cooker; so put the two together and I'm off to the races. I decided to test an Indian recipe, a Thai recipe and a Vietnamese recipe from 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes. My Indian test was Lamb Biriyani. The marinade consisted of the usual yogurt plus cilantro, garlic and ginger. After six hours of tenderizing the lamb, I stir-fried the lamb with onions and spices consisting of coriander, cumin, turmeric and cayenne. Tomatoes were stirred in and set aside. The rice portion of the dish was basmati with onion, cumin seeds, peppercorns, cloves, cardamom pods, and cinnamon stick. Now comes the slow-cooker part; thin layers of lamb mixture and spiced rice were spread in the container. This was all covered with boiling water and cooked on low for three hours. Oh my!! The smell in the kitchen was to die for! And, the end result was so, so, good. Did it match what we've had at the local eatery? Yes, and even more so. For the Thai recipe I decided to test Hot and Sour Thai Fish Curry. Thank goodness for the jasmine rice to break the heat of the dried chili peppers! The combination of spices, lemon grass, garlic, fish sauce, turmeric and tamarind paste and the addition of pineapple gave the salmon filets a very distinct flavor. The fish flaked after two hours on high and was served immediately. The end result was good but I didn't find it excellent. For us, there was just too much heat from the chili peppers and it interfered with tasting the salmon. My Vietnamese choice was Vietnamese Spiced Beef and Noodle Broth. The broth was made up of previously prepared broth (I used organic, purchased broth) and added whole cloves, peppercorns, gingerroot, cinnamon sticks, star anise, and green cardamom pods. This combination was cooked in a slow cooker for three hours on high, by which time the broth was permeated with the spices. The rice noodles were then cooked enough to soften. These were placed in the bottom of the bowls and topped with thin beef tenderloin slices, bean sprouts and green onions. Garnish was a combination of mint leaves, cilantro leaves and lime wedges. We decided to skip the red chili pepper. The broth was very tasty; spicy yet palatable. We loved this dish and I will certainly make it again. It was easy to make and using a slow cooker gave me time to do other things rather than watch the pot simmering on the stovetop. I do give 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes two thumbs up for being easy to follow, uncomplicated and for using ingredients that could easily be found in the ethnic section of many grocery stores. ― BlogCritics blogcritics.org Published On: 2012-02-22 Each recipe has a heat rating, and there is advice on how to lower or increase the spicy heat component. These are mostly curries, with an assortment of 40 pilafs, accompaniments and chutneys. And of course, you don't actually need a slow cooker to do the dish: they can all be modified for oven use. There is a good range here, with preps from three different regions, foods from meats to seafood to veggies, and all with differing heat levels. Try goat xacuti curry, Cambodian pork and lemongrass curry, or sindhi beef curry. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of metric equivalents. And, of course, the large type is extremely useful in the kitchen. ― Gothic Epicures Published On: 2012-03-14 When I think of crock pots I think of soup or beef or chicken. So I had never thought about adding some international flair to the old crock pot! But I am glad I did. These are some delicious recipes so far -- an