"HOT" curry ideas

[gabby]

So I tried a curry today of:

red asian shallots (eschallots),

fresh turmeric,

garlic,

lemongrass,

kafir lime leaves,

fish sauce,

coconut milk (just a splash to get the blender moving)

and the magic hot ingredient vietnamese mint! about 1/4 cup was all I added

I then fried until aromatic in a bit of coconut oil, added the rest of the tin of coconut milk, the chicken, added a tin of water and and stewed for 20 mins, added some sweet potato and stewed another 20 mins, some broccoli and cooked 10 mins.

This is ok, but still not really hot enough for me, next time, more hot mint!!!!

Any suggestions?

[jillh]

If you can do pepper - white pepper is good to add that spicy element.

[gabby]

I am still building up to being compliant, I have cut out nightshades (massive difference!) and legumes already, hardly ever eat grains and I am experimenting with flavours before I cut out spices as I find it hard to change everything at once. So the idea is to make a curry I can live with that is strict, so that I can feel better about losing the seed spices and the last traces of grains. I think ginger is hot also, I will have to try it. After seeds is my beloved cheese so sad Then eggs....

[EJ]

Good luck! It's great that you're looking for alternatives. I would say most of us who have been doing this for a while have just gotten used to not eating spicy things And feeling better because of it Remind yourself that's why you're doing it!

[mango]

Oct 7, 2014 5:29:03 GMT -5 gabby said:

So I tried a curry today of:

red asian shallots (eschallots),

fresh turmeric,

garlic,

lemongrass,

kafir lime leaves,

fish sauce,

coconut milk (just a splash to get the blender moving)

and the magic hot ingredient vietnamese mint! about 1/4 cup was all I added

I then fried until aromatic in a bit of coconut oil, added the rest of the tin of coconut milk, the chicken, added a tin of water and and stewed for 20 mins, added some sweet potato and stewed another 20 mins, some broccoli and cooked 10 mins.

This is ok, but still not really hot enough for me, next time, more hot mint!!!!

Any suggestions?

[rheagan]

I use lots of fresh grated ginger in my curry. It doesn't give you the spicy hotness, but if you use enough of it, it gives you a nice heat. This is my recipe (https://wherethewildrosegrows.wordpress.com/2015/01/30/aip-lamb-curry/) if you're looking for ideas.