My cookbook this week for Cooking Light's Game of the Week is The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World. I have made several very delicious recipes from this book but haven't looked at it since going almost vegan. Another highly recommended book on the CL boards!

From Amazon- Review "Nancie McDermott blends exotic seasonings, clear directions and precise kitchen techniques for all of us who enjoy enticing curries and curry-spiced dishes from around the world." -- James McNair, author of James McNair's Favorites Book DescriptionDrawing inspiration from the rich curry traditions around the world, Nancie McDermott provides more than 100 intriguing recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States. Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites - Spicy Peanut Chicken Soup West African Style - Thai Grilled Chicken with Sweet and Spicy Garlic Sauce - Singapore Curry Noodles with Green Peppers and Shrimp - Green Pea Curry with Fresh Paneer Cheese - Indonesian-Style Rice Pilaf - Ginger Pear Chutney

The recipes I have made have been soooooooooo good and not overly complicated at all. Here are some links to discussions on this book-http://community.cookinglight.com/sh...ighlight=curry
http://community.cookinglight.com/sh...ighlight=curry

Three recipes have caught my eye- I hope to have time to make them all!
Carrot, Zucchini and Green Pepper Sticks with Thai-Style Peanut Sauce
New Potatoes and Red Bell Peppers in Fresh Green Curry
Vegetarian version of Singapore Curry Noodles with Green Peppers Shrimp!

I made one recipe last night and it was good. It took me longer to make the fresh green curry than I thought but well, I should know myself. I take my time when I have the time. Also the potatoes didn't cook in the amount of time she indicated- but, well, they never do for me. I should always remember to slightly cook them ahead. After 30 minutes they were good to go. I also was thinking this morning that it was a bit of cooks error. I should have used a saucepan- the kind that is deep rather than a skillet type pan. I fried the h#@@ out of my Pampered Chef rice cooker- the only thing that I can think of was that I cooked my rice for 25 minutes on high power instead of the 25 min on 1/2 power! After all that, it was a delish meal. I loved the taste of the curry very very much.

New Potatoes and Red Bell Peppers in Fresh Green Curry
Serves 4-6
Here is a quick vegetarian curry, bright with fresh herbs. This curry paste takes only a few minutes, but you can make it even simpler by using any store-bought paste, Thai- or Indian- style, instead of grinding your own.
1 pound new potatoes, unpeeled, about 2 inches in diameter
1 red bell pepper
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped garlic
1 teaspoon peeled, coarsely chopped fresh ginger
2 fresh jalapeno peppers or 1 fresh Serrano pepper
3 tablespoons plus 1 cup water, divided
¾ cup coarsely chopped fresh cilantro leaves and stems, divided
1 can (14-ounce) unsweetened coconut milk, divided
1 teaspoon palm sugar or light or dark brown sugar
1 teaspoon salt
¼ cup fresh basil

Halve the potatoes. Halve the red pepper lengthwise, discard the stem and seeds, and cut into 1-inch chunks. Set aside.In a small food processor or blender, combine the shallots, garlic, ginger, chiles, and 3 tablespoons water. Add ½ cup of the cilantro. Grind until you have a fairly smooth paste, pulsing and stopping often to stir down the sides and incorporate all the ingredients. You will have about ¼ cup curry paste; set aside.

Open the coconut milk and stir well until smooth. Pour ½ cup coconut milk into a medium saucepan and place over medium heat. When it comes to a boil, reduce the heat to low and gently boil 3 minutes, stirring occasionally, until slightly thickened.

Add the curry paste and cook, stirring and mashing, until it is dissolved into the coconut milk and heated through, about 2 minutes. Add the remaining coconut, remaining 1 cup water, sugar, salt and potatoes. Increase the heat to maintain a gentle boil and continue cooking, uncovered, for 10-15 minutes, until the potatoes are tender and the sauce is smooth and a soothing green throughout.

Meanwhile, chop the basil leaves crosswise into thin strips, reserving a sprig or two for garnish. When the curry is cooked, stir in the basil, the red peppers and the remaining ¼ cup cilantro. Remove from heat and serve hot or warm, garnished with basil sprigs.

Notes:
*You will need a total of 1 ½ cups canned or frozen coconut milk. If you make fresh coconut milk from scratch, omit the 1 cup of water that is added to the canned coconut milk, and use a total of 2 ½ cups of your own freshly made coconut milk.
* To substitute prepared curry paste, omit the shallots, garlic, ginger, chile pepper, cilantro, and the 3 tablespoons water, and begin by cooking 2 tablespoons prepared curry paste in coconut milk.
*If you can find only big new potatoes in the market, use them, cutting them into walnut-sized chunks.