Best Curry Mayo Recipes

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SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW



Salmon Burgers with Curry Mayo and Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 26

1 pound salmon, skin and fat removed, cut in about 1/2-inch dice
3 tablespoons finely diced ginger
2 tablespoons chopped scallions
1 teaspoon salt
1/2 tablespoon table grind pepper
1 egg, beaten
1/2 cup crushed panko breadcrumbs
Vegetable oil, for greasing
Curry Mayo Sauce, for serving, recipe follows
Hamburger buns, buttered and toasted
Asian Slaw, for serving, recipe follows
4 cups mayonnaise
1/2 cup Thai curry paste
1/4 tablespoon salt
1/4 teaspoon cayenne pepper
Juice of 1 1/2 limes
3 1/2 ounces rice wine vinegar
3 ounces ponzu sauce
1 tablespoon sugar
1/2 tablespoon salt
Pinch black pepper
Juice of 3 limes
2 seedless cucumbers, peeled, seeded and julienned
1 red bell pepper, julienned
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded

Steps:

  • Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
  • Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
  • Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
  • Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
  • It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
  • Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.

CURRY MAYO DIPPING SAUCE



Curry Mayo Dipping Sauce image

Curry powder and hot pepper sauce lend bold flavor and a little zip to this fantastic dipping sauce.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 5m

Yield about 1 cup.

Number Of Ingredients 4

1 cup mayonnaise
3 tablespoons 2% milk
5 teaspoons curry powder
1/4 teaspoon hot pepper sauce

Steps:

  • In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 207 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 154mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

THAI TURKEY BURGERS WITH RED CURRY MAYO



Thai Turkey Burgers With Red Curry Mayo image

Make and share this Thai Turkey Burgers With Red Curry Mayo recipe from Food.com.

Provided by Linky

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup fat-free mayonnaise
2 teaspoons Thai red curry paste
1 lime, Finely grated peel
1 tablespoon lime juice
1 teaspoon honey
1 (20 ounce) package ground turkey breast
1/2 cup peanuts, finely chopped dry-roasted
1/3 cup cilantro, chopped fresh
3 tablespoons mint, chopped fresh
2 teaspoons Thai red curry paste
1 lime, finely grated peel
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns, split
4 leaves lettuce

Steps:

  • In small bowl, stir the first 5 ingredients with whisk. Cover; refrigerate until serving time.
  • Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns and lettuce. Shape mixture into 4 patties, 1/2 inch thick.
  • Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
  • Place burgers on bottom halves of buns. Spread tops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover with top halves of buns.

Nutrition Facts : Calories 416.2, Fat 12.5, SaturatedFat 2.1, Cholesterol 90, Sodium 733.4, Carbohydrate 33.1, Fiber 4.3, Sugar 7, Protein 44.2

THAI CURRY MAYO



Thai Curry Mayo image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 2 teaspoons red curry paste, 1/2 teaspoon fish sauce and the juice of 1 lime. Season with salt.

RISOTTO BALLS WITH CURRY MAYO AND ASIAN AIOLI



Risotto Balls with Curry Mayo and Asian Aioli image

Provided by Food Network

Time 1h

Yield 12 balls

Number Of Ingredients 35

1 tablespoon sunflower oil
1 tablespoon sesame oil
2 shallots, finely chopped
1 teaspoon finely chopped fresh ginger root
I cup Arborio rice
1/2 cup Shao hsing rice wine*
1/2 tablespoon XO sauce (spicy seafood sauce)*
1 quart/1 liter chicken stock
1 tablespoon sunflower oil
2 ounces of chicken thigh
1 tablespoon sesame oil
1 teaspoon finely chopped fresh ginger root
2 ounces rehydrated shrimp (small dried shrimp soaked in warm water for 1/2 hour, then drained)
2 ounces Chinese sausage, finely shopped
2 ounces mustard greens, finely chopped
1 1/2 ounces bamboo shoots, finely chopped
1 1/2 ounces shiitake mushrooms, diced
1 teaspoon Szechuan peppercorns
1/2 teaspoon black sesame seeds
1/2 bunch scallions, finely chopped
1/4 bunch Chinese chives, finely chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
3 eggs
1/2 cup water
1 cup flour
1 cup breadcrumbs or panko (Japanese breadcrumbs)
8 tablespoons mayonnaise (recommended: Kewpie)
1 tablespoon curry powder (recommended: S and B)
1 tablespoon lemon juice
1 tablespoon teriyaki sauce
1 tablespoon Korean BBQ sauce
1 teaspoon cornstarch
8 tablespoons mayonnaise (recommended: Kewpie)
2 teaspoons Hoisin sauce

Steps:

  • For the risotto: In large rondeau, heat the sunflower and sesame oils. Add the shallots and ginger and cook until translucent. Add the Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any color on the rice.
  • Deglaze the pan with the rice wine. Stir vigorously until the liquid is evaporated.
  • Add 3 cups hot chicken stock at a time. Stir vigorously and constantly to create starch. Continue adding stock as needed, until the rice is just past al dente. Stir in the XO sauce. Spread on sheet pan to cool.
  • For the rice balls: Heat wok until smoking, add sunflower oil and heat. Add the chicken and stir fry until cooked, then remove. Cool and chop.
  • Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant.
  • Add the shrimp, sausage, mustard greens, bamboo, mushrooms, peppercorns, and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken. Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce.
  • Heat deep fryer to 350 degrees F.
  • Combine mixture with risotto and form into balls approximately 1 ounce each.
  • Using 3 separate bowls, put the flour into one bowl. Next, beat together the eggs and water in the second bowl and then place the panko breadcrumbs in the third bowl. Roll the balls in flour first, egg-water mixture, then coat with panko (Japanese) breadcrumbs. Deep fry until golden brown.
  • For the curry mayo: Combine the mayonnaise, curry powder, and lemon juice and adjust if necessary. Chill.
  • For the Asian Aioli: In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add mayonnaise and hoisin sauce. Adjust if necessary. Chill.
  • Drizzle the rice balls with with Curry Mayonnaise and Asian Aioli.

SOY-SCALLION TURKEY BURGERS WITH GINGER-CURRY MAYO



SOY-SCALLION TURKEY BURGERS WITH GINGER-CURRY MAYO image

Categories     turkey     Quick & Easy     Grill/Barbecue

Yield 4

Number Of Ingredients 10

1 lb ground turkey (mixture of dark and white meat)
2 TB soy sauce
1/2 Cup Scallions, chopped
2 garlic cloves, chopped
1/2 Cup Mayonnaise
2 tsp. or more to taste of good quality yellow curry powder
2 tsp. grated fresh ginger root
salt and pepper to taste
White or Wheat Hamburger Buns
Lettuce and Tomato for garnish

Steps:

  • Quick sautee chopped scallions and garlic with a tsp. of olive oil or cooking spray. Cook for about 1 minute. Add to ground turkey along with the soy sauce and salt and pepper to taste. Set aside to marinate while making the mayonnaise. Mix curry, ginger and mayonnaise together. Chill in the refridgerator while grilling burgers. Form burgers into 4 1/2 inch patties and grill (burgers can also be sauteed in a pan or broiled) until cooked through (about 5-10 minutes per side). Serve on buns with Ginger-Curry Mayonnaise and lettuce and tomato.

COLD MUSHROOM/CURRY MAYO SALAD



COLD MUSHROOM/CURRY MAYO SALAD image

Categories     Salad     Mushroom     Side     Quick & Easy

Number Of Ingredients 6

Big Box of Closed Cap Mushroooms
Chicken Stock/Vegetable for Vegetarians
Bag of Beansprouts
Mayo
Curry Powder
Dark Soy Sauce

Steps:

  • Slice the mushrooms and blanche in the stock for about 1 minute Drain thoroughly In a large bowl mix Mayo, Curry powder and Soysauce to a smooth consistency Once mushrooms are cool add to this mixture. Just before serving add beansprouts and transfer to serving dish. This recipe has no measurements....use as much or as little of everything as you want

COCONUT-CURRY SHRIMP WITH CHUTNEY MAYO



COCONUT-CURRY SHRIMP WITH CHUTNEY MAYO image

Categories     Shellfish

Yield 4

Number Of Ingredients 10

1/3 cup KRAFT Real Mayo Mayonnaise
1/4 cup chutney
1/4 tsp. vanilla
1/2 tsp. curry powder, divided
1 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup flour
1 egg
1 Tbsp. water
1 lb. uncooked deveined peeled medium shrimp
1-1/2 cups PLANTERS Peanut Oil

Steps:

  • MIX mayo, chutney, vanilla and 1/4 tsp. curry powder until blended. Set aside. MIX coconut, flour and remaining curry powder in shallow pan. Beat egg and water in medium bowl with whisk until blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture. HEAT oil in large saucepan on medium heat. Add shrimp; cook 2 min. or until golden brown. Remove from pan; drain. Serve with chutney mayo.

CRAB CAKES & CURRY MAYO WITH APPLE SALAD



CRAB CAKES & CURRY MAYO WITH APPLE SALAD image

Categories     Fish

Yield 4

Number Of Ingredients 14

3/4 c mayo
1 tsp curry paste or powder
2 TB creme fraiche
2 TB fresh lemon juice
1 TB snipped chives
1 TB minced flat-leaf parsley
1 TB minced tarragon
1 lg Granny Smith apple, cut into thin matchsticks, plus 1/2 c finely diced Granny Smith apple
Salt & pepper
1 lb lump crab, picked over
1 c panko
1/4 c canola oil
1 TB Champagne vinegar
1 c cilantro leaves

Steps:

  • In bowl, whisk 1/4 c mayo with 1/2 tsp curry; chill. In another bowl, combine remaining mayo with creme fraiche, lemon juice, chives, parsley, tarragon & diced apple. Season with s&p. Fold in crab, form into 4 patties & coat with panko. Transfer crab cakes to lightly oiled baking sheet; chill. Preheat broiler & position rack 8" from heat. Drizzle crab cakes with 2 TB of oil & broil about 12 min, turning once, til golden & crisp. Transfer to plates. In med bowl, whisk remaining 2 TB oil with 1/2 tsp of curry & the vinegar & season with s&p. Add apple matchsticks & cilantro & toss. Serve cakes with curry mayo & apple salad. Wine: Champagne or Riesling

MOVIE NIGHT PRETZEL DOGS WITH SWEET CURRY MAYO



Movie Night Pretzel Dogs With Sweet Curry Mayo image

If you can't walk past the pretzel stand at the mall without stopping for a pretzel dog, these are for you! They are DELISH with this spicy sweet curry mayo. If you're a traditionalist, serve them with mustard and ketchup as well. From Cosmopolitan in their cosmo life: cozy feast section. Bust out the netflix and you're ready for a fun mini party or a romantic quirky dinner date.

Provided by College Girl

Categories     Lunch/Snacks

Time 22m

Yield 10 pretzel dogs, 2-3 serving(s)

Number Of Ingredients 7

10 mini hot dogs
refrigerated pretzels, dough cut into 3-inch strips or refrigerated breadstick dough, cut into 3-inch strips
1 egg, lightly beaten
pretzel salt
1/2 cup mayonnaise
1 tablespoon curry powder
squeeze honey (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • Prick hot dogs with a fork, then twist dough around each one.
  • Brush with egg, and sprinkle with salt.
  • Bake until golden brown, about 12-15 minutes.
  • In a small bowl, mix mayo, curry powder, and honey, for dipping.

INDIAN CURRY BURGERS WITH CHUTNEY MAYO



Indian Curry Burgers with Chutney Mayo image

Spicy grilled beef burgers - perfect for Indian cuisine that can be made ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 16

1/4 cup mayonnaise or salad dressing
3 tablespoons mango chutney, finely chopped
1 teaspoon lemon juice
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 jalapeño chile, seeded, finely chopped
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon pepper
1 lb lean (at least 80%) ground beef
4 kaiser rolls, split
4 leaves lettuce
1 medium tomato, sliced
1 medium mango, seed removed, peeled and sliced

Steps:

  • In small bowl, mix chutney mayo ingredients. Cover; refrigerate until serving time.
  • In 8-inch skillet, heat oil over medium heat. Cook onion and chile in oil 3 to 5 minutes, stirring occasionally, until tender. Add curry powder, cumin, ginger, salt and pepper; cook and stir 2 minutes longer.
  • Heat gas or charcoal grill. In large bowl, mix beef and onion mixture. Shape mixture into 4 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place rolls, cut sides down, on grill until toasted.
  • Spread chutney mayo on cut sides of rolls. Place burgers on bottom halves; top with lettuce and tomato. Cover with top halves of rolls.

Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1080 mg, Sugar 8 g, TransFat 1 1/2 g

GRILLED CHEDDAR AND FENNEL SANDWICHES WITH CURRY MAYO



Grilled Cheddar and Fennel Sandwiches with Curry Mayo image

Give this grilled cheese a fennel flavor.

Categories     Sandwich     Cheese     Vegetable     Vegetarian     Mayonnaise     Cheddar     Lemon     Curry     Fennel     Spring     Summer     Grill/Barbecue     Party     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons finely chopped shallot
2 teaspoons curry powder (preferably Madras)
1 teaspoon vegetable oil
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 baguette
1 1/2 tablespoons unsalted butter, softened
1/2 lb extra-sharp Cheddar
1/4 cup very thinly sliced fennel bulb (sometimes called anise; quartered lengthwise and cored before slicing)

Steps:

  • Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside.
  • Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.
  • Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.

CURRY MAYO



CURRY MAYO image

Categories     Fruit

Number Of Ingredients 4

1 cup mayo
1 tbl Lime juice
2 tsp curry
1/8 cayenne

Steps:

  • Combine and mix

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