CURRY MINCE AND POTATO RECIPE RECIPES

THAI GREEN CURRY CHICKEN RECIPE | ALLRECIPES

Thai Green Curry Chicken Recipe | Allrecipes image

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Provided by laus

Categories Thai Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

Steps:

Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Nutrition Facts : Calories 472.4 calories, CarbohydrateContent 14.6 g, CholesterolContent 57.1 mg, FatContent 40.9 g, FiberContent 1.8 g, ProteinContent 27.1 g, SaturatedFatContent 24.3 g, SodiumContent 934.7 mg, SugarContent 6.8 g

CURRY PUMPKIN SOUP RECIPE | ALLRECIPES

Curry Pumpkin Soup Recipe | Allrecipes image

This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).

Provided by Mary Ingram

Categories Pumpkin Soup

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons pumpkin seeds
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 ½ cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

Nutrition Facts : Calories 162.4 calories, CarbohydrateContent 18.2 g, CholesterolContent 24.4 mg, FatContent 9.1 g, FiberContent 4.1 g, ProteinContent 3.9 g, SaturatedFatContent 5.3 g, SodiumContent 759.6 mg, SugarContent 6.6 g

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