RED AND GOLD CURRYS RECIPES

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JAPANESE GOLDEN CURRY RECIPE - FOOD.COM



Japanese Golden Curry Recipe - Food.com image

This recipe is something I came up with to go with a box of Golden Curry Sauce mix I spontaneously purchased (what a find!). I made it with just veggies but I think adding some protein (chicken, beef, tofu, etc) would be great too. The flavors are so savory with a hint of spice (cinnamon?). You can find Golden Curry at most grocery stores in the Asian section - I found mine at an average Ralphs.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons oil
1 1/2 cups beef (optional) or 1 1/2 cups pork (optional)
1 onion, diced
1 large russet potato, peeled, in bite-size cubes
1 head broccoli, cut into small pieces
1 (14 1/2 ounce) can baby corn, cut in half
1 (3 1/2 ounce) box golden curry sauce mix

Steps:

  • in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
  • Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
  • Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
  • Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
  • Serve hot over rice or noodles.

Nutrition Facts : Calories 292.5, FatContent 9, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 57.8, CarbohydrateContent 50.3, FiberContent 8.9, SugarContent 9.1, ProteinContent 10

THAI RED CURRY RECIPE | BBC GOOD FOOD



Thai red curry recipe | BBC Good Food image

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.

Provided by Elena Silcock

Categories     Dinner, Main course

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

1tbsp vegetable oil
1tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2tbsp fish sauce
1tsp brown sugar
Thai basil
basil or coriander, plus extra to serve
1 red chilli, sliced diagonally
thumb-sized piece ginger, cut into matchsticks
cooked jasmine rice, to serve

Steps:

  • Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
  • Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
  • Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
  • Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
  • Bring to the boil, take off the heat and add ½ small pack Thai basil.
  • Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

Nutrition Facts : Calories 425 calories, FatContent 32 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.4 milligram of sodium

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