RED CURRY POWDER RECIPES

Name: Thai Red Curry Chicken & Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Thai
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces; 1-1/3 cups light coconut milk; 2 tablespoons red curry paste; 1/2 teaspoon salt; 1 package (16 ounces) frozen stir-fry vegetable blend; 3 cups hot cooked brown rice

THAI RED CURRY CHICKEN & VEGETABLES RECIPE: HOW TO MA…

Thai Red Curry Chicken & Vegetables Recipe: How to Ma… image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 606mg sodium, CarbohydrateContent 51g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 41g protein. Diabetic Exchanges 5 lean meat

MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES

Mushroom curry recipe | Jamie Oliver mushroom recipes image

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.

Total Time 45 minutes

Yield 4 to 6

Number Of Ingredients 17

Ingredients

500 g mixed mushrooms (portobello, chestnut etc)
2 cloves of garlic
5 cm piece of ginger
1 onion
½–1 fresh red chilli
500 g ripe mixed-colour tomatoes
groundnut oil
1 teaspoon turmeric
1 teaspoon fenugreek
1 heaped teaspoon black mustard seeds
1 heaped teaspoon medium curry powder
1 tablespoon mango chutney
1 x 400 ml tin of light coconut milk
30 g paneer
400 g brown basmati rice
2 limes
1 bunch of fresh coriander

Steps:

1. Preheat the oven to 200°C/400°F/gas 6.
2. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
4. Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
5. Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
6. Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
7. Meanwhile, cook the rice according to the packet instructions.
8. Taste and season as required, adding a little lime juice if needed.
9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

Nutrition Facts : Calories 411 calories, FatContent 22.4 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 43.8 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.19 g salt, FiberContent 5.4 g fibre

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1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Using a pestle and mortar, grind the fennel and coriander seeds, and chilli flakes until fine.
3. Place the cauliflower on a sheet of tin foil, rub in half of the ground spices and 1 tablespoon of oil, and season with sea salt and black pepper.
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10. Place a large pan over a medium heat and toast the ground spices for 1 minute, or until aromatic.
11. Stir in 1 tablespoon of oil, followed by the onions, green chillies, sliced garlic, and the remaining ginger. Cook for 10 minutes, or until the onion and garlic are softened and coloured.
12. Add the tomatoes, cinnamon stick and 200ml of water and let it simmer over a low heat for 30 minutes.
13. In a blender, blitz the cashews with 4 tablespoons of water until you have a smooth paste, then stir this into your curry. Cook for 5 minutes, or until thick and fragrant.
14. For the tempeh, peel and finely slice the garlic, then add to a frying pan over a medium heat with a splash of oil, the curry leaves and mustard seeds.
15. Fry for 1 minute, or until crisp, then drain on kitchen paper.
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17. Top the curry with the tempeh and shaved coconut. Halve the pomegranate and bash it, cut side down, with a wooden spoon so the seeds come tumbling out. Scatter the seeds over the curry, then serve with chapatis on the side.

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