Thai chicken curry

500 g boneless chicken breast or thigh in small pieces or 
1 red onion chopped
2 tbsp red curry paste – bought or homemade
1 can coconut milk
1 tbsp brown sugar
½ cup chopped cherry tomatoes optional
Handful of basil leaves torn
2 tbsp oil
¼ cup toasted cashew nuts
Basmati rice to serve

Heat the oil in a pan and sauté the onion. Add the boneless chicken meat and stirfry till cooked. Stir in 1-2 tbsp curry paste and a can of coconut milk. Simmer till chicken is cooked and sauce reduced. Stir in sugar and adjust seasoning to taste. Serve on a bed of boiled basmati rice and garnish with torn basil leaves, chopped cherry tomatoes (when in season) and a handful of toasted cashews.

Red Curry paste

1 tbsp cumin seeds
1 tbsp peppercorns
1 tbsp coriander seeds
1/2 cup chopped red chillies
2 onions chopped
4 garlic cloves crushed
3 tbsp oil
2 tbsp lemon juice
1 tsp turmeric

Grind the cumin, peppercorns and coriander in a food mill or pound in a mortar and pestle. Add other ingredients and blend to a smooth paste. Add more oil if necessary. Store in sterilised jars with a layer of oil on the surface and keep refrigerated.


Link: http://www.destitutegourmet.com/index.php?option=com_content&task=blogcategory&id=24&Itemid=101

[from Harmony]

I reduced it way too much in the end, and I should've added a bit more of the curry paste, but I didn't want to scare my kids off - but in the end they didn't eat it anyway! (well, one of them picked out the tomatoes, and one of them picked out the chicken..)

Curried Chicken Casserole

Curried Chicken Casserole



3 cups cooked white rice
2 pkg. frozen chopped broccoli (10 oz. each), thawed

2 large chicken breasts, cut up & cooked

2 cans Soup (1 cream of mush. & 1 cream of Chicken)

¾ cup mayo

¾ cup milk

1 tbs lemon juice

2-3 tsp curry powder (2 makes it spicy but not hot)




*Heat oven to 350. Coat a 12 x 8 baking dish with cooking spray.
*Layer the cooked rice, about ¾ of the broccoli and the chicken in pan. (Season the chicken while cooking)
*In a large bowl, mix the soups, milk, mayo, lemon juice and curry powder together. Spread the sauce evenly over the top; sprinkle remaining broccoli over the top.
*Bake 30 minutes covered with foil. Uncover and bake another 15.

[from Doodiebug30]

Yellow Curry

• 3 medium potatoes, scrubbed and chopped evenly
• 1/2 medium onion, sliced thick (more if you really like onion)
• 3 medium carrots, cleaned and sliced
• 1 can coconut milk
• 1/2 -3/4 cup chicken broth
• 2-3 tbs hot curry powder
• 1 tbs minced garlic
• 1 tbs minced ginger-I feel it is optional. Use it if you have, but don't go out and purchase it if you don't.
• 1-2 tsp salt
• Dash of cayenne pepper
• 1/4 cup peanuts or cashews-optional

 

*Pour the coconut milk in large pan and whisk together with the curry powder, ginger,salt and garlic. Often the milk will seperate in the can. Add broth. Bring to a boil.

 

*Cook your veggies (potatoes and carrots first. Add onion a bit later) in the broth and milk mixture until tender, but not mushy. Stir often. medium high heat.

 

*Cook/steam seperately 4 servings of white rice.

 

*I usually do this as a meatless meal, but it can have thin pc. of cooked chicken (2 breasts) added. You can also add red bell pepper or bambo shoots, if you like.

 

*To serve, place a serving of rice in a large shallow soup type bowl, place curry over the top. Sprinkle with peanuts or even cashews.

 

*Serves 4.

 

**My hubby likes it HOT. So either he sprinkles more cayenne over his rice before the curry goes on OR he uses a Thai spicy sauce that we buy at the grocery store.

 

** we usually eat 3 servings that evening and DH takes the 4th one to work the next day. Great leftovers!

 

**Sometimes I make store bought egg rolls or homemade Crab Rangoon to go with.

[from doodiebug30]