Taste USA: Curry

Monday, July 4, 2016

creamy prawn curry

How to make creamy prawn curry recipe - Calories per serving 482

Serves 4

Preparation time 5 minutes, Cooking time 25–30 minutes

Ingredients:
1 tablespoon sunflower oil
1 onion, finely chopped
12 curry leaves
3 tablespoons gluten-free curry paste
200 ml (7 fl oz) gluten-free fish stock
600 ml (1 pint) coconut milk
300 g (10 oz) green beans, halved
400 g (13 oz) raw peeled king prawns
coriander leaves, to garnish

Method:
Heat the oil in a wok or large frying pan, add the onion and cook for 3–4 minutes until soft. Add the curry leaves and cook for a further 1 minute.

Stir in the curry paste and cook for 2 minutes, then pour in the stock and coconut milk and bring to the boil. Reduce the heat and simmer for 10–12 minutes.

Add the beans and cook for 5 minutes until just tender, then add the prawns and cook for a further 3 minutes until the prawns turn pink and are cooked through. Serve sprinkled with a few coriander leaves.

For spicy prawns, heat 1 tablespoon olive oil in a frying pan, add 3 peeled and chopped garlic cloves and 1 chopped red chilli and cook for 1 minute, then add 500 g (1 lb) raw peeled tiger prawns and cook for 3–4 minutes until the prawns turn pink and are cooked through. Serve on a bed of crisp lettuce leaves, sprinkled with the juice of 1 lime, pepper and a few coriander leaves. Calories per serving 135

creamy prawn curry

butternut and coconut curry

How to make butternut and coconut curry recipe - Calories per serving 470

Serves 4

Preparation time 10 minutes, Cooking time 30 minutes

Ingredients:
1 tablespoon vegetable oil
1 large onion, sliced
2 green chillies, deseeded and sliced
50 g (2 oz) fresh root ginger, peeled and grated
4 teaspoons Thai curry paste
2 garlic cloves, crushed
2 x 400 ml (14 fl oz) cans low-fat coconut milk
500 g (1 lb) butternut squash, peeled, deseeded and cut into bite-sized pieces
100 g (3½ oz) red lentils
200 g (7 oz) baby spinach leaves
bunch of coriander, chopped
400 g (13 oz) cooked basmati rice, to serve

Method:
Heat the oil in a saucepan, add the onion and fry for 3–4 minutes until softened, then add the chillies, ginger, curry paste and garlic and cook, stirring, for a further 2 minutes.

Pour in the coconut milk and bring to the boil, then add the squash. Reduce the heat and simmer for 12 minutes, then stir in the lentils and simmer for a further 10 minutes until the squash is tender and the lentils have softened.

Stir in the spinach leaves and coriander and cook for 2 minutes until wilted. Serve with the cooked rice.

For roasted butternut & lentil salad, toss 750 g (1¾ lb) chopped butternut squash and 2 red onions, cut into wedges, with 1 tablespoon olive oil, 1 crushed garlic clove and 2 teaspoons thyme leaves.

Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25– 30 minutes until tender. Meanwhile, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon olive oil and 1 teaspoon gluten-free wholegrain mustard in a small bowl.

Place 2 rinsed and drained 400 g (13 oz) cans Puy lentils in a serving bowl, add 150 g (5 oz) halved cherry tomatoes and 100 g (3½ oz) baby spinach leaves, then toss with the dressing.

Add the roasted vegetables, toss again and serve sprinkled with 100 g (3½ oz) crumbled feta cheese. Calories per serving 376

butternut and coconut curry

prawn and spinach curry

How to make prawn and spinach curry recipe - Calories per serving 474

Serves 4

Preparation time 10 minutes, Cooking time 12–15 minutes

Ingredients:
4 tomatoes
2 tablespoons groundnut oil
2 red onions, chopped
2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
4 garlic cloves, sliced
¼ teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon ground coriander
400 ml (14 fl oz) can reduced-fat coconut milk
150 g (5 oz) spinach, chopped
425 g (14 oz) raw peeled king prawns
1 tablespoon toasted flaked almonds
600 g (1¼ lb) cooked basmati rice, to serve

Method:
Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins and chop.

Heat the oil in a wok or large frying pan, add the onions, ginger and garlic and stirfry for 2–3 minutes. Add the spices and cook for a further 2–3 minutes, then add the tomatoes. Pour in the coconut milk and bring to a simmer. Gradually add the spinach, stirring until wilted. Cook for 4–5 minutes.

Stir in the prawns and cook for a further 2 minutes, or until the prawns turn pink and are cooked through. Sprinkle with the almonds and serve with the cooked rice.

For prawn & spinach soufflés, heat 1 tablespoon olive oil in a pan, add 225 g (7½ oz) baby spinach leaves and cook for 2–3 minutes until wilted. Meanwhile, melt 45 g (1½ oz) butter in a saucepan, then stir in 45 g (1½ oz) gluten-free plain flour to make a roux.

Gradually whisk in 350 ml (12 fl oz) milk and cook, stirring continuously, for 2–3 minutes until the sauce is thick and smooth. Stir in 50 g (2 oz) grated Parmesan cheese, season and pour into a large bowl. Stir in the spinach and leave to cool for 3–4 minutes.

Put 3 cooked peeled king prawns in each of 4 greased ramekins, then place on a baking sheet. Whisk 4 egg yolks into the spinach sauce. Whisk 4 egg whites in a large clean bowl until stiff, then gently fold into the spinach mixture.

Spoon into the ramekins, running a finger around the rim to help even rising. Sprinkle over 2 tablespoons grated Parmesan cheese and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until risen and golden. Calories per serving 386

prawn and spinach curry

mackerel curry

How to make mackerel curry recipe - Calories per serving 381

Serves 4

Preparation time 10 minutes, Cooking time 15–20 minutes

Ingredients:
1 green chilli, deseeded and chopped
1 teaspoon ground coriander
½ teaspoon turmeric
4 garlic cloves
2.5 cm (1 inch) piece of fresh root ginger, peeled and sliced
1 teaspoon sunflower oil
1 tablespoon coconut oil
1 teaspoon cumin seeds
1 large onion, sliced
150 ml (¼ pint) coconut milk
250 ml (8 fl oz) water
450 g (14½ oz) mackerel fillets, cut into 5 cm (2 inch) pieces
small handful of coriander leaves, roughly torn
salt and pepper

Method:
Place the chilli, ground coriander, turmeric, garlic, ginger and sunflower oil in a blender or food processor and blend together to make a smooth paste.

Heat the coconut oil in a wok or frying pan over a medium heat, add the spice paste and the cumin seeds and cook for 2–3 minutes.

Add the onion to the pan and cook for 1–2 minutes, then pour in the coconut milk and measurement water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Season with salt and pepper.

Add the mackerel pieces to the pan and cook for 6–8 minutes until the fish is cooked through, then stir in the coriander leaves.

For mackerel, beetroot & horseradish salad, cut 425 g (14 oz) raw beetroot into 4–6 wedges, place in a roasting tin with 2 tablespoons olive oil, 2 teaspoons cumin seeds, 2 tablespoons thyme and 2 teaspoons clear honey and mix to coat. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender. Meanwhile, whisk together 2 tablespoons gluten-free creamed horseradish, 4 tablespoons lemon juice and 150 ml (¼ pint) low-fat natural yogurt in a small bowl. Heat 4 x 85 g (3 oz) smoked mackerel fillets according to the packet instructions, then flake into large flakes. Place a few small handfuls of baby spinach leaves on to 4 plates and scatter over the mackerel and beetroot. Sprinkle with the horseradish dressing and serve. Calories per serving 412

mackerel curry

paneer and pepper tikka masala

How to make paneer and pepper tikka masala recipe - Calories per serving 398 (not including rice)

Serves 4

Preparation time 10 minutes, Cooking time 20–25 minutes

Ingredients:
½ tablespoon sunflower oil
225 g (7½ oz) paneer cheese, cubed
2 red peppers, cored, deseeded and chopped
2 yellow peppers, cored, deseeded and chopped
2 pak choi, quartered
75 g (3 oz) gluten-free tikka masala curry paste
150 ml (¼ pint) reduced-fat crème fraîche
2 tablespoons chopped coriander leaves

Method:
Heat the oil in a wok or frying pan, add the paneer and cook for 4–5 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.

Add the peppers and pak choi to the pan and stir-fry for 4–5 minutes until starting to soften. Stir in the curry paste, add 4 tablespoons of water and cook for a further 8–10 minutes.

Stir in the crème fraîche and simmer for 2 minutes, then return the paneer to the pan with the coriander and simmer for 2–3 minutes until heated through. Serve with basmati rice, if liked.

For paneer-stuffed peppers, heat 1 tablespoon olive oil in a frying pan, add ¼ teaspoon mustard seeds, ½ teaspoon turmeric, 1 teaspoon cumin seeds and ½ teaspoon paprika and cook until the mustard seeds start to pop. Add 225 g (7½ oz) cubed paneer and cook for 3–4 minutes until golden. Stir in 100 g (3½ oz) frozen peas and 1 diced tomato and cook for 1 minute. Cut 2 romano peppers in half, remove the seeds and spoon the paneer mixture into each half. Place on a baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 10– 12 minutes until the peppers have softened. Calories per serving 270

paneer and pepper tikka masala

Friday, June 17, 2016

Sweet Potato Curry with Paneer

How to Make Sweet Potato Curry with Paneer Recipe - This light, colorful curry is very quick and easy to make and is packed with vegetables rich in antioxidants. Sweet potatoes, in particular, are an excellent source of betacarotene, vitamin C and vitamin B6. Serve with naan bread.

SERVES: 4

PREPARATION: 10 MINUTES, COOKING: 30 MINUTES

Ingredients:
1 1/2 tablespoons (22 ml) olive oil
1 onion, chopped
2 cloves garlic, crushed
1 pound (500 g) sweet potatoes, peeled and cut into chunks
1 tablespoon (15 ml) mild curry powder
1 tablespoon (15 ml) grated fresh ginger
1 41/2 ounce (400 ml) can diced tomatoes
1/2 cup (125 ml) homemade or low-sodium vegetable stock
2/3 cup (150 g) fresh or frozen peas, thawed if necessary
8 ounces (250 g) paneer or firm tofu, cut into 3/4 inch (1.5 cm) cubes
freshly ground black pepper
2 tablespoons (30 ml) fresh mint leaves

Method:
1 Heat the oil in a large frying pan over low–medium heat and fry the onion and garlic, stirring occasionally, for 4–5 minutes, or until softened.

2 Add the sweet potatoes and cook, stirring, for another 2 minutes, stir in the curry powder and ginger and cook for 30 seconds.

3 Stir in the tomatoes and the stock. Bring to a boil, reduce the heat to low, cover and cook gently for 12–15 minutes, or until the sweet potato is tender when pierced with a knife.

4 Stir in the peas and simmer for 3 minutes, add the paneer and cook for another 2 minutes, or until heated through. Season to taste with pepper, then transfer to a serving bowl. Scatter with the mint and serve hot.

COOK’S TIP
+ Paneer is a lightly pressed Indian cheese that is available from Indian grocery stores and larger supermarkets. Firm tofu is a good substitute.

Each serving provides
328 calories, 14 g protein, 11 g fat (3 g saturated fat), 28 g carbohydrate (13 g sugars), 7 g fiber, 196 mg sodium

Sweet Potato Curry with Paneer

Saturday, June 11, 2016

Thai Monkfish Curry

How to Make Thai Monkfish Curry Recipe - preparation 15 minutes cooking time 20 minutes

Serves 4

Ingredients:
1 onion, quartered
1 lemongrass stalk, sliced
2 tsp grated fresh root ginger
1 tbsp coconut oil
1 tbsp Thai green curry paste
1 x 400ml/14fl oz can coconut milk
150ml/¼ pint/scant ⅔ cup fish stock
grated zest and juice of 1 lime
2 tsp Thai fish sauce
450g/1lb monkfish (anglerfish) fillets, halved
basil leaves, rice noodles and stir-fried vegetables to serve

Method:
1 Put the onion, lemongrass and ginger in a food processor or blender and blitz until very finely chopped. Heat the oil in a large pan and cook the onion mixture over a low heat for 5 minutes, stirring, until softened but not coloured. Stir in the curry paste and cook for 30 seconds.

2 Stir in the coconut milk, stock, lime zest and juice and fish sauce. Bring just to the boil, reduce the heat, cover the pan and simmer gently for 5 minutes.

3 Add the monkfish in a single layer, push down into the liquid, cover and simmer gently for 8 minutes or until just cooked.

4 Using a slotted spoon, lift the fish out of the pan and slice thickly, then return to the pan and heat through gently.

5 Cool and freeze, or serve immediately in bowls over cooked rice noodles. Top with stir-fried vegetables and basil leaves.

Thai Monkfish Curry

Wednesday, June 8, 2016

Thai Prawn Curry

How to Make Thai Prawn Curry Recipe - preparation 10 minutes cooking time 17 minutes calories 350 kcals

Serves 4

Ingredients:
spray oil
1 tsp grated fresh root ginger
1 garlic clove, crushed
1 red chilli, finely chopped
2 kaffir lime leaves
100g/3½oz cherry tomatoes
100g/3½oz thin green beans
1 tbsp green Thai curry paste
100ml/3½fl oz/⅓ cup half-fat coconut milk
250g/9oz peeled raw tiger prawns (shrimp)
200g/7oz baby spinach leaves
75g/3oz/⅓ cup basmati rice
a few fresh coriander (cilantro) sprigs, chopped

Method:
1 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the ginger, garlic and chilli and cook for 2 minutes without colouring.

2 Add the lime leaves, cherry tomatoes and beans and cook for 1 minute. Add the curry paste and coconut milk, then simmer gently for 8–10 minutes.

3 Stir in the prawns and spinach and cook for 3 minutes, stirring occasionally, until the prawns are pink all over. The spinach will wilt and turn bright green.

4 Meanwhile, cook the rice according to the instructions on the pack.

5 Serve the curry on a bed of rice, sprinkled with coriander.

Red Thai Chicken Curry

How to Make Red Thai Chicken Curry Recipe - preparation 10 minutes cooking time 30 minutes calories 370 kcals

Serves 2

Ingredients:
spray oil
1 onion, chopped
2 garlic cloves, crushed
1 lemongrass stalk, finely sliced
1 tbsp red Thai curry paste
150g/5oz baby corn
250g/9oz chicken breast fillets, cut into large chunks
200ml/7fl oz/¾ cup reduced-fat coconut milk
2 tsp Thai fish sauce
175g/6oz mngetouts, trimmed
50g/2oz/¼ cup basmati rice
fresh coriander (cilantro) and lime wedgesto serve

Method:
1 Spray a frying pan lightly with oil and set over a low heat. Add the onion to the hot pan and cook for 5 minutes until tender and golden. Add the garlic and lemongrass and cook for 2–3 minutes.

2 Stir in the curry paste and cook for 1 minute, then add the chicken. Cook, turning frequently, for 2–3 minutes until golden. Pour in the coconut milk and Thai fish sauce and stir in the baby corn. Simmer for 10 minutes, then add the mangetouts and cook for 10 minutes until the chicken is thoroughly cooked and the sauce has reduced.

3 Meanwhile, cook the rice according to the instructions on the pack.

4 Serve the curry, garnished with coriander sprigs, with the rice and lime wedges.

Red Thai Chicken Curry

Saturday, May 28, 2016

Easy Turkey Curry

How to Make Easy Turkey Curry Recipe - preparation 15 minutes cooking time 35 minutes Serves 4

Ingredients:
2 tbsp oil
1 large onion, chopped
2 garlic cloves, crushed
1 tsp ground turmeric
a good pinch of chilli powder
1 tsp each ground cumin and ground coriander
1 x 400g/14oz can tomatoes
600g/1lb 5oz cooked turkey
1 tsp garam masala
150g/5oz/scant ⅔ cup natural yogurt
fresh coriander (cilantro) to garnish
boiled rice and mango chutney to serve

Method:
1 Heat the oil in a heavy-based pan, add the onion and garlic and cook gently over a low heat until softened and golden. Add the turmeric, chilli powder, ground cumin and coriander and cook, stirring, for 1 minute.

2 Add the tomatoes and bring to the boil. Reduce the heat, cover the pan and simmer for 20 minutes.

3 Remove any skin from the turkey, then cut into chunks. Add to the pan with the garam masala and 4 tbsp yogurt. Cover and cook for 10 minutes, then stir in the remaining yogurt.

4 Garnish with chopped coriander and serve with boiled rice and mango chutney.

Thai Red Seafood Curry

How to Make Thai Red Seafood Curry Recipe - preparation 10 minutes cooking time 15 minutes Serves 6

Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
1 green chilli, chopped
4 tbsp chopped fresh coriander (cilantro) plus extra to serve
2 kaffir lime leaves, chopped
1–2 tbsp Thai red curry paste
1 x 400ml/14fl oz can coconut milk
450ml/¾ pint/1¾ cups fish stock
250g/9oz queen scallops
450g/1lb raw peeled tiger prawns (shrimp)
salt and ground black pepper

Method:
1 Heat the oil in a wok or deep frying pan over a medium heat. Add the lemongrass, chilli, coriander and lime leaves and stir-fry for 30 seconds. Add the curry paste and stir-fry for 1 minute.

2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced. Season to taste with salt and pepper.

3 Add the scallops and prawns, bring to the boil, then reduce the heat and simmer for 2–3 minutes until cooked.

4 Divide the curry among six serving bowls and sprinkle with coriander. Serve immediately with rice.

Thai Green Seafood Curry

How to Make Thai Green Seafood Curry Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
1 tbsp coconut oil
3 tbsp Thai green curry paste
340g/12oz skinless cod fillets
340g/12oz large raw peeled prawns (jumbo shrimp)
1 x 400ml/14fl oz can coconut milk
200ml/7fl oz/¾ cup fish stock
juice of 1 lime
2 tbsp Thai fish sauce
125g/4oz fine green beans
3 tbsp fresh basil, torn
salt and ground black pepper

Method:
1 Heat the oil in a wok or deep frying pan. Add the curry paste and cook over a medium heat, stirring, for 1–2 minutes.

2 Cut the cod into chunks and add to the wok with the prawns. Stir well to coat them in the curry paste. Stir in the coconut milk, stock, lime juice and fish sauce and bring to the boil.

3 Add the green beans, reduce the heat and simmer gently for 5 minutes or until the beans and cod are tender. Stir in the basil and season to taste with salt and pepper.

4 Ladle the curry into bowls and serve with rice.

Friday, May 27, 2016

Lamb Pasanda

How to Make Lamb Pasanda Recipe - preparation 20 minutes cooking time 2 hours Serves 4

Ingredients:
2 tbsp ghee or vegetable oil
2 onions, thinly sliced
2 garlic cloves
1 tsp chilli powder
1 tsp ground ginger
2 tsp ground coriander
½ tsp each ground turmeric, cardamom and cloves
1 cinnamon stick
700g/1½lb lean lamb, cubed
300ml/½ pint/1¼ cups coconut milk
2 tbsp lemon juice
boiled rice and yogurt cucumber raita to serve

Method:
1 Heat the ghee or oil in a large pan over a high heat, add the onions and garlic and cook for 5 minutes until starting to soften and brown.

2 Add the ground spices and cinnamon stick to the pan and cook, stirring, for 2 minutes. Add the lamb and cook over a high heat, stirring all the time, until browned all over.

3 Add the coconut milk and 150ml/¼ pint/ scant ⅔ cup water. Stir in the lemon juice and bring to the boil. Reduce the heat and simmer gently for 1½ hours or until the lamb is tender.

4 Serve with boiled rice and yogurt cucumber raita.

Thai Red Lamb Curry

How to Make Thai Red Lamb Curry Recipe - preparation 10 minutes cooking time 45 minutes Serves 4

Ingredients:
2 tbsp coconut oil
1 onion, chopped
2 garlic cloves, crushed
450g/1lb lean lamb, cubed
2 tbsp Thai red curry paste
150ml/¼ pint/scant ⅔ cup hot lamb or beef stock
2 tbsp Thai fish sauce
2 tsp soft brown sugar
1 red (bell) pepper, seeded and sliced
125g/4oz thin green beans, halved
2 tbsp chopped fresh basil

Method:
1 Heat the oil in a wok or deep frying pan. Add the onion and garlic and fry over a medium heat for 5 minutes or until softened and starting to colour.

2 Add the lamb and curry paste and stir-fry for 5 minutes. Add the hot stock, fish sauce and sugar. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

3 Stir the red pepper and green beans into the curry and cook, uncovered, for 10 minutes.

4 Sprinkle with basil and serve immediately with boiled rice.

Lamb and Lentil Curry

How to Make Lamb and Lentil Curry Recipe - preparation 15 minutes plus marinating cooking time 1 hour 50 minutes Serves 4

Ingredients:
450g/1lb lean stewing lamb, cut into large chunks
1 tsp ground turmeric
1 tsp garam masala
2 garlic cloves, crushed
1 red chilli, seeded and diced
1 tsp grated fresh root ginger
2 tbsp vegetable oil
1 onion, chopped
1 x 400g/14oz can tomatoes
225g/8oz red lentils, rinsed
salt and ground black pepper
4 tbsp natural yogurt
fresh coriander to garnish

Method:
1 Put the lamb in a shallow sealable container with the spices, garlic, chilli, ginger, salt and pepper. Stir well to mix, cover and put in the refrigerator for at least 30 minutes.

2 Heat the oil in a large flameproof casserole, add the onion and cook over a low heat for 5 minutes. Add the lamb and spice mixture and cook for 10 minutes, turning regularly, until the meat is evenly browned.

3 Add the tomatoes, 475ml/16fl oz/2 cups boiling water and the lentils and bring to the boil. Reduce the heat, cover the casserole and simmer for 1 hour.

4 Remove the lid and cook uncovered for 30 minutes, stirring occasionally, until the sauce is thick and the lamb is tender.

5 Serve the curry topped with yogurt and garnished with coriander sprigs. Read More

Beef Madras Curry

How to Make Beef Madras Curry Recipe - preparation 10 minutes cooking time 2 hours 45 minutes Serves 6

Ingredients:
4 tbsp ghee or vegetable oil
2 onions, chopped
2 garlic cloves, crushed
1 tsp chilli powder
2 tsp ground coriander
2 tsp ground turmeric
¼ tsp ground black pepper
900g/2lb stewing beef, cubed
600ml/1 pint/2½ cups beef stock
300ml/½ pint/1¼ cups coconut milk
4 tbsp chopped fresh coriander (cilantro)

Method:
1 Heat the ghee or oil in a large heavy-based pan, add the onions and garlic and cook gently for 5 minutes or until soft and lightly coloured. Add the chilli powder and ground spices and cook, stirring constantly, for 3–4 minutes.

2 Add the beef and cook gently, stirring, for 2–3 minutes. Add the stock to the pan and bring slowly to the boil. Reduce the heat, cover and simmer gently for 1½ hours or until the beef is cooked and tender.

3 Add the coconut milk and bring to the boil. Reduce the heat and simmer for 8–10 minutes until slightly thickened. Stir in the chopped coriander.

4 Serve the curry immediately with boiled rice.

Best Thai Red Chicken Curry

How to Make Best Thai Red Chicken Curry Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp coconut oil
2 tbsp Thai red curry paste
4 boneless, skinless chicken breasts, sliced
1 x 400ml/14fl oz can coconut milk
300ml/½ pint/1¼ cups hot chicken stock
juice of 1 lime
200g/7oz pack baby corns
175g/6oz mangetouts, halved
225g/8oz straight to wok noodles
2 tbsp chopped fresh coriander (cilantro), plus sprigs to garnish

Method:
1 Heat the oil in a wok or deep frying pan over a low heat. Add the curry paste and cook for 2 minutes.

2 Add the sliced chicken and fry gently for 10 minutes, stirring occasionally, or until browned all over.

3 Add the coconut milk, hot stock, lime juice and baby corns to the pan and bring to the boil. Add the mangetouts, then reduce the heat and simmer for 4–5 minutes until the chicken is cooked.

4 Add the noodles to the wok and heat through gently, stirring once or twice, for 2–3 minutes

5 Stir in the chopped coriander and serve the curry, garnished with coriander sprigs.

Quick Curry

How to Make Quick Curry Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

Ingredients:
1 tbsp sunflower oil
1 onion, finely sliced
1 small aubergine (eggplant), cubed
1 garlic clove, crushed
1 red chilli, seeded and sliced
1 tsp ground garam masala
150ml/¼ pint/scant ⅔ cup coconut cream
2 x 400g/14fl oz cans chickpeas (garbanzos), drained and rinsed
250g/9oz baby spinach leaves
salt and ground black pepper
boiled rice to serve

Method:
1 Heat the oil in a large pan over a low heat and gently fry the onion and aubergine for 5 minutes or until softened.

2 Add the garlic and chilli and cook for 2 minutes. Stir in the garam masala and cook for 1 minute.

3 Add the coconut cream, chickpeas and 200ml/7fl oz/¾ cup water and heat through.

4 Stir in the spinach and cook for 1 minute until the leaves wilt. Season to taste with salt and pepper.

5 Serve the curry immediately with boiled rice.

Wednesday, May 25, 2016

Vegetable Curry

How to Make Vegetable Curry Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp curry paste
150ml/¼ pint/scant ⅔ cup hot vegetable stock
1 x 200g/7oz can chopped tomatoes
400g/14oz vegetables, e.g. broccoli, courgettes (zucchini) and cauliflower, chopped
1 x 200g/7oz can chickpeas (garbanzos), drained and rinsed
rice and cucumber raita to serve

Method:
1 Cook the curry paste in a large heavy-based pan over a medium heat for 1 minute, stirring all the time.

2 Add the stock and tomatoes and bring to the boil, then reduce the heat to low and add the vegetables. Simmer gently for 10 minutes until the vegetables are just tender.

3 Stir in the chickpeas and cook for 5 minutes.

4 Divide the vegetable curry among four serving plates and serve with plain boiled rice and cucumber raita.

Thai Green Curry Prawn Salad

How to Make Thai Green Curry Prawn Salad Recipe - preparation 10 minutes cooking time 5 minutes Serves 4

Ingredients:
2 tbsp Thai green curry paste
4 tbsp coconut cream
450g/1lb raw king prawns (jumbo shrimp), peeled
juice of 1 lime
2 carrots, peeled into ribbons
1 cucumber, peeled into ribbons
100g/3½oz fresh coconut, cubed
a handful of fresh basil, chopped

Method:
1 Place a large wok or frying pan over a medium heat. When it’s really hot, stir in the curry paste and coconut cream. Cook for 1 minute.

2 Add the prawns and cook for 2–3 minutes, turning them over halfway through, until pink and cooked through.

3 Transfer the cooked prawns to a serving dish and add the lime juice, carrots, cucumber, fresh coconut and basil.

4 Toss everything lightly to combine. Divide among four serving plates and serve warm.