SOUTH ASIAN CHICKEN CURRY
This curry over-delivers on big, bold flavour, and will fill your kitchen with beautiful smells - but what's really great is that it can be on the table in little over half an hour. Served with fluffy rice to soak up the lovely creamy coconut base, plus a good hit of protein from the tender chicken, I challenge you not to love this one. Don't skimp on the cooking time for the base, as cooking the onions properly helps avoid the sauce splitting later on. Keep any leftover coconut milk for another day - try adding a splash to rice while it's cooking for a delicious creamy twist.
Provided by Jamie Oliver
Categories Asian Curry Chicken thighs Chicken
Time 35m
Yield 2
Number Of Ingredients 15
Steps:
- Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper, then fry for around 10 minutes, or until softened.
- Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next, add the curry powder and turmeric and cook for a further 2 to 3 minutes.
- Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
- Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer for 12 to 15 minutes, or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
- While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
- Squeeze half the lime juice into the curry, add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
- Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.
Nutrition Facts : Calories 444 calories, Fat 23.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 25.3 g protein, Carbohydrate 83.2 g carbohydrate, Sugar 15.7 g sugar, Sodium 0.3 g salt, Fiber 4.9 g fibre
SOUTHEAST ASIAN SQUASH CURRY
Provided by Maggie Ruggiero
Categories Quick & Easy Dinner Cashew Curry Spinach Squash Butternut Squash Fall Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
- Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
- Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
More about "southeast asian squash curry food"
THAI YELLOW CURRY CHICKEN AND SQUASH RECIPE - LEELALICIOUS
From leelalicious.com
5/5 (3)Total Time 50 minsCategory DinnerCalories 365 per serving
- In a large pot heat the oil on medium and lightly brown the chopped onion. Add curry paste and cook for 1 minute until fragrant.
- Add the chicken pieces and brown for about 3 minutes, before adding chicken broth and coconut milk to the pot. Bring to a boil, then lower heat and cover to simmer for 25-30 minutes.
- Once the chicken is soft and tender, add the squash and simmer for another 5-10 minutes. The squash should be just tender and not too mushy. Stir in fish sauce to taste.
THE 10 BEST SQUASH RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
SOUTH-EAST ASIAN SEAFOOD CURRY RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine Asian, ThaiTotal Time 40 minsServings 4
OUR 40 BEST SOUTHEAST ASIAN RECIPES TO SPICE UP YOUR LIFE
From saveur.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - RAINBOW PLANT LIFE
From rainbowplantlife.com
Ratings 120Calories 338 per servingCategory Dinner
- Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of kosher salt. Cook the vegetables for 7-8 minutes, or until they are very tender and lightly browned.
- Add the garlic, ginger, chili peppers (if using), lemongrass (if using), and red curry paste, and cook for 2 minutes, stirring to coat the vegetables. If not using a nonstick pan, you'll likely need to add a tablespoon or two of water to prevent the mixture from drying out, sticking, and burning.
- Pour in the vegetable broth, stirring with a spatula to scrape up any browned bits stuck to the bottom of the pot. Pour in the coconut milk and stir to combine, then add the cubed butternut squash, soy sauce or tamari, and coconut sugar, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through. Turn off the heat and use an immersion blender to blend roughly half of the curry. Make sure to leave some chunks of squash intact. Alternatively, transfer half of the curry to a stand blender. Blend until the mixture is puréed and mostly smooth, then return it to the pan.
THAI GREEN CURRY RECIPE - PICKLED PLUM
From pickledplum.com
5/5 (1)Total Time 25 minsCategory MainCalories 150 per serving
RED CURRY SQUASH SOUP WITH BOK CHOY ... - FOOD & WINE MAGAZINE
From foodandwine.com
Servings 8Total Time 1 hr 30 minsCategory Vegetables
- In a medium saucepan, combine the sugar with both vinegars, the salt and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add the mushrooms, kaffir lime leaves and thyme and let stand until cooled completely. Transfer to a jar, cover and refrigerate until chilled, about 30 minutes.
- In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger, lemongrass and kaffir lime leaves and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the squash and red curry paste and cook, stirring, until the squash is coated and just starting to soften, about 10 minutes. Add the stock, coconut milk and 2 cups of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the squash is very tender, about 25 minutes.
- In a large skillet, heat the oil until shimmering. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, tossing, until just wilted and crisp-tender, 2 to 3 minutes. Remove from the heat and season with salt and pepper.
COOKING CLASS - HEALTHY SOUTHEAST ASIAN CLASSICS ...
From cozymeal.com
Brand CozymealPhone (917) 979-5661Location 136 Madison Avenue, 5th & 6th Floors, New York City, 10016, NY
SOUTHEAST ASIAN SLOW COOKED WINTER VEGETABLES - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AsianCategory Lunch, SnacksServings 6
SOUTHEAST ASIAN SQUASH CURRY RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine Asian, VietnameseTotal Time 45 minsServings 4
VEGAN TOFU & PUMPKIN CURRY WITH JASMINE RICE – FOODHINI
From foodhini.com
5/5 (29)
SOUTH EAST ASIAN FISH CURRY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
CHICKEN & PUMPKIN CURRY (GANG GAI SIA MAK EU) WITH JASMINE ...
From foodhini.com
4.6/5 (28)
SOUTHEAST ASIAN SQUASH CURRY - TALES AND TRAVEL
From talesandtravel.com
Estimated Reading Time 1 min
BUTTERNUT SQUASH CURRY - WONG EATS
From wongeats.com
RECIPES ARCHIVES - SERIOUS FOODIE
From serious-foodie.com
SOUTHEAST ASIAN SQUASH CURRY RECIPE | KEEPRECIPES: YOUR ...
From keeprecipes.com
RECIPES, NEWS, TIPS, & SPICY CONTENT – TAGGED "SOUTHEAST ...
From spicewallabrand.com
SOUTHEAST ASIAN SQUASH CURRY (VIA EPICURIOUS) | CURRY ...
From pinterest.com
SOUTHEAST ASIAN RECIPES ARCHIVES - PAGE 2 OF 2 - CAROLINE ...
From carolinescooking.com
ABOUT US - SOUTHEAST NYC
From southeastnyc.com
SOUTHEAST ASIAN SQUASH CURRY RECIPE FOR MANAGING PCOS AND ...
From fertilitychef.com
SOUTHEAST ASIAN - NO RECIPE REQUIRED
From noreciperequired.com
SOUTHEAST NYC
From southeastnyc.com
AMY'S RECIPE BOX: SOUTHEAST ASIAN SQUASH CURRY
From boitearecettes.blogspot.com
NEW ORLEANS – TALES AND TRAVEL - AND FOOD!
From talesandtravel.com
ERIC AKIS: B.C. SQUASH WITH A TOUCH OF THAI - TIMES COLONIST
From timescolonist.com
SOUTHEAST ASIAN RECIPES - PINTEREST
From pinterest.ca
RECIPE_SQUASH_PEANUT_CURRY - THE PEANUT INSTITUTE
From peanut-institute.com
SOUTHEAST ASIAN SQUASH CURRY - TFRECIPES.COM
From tfrecipes.com
WORLD BEST SEA FOOD RECIPES: SOUTHEAST ASIAN SQUASH CURRY
From fishofsea.blogspot.com
JAMIE OLIVER'S 15 MINUTE MEALS: THAI-STYLE CHICKEN ... - CBC
From cbc.ca
SOUTHEAST ASIAN SQUASH CURRY RECIPES
From tfrecipes.com
SOUTHEAST ASIAN RECIPES - VEGAN RECIPE CLUB
From veganrecipeclub.org.uk
EGGPLANT SQUASH CURRY - COOKEATSHARE
From cookeatshare.com
CRISPY TOFU WITH BUTTERNUT SQUASH COCONUT CURRY MEAL KIT ...
From makegoodfood.ca
*UNTESTED* SOUTHEAST ASIAN SQUASH CURRY
From sheddinglite.blogspot.com
A DELICIOUSLY FLAVOURSOME VEGETABLE CURRY MADE WITH ...
From steenbergs.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love