Curry Chicken Recipe Biography
Source:: (Google.com.pk)
This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping and some light stirring.
Obviously it helps if you can use some of the convenience stuff I list: the ready-peeled, cubed squash and sweet potato, and the mango I get at the supermarket make this a breeze. But if you can't find them, no matter: add a few drained canned chick-peas and perhaps, for sour-sweet edge, some pineapple that's been in its own juice, not syrup. As for coconut milk, I often use the whole can rather than the mere half below; it really depends on whether I feel like eating out of a deep bowl, soupily, or a shallow one.
Red Prawn With Chicken Curry
Ingredients:
1 tablespoon wok oil
1 spring onion (finely sliced)
1 ½ tablespoons red thai curry paste (or according to taste)
200 ml coconut milk
250 ml chicken stock (made from concentrate)
2 teaspoons thai fish sauce (nam pla)
350 grams diced butternut squash and sweet potato
200 grams frozen king prawns
1 teaspoon lime juice
150 grams cubed mangos
3 - 4 tablespoons chopped fresh coriander
Method:
Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.
Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.
Additional information - for gluten free make sure that the curry paste and stock concentrate are gluten free.
It's a good idea to have something up your sleeve that you can cook quickly, and simply, when you've got friends coming over to supper midweek after work. This is that something. Don't let the length of the list of ingredients put you off. You really could go to the supermarket at lunchtime and buy everything you need. What's more, most of it keeps: salmon, raw prawns, lime leaves and lemongrass in the deep-freeze (and all but the salmon can be used from frozen); curry paste in the fridge; the coconut milk, fish sauce, fish-stock concentrate and turmeric in the cupboard. In other words, one shopping expedition, many curries.
I've said 1-2 tablespoons of curry paste. This is because pastes vary enormously in their strengths and people vary enormously in their tastes. Some like it hot: I like it very hot - and use 2 tablespoonfuls. But it might be wiser to add 1 tablespoonful first and then taste later, once all the liquid's in, to see if you want to add more. One last bossy note: if you can't get raw prawns, don't use cooked ones; just double the amount of salmon.
Thai Yellow Pumpkin Seafood Chicken Curry
Ingredients:
1 x 400 ml tin coconut milk
1 - 2 tablespoon red thai curry paste (or yellow)
350 ml fish stock
3 tablespoons thai fish sauce (nam pla)
2 tablespoons caster sugar
3 stalks lemongrass (cut into 3 and bruised with flat of knife)
3 kaffir lime leaves (destalked and cut into strips)
½ teaspoon turmeric
1 kilogram pumpkin (peeled and cut into bite sized chunks)
500 grams salmon fillets (pref organic) skinned and cut into large bite sized chunks
500 grams peeled raw prawns
pak choi (or any other green veg of your choice)
juice of 1 lime (to taste)
1 bunch fresh coriander (to serve)
Method:
Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash take as little as 5 minutes.
You can cook the curry up till this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes away from wanting to eat, get ready to cook the seafood.
So, to the robustly simmering pan, add the salmon and prawns (if you're using the prawns from frozen they'll need to go in before the salmon). When the salmon and prawns have cooked through, which shouldn't take more than 3-4 minutes, stir in any green veg you're using - sliced, chopped or shredded as suits - and tamp down with a wooden spoon.
When the pak choi's wilted, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving.
Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.
Additional information - for gluten free check the curry paste is gluten free.
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Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Curry Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
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