Related Searches: Spicy Chicken Curry, Chicken Curry
A spicy, aromatic and creamy curry. Ingredients: 300 g sweet potato peeled and cut into cubes, 1 tbs canola oil, 1 medium red capsicum de-seeded and cut into bite size pieces, 3 cloves garlic peeled and crushed, 1 medium ...
A spicy vegan curry with a surprising sweet mango addition. Ingredients: 1 medium mango peeled, de-seeded and cut into bite size chunks. 100 g broccolini, 1 medium sweet potato peeled and cut into bite size chunks, 1 tbs ...
... recipe is loaded with flavour from zesty kaffir lime and spicy red chilli. Ingredients: 300 ml coconut cream, 1 tbs sugar, 100 g green curry paste, 2 tbs fish sauce, 2 cup green beans, 1 red chilli sliced, 500 g chicken ...
Learn how to whip up a delicious fish curry in 20 minutes. Make this spicy, fragrant Keralan coconut curry with biryani rice for a no-fuss midweek dinner. Ingredients: 1.5 tbs vegetable oil, 720 g The Spice Tailor Delhi ...
This delicious spicy slow cooker curry takes a little bit longer than a takeaway but is worth the wait. Ingredients: 1.6 cup coconut milk light, 3 tbs curry paste hot or mild, 1 cup cashew nuts, 5 cm ginger peeled and ...
... for a further 1-2 minutes. Stir in the measurement water and bring to the boil. Add the tamarind paste, curry powder and chickpeas and bring back to the boil, then reduce the heat to medium and cook, uncovered, for 15 ...
Sweet and spicy chicken curry stewed in a mango tikka masala sauce makes a delicious and warming midweek dinner. Ingredients: 2 tsp vegetable oil, 800 g boneless, skinless chicken thighs diced medium, 1 large onions ...
... tbs fish sauce, 0.25 bunch fresh coriander leaves picked, 200 g sugar snap peas trimmed, 0.5 cup mild thai red curry paste, 2 limes juiced, 3 cup jasmine rice steamed, 4 roti bread warmed, 0.25 cup peanut oil, 1 cup fish ...
... batches. Deep fry for 1-2 minutes until crisp, golden and puffed up. Drain on kitchen paper and serve with the chickpea curry and coriander on top. Categories: Lunch; Dinner; Lemon; Indian; Tikka masala. Complexity: 3.
... is extra green with lots of fragrant herbs, spices and veggies. Ingredients: 1 tbs Thai green curry paste, 2 tsp fish sauce, 1 tsp honey, 1 bunch coriander divided, 2 cloves garlic, 70 g spinach divided, 5 cm ginger ...
... , 1 tbs tamarind paste, 4 tbs rice wine vinegar, 2 tbs cumin seeds, 1 tsp ground turmeric, 2 tsp hot curry powder, 1 tsp salt, 4 tbs sunflower oil, 1 onion finely chopped, 3cloves garlic finely grated, 2 tsp fresh root ...
... thin matchsticks, 1 lemon grass stalk 8 cm length, finely chopped,trimmed, 1 red chilli deseeded and chopped, 1 tbs hot curry powder, 1.2 cup canned coconut milk, 0.8 cup water, 1 tbs fish sauce, 1 kg raw king prawns ...
... and finely grated, 2 tbs sunflower oil, 0.5 tsp Burmese shrimp paste, 1.6 cup can coconut milk, 2 tbs hot curry powder, 200 g dried flat rice noodles, 1 pinch salt, 1 pinch pepper, 1 lime wedges, 1 tsp coriander leaves ...
... and serve. Thinly slice 3 large zucchini lengthways. Brush the slices with olive oil and sprinkle over 2 teaspoons mild curry powder. Toss to mix well, then cook in batches on a preheated hot griddle pan for 2-3 minutes ...
... the peas 5 minutes before the end of the cooking time. Spoon into warm bowls and serve with mini naan breads. Categories: High protein; Low sugar; Indian; Indian curry; Potato; Carrot; Lunch; Dinner. Complexity: 2.
... black mustard seeds, 1 onion chopped, 2 cloves garlic chopped, 2 red chillies deseeded and finely chopped, 10 fresh curry leaves, 1 tsp ground turmeric, 1 tsp cumin seeds, 1 cinnamon stick, 400 g raw beetroot peeled and ...
... , sugar, lime juice and chopped coriander. Spoon into warm bowls, sprinkle over the chopped peanuts and serve with steamed rice or rice noodles. Categories: Asian; Curry; Eggplant; Tomato; Lunch; Dinner. Complexity: 2.
... , a bit spicy; Ingredients: 650 g chicken thigh fillet, 1 onion, 3 clove garlic, 400 ml coconut cream, 540 g bamboo shootsslices in water, 100 g peas, 2 sprig coriander, 1 tbs olive oil, 1 tbs thai green curry paste, 2 ...
An aromatic green curry dish with a light spicy kick. Ingredients: 400 g chicken breasts chopped, 1 tsp nam pla, 100 g cabbage shredded, 100 g edamame, 100 g snow peas, 1 large red onion peeled and sliced, 1 tbs sesame ...
This aromatic and spicy Thai green curry is a tasty and exciting dinner option. Ingredients: 2 medium green chillies de-seeded and chopped, 1 small red chilli de-seeded and chopped, 50 g broccolini, 50 g bean sprouts, 2 ...
... garlic crushed, 500 g beef mince, 0.25 cup red curry paste, 500 g Prep Set Go frozen tri colour capsicum, ... instructions. Divide rice among bowls, top with curried beef and coriander, and serve with naan. Categories ...
... , 1 clove garlic crushed, 2 tbs cider vinegar, 1 tbs ground coriander, 1 tsp turmeric, 1 tsp ground cumin, 2 tbs curry powder, 0.5 tsp chilli powder, 200 g spinach chopped, 1 tsp garam masala, 1 tsp salt, 1 tsp pepper, 2 ...
... a saucepan, add the onion and garlic and cook until the onion is soft and starting to brown. Stir in the curry paste, add the cauliflower and stock and bring to the boil. Reduce the heat, cover tightly and simmer for 10 ...
... finely chopped, 3 tbs extra virgin olive oil, 1 tbs cider vinegar, 1 pinch caster sugar, 1 pinch mild curry powder, 1 pinch salt, 1 pinch freshly ground black pepper. Method: First, make the dressing. In a jug, whisk ...
A deliciously curried sauce brings the flavour of these clams to life. Ingredients: 800 g clams rinsed ... cup coconut cream, 1 stick lemongrass diced, 1 tsp green curry paste, 1 lemon cut into wedges, 4 stalks scallions ...
... for 1 minute or until fragrant. Stir in coconut cream, stock, sugar and lime juice and bring to a simmer. Pour curry mixture over beef and stir in sweet potato. Cook for 4 hours on high (or 8 hours on low) or until beef ...
... it to sit for 5 minutes before serving, this will cook the vegetables. To serve, pile rice into bowls, top with curry and serve the salad on the side or in the bowls. Serve with a wedge of lime. Categories: Asian; Dinner ...
... baking tray and grill for 25 minutes, turning half way through, lightly charring the tops of the chicken. To make curry sauce, place passata and greek style yoghurt in a large pan, on a low heat and stir well. Increase ...
... onion finely chopped, 2 cloves garlic crushed, 2 cm piece ginger peeled, finely grated, 0.25 cup tikka masala curry paste, 2 tbs tomato paste, 1 cup chicken stock, 400 g tomatoes finely chopped, 0.33 cup light cooking ...
... milk and whole lime leaves in a large saucepan or wok. Bring to simmer over medium heat. Stir in curry paste and simmer for 2 minutes. Add zucchini and broccoli. Place salmon on top of vegetables. Cover and simmer ...
... sauce. Add tomato and simmer for 8 minutes. Blanch choy sum for 1 minute. Drain. Top rice with fish curry, choy sum and chilli, and serve with roti. Categories: Fish; Buk choy; Quick and easy dinner; Pescatarian; Wheat ...
... , 2 tsp caster sugar, 2 tbs pistachio nuts, 2 tbs canola oil. Method: Combine 1 tablespoon oil, curry paste, spring onion and pistachios in a food processor and process until finely chopped. Heat remaining tablespoon of ...
... and tasty noodles. Ingredients: 2 tbs extra virgin olive oil, 400 g Woolworths pork & veal meatballs, 2 tbs green curry paste, 60 g baby spinach leaves, 400 ml canned light coconut milk, 1 tbs brown sugar, 1 tbs fish ...
... 750 g cauliflower cut into florets, 1 small red onion thinly sliced, 1 bunch baby pak choy, 0.25 cup green curry paste, lime halves, 3 cup vegetable stock, 60 g baby spinach leaves, 1 tbs peanut oil, 2 kaffir lime leaves ...
... , deep frying pan over medium-high heat. Cook chicken, stirring, for 7 minutes or until just browned. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and bring to the boil. Reduce ...
... lime juiced, steamed jasmine rice. Method: Heat oil in a large, deep frying pan over medium heat. Add curry paste and cook, stirring occasionally, for 2 minutes or until fragrant and starting to colour. Add coconut milk ...
... Heat oil in a large, deep frying pan over medium-high heat. Remove kaffir lime leaves from spice pouch in curry kit, then add spices and cook for 1 minute, stirring, or until fragrant. Add chicken and cook for 4 minutes ...
... , then cook for 1 minute or until just tender. Meanwhile, heat rice according to packet instructions. Top curry with coriander and serve with rice. Categories: Lunch; Sep 2021; Dinner; Asian; Quick and easy lunch; Green ...
... . Add salmon and cook for 5 minutes, turning halfway through cooking. Transfer to a plate and set aside. Add curry paste and stir fry for 2 minutes or until fragrant. Add milk and bamboo shoots, then stir to combine. Add ...
... virgin olive oil, 1 small brown onion finely chopped, 0.5 long red chilli deseeded, thinly sliced, 1 tbs massaman curry paste, 0.33 cup whole green lentils, 250 g sweet potato peeled, cut into 2.5cm pieces, 165 ml canned ...
... 1 tbs extra virgin olive oil, 1 large brown onion finely chopped, 1 clove garlic crushed, 94 g korma curry paste, 1 tbs curry powder, 700 g sweet potato peeled, cut into 2cm cubes, 400 g no-added salt diced tomatoes, 400 ...
... oil in a pan on medium high heat and cook the spring onions, ginger and garlic for 3 minutes. Add the curry paste, fish sauce and coconut milk and bring to a simmer. Cook for 10 minutes to thicken. Stir in the tenderstem ...
... stirring, for 3 minutes or until onion softens. Add tomato and zucchini. Cook, stirring, for 2 minutes. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Stir in coconut milk. Bring to the boil. Reduce ...
... in hot salted water for a few minutes. Heat the coconut milk in a small pan. Whisk in the curry paste, pumpkin puree, curry powder, sugar, salt and tomato paste. Allow the sauce to simmer. Drain the tofu then add it to ...
... , 0.33 bunch coriander leaves picked. Method: Heat oil in a large saucepan over medium-high heat. Add onion and curry paste and cook, stirring, for 2 minutes or until onion softens slightly. Add chicken to pan and cook ...
... for 1-2 minutes. Add the onion and cook for a further 2 minutes, then the garlic, palm sugar, tomatoes, and curry paste. Stir for 2 minutes, then add the coconut milk and stock. Bring to a boil and simmer for 4-5 minutes ...
... to the boil. Reduce heat to low and cook for 35 minutes or until chicken is tender. Stir in beans to curry and cook for a further 2 minutes or until beans are tender. Remove pan from heat. Stir in fish sauce. Meanwhile ...
... cauliflower and chickpeas in a spiced tomato-based sauce. Enjoy the depth of flavour in this vibrant vegetarian curry recipe. Ingredients: 750 g Kent pumpkin unpeeled, cut into 3cm pieces, 450 g cauliflower florets, 0.5 ...
... chicken breasts into strips/chinks and add to slow cooker. Add sliced onion and pataks mango curry sauce. Put on lid and cook on high for 1.5hrs. Curry: After 1.5 hrs add mushrooms and peas to slow cooker put lid back on ...
... large heatproof bowl. Cover with boiling water and stand for 5 minutes or until softened. Drain well. Serve curry on noodles, topped with snow peas, remaining basil leaves and lime. Categories: Thai; Low sugar; Healthier ...
... 400 g pork scotch fillet, 400 ml TCC Premium coconut milk, 1 cup pumpkin. Method: Heat oil over medium heat, add red curry paste and stir-fry for 1 minute or until oil appears. Add half of the coconut milk and cook for 2 ...
... Heat oil in a frying pan over medium-high heat. Add onion and cook for 2 minutes until softened. Stir in curry paste and cook for 1 minute. Add chicken and fry until golden. Add cup water and stir well to combine. Simmer ...
... peeled, diced, 250 g chicken diced, 1 lime, rice, 2 tbs vegetable oil, 285 g Street Kitchen Yellow Thai Curry. Method: Heat oil in a medium saucepan over high heat. Add chicken and cook, turning, until golden. Add spice ...
... stir-fry strips, 0.33 cup roasted unsalted peanuts, 2 cup jasmine rice, 270 ml coconut milk, 0.25 cup Penang curry paste, 1 lemongrass stalk, bruised, 0.25 cup Thai basil leaves, 3 kaffir lime leaves, 0.5 tsp brown sugar ...
... high heat. Add mushroom and cook for 5 minutes, tossing often. Reduce heat to medium, add onion, garlic and curry powder and cook for 3 minutes or until fragrant. Mix miso paste with 1 cup water until smooth. Stir into ...
... °C. Line a large baking tray with baking paper. Cut all vegetables into wedges and place in a large bowl. Combine curry paste, 1 tbs lime juice and 1/4 cup coconut milk in a jug. Pour half the mixture over vegetables and ...
... thick wedges. Place into a roasting pan with cauliflower. Spray with oil. Mix curry paste with coconut milk in a small bowl. Drizzle half the curry sauce over vegetables in pan. Roast for 15 minutes or until beginning to ...
... thinly sliced, 2 tbs basil leaves, 2 tbs oil, 2 cup rice steamed. Method: Heat oil in pan, stir-fry curry paste over low heat for 2 minutes. Add 150ml of coconut cream over medium heat. Add fish sauce, sugar and beans ...
... . Transfer to a plate. Heat remaining oil. Add onion and garlic and cook for 3 minutes or until softened. Add curry powder and stir for 1 minute or until aromatic. Stir miso paste into 1/2 cup warm water to dissolve. Add ...
... beef and bring to boil. Reduce heat and simmer for 10 minutes or until meat is tender. Meanwhile, stir-fry curry paste and oil in a frying pan over low heat for 2 minutes or until fragrant. Increase heat to medium and ...
... chopped, 0.25 cup coriander leaves, 100 g snow peas trimmed, cut into strips lengthways, 0.33 cup thai red curry paste, 6 lime wedges, 2 cup jasmine rice steamed, 400 ml coconut milk, 2 kaffir lime leaves finely shredded ...
... light coconut milk, 0.25 bunch coriander sprigs picked, 4 garlic chapattis warmed. Method: Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat. Heat oil in a large, deep frying pan over medium ...
... oil in a large, wide frying pan. Add onion, garlic and ginger, cooking for several minutes until tender. Add curry powder and spices and cook stirring for 1-2 minutes. Stir in tomatoes and Bulla Cooking Cream, bring to ...
... meatballs are browned and onion softens. Add shredded coconut and cook, stirring, for 2 minutes or until golden. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add milk, 1/3 cup water and fish sauce ...
... picked, 0.33 cup crunchy peanut butter. Method: Heat oil in a large saucepan or wok over medium heat. Cook curry paste for 1 minute or until aromatic. Stir in peanut butter, coconut milk and 1/2 cup water. Bring to the ...
... 2cm pieces, 1 tbs vegetable oil. Method: Heat oil in a large wok or pan over medium-high heat. Add curry paste and cook for 1 min or until fragrant. Add beef and continue stirring until coated in paste and browned. Pour ...
... side or until golden. Drain on paper towel. Stir fish sauce, sugar, lime juice and 1/2 cup water into curry sauce. Add carrot, capsicum and beans and simmer for 3 minutes. Add tofu and snow peas and cook for 2 minutes ...
... , 1 tbs vegetable oil, 1 tbs palm sugar. Method: Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2-3 minutes or until fragrant. Add stock or water, coconut milk and lime leaves ...
... and 1 tsp salt in a food processor until finely chopped. Heat cup of the coconut cream and half of the curry paste in a medium pan over medium heat for 5 minutes. Stir in sugar, fish sauce and remaining coconut cream ...
... cook for 20 seconds or until fragrant. Add chicken to pan and cook for 5 minutes or until lightly browned. Add curry sauce from kit, 50ml water and beans. Bring to a simmer. Cook for 5 minutes or until chicken is cooked ...
... a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until browned. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and bring to the boil. Reduce ...
... and cook for 3 minutes. Add lamb and fry, turning occasionally until golden. Reduce heat to low. Stir in curry paste, coconut milk and 1/3 cup water. Stir well to combine. Add eggplant, cauliflower and tomatoes. Cover ...
... yoghurt, 0.5 cup reduced fat coconut cream, 200 g lean chicken thigh fillets fat trimmed. Method: Combine curry paste and yoghurt in a large bowl. Add chicken and stir until well coated. Cover and refrigerate for 30 ...
... finely grated, 500 g butternut pumpkin peeled, deseeded and cut into 2cm pieces, 1 tbs tamarind puree, 2 tbs curry paste, 1 cup chicken stock, 0.5 cup natural peanuts, 3 cup jasmine rice steamed, 270 ml coconut milk ...
... oil in a deep frying pan over a medium heat. Add onion and cook for 3 minutes or until soft. Stir in curry paste until combined and cook for 1 minute. Pour coconut cream into pan and bring to the boil. Add seafood and ...
... bowls. Top with basil and chilli, and serve with lime wedges. Categories: Thai; Low sugar; Soy free; Green curry; Egg free; Peanut free; Dairy free; High fibre; Prawn; Winter; Quick and easy dinner; Tree nut free; Sesame ...
... 150 g snow peas halved diagonally, 2 tbs lime juice, 1 tbs tamarind concentrate, 0.33 cup thai-style yellow curry paste, 500 g frozen green prawns peeled, deveined, 1 tbs olive oil, 2 garlic cloves crushed, 400 ml light ...
... to packet instructions. Drain and set aside. Meanwhile, heat oil in a large saucepan over medium heat. Add red curry paste and cook for 1 minute or until fragrant. Add coconut cream, stock and 2 cups water, bring to the ...
... : 500 g vegetable medley, 400 g Thai red chicken curry, 0.66 cup coconut milk, 375 g organic Singapore ... over high heat. Stir-fry veggies for 2 minutes. Add curry to vegetables and stir to combine. Add coconut milk and ...
... Thai flavours. It's also budget-friendly, making it an ideal family dinner. Ingredients: 0.25 cup massaman curry paste, 400 g pumpkin diced, 400 g canned chickpeas rinsed, drained, 1 red capsicum halved, deseeded, cut ...
... colourful pasta recipe that's packed full of flavour. Ingredients: 1.25 cup coconut cream, 1 tbs red thai curry paste, 1 chicken breastdiced, 200 g rocket, 2 cup bow pastauncooked, 120 g chargrilled eggplant, 0.5 cup ...
... plate ready to go. Heat coconut milk gently in a frying pan on a low heat don't boil. Add tuna and green curry paste and simmer slowly on a low heat don't not boil (this prevents the tuna from breaking up). Once tuna is ...
... ml coconut milk, 1 tbs olive oil, 1 handful kaffir lime leaves. Method: Over a low heat, heat oil and korma curry paste in a pan or casserole dish until fragrant. Add papaya and coconut milk and bring to the boil. Cover ...
... , 0.5 cup Greek-style yoghurt, 500 g beef stir-fry strips, 2 tbs vegetable oil. Method: Toss beef in 2 tbs curry paste to coat. Heat 1 tbs oil in a deep frying pan over medium-high heat. Add beef, in batches, and cook ...
... coriander, 500 g chicken thigh fillets, 12 red or yellow grape tomatoes, 1.5 Coconut Milk, 0.33 cup Thai Yellow Curry Paste, 1 tbs brown sugar, 1 tbs vegetable oil, 120 g green beans, 2 cups rice. Method: Heat oil in wok ...
... . Add spinach, cover and remove from heat. Set aside for 3 minutes or until spinach wilts. Top curry with reserved coriander leaves and serve with rice. Categories: Fakeaway; Seafood free; Soy free; Spinach; Pescatarian ...
... 500 g chicken thigh fillets, 1 SunRice Basmati Rice, 2 cup baby spinach leaves, 1 The Spice Tailor Keralan Coconut Curry, 1 tbs olive oil. Method: Heat olive oil in a medium saucepan over medium heat. Add spices from the ...
Ingredients: 275 g the spice tailor thai green curry kit, 1 tbs vegetable oil, 3 chicken thigh fillets diced, 80 g broccoli cut into bite-sized florets, 80 g chestnut mushrooms halved, 50 g snow peas sting removed if you ...
... with lamb, snow peas, chilli and coriander, then serve. Categories: Thai; Lamb; Lunch; Low sugar; Green curry; Egg free; Peanut free; Dairy free; High protein; High fibre; Dinner; Tree nut free; Sesame free. Complexity ...
... , 2 medium eggplants quartered lengthways, flesh scored in a 2cm-wide diagonal pattern, 0.33 cup butter chicken curry paste, 1 cup salt-reduced vegetable stock, 410 g canned tomato puree, 0.33 cup light cooking cream ...
... pan over medium heat. Add onion and capsicum and cook for 5 minutes, stirring, or until vegetables soften. Add curry paste and stir for 1 minute or until fragrant. Add coconut milk and simmer, uncovered, for 5 minutes to ...
... : 500 g frozen peas, 0.25 bunch basil fresh, chopped, 1 bunch coriander fresh, chopped, 50 g Thai green curry paste, 1.6 cup coconut milk can, light, 1 tsp fish sauce, 5 large spring onions sliced, green tips reserved ...
... and place in the slow cooker. Heat the remaining oil and cook the onion for 5 minutes, add the pumpkin, cumin and curry paste and cook for 2-3 minutes, stirring. Tip the mix into the slow cooker and mix well. Pour in the ...
... packed with flavour and the crispy roti hits the spot. Ingredients: 1 tbs vegetable oil, 0.33 cup Valcom red curry paste, 420 g Heinz big red soup, 0.33 cup thickened cream, 700 g Australian RSPCA approved chicken thigh ...
... garlic peeled and mashed, 1 medium red capsicum de-seeded and chopped, 200 g pineapple peeled and chopped, 100 g curry paste, 1.6 cup coconut milk, 80 g green beans, 2 tbs sesame oil, 12 baby tomatoes halved. Method ...
... skinless, 1 large onion peeled, chopped, 3 cloves garlic peeled and minced, 5 cm ginger peeled and grated, 1.5 tbs curry powder, 1 tbs plain flour, 2 tsp honey. Method: Pre-heat the oven to 200°C/180°C fan-forced. Spread ...
... of the oil and cook the onion on medium heat for 4-5 minutes, add the garlic and coriander stalks and curry paste and cook, stirring, for 2 minutes. Add the peanut butter, coconut milk and half a can of water and simmer ...
... large pan on medium high heat and brown the lamb and onions for 5 minutes. Stir in the garlic, ginger and curry paste and cook for 3 minutes. Pour over the tomatoes, a can full of water and lentils and bring to the boil ...
... plate and add the onion to the pan with a drizzle of oil. Cook for 5 minutes, stir in the garlic, ginger and curry paste and cook for 2 minutes. Pre-heat the oven to 140°C. Tip the onion mix and lamb shanks into an oven ...
... onions and capsicums and cook for 6-7 minutes. Stir in the garlic and ginger and cook for 1 minute. Stir in the curry paste and cook for 1 minute. Pour over the chopped tomatoes and half a tin of water, bring to the boil ...
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