Curry Recipes

Quick and Easy Green Curry Recipe

If you’re looking for a warm and filling dinner recipe, look no further than a classic green curry.

It is so quick and easy to prepare (even for beginners) and tastes amazing with beef, tofu or even a basic vegetable option.

RELATED: Easy Coconut Beef Curry Recipe

Serves 4

Ingredients

2 tbsp green curry paste

2 tbsp olive oil

2 skinless chicken breasts (sliced)

400ml coconut milk

2 shallots

300g frozen peas

1 tbsp soy sauce

1/2 cup broccoli

Method

  1. Heat the oil for a few minutes, then combined the shallots and curry paste.
  2. Chop up (or slice) the chicken into smaller, bite-sized pieces, then slowly stir it through the mixture. Cook for 5 minutes, then add the coconut milk, broccoli and defrosted peas. Bring the mixture to a slow simmer.
  3. Season with soy sauce, and serve with boiled jasmine rice.

Image via Make My Trip

May 14, 2015

Quick Dinner Ideas: Crab Curry Recipe

Curries don’t have to take hours to cook, in fact this Sri Lankan crab curry recipe is one of our favourite quick dinner ideas, taking less than 30 minutes to make, and that includes making the aromatic curry paste from scratch.

Recipes and images from Hidden Kitchens of Sri Lanka by Bree Hutchins, Published by Murdoch Books, RRP: $49.99

Jaffna is renowned for its abundant seafood and a visit to the region isn’t complete without tasting their famous crab curry. We cooked the curry over an open fire in Bamini’s garden and the flavours were incredible! Be prepared to get a bit messy when eating this dish, but I can assure you it is worth it.

Serves 4 

Ingredients

4 blue swimmer crabs (about 400 g each) (or 2 live mud crabs, about 800 g each)
4 cloves garlic, thinly sliced
2 cm (¾ inch) piece ginger, thinly sliced
1 teaspoon salt, plus extra to taste
1 tablespoon vegetable oil
1 red onion, thinly sliced
1–2 thin green chillies, halved lengthways (optional)
3 vine-ripened tomatoes, diced
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
2 teaspoons dried chilli pieces
1 teaspoon unroasted chilli powder
375 ml (13 fl oz/1½ cups) coconut milk
3 sprigs curry leaves, leaves picked
juice of ½ lime

Method

1. If using live mud crabs, place them in the freezer for 1–2 hours until they are completely immobilised before you begin chopping them.

2. Remove the triangular flap under the crab and discard it, then lift off and remove the head, keeping the head to cook with the rest of the crab for presentation. Remove the gills and any yellow ‘mustard’. Wash the crabs. Cut in half, then pull off the big claws. Using the back of a large knife, tap the claws to crack them; this allows the flavours to seep in while cooking. Wash the crab pieces and set aside.

3. Using a mortar and pestle, pound the garlic, ginger and salt into a paste. Heat the oil in a large wok or heavy-based saucepan and cook the onion over medium heat for 3 minutes. Add the chillies and the garlic and ginger paste and cook for 1 minute. Stir in the tomatoes, fennel seeds, fenugreek seeds, dried chilli pieces and chilli powder; cook for 1 minute. Add the coconut milk, curry leaves and crab pieces; simmer for a further 10 minutes, or until the sauce has thickened and almost completely reduced, making sure to turn the crab regularly. Remove from the heat, add the lime juice and season to taste with salt.

srilanka

What’s your favourite curry?

December 1, 2013

Best-Ever Butter Chicken Recipe

Who doesn’t love butter chicken, but instead of ordering one from your local takeaway (with that appetising layer of oil on top!), making your own couldn’t be easier or healthier. This recipe uses Greek yoghurt in the aromatic sauce instead of fattening cream and you wouldn’t notice the difference (well, your hips will!).

It might look like a lot of ingredients, but don’t let that put you off, as you’ll have most of them in your pantry already. Look for organic chicken thigh cutlets which taste so much better, and don’t forget to serve with warm naan or roti for dipping into the beautiful brick-red sauce.

Preparation time: 10 minutes 
Cooking time: 1 hour 

Serves: 4

Ingredients

8 chicken thigh cutlets
3 cloves of garlic, crushed
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp chilli powder
2 tsp paprika
50g unsalted butter
2 tbsp white vinegar
3 tbsp tomato paste
410g diced tomatoes
180ml chicken stock
5 cardamom pods, bruised
1 cinnamon stick, cracked
3/4 cup (180g) five:am Greek Style organic yoghurt
Salt to taste
five:am Greek Style organic yoghurt to serve
Fresh mint leaves to serve

Method

1. Marinate chicken with garlic, garam masala, coriander, cumin, chilli powder, paprika and yoghurt overnight (or for least 2 hours).

2. Melt butter in a saucepan over a medium heat and cook chicken until browned.

3. Add cardamom pods, vinegar, chicken stock, cinnamon, tomatoes, tomato paste and mix well. Bring to the boil then simmer for 40 minutes (or until the sauce starts to thicken).

4. Stir in five:am Greek Style organic yoghurt and simmer for a further 5-10 minutes.

5. Serve chicken with steamed rice, naan or roti bread for dipping.

If you don’t have time to marinate the chicken, just follow these instructions:

1. Dust chicken with a little flour and cook in butter until browned.

2. Remove chicken from pan and brown spices until fragrant.

3. Stir in remaining ingredients, including chicken and bring to the boil.

4. Cook over a low heat for 1 hour, stirring occasionally.

What’s your favourite Indian recipe?

October 8, 2013

Quick Dinner Ideas: Chicken Curry Recipe

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing another of their favourite Bodytrim recipes, a quick dinner idea that’s probably one of your stand-by takeaway meals, but now you can make it in less time – and healthier – than your favourite Indian restaurant.

“We are suckers for a good old curry, they are just so delicious! Ginger, garlic, coconut, coriander…there’s just no better combo! Use salt-reduced stock though so you can control the saltiness. Why not even try making your own red curry paste, it’s so easy and you know what’s gone into it! You can even have a crack at some cauliflower rice or cauliflower purée. Yummy!”

Ingredients

600g chicken breast fillets
2 cloves garlic, finely chopped
1 tsp freshly chopped ginger
1 tbsp tomato puree
100ml vegetable stock (salt-reduced)
500g tomatoes
Juice of half a lemon
2 tbsp sesame oil
100ml coconut milk (unsweetened)
2 tbsp red curry paste
2 stalks Thai basil and coriander

Method

1. Cut chicken breast into small strips. Heat sesame oil in a wok or frying pan, and fry chicken, garlic and ginger for 3-4 minutes.

2. Stir in coconut milk, tomato puree, curry paste and vegetable stock and simmer for a further 4-5 minutes.

3. Drop whole tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, de-seed and cut into wedges.

4. Add tomatoes to the chicken curry a few minutes before serving.

5. Stir Thai basil and coriander into curry and season with lemon juice, salt and pepper.

What’s your favourite curry recipe?

October 3, 2013

Easy Coconut Beef Curry Recipe

Who doesn’t love an authentic curry? Ditch the greasy takeaway and whip up this delicious easy beef curry for dinner tonight. It’s a hearty and aromatic curry recipe with just the right amount of spice, and is ready in less time than it takes to get delivery!

Serves 4

Ingredients

2 sliced onions
1 tbsp oil
1kg cubed round steak
1/4 cup curry paste
2 tbsp Gourmet Garden Coriander
425g canned crushed tomatoes
1 cup beef stock
1/2 cup coconut milk

Method

1. Brown onions in oil. Add cubed round steak and brown well.

2. Add curry paste, 1 tablespoon Gourmet Garden Coriander and cook for 1 minute.

3. Stir in canned tomatoes, beef stock and coconut milk.

4. Simmer for 45 minutes to 1hr, or until tender & stir in 1 extra tablespoon of Gourmet Garden Coriander. Serve with rice, pappadams and chutney.

What’s your favourite Indian curry?

August 28, 2013

Easy Thai Fish Curry

Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!

Serves 4

Ingredients

5–6 garlic cloves

2–3cm piece fresh ginger, peeled

25g fresh coriander

1 fresh or dried red chilli

1 tablespoon sesame oil

400g fresh or canned chopped tomatoes

400ml can coconut milk

500ml chicken stock

1 teaspoon Chinese five-spice powder

1 tablespoon nam pla (fish sauce)

500g firm white fish, salmon or shellfish, cut into 2cm cubes

100g beansprouts

100g water chestnuts

100g bamboo shoots

1 lime, cut into wedges

Salt
Method

1. Add the garlic, ginger, coriander, chilli, sesame oil, tomatoes and a little salt to a food processor or blender and blitz until smooth.

2. Pour the blended mixture into a large heavy-based pan over a medium heat. Cook for 5 minutes or until the garlic and ginger are softened, stirring frequently. Pour in the coconut milk and chicken stock. Stir in the five-spice powder and the nam pla and bring to the boil.

3. Add the fish or shellfish and cook for 3–5 minutes, or until cooked through. Stir in the beansprouts, water chestnuts and bamboo shoots and cook for a further 1–2 minutes or until softened. Serve with lime wedges and rice or thin rice noodles.

What’s your favourite curry?

May 8, 2013

Pineapple, Sweet Chicken And Chili Curry

It’s curry week on SheSaid and this aromatic curry transports you to a tropical island with its flavours of kaffir lime, fresh pineapple and coconut milk. Plus it only takes 30 minutes to make!

Serves 4-6

Ingredients

750g chicken breast or thigh, chopped

500ml coconut milk

1tbsp red curry paste

½ tsp fish sauce

3 kaffir lime leaves

½ fresh pineapple, diced

2 red chilies – sliced (seeds removed if required)

2 chicken stock cubes

Method
<BR
1. Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.

2. Bring curry to the boil over medium heat.

3. Add chicken and continue to cook over medium heat for 5 mins.

4.
Add pineapple, kaffir lime leaves and chilis.

5. Continue to cook over low-med heat for 15 min. Serve with brown rice and steamed vegetables.

Indian? Thai? What’s your favourite curry?

April 16, 2013

Meat-Free Mondays: Jamie Oliver’s Pumpkin, Chickpea And Coconut Curry

It’s curry week on SheSaid and this delicious meat-free curry from Jamie Oliver is the perfect weeknight dinner. Any leftovers make a fantastic lunch the next day too.

Serves 4

Ingredients

1 large pumpkin, peeled, or a squash (approx. 900 g), seeds removed

4 cm fresh ginger, peeled

a bunch of fresh coriander

4 garlic cloves, peeled and finely sliced

peanut oil

1 fresh red chilli, deseeded and finely sliced

4 shallots, peeled and finely sliced

1 teaspoon mustard seeds

20 curry leaves

1 teaspoon turmeric

1 tin (400 g) chopped tomatoes

2 tins (800 g) coconut milk

2 tins (800 g) chickpeas, drained

Method

1. Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

2. Pour a good lug of peanut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat.

3. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk.

4. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

5. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

What’s your favourite meat-free Monday dish?

April 15, 2013

Meat-Free Mondays: Mushroom Curry

You won’t miss the meat in this delicious cardamom-scented mushroom curry. It takes less than 20 minutes to make – serve with basmati rice and naan bread.

Ingredients

400g mushrooms, sliced finely

1 onion, sliced finely

3 cloves garlic, sliced

2-4 tomatoes, chopped

1 tsp fresh ginger, chopped finely

¼ fresh chili, de-seeded and sliced finely, or ¼ tsp chili powder

½ tsp ground cumin

4 green cardamom pods, crushed

1 tsp garam masala

1 tbsp fresh coriander, chopped

120ml tomato juice or water

Oil or ghee

Salt

Method

1. Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.

2. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the coriander leaves and salt. Stir these in well.

3. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with basmati rice and naan bread.

What’s your favourite vegetarian recipe?

March 11, 2013

Poh Ling Yeow’s Prawn and Pineapple Curry

Celebrity chef and Malaysia Kitchen Australia ambassador Poh Ling Yeow says if you want to know what Malaysian food is all about, you need to try this recipe. This fragrant curry works just as well as fish – serve with rice or egg noodles.

Poh says: This recipe brilliantly showcases the use of a classic rempah or Malaysian spice and aromatic paste, and through it you will gain a great appreciation of how to build a foundation for a wonderfully fragrant curry. If you’ve ever found the idea of using any of these exotic ingredients, intimidating, this recipe will allay your fears. Also, if you water the gravy down a little and eat it with rice or egg noodles, it makes for a delicious alternative to a laksa.

Ingredients – serves 5-6

1kg prawns de-shelled and cleaned OR 650g of a firm fleshed fish

500g pineapple, cut into small triangles

500ml water

3 pieces dried tamarind

5 kaffir lime leaves

350ml coconut milk

2-3 tsp salt

3 Tbs caster sugar

2 Tbs lime juice for balancing

Rempah (wet spice paste)

15-20 dried long red chillies, deseeded, soaked in boiling water until soft, drained and chopped

2 1/2 tsp belacan

3 cm fresh galangal, peeled, sliced finely

4 stalks lemongrass (white part only), sliced finely

300g red eschallots OR Spanish onion, peeled and sliced

3 large cloves garlic, peeled and halved

5 candlenuts or macadamia nuts

170ml vegetable oil

Method

1. Blitz all rempah ingredients in a blender until you achieve a fine paste.

2. Heat rempah in a large, heavy based saucepan or wok on medium heat and cook for about 10 minutes, stirring continuously until caramelised and fragrant. At this point the rempah should have turned a darker red and the oil will begin to separate from the rest of mixture.

3. Add pineapple, water, tamarind, kaffir lime leaves and bring to boil, then reduce heat to simmer for another 10 minutes. Add coconut milk, salt and sugar and bring to boil, then add prawns/fish at very end to cook for 5-10 minutes or until cooked through. Taste just before serving. More salt, sugar or lime juice may be required to balance flavours at the end.

4. Serve with steamed jasmine rice and wedges of cucumber just in case your lips need cooling!

Curry? Laksa? Satay? What’s your favourite Malaysian dish?

November 7, 2012