Curry For Beginners Recipes

BEGINNER'S CURRY

Beginner's Curry image

From the Chicago Tribune Magazine. The author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. It is a very mild curry, and my problem adult eater really enjoyed it. Tasty and colorful, it's fast andeasy to whip up.

Provided by duonyte

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, thinly sliced
1 garlic clove, chopped
1/2 teaspoon salt
2 teaspoons curry powder
1 cup unsweetened coconut milk
1 (14 1/2 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1 lb chicken breast, boned, skinned and cut into 1-in . cubes
3 cups fresh Baby Spinach
2 cups hot cooked rice

Steps:

In a large skillet, heat vegetable oil over medium heat.
Add onion, garlic and salt; cook, stirring, until softened, 7 minutes.
Add curry powder and cook, stirring, 1 minute.
Stir in coconut milk, tomatoes, and tomato paste; cook, stirring occasionally, until thickened, 10 minutes.
Add chicken and simmer until cooked through, 6 minutes.
Turn off heat.
Add the spinach and stir until wilted, 1 minute.
Serve hot over rice.

Nutrition Facts : Calories 508.6, Fat 26.6, SaturatedFat 14.3, Cholesterol 72.6, Sodium 643.5, Carbohydrate 39.9, Fiber 3.1, Sugar 5.6, Protein 29.1

THAI RED CHICKEN CURRY FOR BEGINNERS

Thai Red Chicken Curry for Beginners image

This is a very simple, yet very tasty, Thai red curry recipe. All the ingredients can be found in your grocery store. Specialty Asian shops are also a good source for Thai ingredients. Serve over rice or noodles.

Provided by Duan van der Westhuizen

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 50m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
4 medium shallots, thinly sliced
1 medium red bell pepper, julienned
1 red chile pepper, finely chopped
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1 (13.5 ounce) can coconut milk, divided
2 teaspoons Thai red curry paste
1 ½ pounds skinless, boneless chicken breast, thinly sliced
¼ cup chopped Thai basil
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon fish sauce
1 cup diced tomatoes
¼ cup chopped Thai basil
1 stalk scallion, finely chopped

Steps:

Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 14.1 g, Cholesterol 64.6 mg, Fat 21.1 g, Fiber 2 g, Protein 26.6 g, SaturatedFat 13.5 g, Sodium 166 mg, Sugar 5.5 g

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