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Thai Chicken Curry With Vegetables Recipe - Serves 4 - 6
 
Taste Rating = 8.5     Heat Rating = Medium Hot
 
Ingredients
2 tablespoons (30ml) oil
1 teaspoon (5ml) five-spice powder
1 teaspoon (5ml) salt (optional)
1/2 teaspoon (2.5ml) garlic powder
1 cm (1/2 inch) piece of fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) black pepper
1/2 teaspoon (2.5ml) cayenne pepper
1 tablespoon (15ml) soy sauce
750g (1 1/2 lb) boneless and skinless chicken breasts, cut into bite sized pieces
1 cup (250ml or 9 fl oz) chicken broth (or stock)
1 tablespoon (15ml) curry powder
1 fresh green chilli, finely chopped
2 tablespoons (30ml) rice wine vinegar
1 can (400ml or 14 oz) coconut milk
250g (8 oz) broccoli, cut into bite size pieces
250g (8 oz) carrots, cut into 2.5cm (1") pieces
110g (4 oz) water chestnuts (slice each water chestnut into 5 pieces)
Method
Heat the oil over a medium heat in a large frying pan (you need one with a lid)
Stir in the five spice powder, salt (optional), garlic powder, ginger, black pepper, cayenne pepper and soy sauce, mixing well
Add the chicken and mix well
Cook for 10 minutes, stirring and turning the chicked regularly, until the chicken is lightly browned and well coated with the spices
Add the chicken broth (or stock), curry powder, chilli, rice wine vinegar and coconut milk
Mix well and bring to the boil
Reduce the heat so the curry simmers
Simmer for 20 minutes, stirring occasionally
Get the rice underway after the curry has been simmering for 10 minutes
Add the brocolli, carrots and water chestnuts
Bring to a light boil and cover
Cook until the vegetables are cooked but crisp (5 to 10 minutes), stirring a couple of times
Serve the curry on rice

Check out a review of this recipe
 
Recipe submitted by John Allen on 3 February 2007

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