Posts tagged curry

Bell Pepper & Beef Curry

Bell Pepper & Beef Curry

Recipe: Bell Pepper & Beef Curry

Ingredients

  • 1 pound beef sirloin or strip steak, trimmed, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 8 ounces green beans, trimmed, cut into 2-inch pieces (about 2 cups)
  • 2 red bell peppers, cut into thin, 2-inch strips
  • 1 14-ounce can “lite” coconut milk
  • 2 tablespoons red curry paste
  • 1 large mango, cut into 1-inch chunks
  • 4 lime wedges

Instructions

  1. Sprinkle beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate with a slotted spoon and drain any liquid from the pan; wipe out the pan.
  2. Reduce heat to medium. Add the remaining 2 teaspoons oil, green beans and bell peppers to the pan and cook, stirring, just until the beans begin to color, 2 to 4 minutes. Combine coconut milk and curry paste and pour the mixture into the pan. Bring to a simmer. Cover and cook until the vegetables are just tender, 2 to 3 minutes. Return the beef and any juice on the plate to the pan along with mango; cook, stirring once or twice, until heated through, 2 to 3 minutes. Serve with lime wedges over noodles.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Inspired By: Bell Pepper & Beef Curry

Light Chicken Curry

Light Chicken Curry

Recipe: Light Chicken Curry

Ingredients

  • 12-ounce jar roasted red peppers, drained
  • 1 small yellow onion, chopped
  • 1 cup chicken broth
  • 1/2 cup light coconut milk
  • 2 teaspoons curry powder
  • Three 3-inch lengths fresh lemon grass
  • 15-ounce can chickpeas, drained
  • 1 cup grated carrots
  • 1 3/4 pounds boneless, skinless chicken thighs

Instructions

  1. In a blender or food processor, combine the red peppers, onion, broth, coconut milk and curry powder. Process or puree until completely smooth.
  2. Pour the sauce into a large, deep saute pan over medium-high heat. Bring to a simmer. Use a rolling pin or meat mallet to lightly crush the lemon grass, then add to the sauce. Stir in the chickpeas and carrots. Nestle the chicken thighs into the sauce, being sure the tops are covered. Reduce the heat to maintain a simmer and cook, uncovered, for 20 minutes.
  3. Remove and discard the lemon grass. Serve the chicken over rice with chickpeas, carrots and sauce spooned over it.

Quick Notes

While the family liked the recipe, personally I found it a little bland. Next time try adding some additional seasoning towards the end, either curry powder or garam masala.

Next time try adding the carrots to the blender.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Speedy and Light Chicken Curry
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Quick Chicken Tikka Masala

Quick Chicken Tikka Masala

Recipe: Quick Chicken Tikka Masala

Ingredients

  • 5 teaspoons garam masala (see Note)
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1 tablespoon all-purpose flour
  • 1 pound chicken tenders
  • 2 teaspoons canola oil, divided
  • 6 cloves garlic, minced
  • 1 large sweet onion, diced
  • 4 teaspoons minced fresh ginger
  • 2 14-ounce cans diced tomatores, undrained
  • 1/3 cup heavy cream
  • 1/2 cup chopped fresh cilantro for garnish

Instructions

  1. Stir together garam masala, salt and turmeric in a small dish. Toss chicken with 1/2 teaspoon of the spice mixture and flour. (Reserve the remaining spice mix.)
  2. Heat 1 teaspoons oil in a large skillet over medium-high heat (or use cooking spray). Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
  3. Heat the remaining 1 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
  4. Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

Quick Notes

Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

Serve with brown rice.

Number of servings (yield): 4

Inspired By: Quick Chicken Tikka Masala
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