Korean Curry Rice Recipes
LEMON CURRY RICE
You can make this recipe as a subtle side dish or add some cooked broccoli, chicken, and red bell pepper for a main course meal. I actually make this curry a little hotter by adding more curry powder.
Provided by Geema
Categories Curries
Time 38m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the broth, and lemon juice in a medium saucepan until boiling.
- Add the rice, stir, and turn heat to low.
- Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Remove pan from heat.
- Stir in lemon peel, curry powder, garlic salt and pepper.
- Cover and let sit for 10 minutes.
- Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.
OTTOGI CURRY (KOREAN)
Tasty curry recipe shared with me by my "Homestay" exchange student from Korea. Great way to warm up on cold Canadian winter days.
Provided by Camden Cook
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a large pot and cook chicken until browned.
- Mix water and curry together then add to chicken.
- Add the remaining ingredients and cook until potatoes are done and sauce has thickened. Approximately 25 minutes.
- Serve over rice.
Nutrition Facts : Calories 321.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 52.5, Sodium 82.2, Carbohydrate 31.7, Fiber 12.2, Sugar 3.2, Protein 16.2
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5/5 (1)Total Time 30 minsCategory Main CoursePublished 2019-09-30
- Add in the boneless beef short rib and diced onions. Sauté until the beef is nicely browned on all sides, 4-5 minutes.
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Reviews 24Servings 6Cuisine KoreanCategory Main
- Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add in the boneless beef short rib and diced onions, and sauté until the beef is nicely browned on all sides, 4 to 5 minutes.
- Add the carrots, potatoes, sweet potatoes, water and curry powder to the pot and mix well. Bring to a boil and then turn down to a medium boil and let cook for another 8 to 10 minutes, or until the potatoes are cooked through. Serve over steamed rice and garnish with diced chives and with some kimchi on the side.
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From happybellyfoodie.com
- In a medium sauce pan, place the potatoes, carrots, celery and chicken broth on med/hi heat. Bring to a boil, turn down the heat to simmer and cover. Cook until the vegetables are tender and set aside. (do not strain)
- In a large saute skillet, heat the olive oil on medium and add the onions. Cook until tender and clear. Add the garlic and cook for 1 minute. Add the butter and melt. Stir in the flour and cook for 1 minute. Add the curry powder to the skillet.
- Slowly stir in some of the broth from the vegetable mixture. Turn the heat up to med/hi and keep adding broth a little at a time until the mixture is the desired thickness.
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