Yellowcurrychickenricesoup Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
• Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Steps:

• In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside., In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened., Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.

Steps:

• Pre-cook the potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later.
• Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
• In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 - 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).
• Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
• Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
• Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 - 7 more minutes.
• Serve with rice (Basmati or Jasmine is best).
• **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.

Steps:

• In a saucepan, boil 1 cup water; pour water over chiles in a small bowl. Let soak until softened, about 10 minutes. Drain; set aside. Combine chiles, curry powder, lemongrass paste, salt, and cloves. Puree until smooth, adding water if necessary.
• Peel potato; cut into 3/4-inch pieces. Place in a bowl of cold water to prevent discoloring. Cut chicken into 1-inch cubes; place in a bowl. Sprinkle with cornstarch; toss to combine. Set aside.
• Heat olive oil in a large nonstick skillet over medium heat. Add curry paste; cook until fragrant, about 1 minute. Add onion and garlic; cook until they start to soften, about 4 minutes. Add potato, carrots, coconut milk, water, chicken, stock, and cilantro. Cover; simmer until chicken is cooked through, about 10 minutes. Uncover; simmer until slightly thickened and vegetables are tender, about 10 minutes more. Serve garnished with chopped peanuts and red pepper, if desired.

Steps:

• Sauté vegetables with 1 tbs butter until vegetables start to become soft.
• Add chicken stock and bring to a boil.
• Add remaining ingredients and simmer 1/2 hour on low heat.
• Season to taste.

Steps:

• Prepare curry paste: combine chile peppers, shallot, lemon grass, garlic, oil, sugar, ginger, coriander seeds, caraway seeds, curry powder, mustard, salt, and cinnamon in the bowl of a food processor. Process until smooth. Refrigerate in a glass jar until needed.
• Prepare chicken: rinse and pat chicken dry. Thinly slice chicken into 2-inch strips.
• Heat oil and 1 teaspoon curry paste in a saucepan over high heat, stirring frequently, until curry bubbles. Reduce heat and add chicken, potatoes, chile peppers, coconut milk, fish sauce, and brown sugar. Stir well and cook until chicken is no longer pink in the centers and juices run clear and potatoes are tender, 15 to 20 minutes.

Steps:

• In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.