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Quick Golden Curry tip! Cut your curry cubes into smaller pieces before adding them to the pot. They melt faster and blend into the sauce so much easier. And if you don’t use all of your curry paste, don’t toss it. Save it and add a little to your... show more

Hapa Mama’s Kitchen

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420,100 Aufrufe • vor 2 Monaten •via TikTok

Essen #hapamamaskitchen #goldencurry #curryhack #cookingtips #ramenhack

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Let’s talk about lemongrass! Lemongrass is used a lot in Southeast Asian cooking. And guess what? You can use the whole thing! Use the root end and top to flavor curry, soup, teas, etc. and for the tender part, you can dice it fine or cut it up into larger pieces and fish it out of your dish later. #lemongrass #knifeskills #cooking #cookingtechniques #cookingtips #herbs

Let’s talk about lemongrass! Lemongrass is used a lot in Southeast Asian cooking. And guess what? You can use the whole thing! Use the root end and top to flavor curry, soup, teas, etc. and for the tender part, you can dice it fine or cut it up into larger pieces and fish it out of your dish later. #lemongrass #knifeskills #cooking #cookingtechniques #cookingtips #herbs

TheChefsmartypants

195,900 Aufrufe • vor 3 Jahren

Easy peasy dinner idea for the weekend - and esp now that you know frozen udon doesn’t need to be cooked on the stovetop! 😮 See below for the IP curry udon recipe: IP BEEF BRISKET CURRY UDON serving size: 2 adults + 3 kids + some leftovers Ingredients: 1 lb of beef brisket box of Japanese curry cubes, cut into thinner pieces 3 large potatoes, cut into bite size pieces 3 large carrots, cut into bite size pieces 1 white onion, thinly sliced 6 cups of water 5 servings of udon noodles 1 tbsp of neutral oil 1 stalk of green onions, chopped Directions: 1. Prep your onions by cutting them into thin long pieces. Press the “SAUTE” mode on your instant pot and add 1 tbsp of neutral oil. Add your onions and beef brisket and saute for 3 minutes. 2. Add water, cut vegetables and curry blocks (cutting them into thinner, smaller pieces helps curry dissolve completely.) 3. Seal the lid and cook on HIGH pressure for 5 minutes. 4. While the curry is cooking, prep your udon noodles by submerging your frozen udon noodles in boiling water. Use a chopstick to separate the noodles. Once the noodles are separated and softened (~ 2 minutes,) drain the water in the sink. Set the noodles aside. 5. When the curry is done, open the lid and press “SAUTE” mode for 3 min - if needed: stir a few times to help dissolve any remaining curry chunks. 6. Plate the udon noodles and pour over the curry. Garnish with chopped scallions and enjoy!

Easy peasy dinner idea for the weekend - and esp now that you know frozen udon doesn’t need to be cooked on the stovetop! 😮 See below for the IP curry udon recipe: IP BEEF BRISKET CURRY UDON serving size: 2 adults + 3 kids + some leftovers Ingredients: 1 lb of beef brisket box of Japanese curry cubes, cut into thinner pieces 3 large potatoes, cut into bite size pieces 3 large carrots, cut into bite size pieces 1 white onion, thinly sliced 6 cups of water 5 servings of udon noodles 1 tbsp of neutral oil 1 stalk of green onions, chopped Directions: 1. Prep your onions by cutting them into thin long pieces. Press the “SAUTE” mode on your instant pot and add 1 tbsp of neutral oil. Add your onions and beef brisket and saute for 3 minutes. 2. Add water, cut vegetables and curry blocks (cutting them into thinner, smaller pieces helps curry dissolve completely.) 3. Seal the lid and cook on HIGH pressure for 5 minutes. 4. While the curry is cooking, prep your udon noodles by submerging your frozen udon noodles in boiling water. Use a chopstick to separate the noodles. Once the noodles are separated and softened (~ 2 minutes,) drain the water in the sink. Set the noodles aside. 5. When the curry is done, open the lid and press “SAUTE” mode for 3 min - if needed: stir a few times to help dissolve any remaining curry chunks. 6. Plate the udon noodles and pour over the curry. Garnish with chopped scallions and enjoy!

Steph Bae

1,600,000 Aufrufe • vor 1 Jahr

Making Japanese curry? 🍛 Don’t just chop everything into random sizes. The way you cut your vegetables actually matters, especially if you want them nicely cooked and not disappear in curry. 🥕 𝐂𝐚𝐫𝐫𝐨𝐭 → rangiri cut Cutting it into irregular rolling pieces gives you different surfaces while keeping the pieces relatively similar in size, so they cook evenly. 🥔 𝐏𝐨𝐭𝐚𝐭𝐨 → bite-size chunks Not too small, so they have enough structure to hold their shape while becoming tender. 🧅 𝐎𝐧𝐢𝐨𝐧 → wedges Keeping the onion in wedges allows it to soften and become sweet without completely disappearing into the curry. It’s a small step, but proper cutting makes a difference in cooking time, texture and how your curry comes together. Save this for the next time you make Japanese kare raisu 🍛🇯🇵 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘤𝘰𝘰𝘬𝘪𝘯𝘨, 𝘮𝘢𝘥𝘦 𝘦𝘢𝘴𝘪𝘦𝘳 𝘸𝘪𝘵𝘩 𝘛𝘩𝘦𝘳𝘮𝘰𝘮𝘪𝘹. 𝘐𝘧 𝘺𝘰𝘶’𝘳𝘦 𝘤𝘶𝘳𝘪𝘰𝘶𝘴 𝘢𝘣𝘰𝘶𝘵 𝘰𝘸𝘯𝘪𝘯𝘨 𝘰𝘯𝘦, 𝘮𝘦𝘴𝘴𝘢𝘨𝘦 𝘮𝘦. 𝑩𝒂𝒍 @bal.kicchin Advisor ID: 100504 6013 657 2817 #thycookbuddies #thermomixadvisor #japanesefood #curryrice #kareraisu

Making Japanese curry? 🍛 Don’t just chop everything into random sizes. The way you cut your vegetables actually matters, especially if you want them nicely cooked and not disappear in curry. 🥕 𝐂𝐚𝐫𝐫𝐨𝐭 → rangiri cut Cutting it into irregular rolling pieces gives you different surfaces while keeping the pieces relatively similar in size, so they cook evenly. 🥔 𝐏𝐨𝐭𝐚𝐭𝐨 → bite-size chunks Not too small, so they have enough structure to hold their shape while becoming tender. 🧅 𝐎𝐧𝐢𝐨𝐧 → wedges Keeping the onion in wedges allows it to soften and become sweet without completely disappearing into the curry. It’s a small step, but proper cutting makes a difference in cooking time, texture and how your curry comes together. Save this for the next time you make Japanese kare raisu 🍛🇯🇵 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘤𝘰𝘰𝘬𝘪𝘯𝘨, 𝘮𝘢𝘥𝘦 𝘦𝘢𝘴𝘪𝘦𝘳 𝘸𝘪𝘵𝘩 𝘛𝘩𝘦𝘳𝘮𝘰𝘮𝘪𝘹. 𝘐𝘧 𝘺𝘰𝘶’𝘳𝘦 𝘤𝘶𝘳𝘪𝘰𝘶𝘴 𝘢𝘣𝘰𝘶𝘵 𝘰𝘸𝘯𝘪𝘯𝘨 𝘰𝘯𝘦, 𝘮𝘦𝘴𝘴𝘢𝘨𝘦 𝘮𝘦. 𝑩𝒂𝒍 @bal.kicchin Advisor ID: 100504 6013 657 2817 #thycookbuddies #thermomixadvisor #japanesefood #curryrice #kareraisu

IG: bal.kicchin

109,300 Aufrufe • vor 3 Monaten

Ep. 22 Currywurst/Curry Sausage This is something you can find in nearly every Imbis in Germany so it is definitely something you should also be able to make at home! This recipe is for a few jars to store so that you have always something to use. If you only want to make something for one dinner you should only make 1/4 or less of this recipe! Recipe (4 jars): - 150g onions Cut them into small cubes - chunk of butter Melt in a pot and add the onions to fry them - 2tsp maple/agave syrup - 3tbsp curry Add to the pot and fry until you get a good smell - 90g ketchup - 150g tomato paste - 1000ml strained tomatoes - 1-2tsp hot sauce (sambal oelek/sriracha) depending on how spicy you like it - 20ml vinegar - 2tsp salt - 5-6 chopped pickles Give everything in the pot and blend that until smooth let that simmer for about 30 min - sausages (Grillwurst/Currywurst) Fry them and top with the sauce Or fill the sauce in some jars and store them somewhere cold When everything is clean they should be good for a few weeks Follow if you also want to see how to make these fries at home Have fun and enjoy!😊 #dinnerideas #typischdeutsch #partysnacks #homemade #germanfood #hausmannskost #dinner #sausages #currywurst #currywurstsauce #currywurstpommes #currywurstrezept #currysauce #currysauceandchips

Ep. 22 Currywurst/Curry Sausage This is something you can find in nearly every Imbis in Germany so it is definitely something you should also be able to make at home! This recipe is for a few jars to store so that you have always something to use. If you only want to make something for one dinner you should only make 1/4 or less of this recipe! Recipe (4 jars): - 150g onions Cut them into small cubes - chunk of butter Melt in a pot and add the onions to fry them - 2tsp maple/agave syrup - 3tbsp curry Add to the pot and fry until you get a good smell - 90g ketchup - 150g tomato paste - 1000ml strained tomatoes - 1-2tsp hot sauce (sambal oelek/sriracha) depending on how spicy you like it - 20ml vinegar - 2tsp salt - 5-6 chopped pickles Give everything in the pot and blend that until smooth let that simmer for about 30 min - sausages (Grillwurst/Currywurst) Fry them and top with the sauce Or fill the sauce in some jars and store them somewhere cold When everything is clean they should be good for a few weeks Follow if you also want to see how to make these fries at home Have fun and enjoy!😊 #dinnerideas #typischdeutsch #partysnacks #homemade #germanfood #hausmannskost #dinner #sausages #currywurst #currywurstsauce #currywurstpommes #currywurstrezept #currysauce #currysauceandchips

Clementine

232,000 Aufrufe • vor 1 Jahr

SAVE this 4-ingredient curry for your next meal! 🍛 INGREDIENTS * Beef stew meat (or chicken or pork shoulder) * Russet potatoes * Onions * Curry powder INSTRUCTIONS 👩🏻‍🍳 1. Cut the meat into bite-sized pieces. Cube the potatoes and chop the onions. 2. Add the meat to a pot and cook until browned. 3. Add the potatoes and cook for 5 minutes. 4. Add onions. 5. Add water then the curry paste. **Mix in the curry powder and water according to the package instructions. 6. Cook until the meat and potatoes are tender. Serve over rice! 🍚 Save this for an easy, hearty meal to feed a hungry crowd! ❤️

SAVE this 4-ingredient curry for your next meal! 🍛 INGREDIENTS * Beef stew meat (or chicken or pork shoulder) * Russet potatoes * Onions * Curry powder INSTRUCTIONS 👩🏻‍🍳 1. Cut the meat into bite-sized pieces. Cube the potatoes and chop the onions. 2. Add the meat to a pot and cook until browned. 3. Add the potatoes and cook for 5 minutes. 4. Add onions. 5. Add water then the curry paste. **Mix in the curry powder and water according to the package instructions. 6. Cook until the meat and potatoes are tender. Serve over rice! 🍚 Save this for an easy, hearty meal to feed a hungry crowd! ❤️

Jeehye Moon

11,200 Aufrufe • vor 1 Monat

Japanese Chicken Curry 🍛🍗🔥 Crockpot Series Episode 13: Japanese Chicken Curry This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you’ve got. Tender chicken, hearty vegetables and a thick, rich Japanese curry sauce! We’re hard-searing the chicken first for extra color and flavor, then the crockpot does the work and you take the credit! 🙌🏽🔥 Ingredients: 2 pounds boneless, skinless chicken thighs, cut into large pieces Pepper or your favorite chicken seasoning 2 tablespoons butter, for searing 1 large onion, 1/4’d sliced 3 carrots, cut into large pieces 1½ pounds Yukon gold potatoes, cut into large pieces 3 cups low sodium chicken broth 2 small boxes Japanese curry roux blocks, about 3.2 ounces each 2 tablespoons cornstarch 2 tablespoons cold water Cooked white rice, for serving Instructions: 1. Cut your chicken thighs into thick cubes and lightly season with pepper. 2. Heat the butter in a skillet over high heat. Hard-sear the chicken on both sides until slightly browned. It does not need to be cooked through. 3. Add the onions, carrots and potatoes to the crockpot. Place the seared chicken on top and pour in the chicken broth. 4. Cover and cook on low for 4–5 hours or on high for 2½–3½ hours, until the chicken is cooked through at least 165 internal and the vegetables are tender. 5. Skim the top of fat. Remove 2 cups of hot broth from the crockpot and pour it into a saucepan. Add one box of Japanese curry blocks and whisk over medium heat until completely dissolved. 6. Mix the cornstarch with the cold water to create a slurry. Whisk it into the curry mixture and cook until thickened. 7. Pour the thickened curry mixture back into the crockpot and stir. 8. Break the second box of curry blocks into smaller pieces and add them directly to the crockpot. Stir until they begin to dissolve. 9. Cover and cook on high for another 30 minutes, stirring occasionally, until the curry blocks have dissolved and the sauce is thick and smooth. 10. Serve over hot white rice The crockpot does the work and you take the credit! 🍛🔥 #japanesecurry #crockpot

Japanese Chicken Curry 🍛🍗🔥 Crockpot Series Episode 13: Japanese Chicken Curry This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you’ve got. Tender chicken, hearty vegetables and a thick, rich Japanese curry sauce! We’re hard-searing the chicken first for extra color and flavor, then the crockpot does the work and you take the credit! 🙌🏽🔥 Ingredients: 2 pounds boneless, skinless chicken thighs, cut into large pieces Pepper or your favorite chicken seasoning 2 tablespoons butter, for searing 1 large onion, 1/4’d sliced 3 carrots, cut into large pieces 1½ pounds Yukon gold potatoes, cut into large pieces 3 cups low sodium chicken broth 2 small boxes Japanese curry roux blocks, about 3.2 ounces each 2 tablespoons cornstarch 2 tablespoons cold water Cooked white rice, for serving Instructions: 1. Cut your chicken thighs into thick cubes and lightly season with pepper. 2. Heat the butter in a skillet over high heat. Hard-sear the chicken on both sides until slightly browned. It does not need to be cooked through. 3. Add the onions, carrots and potatoes to the crockpot. Place the seared chicken on top and pour in the chicken broth. 4. Cover and cook on low for 4–5 hours or on high for 2½–3½ hours, until the chicken is cooked through at least 165 internal and the vegetables are tender. 5. Skim the top of fat. Remove 2 cups of hot broth from the crockpot and pour it into a saucepan. Add one box of Japanese curry blocks and whisk over medium heat until completely dissolved. 6. Mix the cornstarch with the cold water to create a slurry. Whisk it into the curry mixture and cook until thickened. 7. Pour the thickened curry mixture back into the crockpot and stir. 8. Break the second box of curry blocks into smaller pieces and add them directly to the crockpot. Stir until they begin to dissolve. 9. Cover and cook on high for another 30 minutes, stirring occasionally, until the curry blocks have dissolved and the sauce is thick and smooth. 10. Serve over hot white rice The crockpot does the work and you take the credit! 🍛🔥 #japanesecurry #crockpot

406bbq3

84,700 Aufrufe • vor 15 Tagen

Here are some easy and simple tips and tricks to improve your box Japanese curry 🍛 1. Cut chuck steaks, carrot, onion, and potato into bite-size pieces. Grate a red apple. 2. In a large pot, brown the beef with tomato paste – tip #1: really let it brown until you get a dark fond on the bottom of the pot. This is where all your depth of flavour comes from. 3. Add in the veg once that fond is deep and dark. 4. Pour in water until everything is just covered, then stir in grated red apple – tip #2 for natural sweetness. The liquid will deglaze that delicious fond. 5. Add a splash of Worcestershire sauce – tip #3 for umami depth that makes it taste slow-simmered, not boxed. 6. Simmer covered for about 45 minutes until the veg are fully softened. 7. Stir in your curry cubes. 8. Final tip: stir it way longer than the box says – until the potato starts breaking down and thickening the whole sauce. #japanesecurry #easyrecipe

Here are some easy and simple tips and tricks to improve your box Japanese curry 🍛 1. Cut chuck steaks, carrot, onion, and potato into bite-size pieces. Grate a red apple. 2. In a large pot, brown the beef with tomato paste – tip #1: really let it brown until you get a dark fond on the bottom of the pot. This is where all your depth of flavour comes from. 3. Add in the veg once that fond is deep and dark. 4. Pour in water until everything is just covered, then stir in grated red apple – tip #2 for natural sweetness. The liquid will deglaze that delicious fond. 5. Add a splash of Worcestershire sauce – tip #3 for umami depth that makes it taste slow-simmered, not boxed. 6. Simmer covered for about 45 minutes until the veg are fully softened. 7. Stir in your curry cubes. 8. Final tip: stir it way longer than the box says – until the potato starts breaking down and thickening the whole sauce. #japanesecurry #easyrecipe

meggtartss

467,700 Aufrufe • vor 2 Monaten

Cooking up a vegan tofu kottu - my favourite Sri Lankan dish🇱🇰✨🫶🏻 Before travelling, I used to post recipe videos all the time! After spending the past few months eating my way around Asia, I’ve been so inspired excited to get back into the kitchen & recreate all my favourite dishes!! Sri Lanka was my first stop on our trip & their food quickly became one of my favourite cuisine! I’m not sure I made this Kottu as good as the grandmas do in Sri Lanka, but it tasted so delicious& was so easy to make at home! 🥕 Fry off your veggies in a pan (I used red onion, carrot, pak choi and celery) until softened. 🌯 Roll and chop up a roti into bite-sized pieces (you could also use a tortilla). Add to the pan and cook for a few minutes. 🍛 Add your leftover curry. I used my tofu curry from the night before, but if you don’t have leftovers, just add a dash of curry powder or paste and coconut milk. (For the tofu curry, I love to coat tofu chunks in cornflour, pan fry in oil until crispy, then add coconut milk and curry powder.) 🥄 Mix everything together and cook until the roti softens and absorbs all the flavour! 🍅 Make sure to serve like the Sri Lankans, with a side of ketchup! Enjoy ❤️ #kottu #srilankanfood #srilanka #srilankavegan #veganrecipes

Cooking up a vegan tofu kottu - my favourite Sri Lankan dish🇱🇰✨🫶🏻 Before travelling, I used to post recipe videos all the time! After spending the past few months eating my way around Asia, I’ve been so inspired excited to get back into the kitchen & recreate all my favourite dishes!! Sri Lanka was my first stop on our trip & their food quickly became one of my favourite cuisine! I’m not sure I made this Kottu as good as the grandmas do in Sri Lanka, but it tasted so delicious& was so easy to make at home! 🥕 Fry off your veggies in a pan (I used red onion, carrot, pak choi and celery) until softened. 🌯 Roll and chop up a roti into bite-sized pieces (you could also use a tortilla). Add to the pan and cook for a few minutes. 🍛 Add your leftover curry. I used my tofu curry from the night before, but if you don’t have leftovers, just add a dash of curry powder or paste and coconut milk. (For the tofu curry, I love to coat tofu chunks in cornflour, pan fry in oil until crispy, then add coconut milk and curry powder.) 🥄 Mix everything together and cook until the roti softens and absorbs all the flavour! 🍅 Make sure to serve like the Sri Lankans, with a side of ketchup! Enjoy ❤️ #kottu #srilankanfood #srilanka #srilankavegan #veganrecipes

hannah | vegan travels ✨🗺️🌿

37,500 Aufrufe • vor 5 Monaten

Full Recipe↓ Day 100/100 | JAPANESE CURRY 🛒 INGREDIENTS: Servings: 3-4 - Pork loin: 120g - Potato: 100g - Onion: 100g - Carrot: 80g - Ginger: 1 knob - Garlic: 1 clove - Chicken stock: 1/2 cube - Water: 600ml [Curry roux (A)] - Curry powder*: 1 1/2 tbsp - Plain flour: 2 tbsp - Cornflour: 1 tbsp - Water: 60ml [Sauce mixture (B)] - Sugar: 1 tbsp - White wine: 3 tbsp - Soy sauce: 2 tbsp - Worcestershire sauce: 1 tsp - Ketchup: 2 tsp - Salt and pepper: pinch * I mixed 1 tbsp Tesco Mild Curry Powder + 1/2 tbsp Tesco Medium Curry Powder. 🧑‍🍳 METHOD: 1. Mix the curry roux ingredients (A) together in a small bowl. Mix the sauce mixture ingredients (B) in a separate bowl. 2. Grate the garlic and ginger. 3. Thinly slice the pork. Cut the carrot into rolling wedges, and cut the potatoes and onion into bite-sized chunks. 4. Heat oil in a pot over medium heat and sauté the garlic and ginger until fragrant. 5. Add the pork and cook until lightly browned, letting flavourful fond build on the bottom of the pot. 6. Add water, chicken stock, and the vegetables, scraping up the browned bits from the base. 7. Bring to a boil. 8. Once boiling, and skim the scum, then add the sauce mixture. 9. Cover with a lid, reduce the heat to low, and simmer for 7 to 8 minutes until the vegetables are tender. 10. Turn off the heat, give the curry roux a quick stir to loosen, and thoroughly dissolve it into the broth. 11. Bring back to a gentle simmer to thicken, then remove from the heat. (Letting it cool to room temperature before serving deepens the flavour.) 12. Reheat gently and ladle over hot rice. 💡 KEY POINTS: - 99% of Japanese households rely on store-bought curry blocks, but if you can’t find them, don't worry. Using plain flour, cornflour, curry powder, and a dash of ketchup and Worcestershire sauce, you can recreate that nostalgic Japanese curry roux from scratch. ⛩️ TRADITIONAL OPTION: - Use Japanese curry roux cubes (e.g. S&B Golden Curry), and omit chicken stock, seasoning and curry roux in the recipe. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #japanesecurry #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Full Recipe↓ Day 100/100 | JAPANESE CURRY 🛒 INGREDIENTS: Servings: 3-4 - Pork loin: 120g - Potato: 100g - Onion: 100g - Carrot: 80g - Ginger: 1 knob - Garlic: 1 clove - Chicken stock: 1/2 cube - Water: 600ml [Curry roux (A)] - Curry powder: 1 1/2 tbsp - Plain flour: 2 tbsp - Cornflour: 1 tbsp - Water: 60ml [Sauce mixture (B)] - Sugar: 1 tbsp - White wine: 3 tbsp - Soy sauce: 2 tbsp - Worcestershire sauce: 1 tsp - Ketchup: 2 tsp - Salt and pepper: pinch I mixed 1 tbsp Tesco Mild Curry Powder + 1/2 tbsp Tesco Medium Curry Powder. 🧑‍🍳 METHOD: 1. Mix the curry roux ingredients (A) together in a small bowl. Mix the sauce mixture ingredients (B) in a separate bowl. 2. Grate the garlic and ginger. 3. Thinly slice the pork. Cut the carrot into rolling wedges, and cut the potatoes and onion into bite-sized chunks. 4. Heat oil in a pot over medium heat and sauté the garlic and ginger until fragrant. 5. Add the pork and cook until lightly browned, letting flavourful fond build on the bottom of the pot. 6. Add water, chicken stock, and the vegetables, scraping up the browned bits from the base. 7. Bring to a boil. 8. Once boiling, and skim the scum, then add the sauce mixture. 9. Cover with a lid, reduce the heat to low, and simmer for 7 to 8 minutes until the vegetables are tender. 10. Turn off the heat, give the curry roux a quick stir to loosen, and thoroughly dissolve it into the broth. 11. Bring back to a gentle simmer to thicken, then remove from the heat. (Letting it cool to room temperature before serving deepens the flavour.) 12. Reheat gently and ladle over hot rice. 💡 KEY POINTS: - 99% of Japanese households rely on store-bought curry blocks, but if you can’t find them, don't worry. Using plain flour, cornflour, curry powder, and a dash of ketchup and Worcestershire sauce, you can recreate that nostalgic Japanese curry roux from scratch. ⛩️ TRADITIONAL OPTION: - Use Japanese curry roux cubes (e.g. S&B Golden Curry), and omit chicken stock, seasoning and curry roux in the recipe. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #japanesecurry #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Shota Horii | Aisle to Tokyo

203,600 Aufrufe • vor 1 Monat

Pap and wors stew served with chakalaka as a side 🇿🇦🔥 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: -Wors -Steak and chops spice -Cumin -Curry powder -All in one Raja curry powder -Tomato and Basil pasta sauce / Tomato paste or grated tomatoes -Beef stock -Onions -Bell peppers -Garlic paste -Sweet chilli -Honey -Inapaarman’s Kitchen beef flavour stock powder -Tomato sauce -Chilli flakes -Parsley -Chilli flakes Instructions: Add a bit of oil to your pot and fry the wors. Season with steak and chops spice, curry powder, ground cumin, and Raja all-in-one curry powder. Fry until the wors is golden brown. Add your chopped onions and your tomato base (Tomato and Basil pasta sauce, tomato paste, or grated tomatoes - whatever you have). Mix well, then add your beef stock, sweet chilli, a teaspoon of garlic, and your bell peppers. Next, add your Inapaarman’s Kitchen beef flavour stock powder and some water. Once the water is added, stir in the tomato sauce and a bit of honey to balance the flavours. Finish off with chilli flakes and parsley, then mix well. All done! serve hot with pap and chakalaka @Robertsons Herbs & Spices #fyp #stew #viral#easyrecipeyrecipe

Pap and wors stew served with chakalaka as a side 🇿🇦🔥 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: -Wors -Steak and chops spice -Cumin -Curry powder -All in one Raja curry powder -Tomato and Basil pasta sauce / Tomato paste or grated tomatoes -Beef stock -Onions -Bell peppers -Garlic paste -Sweet chilli -Honey -Inapaarman’s Kitchen beef flavour stock powder -Tomato sauce -Chilli flakes -Parsley -Chilli flakes Instructions: Add a bit of oil to your pot and fry the wors. Season with steak and chops spice, curry powder, ground cumin, and Raja all-in-one curry powder. Fry until the wors is golden brown. Add your chopped onions and your tomato base (Tomato and Basil pasta sauce, tomato paste, or grated tomatoes - whatever you have). Mix well, then add your beef stock, sweet chilli, a teaspoon of garlic, and your bell peppers. Next, add your Inapaarman’s Kitchen beef flavour stock powder and some water. Once the water is added, stir in the tomato sauce and a bit of honey to balance the flavours. Finish off with chilli flakes and parsley, then mix well. All done! serve hot with pap and chakalaka @Robertsons Herbs & Spices #fyp #stew #viral#easyrecipeyrecipe

_home_made_recipes

1,500,000 Aufrufe • vor 6 Monaten

🇫🇯 Fiji-Style Chicken Curry Ingredients: - 1 whole chicken (cut in curry pieces) - 1 onions - 1 tomatoes - Garlic – 6 cloves, minced - Ginger – 2-inch piece, minced or grated - Fresh chilies – 1-2, sliced (optional, to taste) - Potatoes – 2 medium, peeled and cubed (optional but traditional) - Cooking oil – 3–4 tbsp - Salt – to taste - Water – 1 to 1.5 cups - Curry Leaves 🌶️ Spice Mix (dry): - Fijian-style curry powder - Garam Masala - Paprika - Turmeric - Mustard seeds - Cumin Seeds - Salt Steps: 1. In a pot add oil, then add onion & curry leaves 2. Add mustard seeds, cumin seeds, cardamom, cinnamon stick, fresh garlic, ginger & chilli, then mix. 3. In a bowl add your dry spices, curry powder, garam masala, turmeric, paprika, salt & water and mix. 4. Add into the pot and mix till it thickens up. 5. Add your chicken and let it cook for about 5-8 minutes. 6. Add more water if you need, then add potatoes and let it cook. 7. Add your tomatoes. 8. Once its all cooked, garnish with coriander 🌿 9. Enjoy your chicken curry with rice or roti 🍽️ #fyp #chickencurry #fijistyle #fijistylecurry #fiji #dinneridea #easydinnerideas #indianrecipe #indianfoodie #fijitiktok

🇫🇯 Fiji-Style Chicken Curry Ingredients: - 1 whole chicken (cut in curry pieces) - 1 onions - 1 tomatoes - Garlic – 6 cloves, minced - Ginger – 2-inch piece, minced or grated - Fresh chilies – 1-2, sliced (optional, to taste) - Potatoes – 2 medium, peeled and cubed (optional but traditional) - Cooking oil – 3–4 tbsp - Salt – to taste - Water – 1 to 1.5 cups - Curry Leaves 🌶️ Spice Mix (dry): - Fijian-style curry powder - Garam Masala - Paprika - Turmeric - Mustard seeds - Cumin Seeds - Salt Steps: 1. In a pot add oil, then add onion & curry leaves 2. Add mustard seeds, cumin seeds, cardamom, cinnamon stick, fresh garlic, ginger & chilli, then mix. 3. In a bowl add your dry spices, curry powder, garam masala, turmeric, paprika, salt & water and mix. 4. Add into the pot and mix till it thickens up. 5. Add your chicken and let it cook for about 5-8 minutes. 6. Add more water if you need, then add potatoes and let it cook. 7. Add your tomatoes. 8. Once its all cooked, garnish with coriander 🌿 9. Enjoy your chicken curry with rice or roti 🍽️ #fyp #chickencurry #fijistyle #fijistylecurry #fiji #dinneridea #easydinnerideas #indianrecipe #indianfoodie #fijitiktok

Nash & Shay

93,200 Aufrufe • vor 1 Jahr

The secret to getting your messy bun to look FULLER starts before you even make the bun! I always add some texture to my hair first before pulling it into a ponytail—it gives you so much more volume to work with. Once I create the little bun, I gently pull and loosen pieces to add even more texture and fullness. Don’t worry about making it perfect—the messier and more undone it looks, the better! Such an easy hairstyle for fine hair, second or third day hair, busy mornings, work, school, workouts, or anytime you want your hair up and off your neck. #MessyBun #FineHairTips #EasyHairstyles #HairVolume #messybuntutorial

The secret to getting your messy bun to look FULLER starts before you even make the bun! I always add some texture to my hair first before pulling it into a ponytail—it gives you so much more volume to work with. Once I create the little bun, I gently pull and loosen pieces to add even more texture and fullness. Don’t worry about making it perfect—the messier and more undone it looks, the better! Such an easy hairstyle for fine hair, second or third day hair, busy mornings, work, school, workouts, or anytime you want your hair up and off your neck. #MessyBun #FineHairTips #EasyHairstyles #HairVolume #messybuntutorial

Amanda 🕊️

64,700 Aufrufe • vor 1 Monat

Ingredients: 1 firm tofu, cut into smaller pieces 1 bag of bok choy (about 8 bundles) – I cut them into 1/2 to separate the stems from the leaves. 5 servings of udon noodles 1 pack of mushrooms – I used king oyster mushrooms Directions: 1. Make the sauce (for 5 servings of udon noodles, I used 2 tbsp of dark soy sauce, 2 tbsp of regular soy sauce, 4 tbsp of oyster sauce, 2 tbsp of mirin, 4 tsp of sugar, 1 tsp of rice wine vinegar) in a bowl and set it aside. 2. Bring a pot of water to a boil and add your udon noodles. Stir gently until noodles become separated – the udon noodles are precooked so once they’re separated, drain and rinse in cold water. Make sure to use the noodles right away or add a drop of oil to keep them separated. 3. Add 1 tbsp of oil of choice to a pan and heat it over medium heat. (I like to use fried tofu so I fry my tofu pieces first, remove, then saute my veggies.) Add your vegetables from hard to soft to the pan (bok choy stems – mushrooms – bok choy leaves,) then add your tofu and noodles. Add the sauce (add less if you prefer) and stir fry until well combined. Serve and enjoy! *If you’re using meat for your protein, cook the meat first on the pan before adding your vegetables.

Ingredients: 1 firm tofu, cut into smaller pieces 1 bag of bok choy (about 8 bundles) – I cut them into 1/2 to separate the stems from the leaves. 5 servings of udon noodles 1 pack of mushrooms – I used king oyster mushrooms Directions: 1. Make the sauce (for 5 servings of udon noodles, I used 2 tbsp of dark soy sauce, 2 tbsp of regular soy sauce, 4 tbsp of oyster sauce, 2 tbsp of mirin, 4 tsp of sugar, 1 tsp of rice wine vinegar) in a bowl and set it aside. 2. Bring a pot of water to a boil and add your udon noodles. Stir gently until noodles become separated – the udon noodles are precooked so once they’re separated, drain and rinse in cold water. Make sure to use the noodles right away or add a drop of oil to keep them separated. 3. Add 1 tbsp of oil of choice to a pan and heat it over medium heat. (I like to use fried tofu so I fry my tofu pieces first, remove, then saute my veggies.) Add your vegetables from hard to soft to the pan (bok choy stems – mushrooms – bok choy leaves,) then add your tofu and noodles. Add the sauce (add less if you prefer) and stir fry until well combined. Serve and enjoy! *If you’re using meat for your protein, cook the meat first on the pan before adding your vegetables.

Steph Bae

102,000 Aufrufe • vor 1 Jahr

Chicken Pumpkin Curry! Welcome back to episode 6 of busy girl bites. A series where I’m sharing quick and easy recipes for busy girls! Today we’re making a chicken pumpkin curry, ready in under 30 minutes and packed with protein for a cozy Autumn meal. Full recipe is below! Don’t forget to bookmark this recipe to make it later! CHICKEN PUMPKIN CURRY RECIPE Ingredients: -2 tbsp avocado oil -2 chicken breasts, cut into small pieces -1 onion, chopped -1 tbsp ginger, finely chopped -3 garlic cloves, finely chopped -2–3 tbsp Thai red curry paste -2 tsp curry powder -4 cups cubed pumpkin or squash -1/2 cup full-fat coconut milk -3/4 cup vegetable broth -1–2 tbsp soy sauce (gluten-free if needed) -1 tbsp coconut sugar -1 tbsp lime juice -3 cups kale How to: Heat 1 tbsp oil in a large pan on medium high heat. Add the chicken and brown on each side for 2-3 minutes, then remove from the pan. Add the remaining 1 tbsp of avocado oil then add the onion and let cook for 2 minutes. Add the garlic and ginger and let cook for another 1-2 minutes until lightly browned. Add curry paste and curry powder mixing everything together and letting the curry paste toast slightly for 20-30 seconds, then add the butternut squash and mix all together letting cook for a couple of minutes. Add the coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice mixing everything together, then cover and let simmer for 15 minutes until the squash is tender. Once the squash is cooked, remove the cover and add in the kale, letting it wilt and soften in the curry for 1-2 minutes. Next, add the cornstarch and mix it together. This will help to thicken the curry sauce. Serve as is or with rice. Add a squeeze of lime and fresh cilantro on top if you like! #30minutemeals #onepanmeal #pumpkinrecipes #chickencurry

Chicken Pumpkin Curry! Welcome back to episode 6 of busy girl bites. A series where I’m sharing quick and easy recipes for busy girls! Today we’re making a chicken pumpkin curry, ready in under 30 minutes and packed with protein for a cozy Autumn meal. Full recipe is below! Don’t forget to bookmark this recipe to make it later! CHICKEN PUMPKIN CURRY RECIPE Ingredients: -2 tbsp avocado oil -2 chicken breasts, cut into small pieces -1 onion, chopped -1 tbsp ginger, finely chopped -3 garlic cloves, finely chopped -2–3 tbsp Thai red curry paste -2 tsp curry powder -4 cups cubed pumpkin or squash -1/2 cup full-fat coconut milk -3/4 cup vegetable broth -1–2 tbsp soy sauce (gluten-free if needed) -1 tbsp coconut sugar -1 tbsp lime juice -3 cups kale How to: Heat 1 tbsp oil in a large pan on medium high heat. Add the chicken and brown on each side for 2-3 minutes, then remove from the pan. Add the remaining 1 tbsp of avocado oil then add the onion and let cook for 2 minutes. Add the garlic and ginger and let cook for another 1-2 minutes until lightly browned. Add curry paste and curry powder mixing everything together and letting the curry paste toast slightly for 20-30 seconds, then add the butternut squash and mix all together letting cook for a couple of minutes. Add the coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice mixing everything together, then cover and let simmer for 15 minutes until the squash is tender. Once the squash is cooked, remove the cover and add in the kale, letting it wilt and soften in the curry for 1-2 minutes. Next, add the cornstarch and mix it together. This will help to thicken the curry sauce. Serve as is or with rice. Add a squeeze of lime and fresh cilantro on top if you like! #30minutemeals #onepanmeal #pumpkinrecipes #chickencurry

Jess | Choosing Chia

69,400 Aufrufe • vor 2 Jahren

🚨ELON MUSK: "It is easier to get into this country as a murderer than a Nobel Laureate. What? If you had an opportunity to have Steph Curry on your team, of course you would take him. We want legal immigration of honest hardworking people to be quick and easy, and illegal immigration should be hard. That's how it SHOULD be."

🚨ELON MUSK: "It is easier to get into this country as a murderer than a Nobel Laureate. What? If you had an opportunity to have Steph Curry on your team, of course you would take him. We want legal immigration of honest hardworking people to be quick and easy, and illegal immigration should be hard. That's how it SHOULD be."

Autism Capital 🧩

5,322,185 Aufrufe • vor 2 Jahren

Home made Pilipili ya kukaanga! A side sauce for pilau! Enjoy!😋😋 Ingredients : 3 whole tomatoes. 1 Bulb of red onion. 3 green chillies. 2 cloves of garlic. 2 pieces of ginger. 1 whole lemon. 2 table spoon of tomato paste. 1/2 spoon of salt. -First get all your veggies well washed. -Dice the tomatoes, ginger, garlic & chillies into random pieces then blend them finely. - Cut your onions and set them aside. -Cut your lemon into two and squeeze the juices into a small tin and set aside. - In a hot pan, put oil and add the onions that were set aside, fry till golden brown then add the blended combo of veggies. -Stir well and cover (wait for 5 minutes) and add your tomato paste. - Stir well again and cover, reduce your heat to low so it can cook well (wait for another 8 minutes) then add salt and the squeezed juices of lemon. -Give it a good stir and cover for it another 3-5minutes. -At this point your sauce is ready, set it aside to cool down. Serve it with your pilau or anything you prefer to serve it with. #kenyantiktok #kisumutiktoker #nairobitiktokers #foryoupage❤️❤️ #fyp #CapCut #December #kenyanlesbian🌈 #lesbiansoftiktok #studsoftiktok🌈 #recipe #wlw #luo #anexscloset #anexonyango

Home made Pilipili ya kukaanga! A side sauce for pilau! Enjoy!😋😋 Ingredients : 3 whole tomatoes. 1 Bulb of red onion. 3 green chillies. 2 cloves of garlic. 2 pieces of ginger. 1 whole lemon. 2 table spoon of tomato paste. 1/2 spoon of salt. -First get all your veggies well washed. -Dice the tomatoes, ginger, garlic & chillies into random pieces then blend them finely. - Cut your onions and set them aside. -Cut your lemon into two and squeeze the juices into a small tin and set aside. - In a hot pan, put oil and add the onions that were set aside, fry till golden brown then add the blended combo of veggies. -Stir well and cover (wait for 5 minutes) and add your tomato paste. - Stir well again and cover, reduce your heat to low so it can cook well (wait for another 8 minutes) then add salt and the squeezed juices of lemon. -Give it a good stir and cover for it another 3-5minutes. -At this point your sauce is ready, set it aside to cool down. Serve it with your pilau or anything you prefer to serve it with. #kenyantiktok #kisumutiktoker #nairobitiktokers #foryoupage❤️❤️ #fyp #CapCut #December #kenyanlesbian🌈 #lesbiansoftiktok #studsoftiktok🌈 #recipe #wlw #luo #anexscloset #anexonyango

𝗔𝗻𝗲𝘅 𝗢𝗻𝘆𝗮𝗻𝗴𝗼 🏳️‍🌈

33,500 Aufrufe • vor 1 Jahr

My last day at Headquarters so I tried something a little different: Coconut Curry Chicken (recipe👇) Feeds 8 firemen: *Chicken (6.5 lbs) *Spanish Onions (2) *Coconut Milk (3, 13.5 oz cans) *Limes (2) *Jasmine Rice (2, 12 oz 5 min rice boxes) *Bell Peppers (4) *Spinach (3/4 of an 8oz bag) *Minced Garlic (1-2 tbs) *Spices (Curry, Ginger, Turmeric, Paprika, Salt, Pepper, Cumin) *Avocado Oil *Chicken Bouillon Paste (about a tbs) -Dice onions, & slice peppers. Prep the chicken by adding salt pepper and curry. -Heat up your Blackstone to Med-High. Add oil then your chicken. Flip once you have a good sear. Move chicken over and add your peppers and onions to the blackstone. -Toss the pep and onions for a couple mins. Add in your ginger (1-2 tsp) garlic (1-1.5 tbs) and toss for 30-60 seconds. -Add 2 tsp or so of Cumin, Paprika, and Turmeric. Add 4+ tbs of curry. Toss for 30-60 seconds to toast. -Put veggies into your cast iron. Add the 3 cans of coconut milk then your chicken. Simmer for 15-20 mins. ( if it needs to be thinned out, add a little chicken broth). -Start your 5 min rice by following directions on box - boil water, add in a tbs or so of bouillon paste then your rice. Take off burner and let rest covered for 5 mins. Add in salt, pepper and lime juice of 1.5 limes. -Toss in spinach (3/4 bag) and mix for a couple mins. -Plate with rice, and the coconut curry chicken on top. -Finish off with a nice homemade ice cream sandwich 👀 #blackstone #Dinnerideas #firehouse #firehousedinners #currychicken

My last day at Headquarters so I tried something a little different: Coconut Curry Chicken (recipe👇) Feeds 8 firemen: Chicken (6.5 lbs) Spanish Onions (2) Coconut Milk (3, 13.5 oz cans) Limes (2) Jasmine Rice (2, 12 oz 5 min rice boxes) Bell Peppers (4) Spinach (3/4 of an 8oz bag) Minced Garlic (1-2 tbs) Spices (Curry, Ginger, Turmeric, Paprika, Salt, Pepper, Cumin) Avocado Oil *Chicken Bouillon Paste (about a tbs) -Dice onions, & slice peppers. Prep the chicken by adding salt pepper and curry. -Heat up your Blackstone to Med-High. Add oil then your chicken. Flip once you have a good sear. Move chicken over and add your peppers and onions to the blackstone. -Toss the pep and onions for a couple mins. Add in your ginger (1-2 tsp) garlic (1-1.5 tbs) and toss for 30-60 seconds. -Add 2 tsp or so of Cumin, Paprika, and Turmeric. Add 4+ tbs of curry. Toss for 30-60 seconds to toast. -Put veggies into your cast iron. Add the 3 cans of coconut milk then your chicken. Simmer for 15-20 mins. ( if it needs to be thinned out, add a little chicken broth). -Start your 5 min rice by following directions on box - boil water, add in a tbs or so of bouillon paste then your rice. Take off burner and let rest covered for 5 mins. Add in salt, pepper and lime juice of 1.5 limes. -Toss in spinach (3/4 bag) and mix for a couple mins. -Plate with rice, and the coconut curry chicken on top. -Finish off with a nice homemade ice cream sandwich 👀 #blackstone #Dinnerideas #firehouse #firehousedinners #currychicken

Mackstone Dad

52,500 Aufrufe • vor 10 Monaten

Don’t you hate it when you’re enjoying a lovely curry in Paris…when in Rome…and crowds and tear gas come into the restaurant…I only ordered a mild curry with The Nowhere Photographer Watchman

Don’t you hate it when you’re enjoying a lovely curry in Paris…when in Rome…and crowds and tear gas come into the restaurant…I only ordered a mild curry with The Nowhere Photographer Watchman

@ CSmiles_News

32,863 Aufrufe • vor 21 Tagen

Curry Chicken This is a very special recipe that is near and dear to my heart. Adding peppers to mine is a personal preference some times I also add potatoes and carrots or nothing at all the choice is yours!! I’ve always loved a hot curry on white rice so I had to make a video for you all to see how I put my version of this classic together. Pro tip: make sure you allow your curry powder to really toast before adding your chicken!!! Recipe ⬇️⬇️⬇️ Ingredients, Marinade 1 whole chicken - skin off, cut into 12-15 pieces 2 tablespoons Jamaican curry powder 1.5 tablespoons all purpose seasoning 1 teaspoon salt 1 teaspoon black pepper 2-3 tablespoons vegetable oil 2 sprig thyme 1/2 scotch bonnet pepper - chopped 1 tablespoon whole allspice - crushed For best results mix all of the above ingredients together and allow to marinate overnight. You can cook immediately if need be and will still get great results. Ingredients for curry, 1/4 cup vegetable oil 1 tablespoon Jamaican curry powder 1 red pepper - sliced 1 green pepper - sliced 2 tablespoon chopped ginger 2 clove chopped garlic 1/2 bunch scallion - chopped 1/2 scotch bonnet - sliced 1/2 cup water Toast your curry powder in the vegetable oil on medium high heat. Once the colour starts to darken add your chicken and turn down the heat. Stir once and cover with lid. Let this cook for ten minutes to allow the natural juices from the chicken to come out. Now add your sliced onion, garlic, ginger, scallion, and scotch bonnet. Next add 1/2 cup water. Stir and cover to cook for another 10 minutes. Remove lid and add your sliced bell peppers. Taste for seasoning and let this cook for approximately 5 more minutes. Add more or less water depending on how much heavy you like with your curry. #currychicken #jamaicanfood #whiterice #easyrecipes #torontochefs #torontofood #currypowder #curry

Curry Chicken This is a very special recipe that is near and dear to my heart. Adding peppers to mine is a personal preference some times I also add potatoes and carrots or nothing at all the choice is yours!! I’ve always loved a hot curry on white rice so I had to make a video for you all to see how I put my version of this classic together. Pro tip: make sure you allow your curry powder to really toast before adding your chicken!!! Recipe ⬇️⬇️⬇️ Ingredients, Marinade 1 whole chicken - skin off, cut into 12-15 pieces 2 tablespoons Jamaican curry powder 1.5 tablespoons all purpose seasoning 1 teaspoon salt 1 teaspoon black pepper 2-3 tablespoons vegetable oil 2 sprig thyme 1/2 scotch bonnet pepper - chopped 1 tablespoon whole allspice - crushed For best results mix all of the above ingredients together and allow to marinate overnight. You can cook immediately if need be and will still get great results. Ingredients for curry, 1/4 cup vegetable oil 1 tablespoon Jamaican curry powder 1 red pepper - sliced 1 green pepper - sliced 2 tablespoon chopped ginger 2 clove chopped garlic 1/2 bunch scallion - chopped 1/2 scotch bonnet - sliced 1/2 cup water Toast your curry powder in the vegetable oil on medium high heat. Once the colour starts to darken add your chicken and turn down the heat. Stir once and cover with lid. Let this cook for ten minutes to allow the natural juices from the chicken to come out. Now add your sliced onion, garlic, ginger, scallion, and scotch bonnet. Next add 1/2 cup water. Stir and cover to cook for another 10 minutes. Remove lid and add your sliced bell peppers. Taste for seasoning and let this cook for approximately 5 more minutes. Add more or less water depending on how much heavy you like with your curry. #currychicken #jamaicanfood #whiterice #easyrecipes #torontochefs #torontofood #currypowder #curry

dwightsmith

1,300,000 Aufrufe • vor 2 Jahren

Creamy Red Thai Curry Chicken Noodle Soup Ingredients * 1 kg chicken * 2 litres water * 1 medium onion * 1 medium tomato * 3–4 garlic cloves * A few pieces of ginger * Red Thai curry paste, according to taste * ½ cup cooking cream * Salt and black pepper, according to taste * Lemon juice * Soy sauce * Kaffir lime leaves * Bok choy or any vegetables of your choice * Boiled noodles * Boiled eggs * Crispy chilli oil * Chilli flakes * Fresh coriander * Spring onions Method 1. Add the chicken, 2 litres of water, salt, black pepper, whole garlic cloves and whole ginger to an Instant Pot. Pressure-cook for 15 minutes. 2. Remove the cooked chicken and shred it. Strain and reserve the chicken stock. You should have approximately 1½ litres of stock. 3. Blend the onion, tomato, 3–4 garlic cloves and a few pieces of ginger into a smooth paste. 4. Heat a little oil in a pot and fry the blended mixture. Add the red Thai curry paste, salt, black pepper and lemon juice. Cook until aromatic. 5. Pour in the strained chicken stock and mix well. Add soy sauce, kaffir lime leaves and chilli flakes, then allow it to simmer. 6. Add ½ cup cooking cream and mix well. Simmer gently for a few minutes without boiling it on very high heat. 7. Add bok choy or any vegetables of your choice and cook until tender. Adjust the salt, pepper, lemon juice and Thai curry paste according to taste. 8. To assemble, place the boiled noodles in a serving bowl. Pour the creamy Red Thai Curry Soup over them. 9. Top with shredded chicken and boiled eggs. Garnish with fresh coriander, spring onions, chilli flakes and crispy chilli oil. Serve hot and enjoy!

Creamy Red Thai Curry Chicken Noodle Soup Ingredients * 1 kg chicken * 2 litres water * 1 medium onion * 1 medium tomato * 3–4 garlic cloves * A few pieces of ginger * Red Thai curry paste, according to taste * ½ cup cooking cream * Salt and black pepper, according to taste * Lemon juice * Soy sauce * Kaffir lime leaves * Bok choy or any vegetables of your choice * Boiled noodles * Boiled eggs * Crispy chilli oil * Chilli flakes * Fresh coriander * Spring onions Method 1. Add the chicken, 2 litres of water, salt, black pepper, whole garlic cloves and whole ginger to an Instant Pot. Pressure-cook for 15 minutes. 2. Remove the cooked chicken and shred it. Strain and reserve the chicken stock. You should have approximately 1½ litres of stock. 3. Blend the onion, tomato, 3–4 garlic cloves and a few pieces of ginger into a smooth paste. 4. Heat a little oil in a pot and fry the blended mixture. Add the red Thai curry paste, salt, black pepper and lemon juice. Cook until aromatic. 5. Pour in the strained chicken stock and mix well. Add soy sauce, kaffir lime leaves and chilli flakes, then allow it to simmer. 6. Add ½ cup cooking cream and mix well. Simmer gently for a few minutes without boiling it on very high heat. 7. Add bok choy or any vegetables of your choice and cook until tender. Adjust the salt, pepper, lemon juice and Thai curry paste according to taste. 8. To assemble, place the boiled noodles in a serving bowl. Pour the creamy Red Thai Curry Soup over them. 9. Top with shredded chicken and boiled eggs. Garnish with fresh coriander, spring onions, chilli flakes and crispy chilli oil. Serve hot and enjoy!

Farheen naz 🇦🇺🇵🇰

650,700 Aufrufe • vor 2 Monaten