May 20, 2014

Curry with plenty of vegetable

Ever since I have been living in the England, I have been a big fan of a good curry with medium strength of spiciness. And making a curry allows you to "get ride" of various vegetable left-overs in your refrigerator in a delicious tasty way.

Chicken curry with vegetable: - 4 servings
  • 280 g chicken breast – chop in chunks
  • 2 tablespoons oil
  • 2 tablespoon green curry paste
  • 2 teaspoon dark syrup
  • 1 tablespoon pickled ginger – diced
  • 1 tablespoon pickled ginger syrup
  • 1 x 400 g coconut milk
  • 1 romanesco or broccoli - cut in small florets
  • 400 g Edam beans
  • 3 carrots - sliced
  • 250 g mushrooms - sliced
  • 2 pepper fruits - sliced
  • 1 x 400 g diced tomato
  • coriander
  1. Heat up the oil in a large cooking pot. Fry the chicken chunks.
  2. Add the curry paste and let it fry together with the chicken for a short period.
  3. Add the syrup, ginger and ginger syrup and coconut milk and tomato, let it simmer for 15-20 minutes.
  4. Afterwards add the romanesco/broccoli, Edan beans, carrots, pepper fruit and mushrooms, and let simmer for another 5 minutes.
  5. Season with coriander.
  6. Serve together with rice.

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