Hello, now and again 1 December , 1 day of month to as tradition, once again participate in the challenge
…Dia Um…Na Cozinha
The theme this month was MY SPICE I chose madras curry paste, I buy in eastern india shop here next to me and I love that my favorite below and also curry thai green curry but
this recipe is and super easy, healthy and delicious, prepared Chilli Beer which is pretty spicy, I do not toke the chilli seeds, but advise you to take those who do not like spicy, as the curry paste also quite spicy.
3 noodles nests of brown rice
2 tablespoons coconut oil soup
100g tender broccoli, cut stems at an angle
1 red pepper, seeded, quartered, then cut into strips
2 cloves garlic, minced
1 red pepper, seeded and chopped
piece of fresh ginger on finger, peeled and finely chopped
2 skinless chicken breasts, cut
1 tablespoon heaped soup madras curry
Soy sauce 2 teaspoons
4 spring onions, shredded
lemon wedges, to squeeze
Pour boiling water over the noodles and let soften. Meanwhile, heat half of the coconut oil in a large nonstick wok and fry all the vegetables and onions with garlic, pepper and ginger until softened. If the broccoli will not soften, add a little water to the wok and lid to create some steam.
Veg tip in a dish, add the rest of the coconut oil to the wok, then briefly fry the chicken until cooked. Set aside with the vegetables and add the curry paste to the pan. Stir for a few seconds, then add 150 mL of water and soy sauce. Allow to bubble, then add the drained, loose pasta and toss well to coat.
Return the vegetables and the chicken to the wok and chives. Mix well over the fire and squeeze the files on top of everything. Pour sesame seeds to taste and mustard seeds.
I hope you like it, do not forget caring and sharing !!!
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800g large caliber shrimp kernels ,
500g chicken cubes
15oml of coconut milk (purchase)
1 large onion
chopped garlic, ginger
100g peeled tomatoes
2 tablespoons vegetable oil soup (just because the curry not to do with oil)
2 tablespoons curry powder (go mine from india shop)
1 tsp turmeric
1 fresh chilli (optional if you like your curry and spicy)
Begin getting a saucepan on the stove with the oil and saute the previously chopped onion and the garlic and ginger and chilli. When the onion is translucent, add the curry powder and fry well, stirring constantly. Add then the peeled tomatoes into small pieces and let it cook some more. Join now coconut milk and season with a little salt. Simmer 2 minutes and pass again all blend with the magic wand to break a little grated coconut.
Add all spicies you want i use curry powder, tumeric, smoked paprika, cummin, cardom etc
Add the chicken cook over low heat 20 minutes.
Then add the shrimp cook over low heat 7 more minutes.
Serve with cooked basmati rice and pitta bread garlic and parsley.
Thank you, hope you enjoy and good appetite!