Red Cabbage Chicken Curry Recipes

THAI RED CURRY WITH CHICKEN

Steps:

• Heat oil in a large heavy based skillet over medium high heat.
• Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
• Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
• Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
• Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
• Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
• Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
• Remove from heat. Stir through a handful of Thai basil leaves.
• Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

RED CABBAGE & CHICKEN CURRY

Steps:

• Add cabbage and onion in a frying pan with heated up coconut oil and fry down with soy sauce.
• Add chicken to fry with cabbage mixture and shake over the turmeric. Add sriracha, chicken stock cube, tom yum paste and a splash of hot water.
• Then once chicken and cabbage has cooked through, add the splash of milk with all the frozen vegetables.
• Turn up the heat and let it boil for 5 minutes. Serve with fluffy white rice.

THAI RED CURRY CHICKEN

Steps:

• Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
• Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
• Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
• Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

CHICKPEA, POTATO, AND CABBAGE CURRY

Steps:

• Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
• Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
• Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
• Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
• Add the curry powder and the cumin, stir.
• Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
• Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
• Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
• Taste and adjust the salt/ peppers to your tastes.

GREEN CABBAGE, PEAS AND CHICKEN CURRY ON BROWN BASMATI RICE

Steps:

• For brown rice: Follow the directions on the bag for either the brown Basmati rice or the long grain brown rice. Normally, it's 1 cup brown rice to 2 cups water, but I always use 21/2 cups water and keep the pot covered for 5 minutes after turning off the burner. Don't forget to add some salt to the rice. As for tomatoes, they're drying up by this time of year. You can use the equivalent of 1 cup chopped, canned tomatoes if you can't find any fresh, juicy tomatoes. Wash and chop the cabbage and set aside. Heat oil for 30 seconds on medium-high heat in a large, heavy-bottomed, shallow pan. Gently stir in tomatoes, turmeric, cumin, salt and any of the optional spices you choose to add. Saute for 3 to 4 minutes. When the oil separates from the tomatoes, you will know that the spices are cooked. Add the chicken strips and onion and stir well. Reduce heat to medium, cover and cook for about 5 minutes, depending on the size of your strips. When they are just about cooked through, uncover and add the cabbage. Stir well and sauté for 3 to 4 minutes. It's best to taste the cabbage at this stage, because the heat on stoves varies. If it's just slightly crunchy, then add the thawed peas and stir well. If not, cook for a few more minutes before stirring in the peas. Turn off heat.

HOW TO COOK CHICKEN CABBAGE CURRY

Steps:

• Drop shredded cabbage in boiling water with a little salt.
• Put off heat. After 3 minutes, drain. Set aside.
• Combine flour, salt, pepper, and curry powder. Melt butter in low heat and add flour mixture.
• Stir. When well blended, gradually add water and continue stirring until mixture is smooth.
• Add milk. Stir until smooth and thickened. Add MSG.
• Spread drained cabbage on plate.
• Make a hollow in the middle and pour the mixture and the cooked chicken. Serve hot.