Orange Chicken Curry
Orange Chicken Curry
Ever wonder what to do with those orange and yellow chillies in the shops apart from fancy garnishing, well now you have the answer a beautiful orange chicken curry.
Ingredients
Serves: 6
- Curry Paste
- 10 white peppercorns
- 7 dried orange chillies, reconstituted in water for 20 minutes
- 1 teaspoon salt
- 2 slices galangal, peeled
- 1/2 stalk lemongrass, sliced thin
- 1 kaffir lime leaf, diced
- 1 teaspoon dried turmeric
- 1 teaspoon coriander seeds
- 2 teaspoons fermented shrimp paste
- Curry
- 5-6 cups (1.25 to 1.5 litres) coconut milk
- 300g chicken, sliced
- 120g bamboo shoots, pre-boiled if fresh
- 200g potatoes, diced into 2cm chunks
- 3 Asian eggplant, halved
- 5 cherry tomatoes, halved
- 2 capsicums, sliced
- 3-5 medium yellow chillies
- 3-4 tablespoons fish sauce
- 2 tablespoons sesame seeds, toasted
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Curry Paste: In a mortar pound curry paste ingredients, one at a time until a smooth paste is formed.
- Curry: Put 1 cup of the coconut milk into a wok and cook until the fat separates. Add the curry paste and fry until fragrant.
- Add the chicken and cook for 2 minutes. Add the remainder of the coconut milk and bring to a simmer.
- Add the bamboo shoots, potatoes, eggplant and cook until the potatoes are tender.
- Add the tomatoes, capsicums and yellow chillies. Cook for 5 minutes.
- Season the curry with the fish sauce and taste. Adjust if needed.
- Serve in a large bowl and garnish with the sesame seeds. Serve with steamed jasmine rice.
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