Orange Chicken Curry

    Orange Chicken Curry

    Be the 1st to save!
    1hour


    Be the first to make this!

    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 

    1. Curry Paste: In a mortar pound curry paste ingredients, one at a time until a smooth paste is formed.
    2. 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.
    3. Add the chicken and cook for 2 minutes. Add the remainder of the coconut milk and bring to a simmer.
    4. Add the bamboo shoots, potatoes, eggplant and cook until the potatoes are tender.
    5. Add the tomatoes, capsicums and yellow chillies. Cook for 5 minutes.
    6. Season the curry with the fish sauce and taste. Adjust if needed.
    7. Serve in a large bowl and garnish with the sesame seeds. Serve with steamed jasmine rice.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate