Orange Chicken Curry

    Orange Chicken Curry


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    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.

    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

    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.
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