Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, amy's ginger fruity curry with coconut rice .. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pair this coconut curry with rice and/or naan bread. A side of roasted carrots or roasted sweet potatoes would also pair nicely. Red curry is typically made from crushed red chilies, garlic, lemongrass, shallots, ginger, and fish paste.
Amy's Ginger Fruity Curry with coconut Rice . is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Amy's Ginger Fruity Curry with coconut Rice . is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook amy's ginger fruity curry with coconut rice . using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Amy's Ginger Fruity Curry with coconut Rice .:
- Prepare 4 chicken breasts - skinned and boned.
- Get 2 tbsp plain flour .
- Take 1 pinch salt
- Make ready 1 pinch cracked black pepper .
- Prepare 1 mango
- Prepare 2 oranges
- Take 2 1/2 cm / 1inch fresh ginger
- Get 3 shallots
- Get 2 tbsp vegetable oil
- Prepare 3 tsp curry powder .
- Prepare 200 ml / 7fl oz - chicken stock
- Take 100 ml / 4fl oz natural yoghurt .
- Prepare 2 tbsp grated coconut
- Prepare 1 fresh lemon sage for garnish
- Get 1 cup rice
- Take 1 can coconut milk
This coconut curry rice is a great side to pair with a number of traditional Indian recipes. Add onion, and sauté until tender. This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Mix fish sauce and noodles into broth; season with salt if needed.
Steps to make Amy's Ginger Fruity Curry with coconut Rice .:
- Cut the chicken breasts into about 1cm strips . Mix the flour with the salt and cracked pepper in a bowl and add the chicken strips to the flour mix and toss until evenly coated .
- Peel the mangos , pineapple , ginger and shallots . Cut the mango flesh off the stone and cut into bite size pieces , peel and segment the oranges , finely chop the ginger and the shallots .
- Heat the oil in a large frying pan or a wok . shake off any excess flour from the chicken breasts strips to the pan and fry for 5 minutes over high heat or until browned , once browned remove from the pan with a slotted spoon and set aside till needed .
- Fry the shallots and the ginger in the same pan for 2 minutes then add the mango and the orange segments and the curry powder and fry for 1 minute , stirring , then add the chicken stock and bring to the boil then turn down the heat and simmer for 5 minutes . Return the chicken to the pan and add the yoghurt and stir through to combine , season then cover and simmer for 5 minutes .
- place rice and coconut milk into a medium saucepan and bring to the boil then turn down to simmer and simmer for about 15-20 minutes or until rice is soft light fluffy and cooked .
- Meanwhile dry fry the coconut in a separate fry pan over high heat tossing constantly , don't let it burn , remove from heat and sprinkle over the Prepared curry before serving , serve with coconut Rice and garnish with lemon sage . serve hot and enjoy . :-) .
Divide among bowls and top with shredded coconut and more pepper. In saucepan, combine rice, coconut milk, water, sugar & salt. Basically the liquids should reach the area RIGHT BEFORE your cuticle (middle of the This is also assuming you've got the rice in the pot leveled, and the tip of your index finger is touching the top of the rice NOT the bottom of the pan. There's something so perfect about the paring of spiced curries and fruity flavors with creamy, soothing coconut milk rice. Serve with coconut rice for an amazing vegan meal!
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