Recipe Ideas


Curry

CHICKEN MUSHROOM CURRY

Ingredients:  
Grams
%
Peanut Oil 4 tbsp
44
3.21
Garlic (chopped) 1 tbsp
10
0.73
Onion (diced) ½ cup
100
7.3
Ginger (chopped) 1 tsp
3
0.22
Chicken Breast
(sliced into long strips) 		1 lb
454
33.14
Salt 2 tsp
10
0.73
Curry Powder 1 tsp
3
0.22
Black Pepper (ground) ½ tsp
2
0.15
Coconut Cream Powder ½ cup
120
8.76
Water (hot) ½ cup
14
8.32
Mushroom (fresh, sliced) 1 lb
454
33.14
Green Onions (diced) ½ cup
44
3.21
Lemon Juice 2 tsps
12
0.87
   
1370
100.00


Method:
Heat oil. Sauté garlic, onion, ginger and chicken. Add salt, curry powder and pepper. Premix the Coconut Cream Powder in hot water and then add to the sautéed chicken. Simmer for 5 minutes. Add mushrooms. Continue cooking until mushrooms are slightly tender. Remove from heat. Stir in green onions and lemon juice. Serve hot with plain white rice.



BEEF CURRY

Ingredients:  
Beef 1kg
Dried chilies 15gm
Onions 50gm
Salt 18gm
Garlic 10gm
Lemon grass 20gm
Sugar 30gm
Ginger 15gm
Toasted Coconut 100gm
Coconut Cream Powder 50gm

Method:

  1. Cut beef into cube size.
  2. Mix Coconut Cream Powder with 200ml water.
  3. Place other ingredients in a blender and blend till fine.
  4. Put all ingredients in a pan and cook till almost dry.
  5. Add toasted coconut and mix well.
  6. Continue cooking until fully dried.

 



PRAWN IN HOT COCONUT GRAVY

Ingredients:  
Large Prawns 1Kg
Coconut Cream Powder 50g
Red hot pepper / Chilly 15gm
(Reduce amount if less spicy is required)
Salt To taste


Method:

  1. Clean and wash prawns
  2. Ground chilies till fine.
  3. Add Coconut Cream Powder to 200ml water
  4. Add grounded chilies to coconut milk and cook till boiling.
  5. Then add prawns and salt to taste.
  6. Continue cooking till gravy becomes thick.