Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#01

Thai Red Curry Chicken

INGREDIENTS:

 . 1 1/2 tablespoons vegetable oil
 . 1kg chicken thigh fillets, trimmed, cut in half crossways
 . 114g can Thai red curry paste (see note)
 . 1 cup Continental Real Chicken Stock
 . 150g fresh shiitake mushrooms, stems trimmed, halved
 . 230g can sliced bamboo shoots, drained
 . 1 tablespoon fish sauce
 . 1 tablespoon brown sugar
 . 140ml can coconut milk
 . 1/3 cup basil leaves
 . Steamed SunRice Jasmine Fragrant Rice, to serve

Method:

Step 1
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.

Step 2
Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.

Step 3
Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.

Step 4
Stir in basil. Spoon curry over rice. Serve.

Recipes#
1/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#02

Tomato and Lamb Curry

INGREDIENTS:

 . 1 tablespoon olive oil
 . 500g lamb leg steaks, cut into 2cm pieces
 . 1 brown onion, finely chopped
 . 100g (1/3 cup) rogan josh curry paste
 . 1 x 400g can diced tomatoes
 . 2 tablespoons tomato paste
 . 250ml (1 cup) Campbell's Real Stock Beef
 . 750g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
 . 200g green beans, topped, coarsely chopped
 . 150g (1 cup) frozen peas
 . 270g (11/3 cups) SunRice Basmati Rice
 .1/2 cup fresh coriander leaves

Method: 

Step 1
Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, turning, for 1-2 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining lamb.

Step 2
Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft. Add the curry paste and cook, stirring for 2 minutes or until aromatic.

Step 3
Add the tomato, tomato paste, stock and pumpkin. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the pumpkin is almost tender.

Step 4
Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.

Step 5
Meanwhile, cook the rice, following packet directions. Drain. Divide the rice among serving bowls. Top with curry and coriander and serve.

Recipes#
2/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#03

Beef Mince and Pea Curry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 1 brown onion, finely chopped
 . 2 garlic cloves, crushed
 . 2 tablespoons madras curry paste
 . 650g beef mince
 . 400g can diced tomatoes
 . 1 cup frozen peas
 . steamed SunRice Basmati Rice, mint leaves and pappadums, to serve

Method:

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add garlic and cook for 1 minute. Add curry paste and cook, stirring, for 1 minute or until aromatic.

Step 2
Add beef and cook, stirring with a wooden spoon, for 4 minutes or until browned. Add tomatoes and bring to the boil.

Step 3
Reduce heat to medium. Cook, uncovered, for 5 minutes or until liquid has almost evaporated. Stir in peas and cook for 1 minute or until peas cooked through. Spoon curry over rice. Top with mint. Serve with pappadums.

Recipes#
3/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#04

Massaman Beef Burry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 650g gravy beef or chuck steak, trimmed
 . 1 cup coconut cream
 . 2 tablespoons massaman curry paste (see related recipe)
 . 1 cup coconut milk
 . 1 cup Campbell's Real Stock Chicken
 . 1/2 cup unsalted roasted peanuts
 . 2 medium potatoes, peeled, cut into 3cm pieces
 . 1 cinnamon stick
 . 2 bay leaves
 . 5 cardamom pods, lightly crushed (see note)
 . 2 tablespoons brown sugar
 . 1 tablespoon tamarind concentrate (see note)
 . 1 tablespoon fish sauce
 . steamed SunRice Jasmine Fragrant Rice, to serve

Method:

Step 1
Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

Step 2
Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

Step 3
Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.

Recipes#
4/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#05

Coconut Chicken Curry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 750g chicken thigh fillets, trimmed, cut into thirds
 . 1 brown onion, cut into thin wedges
 . 2 garlic cloves, finely chopped
 . 1 teaspoon ground turmeric
 . 2 tablespoons red curry paste
 . 1 lemongrass stem, trimmed, bruised, thinly sliced
 . 1 small red chilli, deseeded, thinly sliced
 . 400ml can coconut milk
 . 15 fresh curry leaves
 . 1 cup coriander leaves
 . 1/2 lime, juiced
 steamed SunRice Jasmine Fragrant Rice, coriander sprigs and lime wedges, to serve

Method:

Step 1
Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.

Step 2
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.

Step 3
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.

Recipes#
5/5

Easy Garlic Chicken

A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices..

Easy Garlic Chicken

INGREDIENTS:

    . 4 boneless skinless chicken breasts
    . 4 garlic cloves, minced
    . 4 tablespoons brown sugar
    . 1 tablespoon olive oil
    . additional herbs and spices, as desired

Directions:

    1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
   
2. In small sauté pan, sauté garlic with the oil until tender.
   
3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
   
4. Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
   
5. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Baked Garlic Parmesan Potato Wedges

INGREDIENTS:

. 3-4 large russet potatoes, sliced into wedges
. 4 tablespoons olive oil
. 2 teaspoons salt
. 2 teaspoons garlic powder
. 2 teaspoons Italian seasoning
. ½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS:

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.

2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.