Tag: Chicken
Devil’s Curry
Devil’s Curry
The Malaysian Devil’s Curry gets its name from the 30 dried chilies used in the paste. What is unique about this curry is the use of vinegar at the end of it’s cooking. It almost has a slight adoboness to it, hence the Portuguese influence from 16th century settlers.
Ingredients
Curry Paste
- 30 dried chilies seeded
- 1/2 cup shallots
- 5 garlic cloves
- 3 tbsp lemongrass
- 1 tbsp ginger
- 1 tbsp galangal
- 1/4 cup vegetable oil
- 1/4 tsp turmeric
Devil’s Curry
- 1/4 cup vegetable oil
- 1 tbsp mustard seeds
- 6 bone in chicken thighs skinned
- 1 lb potatoes
- 1 1/2 cup water
- 2 tbsp sugar
- 2 tsp salt
- 2 tbsp white vinegar
- 1/4 cup cilantro chopped
Instructions
Curry Paste
- Soak the dried chilies in water for 30 minutes. Drain.
- Add all of the ingredients, minus the turmeric, to a blender.
- Purée.
- Mix in the turmeric.
Devil’s Curry
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the mustard seeds.
- Once the mustard seeds starts popping, stir in the curry paste. Sauté for 10 minutes u til aromatic.
- Add in the chicken thighs. Coat with the curry paste.
- Stir in the water and potatoes. Bring to a boil, then reduce the heat to medium low. Cover and let simmer for 30 minutes.
- Stir in the salt, sugar, vinegar, and cilantro.
Pad Prik King
Pad Prik King
Pad Prik King is a simple stir fry of chicken and green beans in a sweet and spicy red curry paste sauce. This is different than red curry, since there is no coconut milk in this recipe. The addition of a salted duck egg adds a creamy saltiness to the sauce. This meal is ready from prep work to finish in 25 minutes. This also costs about $5 to make for 4 large servings.
Ingredients
- 1 lb boneless skinless chicken breast or thigh sliced 1/2” thick
- 2 tsp fish sauce
- 2 tbsp vegetable oil
- 4 tbsp red curry paste
- 1/2 cup chicken stock
- 2 tbsp palm sugar
- 2 tsp fish sauce
- 8 oz green beans
- 8 kaffir lime leaves julienned
- 1 salted duck egg chopped
Instructions
- Marinate the chicken with 2 tsp of fish sauce for 15 minutes.
- Heat up cooking oil in a large sauté pan of wok over medium high heat. Sear the chicken for a minute a side. Remove from pan.
- Add another 2 tbsp of cooking oil and the red curry paste. Cook for 1 minute.
- Deglaze thepan with chicken stock. Stir in the palm sugar, fish sauce, and lime leaves. Simmer for a minute.
- Add in the chicken, green beans, and salted duck egg.
- Simmer for 6-7 minutes, until the chicken is cooked through and the green beans are al dente.
Peking Chicken Fried Rice
Peking Chicken Fried Rice
Did you make that Peking Roast Chicken and only eat half of it? This is great way to turn leftover chicken and white rice into some of the best fried rice you’ll ever eat. This is the reason why I always make extra white rice. It is always better the next day turning it into fried rice. Using freshly steamed rice doesn’t work because it is too moist. By using it the next day, it has dried out a little bit, allowing it to absorb the sauce better.You can really use any type a vegetables or protein that you want when making this. Carrots, peas, bean sprouts, kale, and mushrooms are all great substitutes. My favorite way to finish this rice is to top it off with a fried egg per serving.
Ingredients
Sauce
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1/2 tsp ground cumin
- 1/8 tsp chili powder
Fried Rice
- 1 tbsp vegetable oil
- 3 garlic cloves minced
- 1/2 medium white onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 3 green onions chopped
- 1 tbsp shaoxing cooking wine
- 1 cup leftover peking chicken diced
- 4 cups leftover white rice
- fried eggs 1 per person
Instructions
- Mix the sauce ingredients together. Set aside.
- Het up cooking oil in a large sauté pan or wok over medium high heat. Add in the garlic, onion, bell peppers, and green onion. Sauté for 2 minutes.
- Add in the chicken. Cook for another 2 minutes. Add in the cooking wine. Cook for another minute.
- Add in the rice, making sure to break up all the clumps and to thoroughly mix in with the rest of the ingredients.
- Add in the sauce mix. Cook for 2 more minutes.
