BELLPEPPER PEANUT CURRY
Make and share this Bellpepper Peanut Curry recipe from Food.com.
Provided by Vasuishere
Categories Curries
Time 30m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 19
Steps:
- Fry peanuts, star anise, cinnamon, fenugreek seeds, channa dal, jeera, cumin seeds in a little oil.
- Add shredded coconut to the fried items and grind in mixer. Now spice mix is ready. Keep aside.
- Put diced bell pepper in bowl with 1/2 spoon oil and microwave for 3 minutes.
- Heat oil, fry onions. After a minute add tomato, turmeric, hing, ginger, garlic paste, green chillies and cilantro. fry for 2 minutes in full heat.
- Let it cook and then grind separately. Now tomato base is ready.
- Add tomato base, spice mix and microwaved bell pepper to kadai and cook for 10 minutes.
- Bell pepper peanut curry is ready.
- You can add boiled potatoes or boiled carrot if red bell pepper is unavailable.
Nutrition Facts : Calories 274.3, Fat 15.9, SaturatedFat 2.9, Sodium 3525, Carbohydrate 31.8, Fiber 8, Sugar 18.6, Protein 6
CHEF JOHN'S PEANUT CURRY CHICKEN
I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
- Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
- Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
- Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
- Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
- Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g
PEANUT BUTTER CHICKEN CURRY
Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
- Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
Nutrition Facts : Calories 517 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium
More about "bellpepper peanut curry recipes"
THAI PEANUT CURRY (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (57)Calories 496 per servingCategory Curry
- Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.
- Add the soy sauce, coconut milk, water, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
- Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.
THAI PEANUT CURRY RECIPE » LEELALICIOUS
From leelalicious.com
5/5 (4)Category DinnerCuisine Fusion, ThaiTotal Time 35 mins
- Heat a large pan or pot. Add the oil and sauté the shallots and garlic until fragrant (1-2 minutes), then push to the sides of the pot.
- Add the red curry paste and cook it for a couple of minutes while stirring to get it fragrant throughout.
- Stir in coconut milk and chicken broth. Stir and scrape up any stuck on bits from the bottom of the pot.
- Whisk in the PB2 Crunchy Peanut Powder. Add the cubed sweet potatoes and close with a lid. Simmer for 5-10 minutes until the sweet potato starts to soften.
BELL PEPPER PEANUT CURRY | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
THAI PEANUT CURRY (RICE AND TOFU INSTANT POT RECIPE) - THE …
From thebellyrulesthemind.net
THAI PEANUT CURRY SAUCE RECIPE --READY IN 15 MINUTES!
From nelliebellie.com
THAI PEANUT CAULIFLOWER CHICKPEA CURRY | AMBITIOUS KITCHEN
From ambitiouskitchen.com
20 MINUTE SPICY PANANG PEANUT NOODLES RECIPE - THE …
From thewanderlustkitchen.com
SPICY PEANUT NOODLES RECIPE | EATINGWELL
From eatingwell.com
4/5 (5)Total Time 30 minsCategory Healthy Noodle RecipesCalories 469 per serving
EASY DINNERS FROM A JAR OF PEANUT BUTTER - ALLRECIPES
From allrecipes.com
SPICY CURRY RECIPES
From allrecipes.com
CAPSICUM MASALA CURRY RECIPE - WITH ROASTED SESAME SEEDS AND …
From foodviva.com
THAI CHICKEN NOODLE SOUP - GIMME SOME OVEN
From gimmesomeoven.com
SAUCY PEANUT CHICKEN WITH BROCCOLI AND PEPPERS
From theendlessmeal.com
CAPSICUM CURRY | CAPSICUM MASALA - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CAPSICUM FRY RECIPE (BELL PEPPER STIR FRY) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
PEANUT, PINEAPPLE AND POTATO CURRY RECIPE | YUP, IT'S VEGAN
From yupitsvegan.com
SHRIMP CURRY - AMANDA'S COOKIN' - FISH & SEAFOOD
From amandascookin.com
STEP-BY-STEP KAIRAS RECIPE ((BELL) PEPPER & PEANUT CURRY) AND …
From indianfood.ai
PANANG CURRY | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKPEA PEANUT CURRY WITH SWEET POTATOES - FIT MITTEN KITCHEN
From fitmittenkitchen.com
PAN-FRIED TOFU WITH RED CURRY PASTE RECIPE - NYT COOKING
From cooking.nytimes.com
PEANUT CURRY RECIPE - PB2 FOODS - FROM OUR FAVORITE RECIPES
From pb2foods.com
You'll also love