Everyone loves chicken curry, and the recipe is actually super simple! The taste is full of fresh ingredients, delicious enough to lick the plate

Curry is a very famous seasoning, yellow in color, not spicy, but rich in flavor. Pairing curry with chicken and seafood makes it easy to create exotic dishes. And the method is very simple, with the simplest materials, the laziest cooking method, the fastest completion! The taste is full of fresh ingredients, which is much better than what is sold outside! There are dishes with meat and rice, mixed with thick soup, so that you can lick the disc every minute!

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Chicken curry

Picture and text | a small beauty of food

Big chicken thighs 3 yellow curry cubes 1 large piece (yellow curry sauce) red curry sauce 2 tablespoons potatoes 2 onions 1 salt appropriate amount of corn starch appropriate amount of cooking wine

1. Cut the potatoes and onions as shown in the picture, cut the chicken thighs into small pieces, marinate with corn starch, salt and cooking wine and set aside.

2. Heat the oil in a hot pan and sauté the onions until fragrant.

3. Stir-fry the potatoes.

4. Add the yellow curry cubes (yellow curry paste) and the red curry paste.

5. Melt and mix well.

6. Pour in water and cook for 10 minutes (stir at any time to prevent sticking to the pan).

7. Add the chicken thighs.

8. After cooking for 5 minutes (stir at any time to prevent sticking to the pan), turn off the heat.

Tips:

The amount of curry and yellow curry depends on your taste, and the red curry sauce is salty and spicy.

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Roasted hairy crab with curry

Picture text | Xiao Geng's mother

Hairy crab 5 onions 1 curry block appropriate amount ginger 1 piece cooking wine 1 basil leaf crushed appropriate amount

1. Prepare the raw materials.

2. Wash the hairy crab.

3. Cut the onion into strips and slice the ginger.

4. Cut the scallions in the middle and stick the corn starch to the cut surface.

5. Fry in a small frying pan over low heat until the slices solidify to a golden brown.

6. Stir-fry until the crab shells turn red and serve.

7. Add ginger slices directly to the pot and the chili pepper segments exceed the aroma.

8. Add the onion and sauté until soft.

9. Add the crab pieces and stir-fry well.

10. Bring a little water to a boil.

11. Add the curry cubes and simmer over low heat.

12. It is best to sprinkle some basil leaves and mix well.

13. The fragrant curry roasted crab is ready.

The crab must first be fried in a flour-cut flour, and the umami flavor of the crab can be retained in the crab meat when it is cooked.

Seafood curry rice

Photo | Anbao's tiger mother

Shrimp 90g clam 110g squid ring 42g squid flower 60g assorted vegetables 80g rice 750g guanli curry paste 60g salt appropriate amount of cooking oil appropriate amount of raw soy sauce appropriate amount of cooking wine appropriate amount of black pepper powder

1. Prepare the ingredients.

2. Cut off the shrimp gun, pick out the shrimp line and the internal organs of the head, wash them together with the squid flowers and squid rings, and add an appropriate amount of soy sauce, cooking wine and salt to marinate for about 20 minutes.

3. Blanch the clams until the shell is opened and immediately clipped out, the bought clams should be raised and raised to spit sand or affect the taste, and when blanching the water, put in the appropriate amount of cooking wine and salt.

4. Turn on the new Site multi-function pot, rotate the switch to 3rd gear, and start heating.

5. Pour in an appropriate amount of cooking oil.

6. Pour the shrimp, squid rings and squid flowers into a pot and sauté until they change color.

7. Add the assorted vegetables and sauté for about 1 minute.

8. Pour blanched clams.

9. Pour in the curry paste and mix well.

10. Add the rice and stir-fry well.

11. Add salt and soy sauce to taste Titian.

12. Stir-fry well and sprinkle with a little black pepper to taste.

13. Finished product.

14. There are many colorful materials, just look at the picture is not salivating!

1. The amount of seasonings and side dishes is appropriately increased, decreased and changed according to their own preferences.

2, because the curry sauce already contains salt, so be careful not to put too much salt when fried rice.

3, when the clams are blanched in water, they are clipped out as soon as the lid is opened to avoid the aging of the meat and easy to shell off after a long time.

4, black pepper powder does not like it, I finally put a few branches of rosemary embellishment to decorate it.

Curry fish balls

Picture text | Edge Bean

Small fish balls 250 grams of onion 30 grams of curry cubes 18 grams of coconut milk 60ml garlic 3 cloves salt appropriate amount of oil

1. Prepare the materials.

2. Finely chop the onion and mince the garlic.

3. Heat the oil and sauté the onion and minced garlic over low heat.

4. Pour in the fish balls and stir-fry for a while.

5. Add water to the fish balls; add the curry cubes and bring to a boil over high heat for a while.

6. Turn to medium heat, pour in an appropriate amount of coconut milk and stir well.

7. Add a little salt and cook until the soup is thick, you can eat it with hot sauce or sweet sauce according to your personal taste.

Curry rice cake

Graphic | Tip_Lab

Rice cake strips 200 g potatoes 1 carrot 1 onion 1/2 curry pieces 1 piece light soy sauce 1 teaspoon sugar 1 teaspoon salt 1 teaspoon

1. Carrots and potatoes, cut into small pieces.

2. Rice cake, onion, cut into small pieces.

3. Heat the oil and sauté the onion until fragrant.

4. Add the potatoes and carrots and stir-fry for a while.

5. Add water, curry cubes, soy sauce and sugar to a boil over high heat, reduce heat and cook until 8 minutes cooked.

6. Add the rice cake and stir-fry until the rice cake is cooked through.

7. Finally, add salt and stir-fry evenly.

After adding the rice cake, the soup will quickly become thick, be sure to turn the bottom of the pot to the bottom of the sticky bottom.

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