Vegetable and Chicken Curry

Name: Vegetable and Chicken Curry
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 59 milliliters Asian fish sauce (preferably 3 Crab brand); 5 liters 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash); 355 milliliters 1-inch pieces carrot (6 medium); 1 Tbsp creamy peanut butter; 4 larges garlic cloves, coarsely chopped; 170 grams 1/2 cups trimmed and halved green beans; 355 milliliters chopped green bell pepper (1 1/2 medium); 6 servings Accompaniments: jasmine rice and sliced warm French bread; 3 large stalks lemongrass; 355 milliliters chopped red bell pepper (1 1/2 medium); 3 inches dried hot red chile, seeds removed and chile crumbled; 59 milliliters unsalted roasted peanuts; 1 teaspoons salt; 680 grams skinless boneless chicken breasts, cut into 2-inch pieces; 2 Tbsps sugar; 454 grams cups chopped sweet onion; 454 grams cups 1-inch pieces peeled sweet potato; 1 Tbsp Thai red curry paste (preferably Mae Ploy brand); 1 inches fresh or frozen turmeric (thawed if frozen), peeled; 383 grams unsweetened coconut milk; 591 milliliters water; 6 whole star anise; 340 grams 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold

Vegetable and Chicken Curry might be just the Indian recipe you are searching for. One serving contains 2102 calories, 76g of protein, and 29g of fat. This gluten free and dairy free recipe serves 6. Head to the store and pick up salt, chile, roasted peanuts, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.

Ingredients you will need

Lemon Grass

Turmeric

Garlic

Chili Pepper

Water

Equipment you will use

Blender

Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes.

Ingredients you will need

Star Anise

Equipment you will use

Pot

Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes.

Ingredients you will need

Coconut Milk

Curry Paste

Lemon Grass

Peanuts

Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.

Ingredients you will need

Fish Sauce

Whole Chicken

Sugar

Salt

Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.

Ingredients you will need

Peanut Butter

Bell Pepper

Sweet Potato

Carrot

Potato

Squash

Onion

Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender.

Ingredients you will need

Vegetable

Water

Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.

Ingredients you will need

Beans

Discard star anise and serve curry over rice, with bread on the side.

Ingredients you will need

Star Anise

Bread

Curry Powder

Rice

Cooks' note:Curry can be made 1 day ahead, cooled, uncovered, then chilled, covered.

Ingredients you will need

Curry Powder

Equipment

Blender

Pot

Ingredients

Servings:

59milliliters

Asian fish sauce (preferably 3 Crab brand)5liters

1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)355milliliters

1-inch pieces carrot (6 medium)1Tbsp

creamy peanut butter 4larges

garlic cloves, coarsely chopped 170grams

1/2 cups trimmed and halved green beans 355milliliters

chopped green bell pepper (1 1/2 medium)6servings

Accompaniments: jasmine rice and sliced warm French bread 3large stalks

lemongrass 355milliliters

chopped red bell pepper (1 1/2 medium)3inches

dried hot red chile, seeds removed and chile crumbled 59milliliters

unsalted roasted peanuts 1teaspoons

salt 680grams

skinless boneless chicken breasts, cut into 2-inch pieces 2Tbsps

sugar 454grams

cups chopped sweet onion 454grams

cups 1-inch pieces peeled sweet potato 1Tbsp

Thai red curry paste (preferably Mae Ploy brand)1inches

fresh or frozen turmeric (thawed if frozen), peeled 383grams

unsweetened coconut milk 591milliliters

water 6

whole star anise 340grams

1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.