CURRY AND HURRY RECIPES

Name: Prawn curry in a hurry
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 2 tbsp curry paste (we used Patak's Origional Balti curry paste); 1 onion, finely sliced; 200g large raw or cooked prawns, defrosted if frozen; 400g can chopped tomatoes with garlic; large bunch coriander, leaves and stalks chopped

PRAWN CURRY IN A HURRY RECIPE | BBC GOOD FOOD

Prawn curry in a hurry recipe | BBC Good Food image

Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Supper

Total Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 tbsp curry paste (we used Patak's Origional Balti curry paste)
1 onion, finely sliced
200g large raw or cooked prawns, defrosted if frozen
400g can chopped tomatoes with garlic
large bunch coriander, leaves and stalks chopped

Steps:

Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

Nutrition Facts : Calories 166 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.08 milligram of sodium

CHICKEN CURRY IN A HURRY RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Curry in a Hurry Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons salted butter
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
A few dashes of hot sauce, such as sriracha
1/2 lime, juiced, plus 6 lime wedges, for serving
1/2 small mango, diced, for garnish

Steps:

Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

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