MENU
 
 
 
 

  • Chicken & Mushroom pepper curry

    1 vote
    Chicken & Mushroom pepper curry
    Prep time:
    Cook time:
    Servings: 4 people
    by Renu Guru
    167 recipes
    		 >
    This is one of the most delicious gluten-free recipes that I have made in a long time.

    Ingredients

    • 1 stalk lemongrass, trimmed, finely chopped
    • 1 teaspoon ground turmeric
    • 1 long red chili, coarsely chopped zest of 1 lime
    • 4 cm ginger, peeled, finely grated
    • 2 cloves garlic, coarsely chopped
    • 1 1⁄2 teaspoons ground black pepper
    • 1 1⁄2 teaspoons ground white pepper
    • 2 tablespoons vegetable oil
    • 270 ml coconut cream
    • 1 1⁄2 tablespoons grated palm sugar (substitute with raw sugar)
    • 60 ml (1⁄4 cup) fish sauce
    • 500 g white button mushroom,sliced into halves
    • 500 g boneless chicken,diced
    • Steamed rice, coriander sprigs and lime wedges to serve

    Directions

    1. FOR THE CURRY PASTE :
    2. Put the lemongrass, turmeric, chili, lime zest, ginger, garlic, both peppers,1 pinch of salt and 1 pinch of sugar and the oil in a small food processor and process until fine.
    3. FOR THE CURRY"
    4. Heat a large, heavy-based saucepan or deep frying pan over medium heat.
    5. Add the curry paste and fry for 5 minutes until fragrant.
    6. Add the coconut cream, sugar and 1⁄2 cup water.
    7. Bring to the boil then reduce the heat to a simmer and cook for 3 minutes, without stirring, or until the oil rises to the surface.
    8. Stir in the fish sauce. Add the mushroom to the pan and cover with a lid.
    9. Cook for 6 minutes then add the chicken and cook for a further 8-12 minutes or until the chicken is just cooked through and the mushroom is a bit soft and tender.
    10. Divide the rice among bowls and top with the curry.
    11. Sprinkle with coriander and serve with lime wedges.

    Similar Recipes

    Leave a review or comment