Chinese Curry Recipe

Ingredients

This Chinese curry recipe differs from the traditional Indian curry in a few ways. Firstly, it uses Chinese spices such as star anise, Sichuan peppercorns, and Chinese five-spice powder. Secondly, it uses Chinese vegetables such as bok choy and Chinese eggplant. Lastly, it uses Chinese cooking techniques such as stir-frying and wok cooking. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tablespoon (15g) ginger, minced 1 tablespoon (15g) ginger, minced
• 1 tablespoon (15g) Chinese five-spice powder 1 tablespoon (15g) Chinese five-spice powder
• 1 teaspoon (5g) Sichuan peppercorns 1 teaspoon (5g) Sichuan peppercorns
• 2 star anise 2 star anise
• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) oyster sauce 2 tablespoons (30ml) oyster sauce
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 1 can (14oz/400g) coconut milk 1 can (14oz/400g) coconut milk
• 1 Chinese eggplant, cut into bite-sized pieces 1 Chinese eggplant, cut into bite-sized pieces
• 1 red bell pepper, cut into bite-sized pieces 1 red bell pepper, cut into bite-sized pieces
• 1 head of bok choy, chopped 1 head of bok choy, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 28g (Saturated: 16g)
• Carbohydrates: 14g (Sugars: 8g)
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the onion, garlic, and ginger and stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the Chinese five-spice powder, Sichuan peppercorns, and star anise and stir-fry for another minute.
4. 4.
   Add the chicken and stir-fry for 5-7 minutes until browned on all sides.
5. 5.
   Add the soy sauce, oyster sauce, rice vinegar, and brown sugar and stir-fry for another minute.
6. 6.
   Add the coconut milk and bring to a simmer.
7. 7.
   Add the Chinese eggplant, red bell pepper, and bok choy and simmer for 10-15 minutes until the vegetables are tender.
8. 8.
   Season with salt and pepper to taste.

Treat your ingredients with care...

• Chinese eggplant — Chinese eggplant is less bitter and has a thinner skin than regular eggplant. It is perfect for stir-frying and absorbs flavors well.
• Bok choy — Bok choy is a Chinese vegetable that is similar to cabbage. It has a mild flavor and is perfect for stir-frying. Be sure to wash it thoroughly before using.

Tips & Tricks

• Use a wok or large skillet to stir-fry the ingredients. This will ensure that the flavors are evenly distributed and the ingredients are cooked properly.
• Be sure to cut the chicken and vegetables into bite-sized pieces so that they cook evenly.
• Adjust the amount of spices and seasonings to your taste.

Serving advice

Serve the Chinese curry over steamed rice or noodles.

Presentation advice

Garnish the Chinese curry with chopped cilantro or green onions for a pop of color.