Fast Food Curry

Ingredients

The fast food version of curry is different from the traditional version in terms of preparation time and ingredients used. The fast food version uses pre-made curry paste and canned coconut milk, which significantly reduces the preparation time. Additionally, the fast food version may use different vegetables and meat options, depending on availability and preference. We alse have the original recipe for Curry, so you can check it out.

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tablespoon (15g) curry paste 1 tablespoon (15g) curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, chopped 1 bell pepper, chopped
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 pound (450g) boneless chicken breast, cubed 1 pound (450g) boneless chicken breast, cubed
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (12g saturated)
• Carbohydrates: 20g (6g sugars)
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the oil in a large pot over medium heat.
2. 2.
   Add the onion and garlic and sauté for 2-3 minutes until softened.
3. 3.
   Add the curry paste and stir for 1 minute until fragrant.
4. 4.
   Add the coconut milk and chicken broth and stir to combine.
5. 5.
   Add the potatoes, carrots, and bell pepper and bring to a boil.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.
7. 7.
   Add the frozen peas and chicken and cook for an additional 10-15 minutes until the chicken is cooked through.
8. 8.
   Season with salt and pepper to taste.

Treat your ingredients with care...

• Curry paste — Use your favorite brand of curry paste, or make your own by blending together spices such as turmeric, cumin, coriander, and chili powder.
• Coconut milk — Use full-fat coconut milk for a creamier texture, or light coconut milk for a lower calorie option.
• Chicken — Substitute chicken with tofu or chickpeas for a vegetarian option.

Tips & Tricks

• Use a non-stick pot to prevent the curry from sticking to the bottom.
• Add more or less curry paste depending on your spice preference.
• Serve with rice or naan bread for a complete meal.

Serving advice

Serve hot with rice or naan bread.

Presentation advice

Garnish with fresh cilantro or chopped peanuts for added flavor and texture.