Sichuan Spicy Curry

Ingredients

While the original Indian curry is known for its rich and creamy texture, our Sichuan Spicy Curry takes a different approach. It embraces the numbing and spicy flavors of Sichuan cuisine, infusing them with the traditional Indian spices to create a harmonious blend of heat and fragrance. We alse have the original recipe for Curry, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons Sichuan chili bean paste 2 tablespoons Sichuan chili bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the minced garlic, grated ginger, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the chicken pieces and cook until they are browned on all sides.
4. 4.
   Stir in the Sichuan chili bean paste, soy sauce, rice vinegar, and sugar. Cook for another 2 minutes.
5. 5.
   Pour in the chicken broth and coconut milk. Bring to a simmer and let it cook for 10 minutes.
6. 6.
   Stir in the cornstarch mixture to thicken the curry. Cook for an additional 2 minutes.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry skillet before using to enhance their flavor.
• Sichuan chili bean paste — Adjust the amount according to your spice tolerance. Add more for extra heat.
• Coconut milk — Use full-fat coconut milk for a creamy texture.

Tips & Tricks

• For an extra kick, add some dried red chilies to the curry while cooking.
• Serve the Sichuan Spicy Curry with steamed rice or noodles for a complete meal.
• Adjust the amount of Sichuan peppercorns to your preference. Increase for a stronger numbing sensation.
• If you prefer a thicker curry, add more cornstarch slurry.
• Experiment with different proteins like tofu or shrimp for a variation.

Serving advice

Serve the Sichuan Spicy Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles to soak up the flavorful sauce.

Presentation advice

Present the Sichuan Spicy Curry in a vibrant bowl, allowing the rich red color of the curry to stand out. Garnish with a sprig of fresh cilantro for a pop of green.