Multi Curry Recipe

Name: Multi Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 2 -3 garlic cloves (minced); 2 stalks celery; 2 carrots (peeled); 5 -6 plump mushrooms; 2 -3 tablespoons curry powder; 1 tablespoon cumin powder; 2 -3 tablespoons curry paste; 1 kaffir lime leaf; 1 (14 ounce) can coconut milk; ½ cup chicken stock; 1 lb medium shrimp (raw or cooked); 2 large boneless skinless chicken breasts (cut into 1-inch cubes); 1 lb firm tofu (cut into 1-inch cubes and fried); 1 lb firm white fish fillet (cut into 1-inch cubes); 1 large turkey breast (cut into 1-inch cubes); 1 medium head broccoli (chopped into florets and steamed until tender); 12 head cauliflower (cut into florets and roast in oven with olive oil, salt & pepper at 400 degrees for 15 mins); 1 tablespoon chopped scallion; 1 tablespoon chopped cilantro; 1 tablespoon chopped roasted peanuts or 1 tablespoon cashews

Servings: persons

1 medium onion
2 -3 garlic cloves (minced)
2 stalks celery
2 carrots (peeled)
5 -6 plump mushrooms
2 -3 tablespoons curry powder
1 tablespoon cumin powder
2 -3 tablespoons curry paste
1 kaffir lime leaf
1 (14 ounce) can coconut milk
½ cup chicken stock
1 lb medium shrimp (raw or cooked)
2 large boneless skinless chicken breasts (cut into 1-inch cubes)
1 lb firm tofu (cut into 1-inch cubes and fried)
1 lb firm white fish fillet (cut into 1-inch cubes)
1 large turkey breast (cut into 1-inch cubes)
1 medium head broccoli (chopped into florets and steamed until tender)
12 head cauliflower (cut into florets and roast in oven with olive oil, salt & pepper at 400 degrees for 15 mins)
1 tablespoon chopped scallion
1 tablespoon chopped cilantro
1 tablespoon chopped roasted peanuts or 1 tablespoon cashews

1
Dice onion, carrots, and celery into small cubes and sautee in ghee, olive oil, peanut oil, or sesame oil.
2
After about three minutes chop and add the mushrooms.
3
Once the mushrooms are soft, toss in the garlic, curry powder, paste, cumin, and lime leaf.
4
Season with salt & pepper.
5
Mix until everything in the pan is coated with the spices.
6
Variations:.
7
Shrimp:
8
Add shrimp, season with salt & pepper, cook until pink.
9
Add coconut milk and chicken stock.
10
Simmer until thick
11
Chicken:.
12
Add chicken, season with salt & pepper, cook until done.
13
Follow the same steps as shrimp.
14
Turkey:.
15
Follow same steps as chicken.
16
White fish:.
17
Follow same steps as chicken.
18
Tofu:.
19
Add coconut milk and chicken stock, cook until reduced and thick, add fried tofu.
20
Broccoli:.
21
Add coconut milk and chicken stock, cook until thick, add broccoli.
22
Cauliflower:.
23
Same steps as broccoli.
24
Serve over aromatic basmati rice or thick rice noodles, garnish and enjoy!
25
Another option is to add fresh diced or drained, canned, plum tomatoes in with the chicken stock and coconut milk.

1096

kcal

Calories

Fat

156

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 medium onion, 2 -3 garlic cloves (minced), 2 stalks celery, 2 carrots (peeled), and more.

Yes, Multi Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Multi Curry

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