Here's a midweek menu full of tasty, budget-friendly recipes, including a Thai red curry and creamy veggie stew Explore recipes 5 air-fryer recipes for Christmas Instructions. Trim the stems. Slit all the banana peppers/ capsicum into four using a small knife. Remove seeds if you don't like heat. Mix turmeric, curry powder, sugar, salt, mustard powder, vinegar, oil, and Maldive fish flakes with Banana peppers. All the banana peppers should coat with spices.
Place onto a prep plate. Spread oil onto a rice mould and fill with cooked rice. Heat iron plate for about a minute to 260 C, then move to a wood plate and brush with canola oil. Place sliced onion onto bottom of iron place and rice on the upper section. Scoop 30 g of corn into the middle pit of the corn and gently shake dried parsley onto corn
While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use. Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes. Add the zucchini and yellow squash
Mix all the spice ingredients in a bowl. Set aside. Coat the marinated chicken pieces well with potato starch (flour). Toss the excess flour out before frying. Preheat wok, fill with oil, heat oil to 350°F. Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside.
Add the lamb pieces, and saute for 2 to 3 minutes until the lamb is no longer pink. Pro tip – ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides. Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.

Next add in coconut milk, water or broth, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes.

1/8 teaspoon paprika. 1/2 teaspoon cayenne. salt + pepper to taste. cilantro and pumpkin seeds (pepitas) to serve. Mince the garlic and finely chop the onion. Sauté in the oil or ghee for 3-4 minutes until softened and fragrant. Add the coconut milk, pumpkin puree, and all the spices except for salt and pepper. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired. .
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    • pepper lunch curry recipe