Recipe chicken curry with peppercorns
Chicken curry with peppercorns
INDIA
This recipe for 2 people takes just 15 minutes to cook on the spur of the moment and gives the chicken a kick in the ass.
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 400 ml Shan'shi Coconut milk
- 2 tbsp Shan'shi Peanut oil
Additional ingredients
- 250 g chicken meat
- 4 tomatoes
- 2 cloves of garlic
- 2 green onions
- 1 tbsp black peppercorns
- 2 teaspoons ground coriander
- 1 tsp ginger
- 1 tsp cumin
- Salt
preparation
- Peel the spring onions and cut into rough strips.
- Cut the chicken into cubes or strips.
- Heat Erdnussöl in the wok.
- Fry the spring onions together with the chicken until crispy, while stirring.
- Cut the tomatoes into large pieces. Peel garlic and chop finely. Crush the peppercorns in a mortar or crush them on a board with the back of a knife.
- Add the tomatoes, garlic and peppercorns to the chicken and briefly roast everything over high heat.
- Pour in Kokosmilch and season with ginger, coriander, cumin and Salt .
- Simmer on medium heat for about 10 minutes.
Tip:
Serve with basmati rice and mango chutney.
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Fish with spinach and potatoes
Fish with spinach and potatoes
INDIA
Everything that makes you big and strong. Prepare for 10 minutes, put in the oven and you’re done. A simple fish recipe with potatoes that also tastes great without spinach.
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 3-4 tbsp Shan'shi Coconut milk
Additional ingredients
- 200 g spinach leaves
- 200 g fish fillets (cod, halibut, carp...)
- 4 potatoes
- 1 lemon
- 1 clove of garlic
- 1 onion
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
preparation
- Pre heat the oven to 180 degrees celcius.
- Grate the lemon zest and squeeze out the juice. Mix Kokosmilch with turmeric, coriander, cumin and lemon juice to form a marinade.
- Wash the fish fillets, pat dry and place in the marinade.
- Peel and finely chop the garlic and onion. Peel potatoes and cut into small cubes.
- Cut the spinach into strips and mix with the onion, garlic and diced potatoes.
- Either line a casserole dish with the leaf spinach mixture and spread the fish fillets on it. Or prepare small packages from aluminum foil or butter paper, in which the fish fillets are also distributed on the spinach.
- Cover the fish with the remaining marinade, seal the packet tightly and cook in the oven for 30 minutes at 180 degrees.
Tip:
The preparation in the banana leaf is very aromatic and decorative for serving.
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Fish in yoghurt sauce
Fish in yoghurt sauce
INDIA
Light, delicious and served in no time. In a total of 20 minutes, the fish jumps from the water into the yoghurt.
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 tbsp Shan'shi Wok oil
- 1/2 tsp Shan'shi Sambal Oelek
Additional ingredients
- 300 g fish fillet (cod, halibut, catfish, ....)
- 1 onion
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp turmeric
- 2 cloves of garlic
- 100ml yoghurt
preparation
- Wash fish fillets and pat dry. Peel and finely chop the garlic and onion.
- Heat wok, add Woköl and sauté onion and garlic quickly.
- Add coriander, cumin, ginger, turmeric and Sambal Oelek .
- Fry briefly while stirring and deglaze with yoghurt.
- Reduce the heat slightly, place the fish fillets in the sauce and leave to stand for 7-8 minutes until the fish is cooked through.
- Don’t cook any longer than necessary or the sauce will curdle!
Tip:
Serve with basmati rice and salad or pan-fried Asiatisches Wokgemüse . Serve with mango chutney in a bowl.
More delicious recipes from India:
Mango smoothie
Mango smoothie
INDIA
Discover the sweet side of Shan’shi. A mango smoothie in less than 15 minutes!
Preparation time: – minutes
Cooking time: 5 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
1 large can Shan'shi Coconut milk 400ml
Additional ingredients
- 1 banana
- 1 ripe mango
- 250ml guava juice or orange juice
- Agave nectar or honey for sweetening (optional)
- 1/2 tsp lemongrass
preparation
- Peel the banana and mango and cut into pieces. Stick a few mango pieces on two small skewers for decoration.
- In a blender, blend Kokosmilch with lemongrass, guava juice, banana and remaining mango into a thick cream.
- Sweeten to taste with agave syrup or honey.
- Divide the smoothie between two decorative glasses, garnish with the mango skewers and serve.
Tip:
Mango can also be substituted with berries, papaya or passion fruit.
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vegetable curry
vegetable curry
INDIA
Curry without meat! With photos and tips on the recipe, the vegetable curry really works for everyone.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Sojasauce
- 2 tbsp Thai Curry Paste Red
- a large can of Kokosmilch 400 ml
Additional ingredients
- 150g basmati rice
- 300ml of water
- 1 bunch of green asparagus
- 1 green pepper
- 100 g green beans (frozen)
- 100 g broccoli (frozen)
- 1 tbsp oil
preparation
- Bring the rice and 300ml water to a boil in a saucepan. Stir, reduce the heat to the lowest level, cover and let stand for 15 minutes.
- Wash the asparagus and separate the woody ends (approx. 1-2 cm). Cut the rest into 2cm pieces. Set aside four beautiful tips.
- Clean the peppers and cut into 2 cm pieces.
- Defrost the beans and broccoli under hot running water.
- Heat oil in wok. Fry the asparagus and peppers for two minutes over medium heat. Add green beans and broccoli. Season with Sojasauce .
- Mix in the red curry paste. Pour in Kokosmilch and bring to a boil.
- Serve the rice and curry. Decorate with the asparagus tips.
Tip:
Shan’shi Mie Eiernudeln are also wonderful with this dish.
More delicious recipes from India:
Chicken curry with chickpeas
Chicken curry with chickpeas
THAILAND
With a few simple steps and fresh ingredients, you can conjure up an Indian classic on the table in under 15 minutes. Chicken meets chickpeas.
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1-2 tbsp Woköl
- 1-2 tbsp Thai Curry Paste Red
- 2-3 tbsp Sojasauce
Additional ingredients
- 300 g chicken fillet
- 1 red pepper
- 1 can of peeled and diced tomatoes
- 1 can/jar chickpeas (225 g)
- 1/2 tsp turmeric
- 1 tsp cumin
preparation
- Wash the chicken fillet, pat dry and cut into strips. Wash, core and cut the peppers into strips.
- Put the wok starter in the hot wok and fry the chicken strips vigorously in it.
- Add the pepper strips and peeled tomatoes. Season with turmeric, cumin and Thai Curry Paste Red . Stir well and cook covered over medium heat for 10-15 minutes.
- Rinse the chickpeas in a colander, add and mix well again. Flavor with Sojasauce .
Tip:
This is the ideal accompaniment to basamati rice.
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Coconut rice pralines on mango mirror
Coconut rice pralines on mango mirror
THAILAND
A coconut dessert to melt away…
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
Additional ingredients
- 100 grams of rice
- 300ml milk
- 3-4 tablespoons of sugar
- 1 large can of mango slices or fresh mangoes
- 1 lemon
- grated coconut (for rolling)
preparation
- Soak rice in warm water for 30 minutes
- Strain the rice and mash with your fingers until the rice breaks
- Boil the milk, Kokosmilch and sugar
- Add the rice and cook for about 30 minutes on the lowest flame, stirring constantly, until a mushy mass is formed
- Roll the cooled mass into balls with wet hands and then roll them in coconut flakes
- Strain the mango slices, blend into a thick mass with the hand blender and add a little lemon juice
- Arrange the mango pulp in the middle of the plate, place the rice balls on top
Tip:
Serve with fresh fruit.
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Asian style chicken burger
Asian style chicken burger
THAILAND
Winner Winner Chicken Dinner – The Asian answer to burgers a la Texas style
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 3 people
Ingredients
Shan'shi ingredients
- 1-2 tbsp Woköl
- 1/5 tsp Thai Curry Paste Red
- 50 g Bohnenkeimlinge
Additional ingredients
- 300 g chicken fillet
- 3 brioche buns
- zest of a lime
- 1 tsp grated ginger
- ½ cucumber
- 1 small red onion
- 4 tablespoons white wine vinegar
- 1 tbsp maple syrup
- fresh coriander
- mayonnaise
- Salt
preparation
- Wash the cucumber and cut into thin strips with a vegetable peeler. Cut the onion into fine rings, mix the vinegar, maple syrup and Salt in a small bowl and place the chopped ingredients in it.
- For the burger patties, wash the meat, pat dry, cut into small pieces and place in a bowl with the curry paste, lime zest and grated ginger. The ingredients are now mixed well together and formed into three thin patties of the same size. Fry them for 2 minutes on both sides.
- The buns are toasted and the underside spread with mayonnaise. Then come the patties, the pickled cucumbers, the onions, a few Bohnenkeimlinge and finally fresh coriander.
Tip:
Goes great with sweet potato fries!
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Wasabi Mustard Sauce
Wasabi Mustard Sauce
THAILAND
Dipping Asian – goes perfectly with fish and seafood. Quick recipe for the Thai sauce. Prepared in under 15 minutes!
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 EL Woköl
- 1 small can of Kokosmilch 165 ml
- 2-3 tsp Wasabi Paste
Additional ingredients
- 2 spring onions
- Salt, pepper
- 1 tbsp mustard
- juice ½ lemon
- 50ml water
- 1 tbsp corn or potato starch
preparation
- Wash the spring onions and cut into thin rings.
- Heat Woköl in a pan, sauté the onion rings briefly and then pour in the Kokosmilch . Season with Salt , pepper, mustard, lemon juice and Wasabi Paste .
- Mix the water with the corn or potato starch, add to the sauce and bring to a boil again until you have a nice, creamy sauce.
- Serve with grilled fish, poultry or briefly roasted meat.
Tip:
If the sauce is pureed, it will be even finer.
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Curry chicken with Kokosmilch
Curry chicken with Kokosmilch
THAILAND
Pure feel-good food to reward yourself and others.
Preparation time: 10 minutes
Cooking time: 25 minute
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 3 tbsp Woköl
- 1 can of Kokosmilch 400 ml
- 1 glass Asiatisches Wokgemüse
- 2 teaspoons Thai Curry Paste Red
Additional ingredients
- 400 g chicken breast
- 1 small onion
- 1 clove of garlic
- 1 small chilli chopped
- 1/2 tbsp ginger
- 1/2 tbsp lemongrass
- 1/2 tsp sugar
preparation
- Cut the chicken breast into thin strips and dice the small onion.
- Heat Woköl in a pan or wok. Garlic, ginger, curry paste, chopped chili and lemongrass in 1 min. Fry over medium heat, stirring constantly. Add the chicken strips, onion, sugar and a pinch of Salt and mix gently.
- Covered 10 mins simmer over same heat until onions are translucent, stirring occasionally. Add Kokosmilch , bring to a boil, stirring occasionally.
- Reduce the heat and simmer uncovered for 15 minutes. simmer until the chicken is very tender. Then mix in Asiatisches Wokgemüse . Salt to taste
Tip:
Serve with Shan’shi Mie Eiernudeln or basmati rice and decorate with flaked almonds.
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