Asian Sunflower Seed Curry Recipe
Asian Sunflower Seed Curry
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 111
- Fat: 3.8 g
- Saturated fat: 0.4 g
- Carbohydrates: 19.2 g
- Sodium: 24 mg
- Fiber: 0.8 g
- Protein: 1.8 g
Recipe type: Main
Cuisine: Asian
Prep time:
Cook time:
Total time:
Sunflower seed curry is one of the most delicious Asian cuisines. It is a perfect blend of cabbage, chicken, sunflower seed, butter and tomato sauce. It is not difficult to make and takes very less time as compared to other curry recipes.
Ingredients
- Ground chicken - ½ lb
- Chopped cabbage - 3 cups
- Chopped celery - 1 cup
- Green pepper, chopped - 1 medium
- Shallots, minced - 2
- Shelled sunflower seeds - ½ cup
- Peanut butter - 2 tbsp
- Shrimp (or seafood) base - 2 tbsp
- Garam masala - 2 tbsp
- Cayenne pepper - ¼ tsp
- Very hot water - ¾ cup
- Can tomato sauce - 1 small
- Fish sauce - 1 tbsp
- Finely minced lemongrass - 2 tbsp
- Black pepper - ¼ tsp
Instructions
- Take a large skillet.
- Put the chicken pieces into the skillet and keep it at medium heat flame on the stove.
- Keep cooking the chicken.
- Take a knife and cut cabbage, shallot, celery and sunflower seeds with it.
- Add them to the skillet along with some green pepper (depending upon your choice).
- Cook everything for five more minutes.
- Take a small bowl and pour some hot water into it.
- Add peanut butter and shrimp base in the bowl and mix them well.
- Put the mixture into the large skillet and add fish and tomato sauce in it.
- Cover the skillet and cook everything on low heat for fifteen minutes.
- Add the lemongrass and black pepper (as per your taste) and stir once again.
- Let it cook for five more minutes.
- Take it out into a bowl or plate carefully and serve it along with rice or bread.
- Place mint on it as a topping (optional).
Instructions
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1
Goes well with:
Mardi's Broccoli Salad
This salad, along with the Asian sunflower curry is going to be the perfect main course for your delight.
 base - 2 tbsp Garam masala - 2 tbsp Cayenne pepper - ¼ tsp Very hot water - ¾ cup Can tomato sauce - 1 small Fish sauce - 1 tbsp Finely minced lemongrass - 2 tbsp Black pepper - ¼ tsp Instructions Take a large skillet. Put the chicken pieces into the skillet and keep it at medium heat flame on the stove. Keep cooking the chicken. Take a knife and cut cabbage, shallot, celery and sunflower seeds with it. Add them to the skillet along with some green pepper (depending upon your choice). Cook everything for five more minutes. Take a small bowl and pour some hot water into it. Add peanut butter and shrimp base in the bowl and mix them well. Put the mixture into the large skillet and add fish and tomato sauce in it. Cover the skillet and cook everything on low heat for fifteen minutes. Add the lemongrass and black pepper (as per your taste) and stir once again. Let it cook for five more minutes. Take it out into a bowl or plate carefully and serve it along with rice or bread. Place mint on it as a topping (optional). 3.2.1284
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