Warm Up with 3 Easy Curries You Can Make Tonight!

As the evenings get cooler, there’s nothing quite like a warm and flavourful curry. Curries are hearty, satisfying and easy to prepare when you have the right ingredients.

At Asia Market, we’ve put together three quick and simple curry recipes that are perfect for any night of the week. From a classic Japanese Chicken Curry to a colourful Chinese Vegetable Curry and a creamy Coconut Shrimp Curry, there’s something for everyone.

Let’s get cooking!

1. Easy Japanese Chicken Curry

Japanese Chicken Curry is a mild and savoury dish made with tender chicken, hearty vegetables and a slightly sweet curry sauce. It’s a comforting meal that’s easy to prepare, especially when using S&B Golden Curry Sauce Mix.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

• 1 box S&B Golden Curry Sauce Mix Medium Hot (220g)

• 500g chicken thigh or breast, cut into bite-sized pieces

• 2 potatoes, peeled and cubed

• 2 carrots, sliced

• 1 onion, chopped

• 2 tbsp oil

• 600ml water

• Cooked rice, to serve

Instructions:

1. Sauté the Onions: Heat the oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.

2. Cook the Chicken: Add the chicken pieces and cook until lightly browned.

3. Add the Vegetables: Stir in the potatoes and carrots and cook for a few minutes.

4. Simmer: Add 600ml of water and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes, or until the vegetables are tender.

5. Add the Curry Sauce Mix: Break the S&B Golden Curry Sauce Mix into pieces and add to the pot. Stir until completely dissolved and the sauce thickens.

6. Finish Cooking: Simmer for another 5 minutes, stirring occasionally.

7. Serve: Serve hot over cooked rice.

Pro Tip: Add a splash of soy sauce for extra savoury flavour.

 

2. Quick Chinese Vegetable Curry

This Chinese Vegetable Curry combines colourful vegetables and tofu in a rich curry sauce. It’s quick, easy and makes a satisfying meat-free meal for busy weeknights.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

• 1 jar Goldfish Chinese Curry Sauce (405g)

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 200g broccoli florets

• 100g baby corn

• 1 block Morinaga Silken Tofu Firm, cubed

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tbsp oil

• Cooked noodles or rice, to serve

Instructions:

1. Stir-Fry the Aromatics: Heat the oil in a wok or large frying pan over medium-high heat. Add the onion and garlic and stir-fry until fragrant.

2. Add the Vegetables and Tofu: Add the bell peppers, broccoli, baby corn and tofu. Stir-fry for about 5 minutes until the vegetables are tender but still slightly crisp.

3. Add the Sauce: Pour in the Goldfish Chinese Curry Sauce and stir well to coat the vegetables.

4. Cook Through: Cook for another 2-3 minutes until everything is heated through.

5. Serve: Serve hot with cooked noodles or rice.

Pro Tip: Sprinkle with sesame seeds or chopped fresh coriander before serving.

 

3. Creamy Coconut Shrimp Curry

This Creamy Coconut Shrimp Curry combines succulent shrimp with a rich coconut curry sauce. It’s mildly spicy, quick to prepare and ideal for a simple weeknight dinner.

Servings: 2-3
Prep Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:

• 1 jar Lee Kum Kee Coconut Curry Sauce (190g)

• 300g large shrimp, peeled and deveined

• 1 red chilli, sliced (optional)

• 1 small onion, sliced

• Fresh coriander leaves, for garnish

• 1 tbsp oil

• Cooked Jasmine rice, to serve

Instructions:

1. Sauté the Onions: Heat the oil in a pan over medium heat. Add the sliced onions and sauté until soft and translucent.

2. Cook the Shrimp: Add the shrimp and cook until they turn pink and are almost fully cooked.

3. Add the Curry Sauce: Stir in the Lee Kum Kee Coconut Curry Sauce and sliced red chilli. Simmer for 3-5 minutes until the sauce is heated through and the shrimp are fully cooked.

4. Serve: Garnish with fresh coriander and serve with Jasmine rice.

Pro Tip: Add a squeeze of lime juice and a small splash of fish sauce for extra flavour.

Tips for Making the Perfect Curry

Keep these simple tips in mind when preparing curry at home:

• Sauté Your Aromatics: Start by cooking onions, garlic, ginger or chilli in oil. This helps build a flavourful base.

• Don't Rush the Simmer: Give your curry enough time to simmer so the flavours can develop and the sauce reaches the right consistency.

• Use Good Quality Ingredients: Fresh vegetables and authentic curry sauces can make a noticeable difference to the finished dish.

• Adjust the Heat: Add more or less chilli depending on your preferred level of spice.

Frequently Asked Questions

Q: Can I make these curry recipes vegetarian?

A: Yes. For the Japanese Chicken Curry, replace the chicken with tofu or additional vegetables. For the Coconut Shrimp Curry, try chickpeas, tofu or cauliflower instead. The Chinese Vegetable Curry is already suitable for a vegetarian meal, although you should check the ingredients of the curry sauce if required.

Q: What’s the best way to store leftover curry?

A: Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the hob or in the microwave. Add a splash of water if the sauce has thickened too much.

Q: Can I freeze these curries?

A: Most curries can be frozen. Allow the curry to cool completely before transferring it to a freezer-safe container. Store for up to 3 months and thaw in the refrigerator overnight before reheating.

Wrapping Up

These three easy curry recipes are ideal for a warm and satisfying meal at home. Try the mild Japanese Chicken Curry, vegetable-packed Chinese Vegetable Curry or creamy Coconut Shrimp Curry depending on what you’re in the mood for.

Find the ingredients you need at Asia Market and enjoy a homemade curry any night of the week.

Share your curry creations with us on social media using #AsiaMarketCurry. Happy cooking!