Schezwan Chicken

I’ve published so many Schezwan recipes, that by now you will come to expect that it’s going to be damn good. It makes me think about our Indian Chinese cuisine that is so popular in India. Chinese food is delicious, Indian Chinese food is a whole other universe of flavors. These flavors are more intense and the menu choices are pretty much set across the board – Chilly Chicken, Schezwan Chicken, Hot & Sour Soup. The Schezwan range of dishes pretty much rule the roost, and you can never go wrong with your choice off the menu.

What I love about this recipe is the ‘make before, enjoy after’. You may think that as food bloggers, we’re always meticulously preparing meal plans but sometimes we’re so over planned and time is so tight, that’s it’s good to enjoy the fruits of our labor. This is one such example – every 3 weeks or so I prepare a double or triple batch of my Schezwan paste. Once I have this sitting in my fridge, I’m ready to prepare something delicious at a moment’s notice. In the recipe below, I’m using Chicken, but you could easily use shrimp and even a sturdy fish like basa or tilapia. If you’re vegetarian, try mushroom or steamed cauliflower. Also remember to click the video link above to watch my step by step guide.
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Schezwan Chicken


  • Ingredients
  • 1 lb Chicken breast cut into small cubes
  • 1 egg
  • 2 tbsps corn starch
  • Salt and pepper
  • Oil
  • 1 sliced shallot
  • 2-3 tbsps finely chopped celery
  • 6 tbsps Schezwan paste
  • 1 tbsp dark soya sauce
  • 2 tsps finely chopped coriander stalks


  1. Process
  2. Mix the chicken with the egg, corn starch, salt & pepper and fry in some oil till cooked and keep aside
  3. In the same wok, saute the shallot, and add in the celery
  4. Add the Schezwan paste and then the chicken followed by the soya sauce
  5. Toss in the Coriander stalks and serve

Thai Red Curry Chicken

Watch my step by step video


Every great Thai red curry recipe starts with a luxurious paste made with red chillies, lemongrass, galangal, shallots, coriander roots, kaffir lime leaves and zest, fish sauce and shrimp or crab paste. Most grocery stores now carry both red and green curry paste, but if you want to make something fragrant and spectacular click on the link here to make your own. If you have a fish allergy, omit the fish sauce and shrimp/crab paste in your recipe and substitute it for light soya sauce and soya bean paste for that ‘umami’ flavour.

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What fascinated me about the way the Thai people prepare their curry is that they cook the chicken by reducing some coconut milk down till the oil partially separates from the milk. Coconut oil is very trendy and healthy to use and you could use a bit of that in your recipe as well.
Thai Red Curry Chicken


  • Ingredients
  • 1 can coconut milk
  • 4 tbsps red curry paste
  • 1 lb boneless chicken
  • 4 – 5 lime leaves
  • 2 tbsps fish sauce
  • 1 tsp palm sugar
  • Salt and white pepper to taste
  • 1/2 cup blanched snow peas


  1. Process
  2. In a hot wok, pour in about a 1/4 can of coconut milk and cook it till it bubbles and starts to reduce down and the oil starts to separate
  3. Add 4 tbsps of red curry paste and cook
  4. Add the chicken, coat well in the paste and cook till till done
  5. Add the rest of the coconut milk and bring to a boil till it reduces down
  6. Add the limes leaves
  7. Add the fish sauce and palm sugar
  8. Add salt and sugar to taste