.svg)
Raisukaree Recipe
Master how to make Wagamama's iconic Raisukaree at home with this quick and easy recipe. The perfect balance of spicy, sweet and sour flavors in a creamy coconut sauce, ready in under 30 minutes. Learn the secret to authentic Japanese-inspired curry that's better than takeout.
Prep
Cook
Serve
Kcal
- 400g chicken breast (or tofu for vegetarian option), cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 piece (2cm) fresh ginger, grated
- 1-2 red chillies, deseeded and finely chopped
- 1 red bell pepper, deseeded and sliced
- 100g mangetout (snow peas)
- 400ml coconut milk
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 2 tablespoons light soy sauce
- 2 tablespoons honey (or maple syrup)
- Juice of 1 lime
- 300g jasmine rice, cooked according to package instructions
- 2 spring onions, sliced
- 1 small bunch coriander (cilantro), chopped
- 1 lime, cut into wedges
Step 1
Begin by cooking your jasmine rice according to package instructions. While the rice is cooking, prepare all your vegetables and protein by chopping everything as indicated in the ingredients list.Step 2
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes until golden brown and cooked through. If using tofu, cook until golden on all sides (about 4 minutes). Remove from the pan and set aside.Step 3
In the same pan, add the remaining tablespoon of oil. Add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic, grated ginger, and chopped chillies, then cook for another minute until fragrant, stirring constantly to prevent burning.Step 4
Stir in the curry powder and turmeric, cooking for 30 seconds to release their aromas. Add the sliced red bell pepper and mangetout, stirring to coat in the spices. Cook for 2 minutes until the vegetables start to soften but still retain their crunch.Step 5
Pour in the coconut milk, soy sauce, and honey. Stir well to combine all ingredients. Bring the sauce to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly. The sauce should coat the back of a spoon but still remain pourable.Step 6
Return the cooked chicken (or tofu) to the pan, stirring to coat in the sauce. Simmer for another 2 minutes to ensure everything is heated through and the flavors have melded together. Remove from heat and stir in the fresh lime juice.Step 7
To serve, divide the cooked jasmine rice between bowls. Spoon the raisukaree curry over the rice, making sure each portion has plenty of sauce. Garnish with sliced spring onions and fresh coriander. Serve immediately with lime wedges on the side for squeezing over just before eating.
What ingredients are used in chicken raisukaree curry?
This chicken raisukaree curry uses chicken breast (or tofu), coconut milk, curry powder, turmeric, soy sauce, honey, lime juice, and fresh vegetables including red pepper, mangetout, onion, garlic, ginger and red chillies, served with jasmine rice and garnished with spring onions and coriander.
How to cook chicken curry with coconut milk at home?
Learn how to cook chicken curry with coconut milk by first sautéing chicken until golden, then cooking onions, garlic, ginger and chillies before adding spices. Stir in vegetables and coconut milk, simmer until thickened, then return the chicken to the sauce with honey, soy sauce and lime juice for a creamy, aromatic curry.
What makes a good coconut curry sauce?
A good coconut curry sauce balances creaminess from coconut milk with aromatics (garlic, ginger, chillies) and spices like curry powder and turmeric. The addition of soy sauce adds umami depth, while honey provides sweetness and lime juice brings essential acidity to balance the rich flavours.
Can I make this curry recipe vegetarian?
Yes, this curry recipe can easily be made vegetarian by substituting the chicken with tofu, as mentioned in the ingredients list. Simply cut firm tofu into bite-sized pieces and follow the same cooking instructions, frying until golden on all sides (about 4 minutes) before setting aside.
What's the best way to thicken a coconut milk curry?
The best way to thicken a coconut milk curry is to simmer it uncovered, allowing some liquid to evaporate. In this recipe, a 5-minute simmer reduces the sauce to coat the back of a spoon while remaining pourable. For extra thickness, you could add a cornflour slurry if needed.