COLD CURRY-PEANUT NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water. Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.
Nutrition Facts : Calories 574, Fat 23 grams, SaturatedFat 4 grams, Sodium 576 milligrams, Carbohydrate 79 grams, Fiber 16 grams, Protein 24 grams
CHEF JOHN'S PEANUT CURRY CHICKEN
I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
- Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
- Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
- Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
- Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
- Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g
PEANUT CARAMEL CORN
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. -Lois Ward, Puslinch, Ontario
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
PEANUT CURRY WITH CHICKEN AND BASIL
Thick curry sauce made with peanut butter and coconut milk. Serve over long-grain rice.
Provided by Mason Atom Wolak
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
- Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
- Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
- Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.
Nutrition Facts : Calories 601.3 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 45.4 g, Fiber 4.9 g, Protein 34.2 g, SaturatedFat 23.1 g, Sodium 248.9 mg, Sugar 10 g
PEANUT CURRY CORN
Yummy, crunchy, sticky, low cal, low fat (if you use "Better than Peanut Butter") popcorn recipe that I came up with in desperation one day in response to getting soooo sick of air-popped popcorn made with butter spray and Parmesan cheese, my old diet standby. I know this sounds odd, but try it!-- It's yummy!
Provided by boy named Sous
Categories Lunch/Snacks
Time 15m
Yield 1 HUGE servings for me!, 2 serving(s)
Number Of Ingredients 4
Steps:
- I use 1/2 cup unpopped corn kernels to make about 8 to 10 cups of popped corn in my air-popper. I use a LARGE plastic bowl to pop into.
- In a microwave safe cup, put the peanut butter ( I use "Better than Peanut Butter" with mine. It's half the calories and like 75% less fat. It's too sweet in my opinion for PB&J sammies, but it is really great in this!).
- Add sambal (add more if you like it spicier, or less if you're a wimp) to the peanut butter along with enough water (teeny bit!) to thin the peanut butter, not too runny though! Should be a creamy and thick. Stir with a table knife, not a fork.
- Microwave the cup of P. Butter and Sambal for about 30 seconds.
- With rubber gloved hands (Hot!) gently fold the P. butter mixture onto the popcorn. It's messy, and sticky and it seems impossible without crushing all the popcorn, but trust me, it does work. Just keep grabbing some in your hand and working it through the popcorn GENTLY. Remember work it into popcorn in the bottom of bowl too.
- As it cools it turns into little clusters of popcorn-ball like sticky sweet spicy yumminess!
- A nice cold beer goes great with this!
Nutrition Facts : Calories 221.2, Fat 9.7, SaturatedFat 1.9, Sodium 76.5, Carbohydrate 28.6, Fiber 5.9, Sugar 1.8, Protein 8.3
COCONUT & CORN CURRY
Enjoy this warming coconut and corn curry for an easy meat-free meal for two. Full of warming spices, it's a quick and comforting vegan dinner
Provided by Liberty Mendez
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Put the lentils in a sieve and rinse until the water runs clean. Put the oil in a saucepan over a medium heat, tip in the onion and cook for 8 mins until softened. Add the ginger, turmeric and curry powder, and cook for another minute until fragrant. Stir in the lentils.
- Tip in 400ml hot water and bring to the boil. Turn the heat down to medium and simmer for 15 mins until most of the water has been absorbed. Add the baby corn and 100ml water, cover and continue to simmer for 5-10 mins until the lentils are soft and the corn still has a little bite. Stir in the coconut yogurt to warm up, but don't let it boil. Serve topped with more coconut yogurt, if you like, and coriander leaves sprinkled over.
Nutrition Facts : Calories 473 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 0.1 milligram of sodium
CARAMEL CORN WITH PEANUTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Time 30m
Yield Makes 15 cups
Number Of Ingredients 8
Steps:
- Heat oven to 250 degrees. Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes. Remove from heat; stir in baking soda.
- Working quickly, add caramel to popcorn and peanuts and stir to coat. Transfer mixture to 2 baking sheets, spread out evenly, and bake until crisp, 15 minutes, stirring halfway through. Let cool completely. Break into clusters.
More about "peanut curry corn recipes"
VEGAN PEANUT CORN CURRY - SHARE THE SPICE DINNER
From sharethespice.com
5/5 (3)Category Dinner, Main CourseCuisine IndianTotal Time 20 mins
- Add the carrots and cook until slightly softened then add the bell peppers and cook for an additional 2-3 minutes.
PEANUT CURRY RECIPE: HOW TO MAKE PEANUT CURRY RECIPE
From recipes.timesofindia.com
5/5 (1)Total Time 45 minsCategory AppetizersCalories 453 per serving
- To begin with, take a deep-bottomed pan, put raw peanuts in it along with enough water to submerge them (2 cups will be enough, still you can add more if not enough) and let them soak overnight. Once done, drain the water, refill the pan with 3 cups of water. Place it on medium flame and let simmer for about 20-25 minutes.
- Next, take out a chopping board, chop coriander leaves and keep aside. Now, place another pan on medium flame, pour refined oil in it. Once heated, add cumin seeds and tomato paste after half a minute.
- Then add coriander powder, pav bhaji masala along with turmeric powder and stir for another 2 minutes. Once done, put the cooked peanuts. Add salt and pepper according to your taste. Make sure the consistency remains thick.
- Transfer the curry in a serving bowl and garnish with chopped coriander leaves. Serve along with rotis, rice or even pav.
CORN AND PEAS CURRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
HOW TO MAKE HOMEMADE THAI PEANUT CURRY: THAI CURRY …
From masterclass.com
THAI PEANUT CURRY (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
SPICY PEANUT CURRY POPCORN RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SWEETCORN AND PEANUT CURRY (KASOLI NU SAAK) | J …
From jcookingodyssey.com
Reviews 13Servings 4Cuisine Indian, East-AfricanCategory Mains, Sides, Vegetarian Side
CORN ON THE COB CURRY - THE WASHINGTON POST
From washingtonpost.com
PEANUT CHICKEN CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
THAI RED PEANUT CURRY - SHE LIKES GREENS
From shelikesgreens.com
PEANUT BUTTER CHICKEN CURRY - QUICK & EASY SPICY RECIPES
From thatspicychick.com
COCONUT CURRY CHICKEN WITH PEANUTS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
THAI PEANUT CURRY SAUCE RECIPE --READY IN 15 MINUTES!
From nelliebellie.com
PEANUT PANANG CURRY - MADELEINE SHAW
From madeleineshaw.com
THAI BABY CORN SATAY RECIPE WITH SPICY PEANUT SAUCE
From slurpyplatter.com
SWEET CORN CURRY - SIMPLE & HEALTHY! – FUTUREDISH
From futuredish.com
THAI PEANUT CURRY RECIPE - URBAN BLISS LIFE - FOOD, WINE, TRAVEL
From urbanblisslife.com
SWEETCORN COB AND PEANUT CURRY RECIPE | THE SPICE TAILOR
From thespicetailor.ca
SWEETCORN & PEANUT CURRY – CHETNA MAKAN
From chetnamakan.co.uk
PEANUT BUTTER CARAMEL CORN - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
POTATO PEANUT CURRY RECIPE - MOTHER EARTH LIVING
From motherearthliving.com
THE ULTIMATE CURRY CORN RECIPE. - CARIBBEANPOT.COM
From caribbeanpot.com
10 BEST INDIAN PEANUTS CURRY RECIPES | YUMMLY
From yummly.com
SWEET CORN CHAAT WITH PEANUTS RECIPE - NDTV FOOD
From food.ndtv.com
VEGAN PEANUT CORN CURRY | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
VEGAN THAI PEANUT CURRY - SIX HUNGRY FEET - ASIAN-INSPIRED
From sixhungryfeet.com
PANANG CURRY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SWEETCORN COB AND PEANUT CURRY RECIPE | THE SPICE TAILOR
From thespicetailor.com
PEANUT CURRY - RECIPES | COOKS.COM
From cooks.com
VEGETARIAN RECIPES AROUND THE WORLD - PEANUT CURRY CORN
From ivu.org
THAI STYLE PEANUT CURRY CHICKEN AND NOODLES - MY KITCHEN LITTLE
From mykitchenlittle.com
THAI CHICKEN PEANUT CURRY - LOVE IN MY OVEN
From loveinmyoven.com
EASY THAI PEANUT CURRY CHICKEN AND VEGETABLES
From foodfunfamily.com
SWEETCORN COB AND PEANUT CURRY RECIPE | THE SPICE TAILOR
From thespicetailor.com.au
COCONUT CORN CURRY, COCONUT AND SWEET CORN CURRY | VAHREHVAH
From vahrehvah.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love