THAI ZUCCHINI CURRY WITH RED CURRY PASTE
Zucchini curry made with Thai red curry paste and coconut milk -- It is a hearty and filling dish that is spicy & creamy. Great to serve with some steamed rice.
Provided by Pavani
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Heat 2tsp oil in a heavy bottomed pan, add the onions and cook till they turn translucent.
- Stir in the red curry paste and cook for 2 minutes. Next add the zucchini and cup of vegetable stock and cook for 4~5 minutes.
- Stir in the remaining vegetable stock, chopped tomatoes, coconut milk and lentils. Bring the mixture to a boil. Reduce the heat to low, cover and cook for 15~20 minutes or until the lentils are tender.
- Season with soy sauce, palm sugar, salt and pepper. Stir in the chickpeas and chopped greens and cook till the greens are wilted. Serve hot with rice.
THAI RED CURRY PASTE
Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.
Provided by Ajlake
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g
THAI RED CURRY
A Wonderful thai recipe that is great for the just the two of us. Use vegetables that are in season for a more affordable meal.
Provided by flf122286
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.
Nutrition Facts : Calories 916.5, Fat 42.2, SaturatedFat 25.9, Cholesterol 3.6, Sodium 2240, Carbohydrate 121.8, Fiber 9.3, Sugar 25.2, Protein 16.9
RED CURRY ZUCCHINI AND PEPPERS
From the Chicago Tribune. This is a terrific way to use up summer produce from your garden. This dish is vegetarian if you use a vegetarian curry paste. I used it as both an entree and a side dish (without the rice). I think it would also be great with some chicken, pork or shrimp added. Please note that the nutritional information is off, as you end up with enough sauce for three or four batches of this.
Provided by duonyte
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
- Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
- Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
- Stir in garlic and pepper flakes; cook 1 minute.
- Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.
Nutrition Facts : Calories 317.3, Fat 28.7, SaturatedFat 19.8, Sodium 322.5, Carbohydrate 15.3, Fiber 3.2, Sugar 7.1, Protein 5.3
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