Red Thai Curry Paste Recipe Recipe For Zucchini

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THAI ZUCCHINI CURRY WITH RED CURRY PASTE



Thai Zucchini Curry with Red Curry Paste image

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

2 Zucchini (Medium , diced)
1 Onion (Medium , chopped)
2 Tomatoes (Medium Ripe , chopped)
1 cup Coconut Milk
15 oz . cans Chickpeas (, rinsed and drained)
1 cup Spinach Kale (or leaves, finely chopped)
½ cup red lentils (Uncooked)
2 cups Vegetable broth water (Low sodium or)
2 tsps Soy sauce
2 tsps Palm Sugar (, grated)
3 tbsps Cilantro (, finely chopped)
To taste Salt Pepper (&)

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



Thai Red Curry Paste image

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

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

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



Thai Red Curry image

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

2 tablespoons oil
1 onion, finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 garlic cloves, finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1 zucchini
1 red pepper
1 cup jasmine rice
12 ounces meat
2 tablespoons cornstarch
2 tablespoons lemon juice
4 large fresh basil leaves, finely sliced

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



Red Curry Zucchini and Peppers image

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

1 (14 ounce) can unsweetened coconut milk
1/4 cup thai-style red curry paste
1/2 teaspoon salt
2 tablespoons neutral vegetable oil
1 large sweet onion, quartered and thinly sliced
4 medium zucchini (1 1/2 lbs) or 4 medium yellow squash, trimmed, halved lengthwise and sliced 1/4 in thick (1 1/2 lbs)
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
2 garlic cloves, crushed
crushed red pepper flakes, to taste (optional)
1 cup edamame (optional) or 1 cup lima beans (optional)
1/4 cup chopped fresh cilantro
cooked rice

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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