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.
ZUCCHINI CURRY RECIPE BY TASTY
Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro
Provided by Shashi Charles
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- First off, dice the onions and garlic and grate the ginger.
- Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
- While the onions are sauteing, dice the zucchini into bite-sized pieces.
- Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
- Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
- Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
- Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
- Enjoy!
Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams
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 CHICKEN, ZUCCHINI AND TOMATO CURRY
A new way to use the baskets of zucchini and tomato that will come out of the garden. Recipe is from Food & Wine.
Provided by Pinay0618
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
- Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.
Nutrition Facts : Calories 428.5, Fat 29.7, SaturatedFat 10.5, Cholesterol 90.8, Sodium 107.6, Carbohydrate 9.4, Fiber 2.2, Sugar 4.4, Protein 32.1
VEGAN KETO-FRIENDLY THAI YELLOW CURRY
This delicious vegan Thai yellow curry is made with tofu, broccoli, and zucchini and served over cauliflower rice, making it keto-friendly.
Provided by Stevie Youssef
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
- Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
- Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
- Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
- Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
- Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.
Nutrition Facts : Calories 723.4 calories, Carbohydrate 82.2 g, Fat 41.9 g, Fiber 8.8 g, Protein 16.5 g, SaturatedFat 35.4 g, Sodium 1320.5 mg, Sugar 59.4 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
More about "thai curry paste recipe recipe for zucchini"
THAI GREEN CURRY WITH ZUCCHINI, PEAS AND BELL PEPPER
From lettucevegout.com
Cuisine Thai-Inspired, VeganTotal Time 45 minsCategory Main CourseCalories 490 per serving
- Slice the tofu ½ cm (¼ inch) thick. Heat about 1 tbsp oil in a large pan over medium-high heat and brown each side of the tofu slices. Set aside; you can dice the tofu into smaller pieces if you like.
- Chop the onion, mince the garlic, grate or mince the ginger. Dice the potato, bell pepper and zucchini. Prepare the snow peas by picking off the ends then slicing them in half.
- Place onion, garlic and ginger in a large non-stick pan or wok on medium heat with 1 tbsp oil. Cook until the onion starts to soften. I use the same pan the tofu was cooked in to save dishes.
- Add the potato to the pan/ wok with 1 C of vegetable broth. Turn the heat up to medium-high and bring to a boil; allow potatoes to boil for 3 minutes.
THAI CURRIED ZUCCHINI FRITTERS WITH SPICY PEANUT SAUCE ...
From closetcooking.com
Reviews 28Estimated Reading Time 5 minsServings 2Total Time 20 mins
VEGAN THAI ZUCCHINI CURRY - WHOLE LOTTA YUM
From wholelottayum.com
4.4/5 (9)Total Time 26 minsCategory VeganCalories 390 per serving
- Since this is a quick and easy vegan curry that comes together fast, you'll want to prep all the ingredients and have them ready to go. On a clean cutting board, dice and slice the vegetables as mentioned in the ingredient list.
- Heat a large skillet over medium heat and add the coconut oil. Once the coconut oil is melted, add the chopped onion and sauté for 5 minutes until it starts to soften. Add the garlic and ginger, cooking for 1 more minute.
- Add in the chopped zucchini and halved cherry tomatoes with 1/4 cup water. Cook the dish covered for 5 more minutes until the vegetables are soft and the tomatoes are breaking down.
- Remove the lid and turn up the heat to medium-high. Finish cooking the vegetables until the zucchini is all the way cooked through (about 3+ minutes more). There will be some liquid on the bottom of the pan but some of it will have cooked down.
THAI ZUCCHINI CURRY WITH RED CURRY PASTE RECIPE BY PAVANI ...
From cookeatshare.com
4/5 (1)
ZUCCHINI NOODLES WITH PANANG CURRY SAUCE (V) – THAI AND TRUE
From thaiandtrue.com
THAI CURRY STEW WITH CHICKEN AND ZUCCHINI | HAWAIIAN ELECTRIC
From hawaiianelectric.com
THAI-STYLE ZUCCHINI AND PUMPKIN CURRY RECIPE | EAT SMARTER USA
From eatsmarter.com
THAI GREEN CURRY PASTE HOMEMADE RECIPE - IKAROLINA
From ikarolina.com
THAI GREEN CURRY TURKEY AND ZUCCHINI MEATLOAF IN A COCONUT ...
From closetcooking.com
THAI COCONUT CURRY ZUCCHINI NOODLES - LEAN GREEN NUTRITION ...
From leangreennutritionfiend.com
HOMEMADE THAI RED CURRY PASTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY ZUCCHINI CHICKPEA CURRY - COOKTORIA
From cooktoria.com
THAI RED CURRY CHICKEN THIGHS WITH ZUCCHINI - SPOON FORK BACON
From spoonforkbacon.com
THAI CURRY ZUCCHINI SOUP (INSTANT POT) - MEAL PLANNER PRO
From mealplannerpro.com
THAI CURRY ZUCCHINI SOUP - INSTANT POT - QUICK AND CARRY BAGS
From quickandcarry.com
THAI FISH CURRY - THIS HEALTHY TABLE
From thishealthytable.com
THAI GREEN CURRY CHICKEN WITH ZUCCHINI AND GREEN BEANS RECIPE
From foodandwine.com
THAI YELLOW CURRY RECIPE (ZUCCHINI AND SUMMER SQUASH ...
From youtube.com
ZUCCHINI AND CHICKEN CURRY - RASA MALAYSIA
From rasamalaysia.com
RED CURRY WITH SHRIMP, ZUCCHINI, AND CARROT RECIPE
From seriouseats.com
THAI ZUCCHINI NOODLES - JULIA'S ALBUM
From juliasalbum.com
WEEKNIGHT THAI RED CURRY WITH EGGPLANT (VEGAN + GF ...
From lavenderandmacarons.com
THAI COCONUT SHRIMP CURRY WITH ZOODLES (GLUTENFREE)
From easycookingwithmolly.com
THAI CHICKEN, ZUCCHINI AND TOMATO CURRY RECIPE - MARCIA ...
From foodandwine.com
THAI ZUCCHINI NOODLES RECIPE: THIS 15-MINUTE ZUCCHINI ...
From 30seconds.com
THAI CHICKEN AND ZUCCHINI YELLOW CURRY - MARION'S KITCHEN
From marionskitchen.com
THAI VEGETABLE CURRY RECIPE - RECIPETIPS.COM
From recipetips.com
THAI VEGETARIAN ZUCCHINI BOATS - LOVE IN MY OVEN
From loveinmyoven.com
THAI COCONUT CRAB ZUCCHINI PASTA BOWLS - DELIGHTFUL MOM ...
From delightfulmomfood.com
THAI RED CURRY TOFU WITH ZUCCHINI NOODLES - SLENDER KITCHEN
From slenderkitchen.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