Thai Red Curry With Asparagus And Tofu Oh My Veggies Recipes

SOLAR COOKED THAI TOFU RED CURRY WITH VEGETABLES

Solar Cooked Thai Tofu Red Curry With Vegetables image

Our solar cooked vegetarian Thai red curry dish. Please watch how we prepared it. http://www.youtube.com/watch?v=0T5UTkEsuyE&feature=channel_page

Provided by SunshineCooking

Categories Lunch/Snacks

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup coconut milk
2 tablespoons spicy Thai red curry paste
1 tablespoon thai soy sauce
1/2 cup of cut fresh green beans
1/4 cup onion, chopped
1 cup of sliced tricolored bell pepper, frozen
1 (12 ounce) box firm tofu, cubed
cooked rice
3 tablespoons of chopped cilantro, garnish

Steps:

Combine coconut milk, red curry paste, and soy sauce in a solar cooking pan or pot. Stir together.
Add the green beans, onions, bell peppers, and tofu. Mix thoroughly until all ingredients are covered in the sauce.
Place solar pan or pot of ingredients in solar cooker.
Solar cook until the vegetables are fully cooked (about 3 1/2 hours).
Serve with rice.
Garnish with cilantro, to taste.

Nutrition Facts : Calories 184.9, Fat 13.5, SaturatedFat 9.5, Sodium 291.9, Carbohydrate 10.1, Fiber 3.3, Sugar 5.5, Protein 9.6

THAI RED CHICKEN CURRY

Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories World Cuisine Recipes Asian Thai

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

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