VEGETABLE THAI CURRY STIR FRY
This goes together really quick and the flavor is wonderful. This was my first shot at a curry dish and thanks to recipe #135305 the sauce was perfect.
Provided by Chef Jeff S
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
- Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl.
- Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
- Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
- Serve over hot rice.
CURRY STIR-FRY
A great dinner stir-fry that's easily adjustable for how many people you have that night. Increase or decrease the curry powder to meet your tastes. I've also added a few dashes of cayenne pepper for those that like it extra spicy.
Provided by kellewic
Categories World Cuisine Recipes Asian
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
- Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
- Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.2 g, Cholesterol 148.2 mg, Fat 15.2 g, Fiber 5.2 g, Protein 21 g, SaturatedFat 2.5 g, Sodium 192.5 mg, Sugar 4.5 g
THAI RED CURRY CHICKEN & VEGETABLES
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
VEGAN THAI CURRY VEGETABLES
Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.
Provided by Elaine Louie
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
- Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
- Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
- To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 448 milligrams, Sugar 9 grams
VEGETARIAN THAI STIR-FRY
No-fail simple stir-fry from http://thaifood.about.com/od/quickeasythairecipes/r/stirfriedveggie.htm
Provided by plhedley
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
- Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
- Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
- Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
VEGETARIAN THAI GREEN CURRY
Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
- Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
More about "vegetable thai curry stir fry recipes"
EASY THAI RED CURRY VEGETABLE STIR-FRY RECIPE (WHOLE30)
From inspiredimperfection.com
Estimated Reading Time 2 mins
STIR-FRIED GREEN CURRY VEGETABLES | THAI KITCHEN - MCCORMICK
From mccormick.com
Cuisine ThaiCategory Entrees
THAI VEGETABLE STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (22)Total Time 25 minsCategory DinnerCalories 246 per serving
30-MINUTE THAI GREEN CURRY - FEASTING AT HOME
From feastingathome.com
VEGETABLE STIR FRY RECIPE {QUICK AND EASY!} - BELLY FULL
From bellyfull.net
VEGETARIAN RED CURRY STIR FRY - HAPPY KITCHEN
From happykitchen.rocks
EASY THAI GREEN CURRY STIR FRY - BLUE DRAGON
From bluedragon.us
THAI GREEN CURRY WITH SPRING VEGETABLES - COOKIE AND KATE
From cookieandkate.com
VEGAN THAI CURRY (NO OIL, 20 MINUTES, 6 INGREDIENTS)
From nosweatvegan.com
THAI GREEN CURRY WITH VEGETABLES - MINISTRY OF CURRY
From ministryofcurry.com
THAI VEGETABLE CURRY RECIPE | MYRECIPES
From myrecipes.com
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
THAI CURRY STIR FRY - A SIMPLE 4 STEP RECIPE | DRHARDICK
From drhardick.com
THAI VEGETABLE STIR FRY - SAVOR THE FLAVOUR
From savortheflavour.com
THAI GREEN CURRY-COCONUT STIR FRY - THESTAYATHOMECHEF.COM
From thestayathomechef.com
THAI VEGETABLE STIR FRY IN 15 MINUTES - VEGAN PUNKS
From veganpunks.com
THAI GREEN CURRY BEEF AND VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
THAI VEGETABLE STIR FRY - CLOVER LEAF
From cloverleaf.ca
THAI VEGETABLE STIR FRY - KHIN'S KITCHEN
From khinskitchen.com
THAI VEGETABLE CURRY RECIPE - FOOD & WINE
From foodandwine.com
THAI VEGETABLE CURRY - ASIAN RECIPES - COCONUT MILK RECIPES
From delish.com
EASY THAI VEGETABLE CURRY - THE FRAYED APRON
From thefrayedapron.com
VEGETARIAN THAI YELLOW CURRY - WOK & SKILLET
From wokandskillet.com
THAI STYLE VEGETABLE STIR FRY RECIPE - KANNAMMA COOKS
From kannammacooks.com
THAI CURRY FROM SCRATCH - NOURISHEDBYLIFE.COM
From nourishedbylife.com
THAI VEGETABLE STIR FRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY THAI GREEN CURRY STIR FRY - BLUE DRAGON
From bluedragon.ca
THAI RED CURRY NOODLES - FORKS OVER KNIVES
From forksoverknives.com
RECIPES - TEMPLE OF THAI
From templeofthai.com
THAI VEGETABLE STIR-FRY RECIPE WITH GINGER AND LIME
From thespruceeats.com
BASIC VEGETABLE STIR-FRY | THAI KITCHEN - MCCORMICK
From mccormick.com
EASY VEGETARIAN THAI CURRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
THAI GREEN CURRY—A DELICIOUS VEGAN STIR-FRY - CHEF JESSICA BRIGHT
From chefjessicabright.com
TJS5 – THAI GREEN CURRY WITH CHICKPEAS AND VEGETABLES
From shelikesfood.com
THAI STIR FRY VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
THAI RED CURRY CHICKEN AND VEGETABLES - CARLSBAD CRAVINGS
From carlsbadcravings.com
AJINOMOTO FOODSERVICE | RED CURRY THAI VEGETABLE STIR FRY
From ajinomotofoodservice.com
EASY VEGGIE STIR FRY RECIPE - THERESCIPES.INFO
From therecipes.info
THAI RED CURRY CHICKEN & VEGETABLES STIR FRY - YVONNE MAFFEI
From myhalalkitchen.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