SCRUMPTIOUS THAI COCONUT RED CURRY
This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!
Provided by surfin chef
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4
COCONUT RED CURRY STEW
This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.
Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.
KABOCHA SQUASH RED CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
RED CURRY VEGGIE STEW
This meal proves vegan meals can come together in a flash and are anything but boring.
Provided by Karen Rankin
Time 30m
Number Of Ingredients 10
Steps:
- Stir together rice and 1½ cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Cover and simmer until all liquid is absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, heat oil in a large pot over medium. Add red curry paste and cook, stirring constantly, until fragrant, about 30 seconds. Add cauliflower, carrots, and potatoes; stir to coat with curry paste. Add coconut milk, stirring and scraping bottom of pot to release any browned bits. Reduce heat to medium-low; cover and cook until potatoes and carrots are almost tender, 10 to 15 minutes.
- Remove lid and continue to cook, stirring occasionally, until sauce thickens slightly and vegetables are crisp-tender, about 5 minutes. Stir in lime juice.
- Serve stew topped with rice, cashews, and lime zest. Serve with lime wedges.
Nutrition Facts : Calories 433 kcal, Carbohydrate 69 g, Fiber 10 g, Protein 9 g, SaturatedFat 5 g, Sodium 1512 mg, Sugar 9 g, Fat 15 g, UnsaturatedFat 0 g
VEGAN COCONUT RED CURRY
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
- For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
- Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
- Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
- Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
- For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.
RED CURRY BEEF STEW
This is based on a recipe from A Taste of Thai's "Red Curry Paste" packet. I've been making this for years (and just last night) and I really love it. I'm planning to make it again next week so will try to get a photo. My only reservation with it now-a-days is that my husband is on a low-sodium diet and I'll need to find a recipe for the red curry paste that has no salt added. When I run out of these packets I'll search for a low-sodium recipe and post an update. Note: be careful with the Thai fish sauce; you may want to go shy of 3 tablespoons if you've never had any before; although I like it, I've found that many people comment on the "fishy" (not in a good way!) taste it adds. I added the carrots, canned corn, and cilantro garnish.
Provided by mersaydees
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large stew pot.
- Add red curry paste. Sauté for 1 minute. Add beef and brown on all sides. Add onions and carrots and sauté until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
- Garnish with peanuts and cilantro.
SPICY VEGETABLE STEW WITH COCONUT
This tasty veggie dinner truly has it all - five of your 5-a-day, folate, fibre, vitamin C and iron. Serve with coconut yogurt and brown basmati rice.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 19
Steps:
- Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Add the ginger, garlic, chilli and thyme and cook, stirring, for 1 min. Add the spices, stir briefly over the heat, then pour in the tomatoes and bouillon, and stir in the peppers, sweet potato and plantains. Cover and leave to simmer for 30 mins.
- Meanwhile, boil the rice according to pack instructions. Stir the beans into the stew with the coriander and cook gently for 10 mins until the peppers are tender.
- Spoon half the rice and stew into two bowls, top each with 2 tbsp yogurt and scatter with coriander, to serve. Cool the remaining stew and rice, then cover and chill to eat on another night with the remaining yogurt. To serve again, gently reheat the stew in a pan with a splash of water until bubbling. The rice can be reheated in the microwave.
Nutrition Facts : Calories 603 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 28 grams sugar, Fiber 21 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
THAI-CURRY SEAFOOD STEW
Categories Soup/Stew Milk/Cream Rice Stew Quick & Easy Basil Mussel Scallop Shrimp Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
- Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.
COCONUT RED-LENTIL CURRY
Make this coconut red-lentil curry recipe for a warming weeknight dinner. Coconut milk adds richness to the South Indian vegetarian meal.
Categories Vegetable Vegetarian Quick & Easy Dinner Coconut Curry Lentil Zucchini Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 15
Steps:
- Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
- Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
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