Curry Stir Fry Food

CURRIED BEEF STIR-FRY

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

PALEO COCONUT CURRY STIR FRY

Steps:

• Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
• Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
• Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

CURRY STIR-FRY

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.

RED CURRY CHICKEN STIR-FRY

Steps:

• Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
• Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.

BEEF CURRY STIR-FRY

Steps:

• Mix the soy sauce, garlic, ginger, and 2 T oil.
• Add beef; toss to coat.
• Chill for 15 minutes.
• In wok (or lg skillet) heat remaining oil.
• Stir-fry beef over med heat for 2 minutes.
• Remove beef and set aside.
• Stir-fry onion for 1 minute.
• Add peppers and celery; stir-fry 2 minutes.
• Return beef to wok.
• Mix water, cornstarch and curry until smooth.
• Add to wok, bring to a boil stirring constantly.
• Boil for 1 minute.

FREEZER BAG CHICKEN CURRY STIR-FRY

Steps:

• Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

THAI CURRY STIR-FRY

Steps:

• Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
• Spray wok or large skillet with cooking spray; heat over medium high heat.
• Add onions and garlic and stir-fry for 1 minute; remove from wok.
• Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
• Add oil to hot wok.
• Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
• Stir broth mixture and add to wok.
• Cook and stir until broth mixture comes to a boil and thickens slightly.
• Return all vegetables to to wok and heat through.
• Serve with rice.

CURRY TURKEY STIR-FRY

Steps:

• Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.

RED CURRY CHICKEN STIR-FRY

Steps:

• Heat a large skillet or wok over high. Add oil and curry paste and cook, stirring, until fragrant, about 1 minute. Add chicken and cook until starting to brown, about 1 minute. Add snow peas and pineapple and cook until snow peas are bright green and tender and chicken is cooked through, about 3 minutes. Stir in basil and fish sauce and season with salt. Serve with rice.

FREEZER BAG CHICKEN CURRY STIR-FRY

Steps:

• Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

CURRY SHRIMP WITH VEGETABLES

Steps:

• Soak the shrimp in warm salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Shell, devein and chop.
• Peel and slice the carrot into 1/2-inch slices on the diagonal. Cut the red bell pepper in half, remove the seeds and chop into chunks.
• In a large pot filled with boiling water, briefly blanch (parboil) the peas and carrots until the peas turn bright green, and the vegetables are crisp but still tender. Remove, plunge briefly into ice cold water, and drain thoroughly.
• Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove the shrimp from the pan.
• Heat 1 1/2 tablespoons oil to the wok. When the oil is hot, add the curry paste. Heat briefly until it is aromatic (30 seconds to 1 minute). Add the carrots. Stir-fry for 1 minute, then add the red bell pepper. Add the peas. Stir-fry briefly, then add the shrimp back into the pan. Mix everything together and cook for 1 minute, then add the rice wine or sherry and the sugar. Cook for a bit longer and serve hot.

CHINESE CURRY BEEF STIR FRY

Steps:

• In a bowl mix the curry powder, vinegar and soy sauce. Add the thin strips of beef and massage with hands to cover each piece of meat with marinade. Cover and place in refrigerator to rest for 30 minutes.
• In a wok placed over high heat, add the oil. In small batches to ensure the meat gets seared, not steamed, quickly stir fry the meat until cooked on both sides, 2-3 minutes. Remove from wok and set aside.
• Add the 1/2 cup of beef stock and scrape up bits of caramelized beef bits. Add the black bean paste and stir. Stir in the cornstarch slurry and stir to create a smooth sauce. Cook for a minute and add the meat back in and stir fry for 3-4 minutes.
• Season to taste with salt and white pepper if needed. Serve with steamed rice and vegetables if desired.