Lite Thai Curry Food

20 AUTHENTIC THAI CURRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

THAI CURRY

Steps:

• In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
• Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
• Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.
• Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.

THAI CURRY WITH TOFU

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot and smooth into an even layer.
• Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.
• In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 786
• Protein: 17g
• Carbohydrates: 92g
• Fat: 41g
• Cholesterol: 1mg
• Sodium: 404mg
• Fiber: 7g

THAI RED COCONUT CURRY

Steps:

• In a large saucepan, over medium high heat, combine coconut milk and curry paste - heat and stir constantly until the majority of the paste has dissolved.
• And fish sauce and brown sugar, stirring until dissolved.
• Add bamboo shoots and water chestnuts.
• Let simmer for 10 minutes.
• SKIP the following step if doing a totally meatless option.
• Add meat or tofu, stirring gently until well incorporated.
• Simmer for another 10 to 15 minutes, until heated thoroughly.
• Serve over rice.

LIGHT HEALTHY VEGETABLE THAI RED CURRY

Steps:

• Cook Rice.
• Cook onion and celery using a little water to stop it sticking to pan.
• Add garlic and curry paste.
• Add pumpkin, lentils and stock and simmer for about 15 minutes until they are cooked.
• Add zucchini and simmer for about a further 5 minutes.
• Remove from heat and just before serving stir through yogurt.
• Serve over rice.

LITE THAI CURRY

Steps:

• Cut the chicken into bite size pieces and place in a bowl. Add the lime zest and juice, season well and marinate for 15 minutes.
• Heat oil in a large pot and saute the spring onions, garlic and ginger until fragrant. Add the curry paste, fish sauce and soy sauce. Let the flavors develop on low heat for 10-15 minutes.
• Add the chicken, mushrooms, lite coconut cream and cook on medium to high heat for 20-25 minutes, or until chicken is cooked. Just before serving, add the extra coriander and season with salt to taste.
• Serve with steamed rice and scatter fresh coriander, basil and chili over the top.
• 2 servings.