THAI CURRY STIR-FRY
Make and share this Thai Curry Stir-Fry recipe from Food.com.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 229.7, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 621.4, Carbohydrate 13.8, Fiber 2.3, Sugar 2.5, Protein 20.2
THAI PORK CURRY
Make and share this Thai Pork Curry recipe from Food.com.
Provided by sassee1
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
- Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.
NO-FRY THAI CURRY
No ingredients to weigh, and works with leftover chicken or pork, too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.
- Cook the rest. Add the chicken and veg, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.
Nutrition Facts : Calories 579 calories, Fat 40 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.75 milligram of sodium
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.
THAI STIR-FRY BEEF CURRY
After having my first and most delicious Thai meal, I was on the hunt for recipes to make at home. I found this recipe in a beautiful book called, appropriately, "Beautiful Thailand". As with all curry dishes you will want to adjust the heat to your tastes. I find 1 tablespoon of curry paste to be more than sufficient to clear a sinus cold so you may want to start with 1/2 tablespoon. Have fun!
Provided by Raspberry Cordial
Categories Curries
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the sauce ingredients and set aside.
- Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
- Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
- Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
- Serve over Jasmine rice. (P.S. Don't eat the lime leaves).
VEGETABLE THAI CURRY STIR FRY
Quick, easy & delicious. A great combination of sweet & spicy. Use a bag of frozen stir-fry vegetables for an even quicker meal! If you don't like tofu, just omit it.
Provided by VegGirl
Categories Lunch/Snacks
Time 20m
Yield 1 1/3 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons.
- Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil.
- Add all veggies and cook until peppers become tender.
- Add coconut milk mixture & tofu and simmer for a couple of minutes.
- Serve over 1 cup rice.
Nutrition Facts : Calories 351.5, Fat 7.9, SaturatedFat 1.1, Sodium 264.6, Carbohydrate 59.8, Fiber 7.2, Sugar 5.2, Protein 12.5
More about "no fry thai curry food"
VEGAN THAI CURRY (NO OIL, 20 MINUTES, 6 INGREDIENTS)
From nosweatvegan.com
5/5 (10)Category Main CourseCuisine Asian, ThaiTotal Time 20 mins
- If you aren't using extra-firm tofu, it will need to be pressed first. Do this now following these steps: Take the tofu out of the packaging and wrap it in a clean kitchen towel. Place on a plate. Stack something heavy on top (a cast-iron skillet or stack of heavy plates) and let press for 10 to 15 minutes. This will add a few extra minutes to the cooking time.
- For quick-cooking rice like Jasmine or Basmati, start the rice after the tofu is in the skillet. If your rice takes longer than 15 minutes to cook, start the rice BEFORE you begin cooking the tofu.
- Turn the burner heat down to medium. Place the frozen vegetables in the hot skillet (no need to wash the skillet!). As the vegetables defrost, the moisture will deglaze the pan.
- Add the tofu to the curry sauce. Garnish with cilantro and a squeeze of lime (optional). Serve with rice. Enjoy!
THAI CHICKEN CURRY - IFOODREAL.COM
From ifoodreal.com
5/5 (45)Total Time 30 minsCategory DinnerCalories 581 per serving
- Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast.
- Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn't have to be cooked through.
- Add coconut milk, curry paste, tomato paste, maple syrup, kaffir lime leaves (if using), salt and pepper. Reduce heat to low and cook uncovered for 15 minutes.
- Garnish with fresh basil or cilantro, a bit of lime juice. Traditionally, Thai chicken curry is served with steamed rice. However, you can also enjoy it with quinoa or brown rice. For a low carb option, serve with cauliflower rice or alone.
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