Red Curry With Shrimp Zucchini And Carrot Food

RED CURRY ZUCCHINI AND PEPPERS

Red Curry Zucchini and Peppers image

From the Chicago Tribune. This is a terrific way to use up summer produce from your garden. This dish is vegetarian if you use a vegetarian curry paste. I used it as both an entree and a side dish (without the rice). I think it would also be great with some chicken, pork or shrimp added. Please note that the nutritional information is off, as you end up with enough sauce for three or four batches of this.

Provided by duonyte

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 ounce) can unsweetened coconut milk
1/4 cup thai-style red curry paste
1/2 teaspoon salt
2 tablespoons neutral vegetable oil
1 large sweet onion, quartered and thinly sliced
4 medium zucchini (1 1/2 lbs) or 4 medium yellow squash, trimmed, halved lengthwise and sliced 1/4 in thick (1 1/2 lbs)
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
2 garlic cloves, crushed
crushed red pepper flakes, to taste (optional)
1 cup edamame (optional) or 1 cup lima beans (optional)
1/4 cup chopped fresh cilantro
cooked rice

Steps:

Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
Stir in garlic and pepper flakes; cook 1 minute.
Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.

Nutrition Facts : Calories 317.3, Fat 28.7, SaturatedFat 19.8, Sodium 322.5, Carbohydrate 15.3, Fiber 3.2, Sugar 7.1, Protein 5.3

ZUCCHINI AND CARROT CURRY

Zucchini and Carrot Curry image

A great way to use up those surplus zucchini. You don't have to cut the vegetables into matchsticks, sliced is just as good. But for that added touch "matchsticks" make all the difference. Not ideal for those "mature" zucchini

Provided by Tryntje

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion
1/4 teaspoon cinnamon
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1 -2 teaspoon curry powder (depending on your taste)
3 -4 carrots, peeeled and sliced into matchsticks
8 zucchini, sliced into matchsticks
1/4 cup tomato puree
1/2 cup orange juice
1 tablespoon lemon juice
salt and pepper

Steps:

Heat oil, and saute onions, and carrots on a low heat.
Add spices, cook 2-3 minutes without a lid.
Add zucchini, carrots, tomato puree, orange juice, lemon juice, and salt and pepper.
Stir frequently until zucchini and carrots are tender.
Have lid on if the mix is too dry, Serve over rice.

Nutrition Facts : Calories 179.6, Fat 8.3, SaturatedFat 1.3, Sodium 69.3, Carbohydrate 24.7, Fiber 6.4, Sugar 16.6, Protein 6.1

RED CURRY SHRIMP

Red Curry Shrimp image

Make and share this Red Curry Shrimp recipe from Food.com.

Provided by AZPARZYCH

Categories < 60 Mins

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 lb shrimp, peeled and deveined
1/2 cup snap peas
1/2 cup bamboo shoot
1/2 cup red bell pepper, sliced
1/4 cup Thai basil, fresh (optional)
2 tablespoons fish sauce

Steps:

Bring coconut mill to simmer in large skillet over medium heat.
Stir in curry paste and sugar until disolved, bring to boil.
Reduce to low heat, simmer 5 minutes.
Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
Stir in basil (optional) and fish sauce.
Serve with Jasmine rice.

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