Red Curry Zucchini And Peppers Food
ZUCCHINI, BELL PEPPER, AND CURRY PASTE
For a fast, flavorful side, try this saute of summer staples and store-bought curry.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.
Nutrition Facts : Calories 57 g, Fat 4 g, Fiber 2 g, Protein 1 g, Sodium 209 g
THAI RED CHICKEN CURRY
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Provided by THEKNACKEREDCHEF
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g
RED CURRY PORK WITH PEPPERS
This is an Indian stir-fry, so it is fast and easy to make. From "indian, 100 everyday recipes" by Love Food.
Provided by threeovens
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
- Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
- Add tomatoes and cilantro, stir to combine; serve.
Nutrition Facts : Calories 357.5, Fat 16, SaturatedFat 6.7, Cholesterol 73.7, Sodium 582.8, Carbohydrate 26.7, Fiber 3.1, Sugar 21.4, Protein 27.8
THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME
Make and share this Thai Tofu With Zucchini, Red Bell Pepper and Lime recipe from Food.com.
Provided by Sharon123
Categories Soy/Tofu
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
- Add the tofu and saute until golden, about 5 minutes.
- Move the tofu to a bowl.
- Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
- Saute until it begins to soften, about 5 minutes.
- Return tofu to the skillet.
- Add ginger and stir about 30 seconds.
- Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
- Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
- Stir in half of the basil.
- Sprinkle with remaining basil and serve. Enjoy!
- This is good served with steamed rice or noodles.
Nutrition Facts : Calories 308.8, Fat 26.9, SaturatedFat 16.2, Sodium 408.4, Carbohydrate 11.3, Fiber 3, Sugar 5.4, Protein 11.2
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