THAI RED CURRY WITH VEGETABLES
Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.
Provided by Rita1652
Categories Cauliflower
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
- Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
- Serve over steamed jasmine rice.
Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 18.8, Sodium 723.7, Carbohydrate 12.8, Fiber 1.2, Sugar 8.7, Protein 3.9
THAI RED CURRY NOODLES WITH VEGETABLES
Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.
Provided by Melissa Clark
Categories dinner, curries, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
- In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
- Meanwhile, cook the noodles according to package directions. Drain and set aside.
- Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
- Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
- Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
VEGETARIAN THAI RED CURRY
Spicy, creamy Thai red curry with vegetables and tofu.
Provided by Anibas
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
- Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
- Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
- Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
- Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 39.8 g, Fat 37.4 g, Fiber 7.4 g, Protein 18.4 g, SaturatedFat 22.8 g, Sodium 190.1 mg, Sugar 10.9 g
THAI RED CURRY CHICKEN & VEGETABLES
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
VEGGIE THAI RED CURRY
This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 24
Steps:
- Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
- Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
- Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
- Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.
Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 3.06 milligram of sodium
More about "thai red curry with vegetables food"
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 340 per servingCategory Entree
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
THAI RED CURRY WITH VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 30 minsCategory Healthy Thai Curry RecipesCalories 180 per serving
- Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Cook, stirring, until aromatic, 30 seconds to 1 minute. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more.
- Add water and bring to a boil. Cook until the sweet potatoes are almost cooked through, about 5 minutes. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. Stir in dandelion greens (or arugula), basil and fish sauce until well combined. Continue cooking until the asparagus is just tender, 1 to 2 minutes more. Remove lime leaves, if necessary, before serving.
VEGAN THAI RED CURRY WITH TOFU AND VEGETABLES - GREENBOWL2SOUL
From greenbowl2soul.com
THAI RED CURRY WITH VEGETABLES - VEG VEGAN MEAT
From vegveganmeat.com
THAI VEGETABLE RED CURRY - COOKING FROM HEART
From cookingfromheart.com
THAI RED CURRY WITH VEGETABLES | EATS PARK CITY
From eatsparkcity.org
THAI RED CURRY WITH CHICKEN - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
EASY THAI RED CURRY (VEGETARIAN/VEGAN OPTIONS) - ALPHAFOODIE
From alphafoodie.com
INSTANT POT THAI RED CURRY WITH VEGETABLES
From profusioncurry.com
THAI RED CURRY RECIPE VEGAN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
THAI RED VEGETABLE CURRY RECIPE | GOOD FOOD
From goodfood.com.au
VEGETABLE THAI RED CURRY RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
RICH RED CURRY WITH ROASTED VEGETABLES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
AUTHENTIC THAI RED CURRY WITH VEGETABLES RECIPE - THEFOODXP
From thefoodxp.com
THAI RED CURRY CHICKEN AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
MILD CURRY RECIPE VEGETARIAN - KUKI-JITENSHA.COM
From kuki-jitensha.com
THAI RED CURRY WITH VEGETABLES - AMBERS KITCHEN COOKS
From amberskitchencooks.com
VEGETABLE RED CURRY (THAI-INSPIRED) - UMAMI GIRL
From umamigirl.com
THAI CURRY RECIPE (THAI RED CURRY) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
WORLD FOODS CURRY THAI PASTE - SOLAR-HEART.COM
From solar-heart.com
THAI-STYLE RED CURRY WITH VEGETABLES – HERBIE’S SPICES
From herbies.com.au
VEGETARIAN THAI RED CURRY RECIPE - BBC FOOD
From bbc.co.uk
THAI RED CURRY WITH VEGETABLES AND COCONUT MILK RECIPE - SPICIE …
From spiciefoodie.com
THAI-INSPIRED VEGETABLE RED CURRY WITH TOFU PUFFS
From healthynibblesandbits.com
COOKIE+KATE - THAI RED CURRY WITH VEGETABLES CALORIES, CARBS ...
From sync.myfitnesspal.com
ONE POT VEGETABLE THAI RED CURRY | VEGAN + GF | VIDEO INCLUDED
From kitchenmason.com
ONE-POT VEGETABLE THAI RED CURRY - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
THAI VEGETABLE CURRY - FOOD & WINE
From foodandwine.com
SIMPLE THAI RED CURRY WITH VEGETABLES - FRESH WATER PEACHES
From freshwaterpeaches.com
THAI RED CURRY CHICKEN AND VEGETABLES - CARLSBAD CRAVINGS
From carlsbadcravings.com
THAI RED CURRY WITH VEGETABLES {30-MINUTE MEAL} • FIT MITTEN …
From fitmittenkitchen.com
THAI RED CURRY VEGETABLES RECIPE - FOOD.COM
From food.com
THAI RED VEGETABLE CURRY - EAT BURN SLEEP
From eatburnsleep.com
RED THAI CURRY WITH VEGETABLES – ENJOY A TASTE FROM THE EAST
From thesouthafrican.com
THAI RED CURRY WITH VEGETABLES (EASY VEGAN RECIPE)
From thecheekychickpea.com
VEGETABLE THAI RED CURRY RECIPE BY NIRU GUPTA - NDTV FOOD
From food.ndtv.com
VEGETABLES IN THAI RED CURRY | VEGAN THAI RED CURRY
From chezshuchi.com
THAI RED CURRY RECIPES | ALLRECIPES
From allrecipes.com
RED CURRY WITH VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
THAI RED CURRY WITH CHICKEN & VEGETABLES - FINECOOKING
From finecooking.com
VEGETARIAN THAI RED CURRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
PANANG CURRY – DOMAJAX
From domajax.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love