Zucchini Bell Pepper And Curry Paste Food

ZUCCHINI, BELL PEPPER, AND CURRY PASTE

Zucchini, Bell Pepper, and Curry Paste image

For a fast, flavorful side, try this saute of summer staples and store-bought curry.

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

1 tablespoon extra-virgin olive oil
1 large zucchini, sliced 1/3 inch thick on the bias
1 red bell pepper, sliced into 1/2-inch-thick strips
2 teaspoons Indian curry paste
1/2 teaspoon coarse salt

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

Thai Red Chicken Curry image

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

Ingredients

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

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 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

THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME

Thai Tofu With Zucchini, Red Bell Pepper and Lime image

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

Ingredients

2 tablespoons peanut oil, divided
1 (12 ounce) package extra firm tofu, drained patted dry, cut into 1/2-inch cubes
1 lb zucchini, cut into 1/2-inch cubes (mix with yellow squash if desired)
1 large red bell pepper, diced
1 tablespoon gingerroot, peeled, minced
1 1/3 cups canned unsweetened coconut milk
3 tablespoons fresh lime juice (to taste)
1 1/2 tablespoons soy sauce
1/2 teaspoon Thai red curry paste (to taste)
1/2 cup sliced fresh basil, divided

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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