THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY
Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
- Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
- Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
- Garnish the curry with cilantro and serve over brown rice.
- Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams
THAI COCONUT CURRY
This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops that you found the most perfect, easy, tasty Thai dish ever.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened.
- Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.
- Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.
- Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.
- Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted. Sprinkle with green onion and cilantro (or basil) and serve.
Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 25 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1629 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
COCONUT CURRY THAI CHICKEN
Steps:
- For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
- For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
- Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
- Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
- Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
- SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
- Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
- Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
- Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
THAI CHICKEN COCONUT CURRY
Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Provided by Averie Sunshine
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
SCRUMPTIOUS THAI COCONUT RED CURRY
This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!
Provided by surfin chef
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4
THAI COCONUT CURRY WITH SHRIMP
This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.
Provided by ash77
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g
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