Best Red Curry Zucchini And Peppers Recipes

THAI RED CURRY CHICKEN THIGHS WITH ZUCCHINI

Steps:

• Preheat oven to 375˚F.
• Place a large skillet over medium-high heat and add 1 ½ tablespoons oil. Swirl oil around skillet.
• Generously season chicken thighs with salt and pepper and place each thigh into skillet, skin-side down.
• Sear thighs for 4 to 5 minutes. Flip each piece of chicken and continue to sear for an additional 4 to 5 minutes.
• Transfer skillet to oven and bake thighs for 12 to 15 minutes or until just cooked through.
• Remove thighs from oven and transfer onto a plate. Place skillet back over medium heat and add remaining oil. Add shallot and garlic and saute for 3 to 4 minutes. Add zucchini and continue to saute for 3 to 4 minutes.
• Stir in curry paste and toast for 1 minute. Stir in coconut milk and stock until sauce is smooth. Season with salt and pepper.
• Nestle chicken thighs back into skillet, skin-side up and simmer in sauce for 6 to 8 minutes.
• Scoop steamed rice into bowls and top each pile of rice with 1 or 2 chicken thighs. Ladle sauce into bowls, top with cilantro leaves and serve with lime wedges.

30-MINUTE SUMMER VEGETABLE RED CURRY

Steps:

• Heat the coconut oil to medium-high in a large skillet or wok. Add the carrot and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
• While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.
• Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
• Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.
• Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.

ZUCCHINI, BELL PEPPER, AND CURRY PASTE

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.

RED CURRY ZUCCHINI AND PEPPERS

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.

RICE WITH ZUCCHINI AND RED PEPPER

Steps:

• Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
• Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
• Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

SAUTEED ZUCCHINI AND ROASTED RED PEPPERS

Steps:

• Slice the red peppers into strips.
• Pour the oil into a skillet and heat over med-high heat.
• Add zucchini and sauté until tender, about 4 minutes.
• Add lemon juice and red pepper strips and sauté 1-2 more minutes.