THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
THAI-STYLE BUTTERNUT SQUASH CURRY
A simple and spicy curry that tastes great with steamed sticky rice, wide noodles, or naan bread. Serve with a dollop of mozzarella (burrata, if you have it) to cut the spicy. Or serve plain. Very easy to make ahead and makes a great lunch! Trust your gut with seasonings; you can always add more as you go on and cooking will deepen the flavors. Curry will thicken as it cools.
Provided by Christine Ryan
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.
- Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; bring to a boil.
- Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes.
- Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 20.5 g, Fat 17 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 8.5 g, Sodium 94.9 mg, Sugar 2.4 g
INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN
This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.
Provided by fabeveryday
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
- Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 15 g, Cholesterol 68.8 mg, Fat 38 g, Fiber 3.2 g, Protein 27.4 g, SaturatedFat 21.2 g, Sodium 1088.4 mg, Sugar 6.7 g
THAI-STYLE BEEF AND ASPARAGUS CURRY
Categories Milk/Cream Beef Vegetable Stir-Fry Quick & Easy Lime Coconut Basil Curry Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
- Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
- Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.
THAI-STYLE COCONUT CURRY CHICKEN TACOS
This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
- Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
- Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
- Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!
My husband once had this Thai fried rice that was not only spicy-hot, but had a distinct curry flavor. After visiting a Thai restaurant in Jacksonville and him exclaiming "That's it!" I knew I had to try and replicate it. We like things spicy-hot, so adjust chilies and red curry paste according to your taste buds!!
Provided by SquadLeader
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Be sure rice is completely cool, better cold!
- Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
- Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
- Along with the garlic, add pork or chicken and fry until cooked.
- Add shrimp and cook until they turn pink.
- Add rice and toss thoroughly until coated with curry mixture and heated through.
- If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
- Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
- Now lightly toss the chopped green onions into the rice.
- Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!
Nutrition Facts : Calories 935, Fat 18.3, SaturatedFat 4.2, Cholesterol 127.3, Sodium 873.2, Carbohydrate 160, Fiber 7.2, Sugar 3.8, Protein 28.1
THAI-STYLE SIRLOIN STEAK WITH RED CURRY SAUCE AND SPICY CARROT SALAD
Steps:
- Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total. Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat. When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper. Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.
THAI COUNTRY-STYLE CURRY WITH GROUND BEEF AND GREEN BEANS
Make and share this Thai Country-Style Curry With Ground Beef and Green Beans recipe from Food.com.
Provided by hannahactually
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium heat, add garlic, toss well. Add curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, about 2-3 minutes.
- Crumble in ground beef and then add mushrooms. Cook, tossing often, until meat and mushrooms are browned and seasoned with curry paste, 2-3 minute.
- Add chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to gentle boil. Cook 3-5 minutes, until veggies are tender and meat is cooked through. Stir in basil leaves and remove from heat. Transfer to serving dish & serve hot or warm.
Nutrition Facts : Calories 258.9, Fat 16.6, SaturatedFat 4.5, Cholesterol 38.6, Sodium 1955.4, Carbohydrate 10.8, Fiber 2.2, Sugar 6.5, Protein 17.2
THAI-STYLE VEGETARIAN YELLOW CURRY
A semi-spicy, delicious vegetarian yellow curry. Enjoy this with brown or white jasmine rice!
Provided by Marina Hobson
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Press tofu cubes between towels to drain excess water.
- Heat oil in a shallow pan over medium heat. Cook tofu in the hot oil until golden brown and crispy on all sides, 5 to 7 minutes. Remove and place on towels to soak up excess oil.
- Open the can of coconut milk and scoop out the thicker top portion into a large wok or pan. Save the watery bottom portion. Cook over medium-high heat until bubbling and a thin layer of oil appears on the top, about 5 minutes. Add curry paste and stir to incorporate. Allow to cook, stirring so this mixture does not stick or burn, until the oil film reappears.
- Add the rest of the coconut milk and enough vegetable broth to reach desired consistency; bring to a simmer. Stir in potatoes and simmer until almost tender, 10 to 15 minutes. Stir in carrots, bell pepper, and snow peas; simmer until crisp-tender, about 5 minutes. Add tofu and heat through, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 461.5 calories, Carbohydrate 31.7 g, Fat 33.5 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 20.5 g, Sodium 310.7 mg, Sugar 5.6 g
THAI STYLE CURRY WITH CHICKEN THIGHS AND CAULIFLOWER
This sweet and spicy dish will warm you right up on a dreary night! My best friend taught me how to make this for when her Thai godsons came to visit. I don't know if its terribly authentic, but its "picky young thai boy" approved! Serve with rice, naan, pita or by itself. Some other veggies you might like to add or substitute can include: sugar peas, baby corn, bok choy, whole button mushrooms, bean sprouts (rinsed very thoroughly), green beans, sliced lotus pod, & peanuts.
Provided by garden_cook
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan.
- Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone.
- Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side.
- Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer.
- Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.
Nutrition Facts : Calories 433.4, Fat 21.1, SaturatedFat 14.2, Cholesterol 125.5, Sodium 487.6, Carbohydrate 29.6, Fiber 5.5, Sugar 18.5, Protein 36
THAI STYLE RED CURRY BEEF JERKY
Idea I had of using a Thai style red curry to make a jerky. I'm not confident on long-term storage of this recipe so would recommend keeping refrigerated and using in a week or so. Preparation time does not include the marinating time. Leaving the seeds in the chili makes it quite hot, unless you really like a fair bit of heat you should probably remove the seeds so it's more like a commercial jerky spiciness. Otherwise make sure you have a nice cold beer or two on hand ;-).
Provided by Peter J
Categories Lunch/Snacks
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
- Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
- Place all ingredients except beef in a food processor and process until a rough paste.
- Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
- Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
- Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
- Place foil on a lower rack in the oven to catch fat / marinade.
- Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
- Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
- The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
Nutrition Facts : Calories 162.8, Fat 8, SaturatedFat 3, Cholesterol 38.1, Sodium 171.8, Carbohydrate 6.8, Fiber 1.2, Sugar 3.2, Protein 14.6
KUA KLING (SOUTHERN THAI-STYLE RED CURRY)
Whereas larb is bright and acidic - light on its feet - this simple adaptation of a traditional Southern Thai dry red curry, is grounding and spicy. It owes much of its flavor to red curry paste, turmeric and fresh chile that have been toasted until they shake awake. For scorching heat (a curry like this is typically brutally hot), add more chile. As the chicken - though it could be ground pork, sliced beef or chicken, or mushrooms - cooks, its fat renders and the fired-up curry paste adheres. Season it with brown sugar and fish sauce, and serve with rice, cabbage, herbs, avocado, cucumber and-or a crisp fried egg.
Provided by Ali Slagle
Categories dinner, lunch, weekday, curries, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
- Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don't panic - just add a little water or neutral oil.
- Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid's been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 3 grams, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
THAI-STYLE TILAPIA WITH COCONUT-CURRY BROTH
Courtesy of Ellie Krieger. PLEASE NOTE the original recipe called for 2 1/2 tsp red curry paste. I've decreased the amount posted (thanks to a wonderful review) but feel free to adjust to your taste.
Provided by rickoholic83
Categories Tilapia
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saute pan, heat the oil over moderate heat.
- Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
- Add the curry paste and cook, stirring until fragrant, about 30 seconds.
- Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the tilapia with 1/4 teaspoon salt.
- Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
- Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates.
- Top with the fish fillets.
- Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
- Ladle the sauce over the fish and serve with rice.
Nutrition Facts : Calories 339.3, Fat 6.9, SaturatedFat 1.7, Cholesterol 85.1, Sodium 595.8, Carbohydrate 30.3, Fiber 2.9, Sugar 0.6, Protein 40.6
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- - In a large saute pan, heat the oil over moderate heat. - Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. - Add the curry paste and cook, stirring, until fragrant, about 30 seconds. - Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. - Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. - Cover and cook until the fish flakes easily with a fork, about 7 minutes. - Remove the fish fillets from the pan and arrange into shallow bowls. - Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. - Ladle the sauce over the fish (Can be served over rice or vegetables such as spinach or bok choy.)
THAI-STYLE CHICKEN CURRY SOUP
Welcome your family home with a spicy chicken soup that's prepared in a mere 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, mix all ingredients except chicken and cilantro. Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3 to 5 minutes or until bell pepper is crisp-tender.
- Stir in chicken. Cook 1 to 2 minutes or until chicken is hot. Just before serving, add cilantro.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 11 g, TransFat 0 g
THAI-STYLE SPRING ROLL SALAD WITH RED CURRY SHRIMP
Another recipe I'm posting for safekeeping from a cooking magazine I picked up. I think this would make a lovely summer dinner salad.
Provided by Muffin Goddess
Categories Greens
Time 40m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Note: These ingredients should be easy to find in a well-stocked grocery store. Failing that, any Asian market would have them.
- MARINATING THE SHRIMP:.
- Mix the curry paste, sugar, oil and salt in a medium bowl. Add shrimp and stir to coat. Marinate shrimp for 15 minutes while you prepare the rest of the components of the dish.
- VINAIGRETTE:.
- Combine all the vinaigrette ingredients except for the oil in a mixing bowl. Using a whisk, gradually mix in the oil. Set aside.
- NOODLES:.
- Bring a pan of water to boiling and remove from heat. Soak the dry noodles in the boiling water until soft (approximately 3-4 minutes). Drain softened noodles and rinse, making sure that noodles are not clumped together.
- VEGETABLES:.
- If salad vegetables are not already prepared and chopped, do so now. Do not toss them together at this point, but keep them separate.
- COOKING THE SHRIMP:.
- Heat cooking oil in a skillet or grill pan over medium-high heat, Saute marinated shrimp (cooking both sides) until firm, approximately 5 minutes.
- FRIED WONTON STRIPS:.
- If desired, slice a small stack of wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain and set aside. Purchased chow mein noodles can be added in place of the crispy wonton strips for crunch.
- ASSEMBLY:.
- Divide salad components evenly between two plates. Top with cooked shrimp and optional garnishes. Toss with the vinaigrette to taste.
Nutrition Facts : Calories 485.4, Fat 18.2, SaturatedFat 2.4, Cholesterol 214.5, Sodium 1602.7, Carbohydrate 54.1, Fiber 4.5, Sugar 22.1, Protein 27.4
THAI-STYLE CHICKEN CURRY
Steps:
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.
- Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
- Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
COCONUT CURRY BLACK BEAN BURGERS - THAI STYLE!
This is a slightly spicy, coconut curry flavored vegetarian burger with Thai accents.
Provided by drtybrshs
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 26
Steps:
- Blend the black beans, red onion, garlic, 1/2 teaspoon salt, 1 teaspoon chile sauce, curry paste, coconut milk, 1 teaspoon brown sugar, cayenne pepper, and egg in a food processor until smooth. Scrape the mixture into a large bowl. Fold the bread crumbs and burger crumbles into the mixture. Form the mixture into 6 patties and place on waxed paper. Put in freezer for up to 30 minutes for patties to set.
- Prepare a grill pan or skillet with cooking spray and place over medium heat. Cook the patties until browned, 4 to 5 minutes per side.
- Meanwhile, combine the peanut butter, 1 teaspoon chile sauce, 1 teaspoon brown sugar, 1/2 teaspoon salt, turmeric, soy sauce, and canola oil in a saucepan over medium-low heat. Cook and stir until the peanut butter is melted. Reduce heat to low and simmer until hot, 3 to 5 minutes.
- Arrange patties on bottoms of hamburger buns. Drizzle sauce over each patty; top with carrot, cucumber, green onion, mint, and cilantro. Top with remaining bun halves and serve immediately.
Nutrition Facts : Calories 645.1 calories, Carbohydrate 53.4 g, Cholesterol 31 mg, Fat 35.1 g, Fiber 8.2 g, Protein 34.2 g, SaturatedFat 6.1 g, Sodium 1235.2 mg, Sugar 8.5 g
TODD'S THAI-STYLE CHICKEN CURRY
I adapted this from Food Network's Microwave Chicken Curry. After much trial-and-error, I think I have improved their recipe significantly.
Provided by D. Todd Miller
Categories Curries
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large microwave safe pot with a lid, mix together curry paste, oil, and peanut butter. Cover and microwave on high for 2 minutes. Add chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
- Add basil, cilantro, coconut milk, soy sauce, and brown sugar and season with salt and pepper. Stir to mix very well, cover it, and microwave on medium for 4 minutes. Stir again, cover, and let it rest for 3 to 4 minutes.
- Serve hot over white rice.
Nutrition Facts : Calories 805.4, Fat 48.3, SaturatedFat 32.6, Cholesterol 68.5, Sodium 745.8, Carbohydrate 58, Fiber 5.1, Sugar 12.4, Protein 37.9
THAI STYLE CURRY
This is a healthy and delicious Thai inspired recipe. We made this last week and loved it! Recipe by Neva & Jim Brackett in their 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.
Provided by Enjolinfam
Categories Curries
Time 1h
Yield 8 cups
Number Of Ingredients 15
Steps:
- Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
- Add zucchini, cover, and simmer 5 more minutes.
- Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
- Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice.
Nutrition Facts : Calories 110, Fat 2.9, SaturatedFat 0.6, Sodium 304.1, Carbohydrate 17.9, Fiber 4.7, Sugar 6, Protein 5.1
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