Easy Bell Pepper And Cashew Coconut Curry Stir Fry Recipes

EASY BELL PEPPER AND CASHEW COCONUT CURRY STIR FRY

Steps:

• Heat oil in a wok over medium high heat.
• Stir in peppers, onion, and garlic.
• Cook vegetables 5 minutes or until vegetables are tinged golden brown at the edges.
• Add curry powder, and cook for about 30 seconds.
• Add broth; cover, and continue to cook until peppers are tender, about 4 minutes longer.
• Add coconut milk and heat until bubbling( do not boil!).
• Spoon curry over hot couscous or rice and sprinkle with cashews.
• Makes 4 generous servings.

THAI CURRY STIR-FRY

Steps:

• Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
• Spray wok or large skillet with cooking spray; heat over medium high heat.
• Add onions and garlic and stir-fry for 1 minute; remove from wok.
• Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
• Add oil to hot wok.
• Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
• Stir broth mixture and add to wok.
• Cook and stir until broth mixture comes to a boil and thickens slightly.
• Return all vegetables to to wok and heat through.
• Serve with rice.