Red Bell Pepper And Shallot Curry Recipes
THAI SHRIMP HALIBUT CURRY
Provided by Bon Appétit Test Kitchen
Categories Fish Sauté Valentine's Day Low Fat Quick & Easy Low Cal New Year's Eve Dinner Lunch Lunar New Year Halibut Shrimp Curry Anniversary Healthy Christmas Eve Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
- Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
THE BEST EVER RED PEPPER CURRY COCONUT SOUP
This is the tastiest soup I have ever eaten in my life. iTs really sophisticated and unusual. I got the recipe from The BestSoups cookbook. Honestly its delicious, but dont be tempted to increase the curry paste as it spoils the delicate flavour.
Provided by angelina ballerina
Categories Coconut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roasting Peppers------------.
- Preheat grill or top oven to a high heat.
- Wash peppers and place in oven.
- The peppers will go black, turn to blacken all sides.
- (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
- Then peel and seed the peppers, cut into large segments.
- -----------------.
- Melt butter in pan, add onions and saute until translucent.
- Add curry paste and fry a further 3 minutes.
- Add stock and peppers and let simmer a further 20 minutes.
- Puree in batches, then return soup to pan.
- Stir in coconut milk and reheat.
- Serve.
- For Vegetarian use vegetable stock.
BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!
Provided by Arpita
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
- Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
- Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g
COCONUT CURRY HADDOCK
Don't you love one-pot recipes? I love making them. As much as I love to cook, not having a big mess makes me very happy. The curry blend smelled so good and the haddock took on the flavors perfectly! Thanks again, City Fish! This is also a 30-minute meal and a paleo dish! Keep it healthy...
Provided by Cindy Anschutz Barbieri
Time 38m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
- Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 8.2 g, Cholesterol 65.5 mg, Fat 26.5 g, Fiber 2.5 g, Protein 25.5 g, SaturatedFat 18.9 g, Sodium 153.4 mg, Sugar 1.1 g
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