Thaicurrystirfry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRY STIR-FRY



Curry Stir-Fry image

A great dinner stir-fry that's easily adjustable for how many people you have that night. Increase or decrease the curry powder to meet your tastes. I've also added a few dashes of cayenne pepper for those that like it extra spicy.

Provided by kellewic

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 1

Number Of Ingredients 10

1 tablespoon vegetable oil, or to taste
¼ onion, chopped
1 clove garlic, minced
1 teaspoon curry powder, or to taste
¼ teaspoon ground cumin
salt and ground black pepper to taste
1 cup chopped asparagus
½ cup broccoli florets
2 tablespoons water
3 ½ ounces uncooked medium shrimp, peeled and deveined

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
  • Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
  • Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.2 g, Cholesterol 148.2 mg, Fat 15.2 g, Fiber 5.2 g, Protein 21 g, SaturatedFat 2.5 g, Sodium 192.5 mg, Sugar 4.5 g

THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
  • Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

Steps:

  • In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.

THAI CURRY STIR-FRY



Thai Curry Stir-Fry image

Make and share this Thai Curry Stir-Fry recipe from Food.com.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup chicken broth
2 teaspoons cornstarch
2 teaspoons soy sauce
1 1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes
nonstick olive oil flavored cooking spray
3 green onions, sliced
2 garlic cloves, minced
2 cups broccoli florets
2/3 cup sliced carrot
1 1/2 teaspoons olive oil
2 chicken breast halves, cut into bite size pieces
hot cooked rice

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.

Nutrition Facts : Calories 229.7, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 621.4, Carbohydrate 13.8, Fiber 2.3, Sugar 2.5, Protein 20.2

VEGETABLE THAI CURRY STIR FRY



Vegetable Thai Curry Stir Fry image

This goes together really quick and the flavor is wonderful. This was my first shot at a curry dish and thanks to recipe #135305 the sauce was perfect.

Provided by Chef Jeff S

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon celery salt
1/2 medium onion, sliced
2 garlic cloves, minced
1 tablespoon gingerroot, grated
2 -3 cups broccoli florets
1 red bell pepper, chopped
10 ounces of sliced carrots
1 jalapeno, chopped
1 tablespoon canola oil
3 cups hot cooked rice

Steps:

  • Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
  • Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl.
  • Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
  • Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
  • Serve over hot rice.

RED CURRY CHICKEN STIR-FRY



Red Curry Chicken Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons peanut oil
1 medium carrot, peeled and thinly sliced
8 ounces green beans, trimmed
2 tablespoons plus 1/4 cup vegetable stock
1 clove garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
2 Fresno chiles, sliced (leave seeds in for heat if desired)
2 tablespoons prepared red curry paste (or Thai-style chili paste)
2 to 3 kaffir lime leaves, julienned
6 boneless, skinless chicken thighs, sliced 1/2-inch thick
1/4 cup coconut milk
5 shiitake mushrooms, sliced
2 scallions, sliced, green and light parts separated
1 handful bean sprouts, plus more for garnish
2 tablespoons fish sauce
Sea salt and freshly ground white pepper
2 tablespoons chopped cilantro, for garnish

Steps:

  • Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
  • Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.

SPICY THAI RED BEEF CURRY



Spicy Thai Red Beef Curry image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

2 tablespoons roughly chopped fresh cilantro leaves and stems
2 tablespoons neutral oil, such as canola
1 tablespoon grated fresh ginger
1 tablespoon roughly chopped lemongrass (from root end)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon shrimp paste
10 cloves garlic
8 medium red chiles, such as Fresno
4 small shallots, halved
1 Sri Lankan (kaffir) lime leaf, torn into pieces (see Cook's Note)
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds flank steak, thinly sliced against the grain
Kosher salt
1 yellow onion, thinly sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
Two 14-ounce cans coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce
3 tablespoons roughly chopped fresh cilantro
2 tablespoons roughly chopped fresh Thai basil
1 tablespoon roughly chopped fresh mint
Juice of 2 limes

Steps:

  • For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
  • For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.

More about "thaicurrystirfry recipes"

MUM’S THAI RED CURRY PORK STIR-FRY - MARION'S KITCHEN
mums-thai-red-curry-pork-stir-fry-marions-kitchen image
2018-07-23 The secret recipe that Marion uses for her red curry paste came from her mother, so she knows it’s good. Just add snake beans and pork belly, plus fresh basil …
From marionskitchen.com
Servings 4
Estimated Reading Time 1 min
Category INGREDIENT


THAI RED CURRY STIR FRY — BLUE DRAGON
thai-red-curry-stir-fry-blue-dragon image
Instructions. Heat the oil in the wok. Add the broccoli, red onions, and red pepper. Stir fry for 3 minutes. Add a couple of tablespoons of water. Continue to cook the vegetables until tender but retain bite. Push the vegetables up the sides of the wok. Add another …
From bluedragon.ca


THAI GREEN CURRY-COCONUT STIR FRY - THESTAYATHOMECHEF.COM
2014-07-10 Instructions. Heat a wok or large skillet over high heat. Add in olive oil and pour in broccoli, peas, and red bell pepper. Season with salt and saute until tender-crisp, about 5 minutes. Add in thai …
From thestayathomechef.com
Cuisine Thai
Total Time 15 mins
Estimated Reading Time 2 mins
  • Heat a wok or large skillet over high heat. Add in olive oil and pour in broccoli, peas, and red bell pepper. Season with salt and saute until tender-crisp, about 5 minutes.
  • Add in thai green curry paste, garlic, and red pepper flakes. Stir and let the spices toast a bit, about 1 minute.


THAI CHICKEN-CURRY STIR-FRY | BETTER HOMES & GARDENS
2011-06-14 Add sweet peppers and jalapeno pepper; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove from wok. Step 4. …
From bhg.com
5/5 (5)
Calories 430 per serving
Total Time 30 mins
  • For sauce, in a small bowl stir together the milk, snipped cilantro, soy sauce, cornstarch, curry powder, coconut flavoring (if desired), crushed red pepper, and salt. Set aside.
  • Spray an unheated wok or large nonstick skillet with nonstick cooking. Preheat over medium heat. Add sweet peppers and jalapeno pepper; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove from wok.
  • Add the oil to hot wok. Add chicken; stir-fry for 2 to 3 minutes or until chicken is cooked through. Push the chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.


THAI GREEN CURRY BEEF STIR-FRY - SOBEYS INC.
2020-04-21 Directions. Step 1. In large skillet or wok, heat half the oil on high. Stir-fry beef and pepper 3 min., or until meat is cooked through. Transfer beef and peppers to plate. Step 2. Add remaining oil …
From sobeys.com
3.2/5 (10)
Total Time 25 mins
Servings 4
Calories 440 per serving
  • In large skillet or wok, heat half the oil on high. Stir-fry beef and pepper 3 min., or until meat is cooked through. Transfer beef and peppers to plate.
  • Add remaining oil to skillet. Stir-fry mushrooms and eggplant over medium-high heat, 3 to 5 min., or until eggplant starts to soften. Stir in curry paste and fish or soy sauce and cook 1 min. Add coconut milk. Reduce heat to medium. Cook 5 min., stirring occasionally, or until eggplant is tender.
  • Stir reserved beef and peppers into skillet mixture, along with green onions. Simmer just until heated through. Stir in cilantro to serve.


THAI CURRY STIR FRY - A SIMPLE 4 STEP RECIPE | DRHARDICK

From drhardick.com
Estimated Reading Time 2 mins
  • In medium bowl, dissolve curry paste with 2 Tablespoons of the vegetable broth. Add chicken pieces and stir well to combine. Set aside.
  • In large skillet or wok, heat coconut oil over Medium heat. Next, add onion, bell pepper, snow peas, broccoli, cauliflower and zucchini and stir-fry about 2 minutes.
  • Increase heat to Medium-High. Stir in coconut milk, coriander, red pepper flakes, sea salt and remaining chicken broth. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.


THAI VEGETABLE STIR-FRY RECIPE WITH GINGER AND LIME
2006-03-07 Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chile flakes. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir …
From thespruceeats.com
Ratings 98
Calories 215 per serving
Category Side Dish, Entree, Dinner


STIR FRIED RED CURRY - THAI GOLD
1 clove garlic. PREPARATION. Heat your pan / wok and oil up to a medium temperature. Add the garlic and curry paste and stir-fry for a minute. Add the coconut cream and stir-fry for two minutes. Add the meat, increase the temperature and stir-fry for five minutes. Add the fish sauce, oyster sauce, sugar, vegetables and stock.
From thaigold.eu
Estimated Reading Time 50 secs


THAI CURRY STIR-FRY - RECIPE | COOKS.COM
2019-09-14 RECIPE COLLECTION “THAI CURRY STIR-FRY” IS IN: NEXT RECIPE: THAI FRIED NOODLES. Printer-friendly version. THAI CURRY STIR-FRY : 1/2 cup fat-free, reduced-sodium chicken broth 2 teaspoons cornstarch 1-1/2 teaspoons curry powder 2 teaspoons reduced-sodium soy sauce 1/8 teaspoon red pepper flakes nonstick olive oil cooking spray 3 green onions, sliced 2 cloves garlic, …
From cooks.com
5/5 (3)


THAI CURRY STIR FRY RECIPE - COOKEATSHARE
2008-11-30 1. Stir together broth, cornstarch, curry pwdr, soy sauce and red pepper. Set aside. 2. Spray nonstick wok or possibly large nonstick skillet with cooking spray. Heat over…
From cookeatshare.com
1/5
Calories 453 per serving


THAI CURRIES (แกงไทย) - THAI FOOD RECIPES COLLECTION ...
Spicy Som Tam Recipe of Gelatinous White Corn. (sohm dtam thai khaao phoht ; ส้มตำไทยข้าวโพด) Stir Fried Chicken with Ginger and Black Ear Mushrooms (ไก่ผัดขิง ; gai pat king) Pad Kee Mao Recipe of Stuffed Squid with Shrimp, Pork and Water Chestnuts Garnished with …
From thaifoodmaster.com
Estimated Reading Time 3 mins


JITLADA'S KUA KLING: THIS EASY THAI STIR FRY RECIPE WILL ...
2020-10-06 If you’re looking for an easy dinner that’s full of flavor, this Thai curry stir fry recipe (kua kling) from Jitlada is just the thing. It’s super spicy, comes together in 15 minutes, and welcomes any ground meat you have in the fridge. To the untrained eye, kua kling appears to be a tame dish. But don’t let this turmeric-tinted ground meat mixture fool you; one bite of this complex ...
From chowhound.com
Author Kristy Alpert
Estimated Reading Time 6 mins


THAI CURRY STIR FRY | STIR FRY, NUTRITION RECIPES, THAI CURRY
Dec 19, 2013 - Coconut milk and curry paste make a great sauce and spice up a simple chicken and vegetable stir-fry. Try this delicious Thai Curry Stir Fry recipe today.
From pinterest.ca


TRY THESE TOP 17 THAI CURRY RECIPES - THE SPRUCE EATS

From thespruceeats.com


RED CURRY SAUCE RECIPE EASY - ALL INFORMATION ABOUT ...
Clean, Quick & Easy Red Curry Sauce Recipe ---Clean Cuisine top cleancuisine.com. In a high speed blender (such as a Vitamix), add the red curry paste, coconut cream, mirin, soy sauce, dates, water and peanut butter: process on high speed until smooth and creamy.Set liquid curry mixture aside. In a small saucepan, heat the oil over medium-low heat. Add the shallots and garlic, and cook until ...
From therecipes.info


TASTY - FOOD VIDEOS AND RECIPES
50 Tried-And-True Cookie Recipes For Every Holiday, Special Occasion, Or Totally Inevitable Cookie Craving. White Chocolate Is A Big, Fat Lie. I Tried A Bunch Of Popular Trader Joe's Items Compared To The Famous Brand-Name Versions, And Some Of The Results Actually Shocked Me. 31 Truly Beautiful Ice Cream Cakes . 27 Cozy Plant-Based Recipes For Fall You'll Love. 7 Asian Condiments That Make ...
From tasty.co


THAI CURRY STIR FRY RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Vegetable Thai Curry Stir Fry Recipe - Food.com best www.food.com. Stir well and set aside. Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl. Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
From therecipes.info


THAI CURRY STIR FRY RECIPES BEST RECIPES AND RELATED RECIPES
Thai Curry Stir Fry Recipes LIME-CURRY TOFU STIR-FRY. This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce. Recipe ...
From yakcook.com


THAICURRYSTIRFRY RECIPES
Thaicurrystirfry Recipes THAI RED CHICKEN CURRY. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes! Provided by THEKNACKEREDCHEF. Categories World Cuisine Recipes Asian Thai. Time 20m. Yield 4. Number Of Ingredients 10 ...
From tfrecipes.com


Related Search