WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN
This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
- Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
- Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.
AMERICAN KITCHEN CLASSIC BASIC THAI CURRY
Thai curries are brilliant combinations of curry paste, coconut milk, vegetables, and meat, seafood or tofu, punctuated by intoxicating fresh herbs. The flavors are exotic, but they're surprisingly quick to cook (15 minutes maximum) with a nearly identical technique, so they're easy to customize to your own taste with ingredients found in most supermarkets. Have fun mixing and matching to your favorite style of curry.
Provided by Member 610488
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Read the method from start to finish and then choose and prep your ingredients.
- Curry Base: Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top). In a 3-4 qt saucepan or wok over medium heat, simmer 1/2 cup of coconut milk, stirring occasionally until reduced by half (3-5 minutes). It will get very thick and shiny and may or may not separate-either is fine.
- Add your choice of curry paste, whisk well and cook, continuing to whisk, for 1 minute. Whisk in the broth and the remaining coconut milk. Bring to a simmer over medium-high heat.
- Aromatics/Simmer: Add your choice of aromatics, proteins, vegetables and fruits as well as the brown sugar and fish sauces to the simmering sauce. Be aware that some ingredients take longer than others to cook. Add the ingredients in stages, as listed in the next step.
- When the aromatics are added, also add your choices of chicken, pork, carrots, onions, eggplant, green beans, Chinese long beans and Kabocha squash.
- Two minutes later, add your choices of beef, large shrimp, tofu, asparagus, mushrooms, baby corn, green papaya, cabbage, bell peppers, and sugar snap peas.
- One minute later, add your choices of scallops and firm white fish.
- One minute later, add your choice of squid, cherry tomatoes, bamboo shoots, snow peas, pineapple and bok choy.
- Cook for one to two minutes more and check for doneness. The meat, chicken or seafood should be cooked through and the vegetables should be tender-crisp.
- Remove the curry from the heat and season to taste with the brown sugar and fish sauce. Add a stir-in of your choice. Transfer to a serving bowl or serve right from the pot.
- Remove the aromatics before serving or tell the guests to eat around them. Serve with your choice of garnishes. The curry can be eaten as is or served with hot cooked rice.
Nutrition Facts : Calories 704.5, Fat 34.7, SaturatedFat 21.1, Cholesterol 85, Sodium 330.8, Carbohydrate 75.2, Fiber 4.4, Sugar 66.4, Protein 25.4
AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
BASIC CURRY
This is a very simple curry. You can add any vegetable that you like. I found this recipe on the post punk kitchen and changed it a bit. You can add only half a lemon juice if you don't like a strong tart flavor. Throw in your favorite vegetable (eggplant, sweet potato, pepper, etc.)
Provided by Dina Cohen
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions for a few minutes until lightly browned.
- Add the garlic and ginger and fry for a few more minutes. Add the curry powder.
- Add the lemon juice with the stock and coconut milk.
- Add the tofu.
- Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened.
- Serve over basmati rice.
Nutrition Facts : Calories 224.4, Fat 14.3, SaturatedFat 10.2, Sodium 21.5, Carbohydrate 21, Fiber 4.2, Sugar 6.6, Protein 8.3
EASY YELLOW THAI CURRY
This recipe originally appeared on a food blog called "7th Kitchen," but I've modified it a little. My version doesn't have any milk in it and less coconut milk, too, so it's not as saucy. The sauce in this version is really rich and delicious, and I was thrilled by how easy it is to make. I used Maesri brand yellow curry paste. I can't vouch for any other brand but this one makes a really delicious curry.
Provided by GiddyUpGo
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
- Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
- Serve with Jasmine rice.
Nutrition Facts : Calories 479.9, Fat 20.2, SaturatedFat 12.7, Cholesterol 48.4, Sodium 79, Carbohydrate 56.4, Fiber 2.9, Sugar 36.2, Protein 19
CHICKEN AND BROCCOLI THAI CURRY
This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.
Provided by luvinlif2k
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine curry paste and coconut milk and heat.
- Just before boiling, reduce heat and simmer for 5 minutes.
- Add remaining ingredients and simmer for 10-15 minutes.
- Serve over freshly cooked rice.
Nutrition Facts : Calories 446.9, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 1347.4, Carbohydrate 13.1, Sugar 7.4, Protein 29.3
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