LITE THAI CURRY
Make and share this Lite Thai Curry recipe from Food.com.
Provided by Kitchen__Princess
Categories Curries
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into bite size pieces and place in a bowl. Add the lime zest and juice, season well and marinate for 15 minutes.
- Heat oil in a large pot and saute the spring onions, garlic and ginger until fragrant. Add the curry paste, fish sauce and soy sauce. Let the flavors develop on low heat for 10-15 minutes.
- Add the chicken, mushrooms, lite coconut cream and cook on medium to high heat for 20-25 minutes, or until chicken is cooked. Just before serving, add the extra coriander and season with salt to taste.
- Serve with steamed rice and scatter fresh coriander, basil and chili over the top.
- 2 servings.
Nutrition Facts : Calories 434.6, Fat 25.5, SaturatedFat 6.4, Cholesterol 128, Sodium 1521.8, Carbohydrate 5.8, Fiber 1.1, Sugar 2.2, Protein 44.7
LIGHT THAI GREEN CURRY
This light vegetarian version of your favourite Thai green curry is an unbelievable 5 of your 5-a-day! Warming chilli and creamy coconut smothered veggies make for a satisfying supper
Provided by Miriam Nice
Categories Dinner, Main course, Supper, Vegetable
Time 1h25m
Number Of Ingredients 20
Steps:
- First, make the paste. Put all the ingredients in the small bowl of a food processor and blitz until finely chopped. Transfer to a small bowl and chill.
- Put the oats and their soaking water in the food processor (no need to clean it first) and blend until it's as smooth as you can get it. Strain it through a sieve to get rid of any remaining oats, then add the creamed coconut and set aside.
- Put a large, non-stick frying pan or wok over a high heat. Add the coconut oil followed by the carrot, parsnip and sweet potato. Stir-fry for about 2-3 mins until the vegetables start to colour at the edges, then add the curry paste and cook until the curry no longer looks watery. Pour in the oat milk and coconut mixture, Marmite, lime leaves and 300ml water, and bring to a simmer. Cover and cook for 15 mins, then add the broccoli, along with 50ml water and cook for 5 mins more or until tender. Finally, add the frozen peas for 1 min more or until hot through. Take the pan off the heat, then squeeze over the juice from 2 of the lime wedges
- Serve immediately with brown rice, the remaining lime wedges and a scattering of coriander leaves, if you like.
Nutrition Facts : Calories 438 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 21 grams sugar, Fiber 22 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY
Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
- Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
- Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
- Garnish the curry with cilantro and serve over brown rice.
- Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams
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#curries #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #poultry #asian #meat #number-of-servings #4-hours-or-less
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