Zucchini Bell Pepper And Curry Paste Recipes

ZUCCHINI, BELL PEPPER, AND CURRY PASTE

For a fast, flavorful side, try this saute of summer staples and store-bought curry.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 5

Zucchini, Bell Pepper, and Curry Paste image

Steps:

Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 57 g, Fat 4 g, Fiber 2 g, Protein 1 g, Sodium 209 g

Ingredients

1 tablespoon extra-virgin olive oil
1 large zucchini, sliced 1/3 inch thick on the bias
1 red bell pepper, sliced into 1/2-inch-thick strips
2 teaspoons Indian curry paste
1/2 teaspoon coarse salt

RED CURRY ZUCCHINI AND PEPPERS

From the Chicago Tribune. This is a terrific way to use up summer produce from your garden. This dish is vegetarian if you use a vegetarian curry paste. I used it as both an entree and a side dish (without the rice). I think it would also be great with some chicken, pork or shrimp added. Please note that the nutritional information is off, as you end up with enough sauce for three or four batches of this.

Provided by duonyte

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Red Curry Zucchini and Peppers image

Steps:

Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
Stir in garlic and pepper flakes; cook 1 minute.
Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.

Nutrition Facts : Calories 317.3, Fat 28.7, SaturatedFat 19.8, Sodium 322.5, Carbohydrate 15.3, Fiber 3.2, Sugar 7.1, Protein 5.3

Ingredients

1 (14 ounce) can unsweetened coconut milk
1/4 cup thai-style red curry paste
1/2 teaspoon salt
2 tablespoons neutral vegetable oil
1 large sweet onion, quartered and thinly sliced
4 medium zucchini (1 1/2 lbs) or 4 medium yellow squash, trimmed, halved lengthwise and sliced 1/4 in thick (1 1/2 lbs)
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
2 garlic cloves, crushed
crushed red pepper flakes, to taste (optional)
1 cup edamame (optional) or 1 cup lima beans (optional)
1/4 cup chopped fresh cilantro
cooked rice

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

Thai Red Chicken Curry image

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

Ingredients

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

More about "zucchini bell pepper and curry paste recipes"

SPICED CHICKPEA CURRY WITH STEWED PEPPERS & ZUCCHINI

Web Feb 9, 2021 Add the chopped onions, bell pepper, zucchini, and garlic. Cook for 3-5 minutes until the peppers start to soften. Mix in the curry …
From earthfoodandfire.com
Reviews 1
Category Entree
Cuisine Canadian
Total Time 30 mins

Start by cooking the basamti rice with 1 1/4 cup of water in a medium sized pot. Bring the water to a boil, season with a pinch of salt, and then add the rice. Once the pot comes back to a boil, cover the pot with a lid and reduce the heat to medium-low. Cook for 12- 15 minutes. Once the rice is cooked, fluff the rice with a fork and keep warm until ready to serve.
While the rice is cooking on the stove, cut the onion into small 1/4 inch pieces. Then, cut the bell pepper and zucchini into 1/2 inch pieces. Set the chopped vegetables aside. Roughly chop the garlic, then zest and juice half the lime. Cut the remaining lime into small wedges.
Heat 1 tbsp of oil or butter in a large pot over medium-high heat. Add the chopped onions, bell pepper, zucchini, and garlic. Cook for 3-5 minutes until the peppers start to soften. Mix in the curry paste and cook, stirring often for about 30 seconds to gently toast the spices.
Add the canned chickpeas (including the liquid), coconut milk, and soy sauce to the pot. If you like a little heat in your curry, add the chili flakes at this point. You can add less than the listed amount for a milder curry.

Zucchini Bell Pepper And Curry Paste Recipes

ZUCCHINI, BELL PEPPER, AND CURRY PASTE

For a fast, flavorful side, try this saute of summer staples and store-bought curry.

RED CURRY ZUCCHINI AND PEPPERS

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!

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