Best Red Curry Zucchini And Peppers Recipes

30-MINUTE SUMMER VEGETABLE RED CURRY

30-Minute Summer Vegetable Red Curry image

30-Minute Summer Vegetable Red Curry

Provided by Julia

Time 25m

Number Of Ingredients 12

Ingredients

1 tablespoon coconut oil or avocado oil
1 large carrot, chopped
1 Yukon Gold potato, chopped
1 red bell pepper, chopped
1 tablespoon fresh ginger, peeled and grated
3 cloves garlic, minced
1 medium zucchini squash, chopped
1 medium yellow squash, chopped
2 (14-ounce) cans full-fat coconut milk
¼ cup red curry paste
sea salt
Cooked brown rice for serving

Steps:

Heat the coconut oil to medium-high in a large skillet or wok. Add the carrot and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.
Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.
Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.

Nutrition Facts : Calories 676 calories, Carbohydrate 32 grams carbohydrates, Fat 52 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, ServingSize 1 Serving, Sugar 13 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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

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

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