Best Vegetable Thai Curry Stir Fry Recipes

Thai Curry Chicken and Vegetable Stir-Fry image

Provided by cookingfor1

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
12 ounces chicken
4 ounces broccoli
4 ounces mushrooms
4 ounces onions
2 tablespoons Thai curry paste
1 tablespoon brown sugar
3 tablespoons fish sauce

Steps:

Vegetable Thai Curry Stir Fry image

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.

Vegetable Thai Curry Stir Fry image

Provided by VegGirl

Time 20m

Yield 1 1/3 cups, 4 serving(s)

Number Of Ingredients 10

1 cup light coconut milk
1 tablespoon light soy sauce (reduced-fat)
1 tablespoon red curry paste
1 tablespoon canola oil
1 tablespoon fresh ginger (grated)
2 red bell peppers
8 ounces snow peas
1/2 cup frozen corn kernels
1/2 lb firm tofu (cubed)
4 cups cooked brown rice

Steps:

Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons.
Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil.
Add all veggies and cook until peppers become tender.
Add coconut milk mixture & tofu and simmer for a couple of minutes.
Serve over 1 cup rice.

Nutrition Facts : Calories 351.5, Fat 7.9, SaturatedFat 1.1, Sodium 264.6, Carbohydrate 59.8, Fiber 7.2, Sugar 5.2, Protein 12.5