CURRY STIR FRY RECIPES

THAI CURRY STIR-FRY RECIPE - THAI.FOOD.COM

Thai Curry Stir-Fry Recipe - Thai.Food.com image

Make and share this Thai Curry Stir-Fry recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup chicken broth
2 teaspoons cornstarch
2 teaspoons soy sauce
1 1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes
nonstick olive oil flavored cooking spray
3 green onions, sliced
2 garlic cloves, minced
2 cups broccoli florets
2/3 cup sliced carrot
1 1/2 teaspoons olive oil
2 chicken breast halves, cut into bite size pieces
hot cooked rice

Steps:

Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
Spray wok or large skillet with cooking spray; heat over medium high heat.
Add onions and garlic and stir-fry for 1 minute; remove from wok.
Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
Add oil to hot wok.
Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
Stir broth mixture and add to wok.
Cook and stir until broth mixture comes to a boil and thickens slightly.
Return all vegetables to to wok and heat through.
Serve with rice.

Nutrition Facts : Calories 229.7, FatContent 11.1, SaturatedFatContent 2.6, CholesterolContent 46.4, SodiumContent 621.4, CarbohydrateContent 13.8, FiberContent 2.3, SugarContent 2.5, ProteinContent 20.2

MAKE THIS HEALTHY CHICKEN CURRY STIR-FRY IN 25 MINUTES ...

Make This Healthy Chicken Curry Stir-fry In 25 Minutes ... image

Skip takeout (plus loads of sodium and extra calories) and make this healthier, Indian-inspired chicken-and-broccoli stir-fry instead. Coating the the chicken with spices before cooking seasons the meat and toasts the spices at the same time. Cook or reheat the brown rice before you start making the stir-fry, and be sure to have all the ingredients prepped and ready near the stove—once you start cooking, the whole meal is ready fast. Serve topped with a dollop of plain yogurt and mango chutney.

Provided by Laura Poythress

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs), cut into 1-inch pieces
2 teaspoons curry powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
3 cups broccoli florets with stalks attached (from 1 large head)
2 cups vertically sliced red onion
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
2 garlic cloves, minced
1/2 cup unsalted chicken stock
2 tablespoons fresh lime juice
2 teaspoons lower-sodium soy sauce
2 cups cooked brown rice

Steps:

Toss together chicken, curry powder, salt, and cayenne in a large bowl. Heat oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Using tongs, transfer chicken to a medium bowl. Add broccoli, onion, peppers, and garlic to skillet; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken stock; cover and cook until broccoli is crisp-tender, about 4 minutes. Add chicken, lime juice, and soy sauce; stir until heated through, about 1 minute. To serve, place 1/2 cup rice in each of 4 shallow bowls, and top with about 1 1/2 cups chicken mixture.

Nutrition Facts : Calories 442, CarbohydrateContent 43 g, FatContent 13 g, FiberContent 6 g, ProteinContent 42 g, SaturatedFatContent 3 g, SodiumContent 532 mg, SugarContent 7 g, UnsaturatedFatContent 8 g

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