Curry Stir Fry Recipes

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
• Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
• Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

Steps:

• Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
• Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.

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.

Steps:

• Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

Steps:

• Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
• Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
• Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

Steps:

• In a large bowl, combine the cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat. , In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper and remaining water to the skillet. Cover and cook for 2 minutes. Add tomatoes and beef. , For sauce, combine the cornstarch, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve with rice.

Steps:

• Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.

Steps:

• Mix together the sauce ingredients and set aside.
• Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
• Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
• Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
• Serve over Jasmine rice. (P.S. Don't eat the lime leaves).

Steps:

• Mix the soy sauce, garlic, ginger, and 2 T oil.
• Add beef; toss to coat.
• Chill for 15 minutes.
• In wok (or lg skillet) heat remaining oil.
• Stir-fry beef over med heat for 2 minutes.
• Remove beef and set aside.
• Stir-fry onion for 1 minute.
• Add peppers and celery; stir-fry 2 minutes.
• Return beef to wok.
• Mix water, cornstarch and curry until smooth.
• Add to wok, bring to a boil stirring constantly.
• Boil for 1 minute.

Steps:

• In a large skillet or wok, stir-fry apple, onion and celery in butter for 10 minutes or until tender. Combine flour, curry powder, salt, ginger and pepper; add to apple mixture and mix well. Gradually stir in broth, milk and Worcestershire sauce. Bring to a boil; boil for 2 minutes, stirring constantly. Add shrimp and heat through. Serve over rice.

Steps:

• Heat a large skillet or wok over high. Add oil and curry paste and cook, stirring, until fragrant, about 1 minute. Add chicken and cook until starting to brown, about 1 minute. Add snow peas and pineapple and cook until snow peas are bright green and tender and chicken is cooked through, about 3 minutes. Stir in basil and fish sauce and season with salt. Serve with rice.

Steps:

• Heat your pan or pot, and spray lightly with olive oil.
• Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
• Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
• Add carrot, cut into thick Julienne strips.
• Add the curry paste, and stir-fry well.
• Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
• Add the chicken and bell peppers (cut lengthwise).
• Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
• Add Thai fish sauce.
• When the meat is thoroughly cooked, remove from heat.
• Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.

Steps:

• In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm. , In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.

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.