THAI CHICKEN, ZUCCHINI AND TOMATO CURRY
A new way to use the baskets of zucchini and tomato that will come out of the garden. Recipe is from Food & Wine.
Provided by Pinay0618
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
- Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.
Nutrition Facts : Calories 428.5, Fat 29.7, SaturatedFat 10.5, Cholesterol 90.8, Sodium 107.6, Carbohydrate 9.4, Fiber 2.2, Sugar 4.4, Protein 32.1
THAI ZUCCHINI
There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.
Provided by Miss Annie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
- Add peanuts and next 4 ingredients, stirring well.
- Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
- Serve immediately.
Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 1.2, Sodium 192.3, Carbohydrate 8, Fiber 2.5, Sugar 3.8, Protein 4.2
CURRIED CHICKEN BREAST WITH ZUCCHINI
Here is an unbelievably easy though super flavorful weeknight dish that's bound to become a household favorite. Just toss boneless chicken breasts (chicken thighs would work here, too) and zucchini with curry powder, olive oil, salt and pepper then brown everything over medium heat in a skillet. Empty the pan, then make a quick sauce of shallots, chicken broth, heavy cream, olive oil and butter. Return the chicken and zucchini to the pot and warm through. That's it. Serve it over rice or couscous, or with a side of mashed potatoes.
Provided by Pierre Franey
Categories dinner, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
- Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
- Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
- Transfer chicken pieces and zucchini rounds to a warm serving dish.
- Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 588 milligrams, Sugar 2 grams, TransFat 0 grams
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