Best 12 Curry Stir Fry Recipes

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**Tantalize Your Taste Buds with a Culinary Journey Through Curry Stir-Fry Delights**

Embark on a tantalizing culinary adventure with a diverse collection of curry stir-fry recipes, each offering a unique blend of flavors and textures to satisfy every palate. From the classic chicken curry stir-fry, bursting with aromatic spices and tender chicken, to the vibrant vegetable curry stir-fry, featuring a symphony of colorful vegetables enveloped in a rich, flavorful sauce.

Indulge in the irresistible shrimp curry stir-fry, where succulent shrimp are coated in a velvety curry sauce, or savor the hearty tofu curry stir-fry, a delightful plant-based option packed with protein and umami flavors. For a taste of Thai culinary heritage, try the authentic Thai curry stir-fry, where bold flavors of lemongrass, galangal, and kaffir lime leaves come together in perfect harmony.

Let's cook with our recipes!

CURRY STIR-FRY



Curry Stir-Fry image

A great dinner stir-fry that's easily adjustable for how many people you have that night. Increase or decrease the curry powder to meet your tastes. I've also added a few dashes of cayenne pepper for those that like it extra spicy.

Provided by kellewic

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 1

Number Of Ingredients 10

1 tablespoon vegetable oil, or to taste
¼ onion, chopped
1 clove garlic, minced
1 teaspoon curry powder, or to taste
¼ teaspoon ground cumin
salt and ground black pepper to taste
1 cup chopped asparagus
½ cup broccoli florets
2 tablespoons water
3 ½ ounces uncooked medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.2 g, Cholesterol 148.2 mg, Fat 15.2 g, Fiber 5.2 g, Protein 21 g, SaturatedFat 2.5 g, Sodium 192.5 mg, Sugar 4.5 g

PALEO COCONUT CURRY STIR FRY



Paleo Coconut Curry Stir Fry image

This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!

Provided by Chris Denzer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 13

1 ½ cups coconut milk
1 tablespoon minced ginger
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon oyster sauce
2 teaspoons minced garlic
½ teaspoon chile-garlic sauce (such as Sriracha®)
2 tablespoons white sugar or sugar substitute
1 tablespoon avocado oil
1 pound chicken breast, cut into bite-sized pieces
½ onion, sliced
1 ½ teaspoons curry powder
2 cups broccoli florets

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.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 16 g, Cholesterol 58.5 mg, Fat 24.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 17.1 g, Sodium 387.1 mg, Sugar 8.5 g

RED CURRY CHICKEN STIR-FRY



Red Curry Chicken Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons peanut oil
1 medium carrot, peeled and thinly sliced
8 ounces green beans, trimmed
2 tablespoons plus 1/4 cup vegetable stock
1 clove garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
2 Fresno chiles, sliced (leave seeds in for heat if desired)
2 tablespoons prepared red curry paste (or Thai-style chili paste)
2 to 3 kaffir lime leaves, julienned
6 boneless, skinless chicken thighs, sliced 1/2-inch thick
1/4 cup coconut milk
5 shiitake mushrooms, sliced
2 scallions, sliced, green and light parts separated
1 handful bean sprouts, plus more for garnish
2 tablespoons fish sauce
Sea salt and freshly ground white pepper
2 tablespoons chopped cilantro, for garnish

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.

CURRY BEEF STIR-FRY



Curry Beef Stir-Fry image

"This hearty, fast and tasty stir-fry has been a menu mainstay for years," says Diana Faulds of Strathroy, Ontario. "We love the crisp vegetables and Asian-style sauce."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
6 tablespoons cold water, divided
2 tablespoons canola oil, divided
1 pound boneless beef sirloin steak, cut into thin strips
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1 small onion, cut into 1/2-inch wedges
1 cup sliced celery
1 medium green pepper, cut into 1-inch pieces
3 medium tomatoes, cut into 1/2-inch wedges
SAUCE:
1 tablespoon cornstarch
1/2 cup cold water
3 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
Hot cooked rice

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.

Nutrition Facts : Calories 205 calories, Fat 9g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 453mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

THAI CURRY CHICKEN AND VEGETABLE STIR-FRY



Thai Curry Chicken and Vegetable Stir-Fry image

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

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:

  • In a hot wok, heat oil.
  • Stirfry chicken until brown.
  • Add vegetables, curry paste, sugar, brown sugar and fish sauce.
  • Stir fry 5 - 7 minutes or until cooked.

CURRY LAMB STIR FRY



Curry Lamb Stir Fry image

Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

1 teaspoon cornstarch
1/4 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon soy sauce
3/4 pound boneless lamb, cut into 1/8-inch strips
1 small onion, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1 small red apple, chopped
1/2 cup chopped green pepper
1/2 cup sliced celery
1 can (8 ounces) sliced water chestnuts, drained
6 ounces fresh or frozen snow peas
1/4 teaspoon ground ginger
Hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

VEGETABLE THAI CURRY STIR FRY



Vegetable Thai Curry Stir Fry image

This goes together really quick and the flavor is wonderful. This was my first shot at a curry dish and thanks to recipe #135305 the sauce was perfect.

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.

BEEF CURRY STIR-FRY



Beef Curry Stir-Fry image

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

Provided by MizzNezz

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot or 1 teaspoon ground ginger
4 tablespoons oil, divided
1 lb boneless sirloin steak, cut into thin strips
1 onion, cut into pieces
1 green pepper, cut into strips
1 red pepper, cut into strips
2 celery ribs, thinly sliced
1 cup water
5 teaspoons cornstarch
1 1/2 teaspoons curry powder

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.

LIME-CURRY TOFU STIR-FRY



Lime-Curry Tofu Stir-Fry image

This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce.

Provided by Kate Przybylo

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

2 tablespoons peanut oil
1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
1 tablespoon minced fresh ginger root
2 tablespoons red curry paste
1 pound zucchini, diced
1 red bell pepper, diced
3 tablespoons lime juice
3 tablespoons soy sauce
2 tablespoons maple syrup
1 (14 ounce) can coconut milk
½ cup chopped fresh basil

Steps:

  • Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
  • Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.

Nutrition Facts : Calories 425 calories, Carbohydrate 20.9 g, Fat 38.8 g, Fiber 3.6 g, Protein 18.4 g, SaturatedFat 20.6 g, Sodium 856.2 mg, Sugar 10.1 g

THAI STIR-FRY BEEF CURRY



Thai Stir-Fry Beef Curry image

After having my first and most delicious Thai meal, I was on the hunt for recipes to make at home. I found this recipe in a beautiful book called, appropriately, "Beautiful Thailand". As with all curry dishes you will want to adjust the heat to your tastes. I find 1 tablespoon of curry paste to be more than sufficient to clear a sinus cold so you may want to start with 1/2 tablespoon. Have fun!

Provided by Raspberry Cordial

Categories     Curries

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

90 ml coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
6 kaffir lime leaves
1 tablespoon oil
2 tablespoons panang curry paste (use only 1 Tbsp. or less for less heat)
250 g beef sirloin, sliced thinly
1/8 cup green pepper, sliced
1/8 cup red pepper, sliced
1/4 cup onion, sliced
2 tablespoons roasted peanuts, chopped fine (or cashews)

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).

RED CURRY CHICKEN STIR-FRY



Red Curry Chicken Stir-Fry image

Simple yet bold ingredients (including store-bought red curry paste) make this stir-fry inspired by the flavors of Thai cuisine a quick and exciting weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 9

1 tablespoon vegetable oil
1/4 cup red-curry paste
4 boneless, skinless chicken breasts, thinly sliced (1 pound total)
1/2 pound snow peas, trimmed
1/4 pineapple, cut into 1/2-inch pieces (1 1/2 cups)
1 cup packed fresh basil leaves
4 teaspoons fish sauce
Coarse salt
Cooked rice, for serving

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.

Nutrition Facts : Calories 230 g, Fat 6 g, Fiber 3 g, Protein 26 g, SaturatedFat 1 g

CURRY TOFU STIR-FRY



Curry Tofu Stir-Fry image

I was looking for a tasty way of getting a protein packed lunch with some healthy greens. Added curry and came up with this. Even my 3-year-old loved it!

Provided by SacramentoSaucy

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 9

cooking spray
1 pound extra-firm tofu, cut into 1-inch cubes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
1 tablespoon chopped garlic
3 cups fresh spinach
2 tablespoons soy sauce
1 ½ tablespoons curry powder
1 teaspoon red pepper flakes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with baking spray; arrange tofu in a single layer.
  • Bake tofu in preheated oven until evenly browned, flipping after 10 minutes, about 20 minutes total.
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender; 2 to 3 minutes. Add tofu, spinach, soy sauce, and curry powder; cook and stir until spinach is wilted; 3 to 5 minutes. Sprinkle red pepper flakes over mixture.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 6.6 g, Fat 9.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.4 g, Sodium 480.3 mg, Sugar 1.1 g

Tips:

  • Mise en Place: Before you start cooking, gather all of your ingredients and equipment. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Vegetables: Fresh vegetables will give your stir-fry the best flavor and texture. If you can, buy your vegetables from a farmers market or organic grocery store.
  • Cut Your Vegetables Evenly: This will help them cook evenly. If your vegetables are cut into different sizes, some pieces may be overcooked while others are still undercooked.
  • Use a Hot Wok or Skillet: This will help to sear the vegetables and prevent them from getting soggy. If your wok or skillet is not hot enough, the vegetables will release their moisture and become watery.
  • Don't Overcrowd the Wok or Skillet: If you overcrowd the wok or skillet, the vegetables will not cook evenly. Cook them in batches if necessary.
  • Stir-Fry Constantly: This will help to prevent the vegetables from burning. Use a spatula or tongs to keep the vegetables moving.
  • Add Sauce at the End: Adding sauce at the end of the cooking process will help to prevent the vegetables from becoming overcooked.

Conclusion:

Stir-fries are a quick, easy, and healthy way to get your daily dose of vegetables. By following these tips, you can make a delicious and nutritious stir-fry that the whole family will enjoy. So next time you're looking for a healthy and flavorful meal, give stir-fry a try!

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