Best 3 Zucchini Bell Pepper And Curry Paste Recipes

**Explore a Symphony of Flavors with Zucchini, Bell Pepper, and Curry Paste Recipes**

Embark on a culinary journey with our curated collection of zucchini, bell pepper, and curry paste recipes. Discover a world of taste sensations as these vibrant ingredients come together to create delectable dishes that tantalize the palate. From quick and easy stir-fries to hearty curries and refreshing salads, our recipes offer a versatile range of options for every occasion. Get ready to explore the depths of flavor and enjoy the vibrant colors and textures that these recipes bring to your table.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI, BELL PEPPER, AND CURRY PASTE

Zucchini, Bell Pepper, and Curry Paste image

For a fast, flavorful side, try this saute of summer staples and store-bought curry.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 5

Ingredients

1 tablespoon extra-virgin olive oil
1 large zucchini, sliced 1/3 inch thick on the bias
1 red bell pepper, sliced into 1/2-inch-thick strips
2 teaspoons Indian curry paste
1/2 teaspoon coarse salt

Steps:

Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 57 g, Fat 4 g, Fiber 2 g, Protein 1 g, Sodium 209 g

RED CURRY ZUCCHINI AND PEPPERS

Red Curry Zucchini and Peppers image

From the Chicago Tribune. This is a terrific way to use up summer produce from your garden. This dish is vegetarian if you use a vegetarian curry paste. I used it as both an entree and a side dish (without the rice). I think it would also be great with some chicken, pork or shrimp added. Please note that the nutritional information is off, as you end up with enough sauce for three or four batches of this.

Provided by duonyte

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 ounce) can unsweetened coconut milk
1/4 cup thai-style red curry paste
1/2 teaspoon salt
2 tablespoons neutral vegetable oil
1 large sweet onion, quartered and thinly sliced
4 medium zucchini (1 1/2 lbs) or 4 medium yellow squash, trimmed, halved lengthwise and sliced 1/4 in thick (1 1/2 lbs)
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
2 garlic cloves, crushed
crushed red pepper flakes, to taste (optional)
1 cup edamame (optional) or 1 cup lima beans (optional)
1/4 cup chopped fresh cilantro
cooked rice

Steps:

Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
Stir in garlic and pepper flakes; cook 1 minute.
Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.

Nutrition Facts : Calories 317.3, Fat 28.7, SaturatedFat 19.8, Sodium 322.5, Carbohydrate 15.3, Fiber 3.2, Sugar 7.1, Protein 5.3

THAI RED CHICKEN CURRY

Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories World Cuisine Recipes Asian Thai

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

Tips:

Choose fresh, firm vegetables: Vegetables should be free of bruises or blemishes. Look for zucchinis that are dark green and bell peppers that are brightly colored.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Use a large skillet or wok: This will give the vegetables plenty of room to cook.
Heat the oil over medium-high heat: This will help the vegetables brown and caramelize.
Add the vegetables to the skillet and cook, stirring frequently: Cook the vegetables until they are tender-crisp, about 5-7 minutes.
Add the curry paste and cook for 1-2 minutes: This will help to release the flavors of the curry paste.
Add the coconut milk and bring to a simmer: Simmer the curry for 10-15 minutes, or until the vegetables are heated through.
Serve the curry with rice or your favorite side dish: Enjoy!

Conclusion:

This zucchini, bell pepper, and curry paste dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The curry paste adds a rich and flavorful sauce to the vegetables, and the coconut milk makes the dish creamy and smooth. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give this zucchini, bell pepper, and curry paste dish a try. You won't be disappointed!