Thai Curry Vegetables
1 medium, red, sliced
2 clove(s), medium, minced
Thai curry paste
2 tsp, red
light unsweetened coconut milk
14 fl oz, divided
sweet red pepper(s)
2 small, cut into 1/2-inch squares
uncooked baby carrots
uncooked green snap beans
½ pound(s), cut into 1-inch pieces
15 oz, cut into 1/2-inch cubes
¼ cup(s), leaves, sliced
- In large, nonstick skillet heat olive oil. Cook onion and garlic until vegetables begin to brown, 1 to 2 minutes.
- Mix curry paste with 2 tablespoons milk. Add paste mixture, remaining milk and fish sauce to skillet. Bring to a boil. Add peppers, carrots, green beans and tofu. Simmer until vegetables are tender, stirring occasionally, 15 to 20 minutes.
- With slotted spoon remove vegetables; keep warm.
- Mix cornstarch with water. Add to sauce. Bring to a boil, stirring until thickened. Mix with vegetables and basil; serve. Yields 3/4 cup per serving.