Photo of Thai Curry Vegetables by WW

Thai Curry Vegetables

2
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Easy
Serve these spicy veggies over jasmine rice for a healthy, low fat, one-dish meal.

Ingredients

Olive oil

2 tsp(s)

Onion

1 medium, red, sliced

Garlic

2 clove(s), large, minced

Thai curry paste

2 tsp(s), red

Canned unsweetened light coconut milk

14 fl oz, divided

Fish sauce

2 tsp(s)

Red bell pepper

2 small, cut into 1/2-inch squares

Baby carrots

½ pound(s)

Uncooked green snap beans

½ pound(s), cut into 1-inch pieces

Firm tofu

15 oz, cut into 1/2-inch cubes

Cornstarch

2 tsp(s)

Fresh basil

¼ cup(s), leaves, sliced

Water

¼ cup(s)

Instructions

  1. In large, nonstick skillet heat olive oil. Cook onion and garlic until vegetables begin to brown, 1 to 2 minutes.
  2. 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.
  3. With slotted spoon remove vegetables; keep warm.
  4. 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.