Thai Curry Vegetables
2
Points®
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.
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