Photo of Thai Curry Vegetables by WW

Thai Curry Vegetables

2 - 3
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
Serve these spicy veggies over jasmine rice for a healthy, low fat, one-dish meal.


Olive oil

2 tsp(s)

Uncooked onion(s)

1 medium, red, sliced

Garlic clove(s)

2 clove(s), large, minced

Thai curry paste

2 tsp(s), red

Light unsweetened coconut milk

14 fl oz, divided

Fish sauce

2 tsp(s)

Sweet red pepper(s)

2 small, cut into 1/2-inch squares

Uncooked 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


2 tsp(s)

Fresh basil

¼ cup(s), leaves, sliced


¼ cup(s)


  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.