Thai curry stir-fry
light unsweetened coconut milk
low sodium soy sauce
packed brown sugar
Thai curry paste
2 medium clove(s), finely chopped
1 Tbsp, fresh, peeled and minced
canned yellow corn
7 oz, or white, baby variety, drained
½ pound(s), cut into 1-inch cubes
¼ cup(s), purple variety, fresh and chopped
long grain cooked brown rice
2 cup(s), hot
sweet red pepper(s)
2 medium, seeded and cut into 1-inch pieces
6 medium, cut into 2-inch pieces
uncooked bok choy
¼ pound(s), fresh
- Combine the coconut milk, soy sauce, sugar, and curry paste in a small bowl; set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger. Cook, stirring frequently, until fragrant, about 30 seconds. Add the bell peppers and scallions; cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the bok choy and cook until tender, about 5 minutes.
- Add the snow peas, corn, and coconut-milk mixture to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, until the snow peas begin to turn bright green, about 2 minutes. Gently stir in the tofu and basil; cook until heated through, about 3 minutes. Serve with the rice. Yields 1 1⁄3 cups stir-fry and 1⁄3 cup rice per serving.