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Thai Curry Stir-Fry

5
Points®
Total Time
36 min
Prep
20 min
Cook
16 min
Serves
6
Difficulty
Easy
If you’re looking for a recipe to hook someone on tofu, this one—with its rich, spicy flavors and crunchy textures—might just be it. Coconut milk, fresh ginger, and Thai curry paste (which is a blend of chiles, garlic, onion, lemongrass, ginger, cumin, coriander, fish sauce, and spices) are staples in Thai cuisine. Tofu is available in cakes of firm, extra-firm, soft, and silken textures. Generally, we use firm and extra-firm for making stir-fries, while soft and silken tofu are good in soups, sauces, and smoothies. Purple basil is frequently used in Thai cooking. If you can’t find it, substitute fresh green basil.

Ingredients

Canned unsweetened light coconut milk

1 cup(s)

Less sodium soy sauce

1 Tbsp

Packed brown sugar

1 Tbsp

Thai curry paste

1 tsp

Canola oil

2 tsp

Garlic

2 clove(s), finely chopped

Fresh ginger

1 Tbsp, fresh, peeled and minced

Canned yellow corn

7 oz, or white, baby variety, drained

Firm tofu

½ pound(s), cut into 1-inch cubes

Basil

¼ cup(s), purple variety, fresh and chopped

Cooked long grain brown rice

2 cup(s), hot

Red bell pepper

2 medium, seeded and cut into 1-inch pieces

Scallions

6 medium, cut into 2-inch pieces

Uncooked bok choy

6 leaf/leaves

Snow peas

¼ pound(s), fresh

Instructions

  1. Combine the coconut milk, soy sauce, sugar, and curry paste in a small bowl; set aside.
  2. 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.
  3. 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.

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