Thai Curry Vegetables

2
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

1 Tbsp

uncooked onion(s)

1 medium, red, sliced

garlic clove(s)

2 medium clove(s), minced

Thai curry paste

2 tsp, red

light unsweetened coconut milk

14 fl oz, divided

fish sauce

2 tsp

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

cornstarch

2 tsp

mineral water

¼ fl oz

basil

¼ cup(s), leaves, sliced

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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