Thai Curry Vegetables
- Total Time
Serve these spicy veggies over jasmine rice for a healthy, low fat, one-dish meal.
olive oil1 Tbsp
uncooked onion(s)1 medium, red, sliced
garlic clove(s)2 clove(s), medium, minced
Thai curry paste2 tsp, red
light unsweetened coconut milk14 fl oz, divided
fish sauce2 tsp
sweet red pepper(s)2 small, cut into 1/2-inch squares
uncooked baby carrots½ pound(s)
uncooked green snap beans½ pound(s), cut into 1-inch pieces
firm tofu15 oz, cut into 1/2-inch cubes
mineral water¼ fl oz
basil¼ cup(s), leaves, sliced
- In large, nonstick skillet heat olive oil. Cook onion and garlic until vegetables begin to brown, 1 to 2 minutes.
- 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.
- With slotted spoon remove vegetables; keep warm.
- 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.