Thai curry vegetables
3
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Serve these spicy veggies as a side to a Thai entrée, or over jasmine rice for a healthy, low fat, vegetarian one-dish meal. 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. The light coconut milk adds sweetness and creaminess (with little fat), and the ginger and curry paste add savory spice and fire. Look for coconut milk and red curry paste in the ethnic section of your supermarket. This is easy to be both a crowd pleaser, since it's vegetarian, and a chef pleaser, because it's made in one pot for easy clean up.
Ingredients
Olive oil
1 Tbsp
Onion
1 medium, red, sliced
Garlic
2 clove(s), minced
Thai curry paste
2 tsp, red
Canned unsweetened light coconut milk
14 fl oz, divided
Fish sauce
2 tsp
Red bell pepper
2 small, cut into 1/2-inch squares
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
Fresh 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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