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Thai Curry Vegetables




Source of Recipe


WeightWatchers.ca


Recipe Introduction


Serve these spicy veggies over jasmine rice for a healthy, low fat, one-dish meal.



List of Ingredients




2 tsp olive oil
1 medium onion(s), red, sliced
2 medium garlic clove(s), minced
2 tsp thai curry paste, red
14 fl oz light coconut milk, divided
2 tsp fish sauce
2 small sweet red pepper(s), cut into 1/2-inch squares
1/2 pound baby carrots
1/2 pound green snap beans, cut into 1-inch pieces
15 oz firm tofu, cut into 1/2-inch cubes
2 tsp cornstarch
1/4 cup water
1/4 cup basil, leaves, sliced


Recipe



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.