Vegetable Thai Curry Stir Fry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Quick, easy & delicious. A great combination of sweet & spicy. Use a bag of frozen stir-fry vegetables for an even quicker meal! If you don't like tofu, just omit it. Ingredients:
1 cup light coconut milk |
1 tablespoon light soy sauce (reduced-fat) |
1 tablespoon red curry paste |
1 tablespoon canola oil |
1 tablespoon fresh ginger (grated) |
2 red bell peppers |
8 ounces snow peas |
1/2 cup frozen corn kernels |
1/2 lb firm tofu (cubed) |
4 cups cooked brown rice |
Directions:
1. Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons.
2. Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil.
3. Add all veggies and cook until peppers become tender.
4. Add coconut milk mixture & tofu and simmer for a couple of minutes.
5. Serve over 1 cup rice.
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