recipes:main_dish:veggie:veggie_thai_yellow_curry
Although the bottled Thai Yellow Curry has coconut milk in it, adding more coconut milk softens and delicately sweetens the curry. Light Coconut Milk is also easy on the calories - unlike the addition of heavy cream, coconut milk has 50 calories per 1/3 cup. Not too bad for a little added creaminess. Feel free to substitute whatever vegetables you have on hand.
- 1 (11 oz.) bottle Trader Joe's Thai Yellow Curry
- 3/4 cup Light Coconut Milk (about half the can)
- 1 (16 oz.) container firm tofu, cut into bite-size pieces
- 1 1/2 cups green beans, cut into 2“ pieces
- 1 red bell pepper, cut into bite-size pieces
- 1/2 onion, cut into bite-size pieces
- 1/2 cup baby carrots or sliced carrots
- 1/2 cup mushrooms, halved or quartered
- 1 Tbsp fresh basil leaves, chopped
OR substitute a bag of stir-fry veggies
- Pour curry and coconut milk into medium-sized saucepan. Stir to combine.
- Add tofu and vegetables. Bring to a boil, reduce heat to simmer, and cook for 10-12 minutes, or until vegetables are crisp-tender.
- Stir in basil and remove from heat. Serve over steamed jasmine rice or brown rice.
Prep time: 10 minutes Hands-off cooking time: 10-12 minutes Serves 4-6
tags: vegetarian, vegan, pareve
recipes/main_dish/veggie/veggie_thai_yellow_curry.txt · Last modified: 2017/12/19 19:42 by admin