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VEGETABLE CURRY
Active Time : 30 minutes Total Time : 30 minutes Serves : 4 servingsINGREDIENTS
- 1 13.5 ounce can light coconut milk
- 3 tablespoons green curry paste
- 1 tablespoon oyster sauce
- 1 tablespoon organic light brown sugar
- 1 cup organic Thai jasmine rice
- 2 tablespoons organic extra virgin olive oil
- 1 1/2 cups cubed yellow, green and/or red bell peppers
- 2 cups organic frozen broccoli florets
- 1 cup baby corn nuggets
- 1 cup sliced organic baby-cut peeled carrots
- 8 ounces extra firm tofu
DIRECTIONS
In small saucepan over medium heat, combine coconut milk, curry paste, oyster sauce and sugar. Bring to a boil; boil 1 minute. Set aside.
Prepare rice according to package directions.
Meanwhile, heat wok or large skillet over high heat. When smoking add oil. Add vegetables and stir fry until tender. Remove from wok.
Add tofu to wok, stir fry for 1 minute. Add ΒΌ cup curry sauce; stir fry until evaporated.
Add vegetables and remaining curry sauce back to wok; bring to a boil. Simmer 5 minutes. Remove from heat and stir in rice.