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Photo of Thai curry vegetables by WW

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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