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Stir-Fried Vegetables with Thai Red Curry Sauce GF Recipe

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This recipe for Stir-Fried Vegetables with Thai Red Curry Sauce GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Saturday, December 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
FOR SAUCE:
3T. fish sauce
1 tsp. lime zest
1 T. fresh lime juice
1 T. light brown sugar
1/2 tsp. red pepper flakes
1 c. coconut milk
2 tsp. Thai-style red curry paste
1 tsp. cornstarch (optional)

FOR STIR-FRY
1 T. oil (peanut or canola)
1/2 head cauliflower, cut into florets
1 c. brocolli, cut into florets
2 cloves garlic, minced
1 tsp. ginger, minced
1 c. snow peas, strings removed
2 T. fresh basil leaves, minced
Other veggies as desired (carrots, onions, peppers)

Directions:
Directions:
In jar shake all sauce ingredients until well mixed. (Can do this in a bowl with a whisk also.) (Cornstarch is optional depending on how thick you like your sauce.) Set aside.

In large non-stick skillet, heat oil in high until shimmering. Add cauliflower and cook on high till just barely tender, push to side and add brocolli. Cook to just a few minutes but not tender. Push to side and add garlic and ginger. Cook till fragrent about 1 minute. Reduce heat and add sauce. Cook till cauliflower is tender. Add snow peas and cook another 3 minutes. Sprinkle with basil. Serve immediately over rice or rice noodles.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is easy and tasty. I use whatever veggies I have in the fridge. The important thing is to stir-fry on high and cook the hardest veggies (cauliflower & carrots) first so that the softer ones (peas, peppers) are not mushy when you are ready to eat.

 

 

 

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