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Veggie Thai Curry Recipe

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This recipe for Veggie Thai Curry, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Griffith
Added: Sunday, June 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can coconut milk (regular or lite)
1-2 T. red curry paste
2 T. brown sugar
green beans, cut to 3 inch pieces (about 1 1/2 c.)
2 yellow summer squash, halved and sliced
1 package firm or extra firm tofu, cubed

Directions:
Directions:
1. Simmer coconut milk and curry paste over medium-high heat for 3 minutes.
2. Add brown sugar and simmer 1 more minute.
3. Add veggies and tofu, cover, and reduce heat to medium. Simmer until veggies reach desired tenderness, stirring occasionally.
4. Serve over white or brown rice.
If you like your tofu chewier, try broiling the tofu for about 15 minutes, turning the cubes every 3-5 minutes, then stir it into the curry when the veggies are almost done.

 

 

 

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