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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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 is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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