Thai Curry Stir-Fry / Stew (Vegan) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup (light) unsweetened coconut milk
1 Tbsp low sodium soy sauce
1 Tbsp packed brown sugar
1 tsp Thai curry paste
2 tsp canola or olive oil
2 medium garlic cloves, finely chopped
1 Tbsp ginger root, fresh, peeled and minced
7 oz canned yellow corn, drained
1/2 lb firm tofu, cut into 1-inch cubes
1/2 cup basil (purple or green), fresh and chopped (optional)
2 cups long grain cooked brown rice, hot OR quinoa, hot
2 medium sweet red peppers, seeded and cut into pieces
6 medium uncooked scallions, cut into pieces
6 leaves of uncooked bok choy
1/2 pound fresh snow peas
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Directions: |
Directions:1. Combine the coconut milk, soy sauce, sugar, and curry paste in a small bowl; set aside.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger. Cook, stirring frequently, until fragrant, about 30 seconds.
3. Add the bell peppers and scallions. Cook, stirring occasionally until crisp-tender, about 5 minutes.
4. Stir in the bok choy and cook until tender, about 5 minutes.
5. Add the snow peas, corn, and coconut milk mixture to the skillet. Bring to a boil. Reduce the heat and simmer, uncovered, until the snow peas begin to turn bright green, about 2 minutes.
6. Gently stir in the tofu and basil. Cook until heated through, about 3 minutes.
7. Serve with rice or quinoa. |
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Number Of
Servings: |
Number Of
Servings:3-4 people |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: Alka, this is the dish that I made at my apartment in Spa-Ha for you (vegetarian at the time), Emily (who eats anything and everything) and Larry (who was a vegan at the time). I was able to make one dish for you all and everyone loved it! Even my meat loving Tyler likes it. Hope Sachin likes it too!
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