Thai Coconut Curry With Veggies Recipe

Name: Thai Coconut Curry With Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 12 medium onion, chopped; 2 cups broccoli florets; 2 medium carrots, thinly sliced crosswise; 1 cup canned baby corn, rinsed and drained; 14 ounces firm tofu, drained and cut into 1/2-inch cubes; 1 cup low sodium vegetable broth; ⅔ cup light coconut milk; ⅓ cup fat-free evaporated milk; 2 teaspoons red curry paste (Thai or Indian-style); ½ teaspoon coconut extract; 2 tablespoons cornstarch; 3 tablespoons water; 2 teaspoons grated lime zest; 1 tablespoon fresh lime juice

Servings: persons

2 teaspoons canola oil
12 medium onion, chopped
2 cups broccoli florets
2 medium carrots, thinly sliced crosswise
1 cup canned baby corn, rinsed and drained
14 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup low sodium vegetable broth
⅔ cup light coconut milk
⅓ cup fat-free evaporated milk
2 teaspoons red curry paste (Thai or Indian-style)
½ teaspoon coconut extract
2 tablespoons cornstarch
3 tablespoons water
2 teaspoons grated lime zest
1 tablespoon fresh lime juice

1
Heat a large nonstick skillet over medium-high heat.
2
Pour the oil into the skillet and swirl to coat the bottom.
3
Cook the onion for 1 to 2 minutes, or until tender-crisp.
4
Stir in the broccoli, carrots, corn, and tofu; cook for 2 to 3 minutes, or until the broccoli and carrots are tender-crisp.
5
Stir in the broth, coconut milk, evaporated milk, curry paste, and coconut extract.
6
Reduce the heat and simmer, covered, for 2 to 3 minutes, or until the vegetables are tender.
7
Put the cornstarch in a cup.
8
Add the water, stirring to dissolve.
9
Pour into the skillet.
10
Cook the mixture over medium-high heat for 1 to 2 minutes, or until thickened, stirring occasionally.
11
Stir in the lime zest and juice.
12
Remove from the heat.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons canola oil, 12 medium onion, chopped, 2 cups broccoli florets, 2 medium carrots, thinly sliced crosswise, and more.

Yes, Thai Coconut Curry With Veggies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Coconut Curry With Veggies

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