Thai Curry Vegetable Stir-Fry

We love Thai food, especially the curry dishes. What we did not love when eating out was the 2” layer of fatty, grease that coagulated at the bottom of the leftover container.

We also didn’t love that many of the take out restaurants were a little short on vegetable variety, so we decided to make our own. The best thing about any stir-fry is that you can pretty much put whatever you want in it.

This is a base recipe. Please feel free to play with it and make it your own.

Ingredients:
2 oz Thai Kitchen red curry paste
1 can (15 oz) low fat coconut milk
2 TBSP olive oil
1” ginger, peeled and grated
1 sweet onion
1 medium zucchini
2 broccoli crowns
1 large carrot
1 red bell pepper
1 yellow bell pepper
salt and pepper to taste

We’ve also put in garlick, asparagus, green beans, sugar snap peas and pretty much any other vegetable you can think of and enjoy.

Directions:

1. Combine red curry paste and coconut milk into small pot. Stir over medium low heat and allow to simmer.

2. Chop all vegetables into bite size pieces.

3. Heat olive oil on medium high heat in large pan and allow oil to heat up slightly.

4. Add the chopped vegetables to the pan and stir. Lower heat to medium, cover pan and allow to steam somewhat but continue to stir frequently.

5. When vegetables are cooked through but still somewhat firm (approximately 7 - 10 minutes), add the red curry coconut mixture into the pan and mix well.

6. Serve over 1/2 cup cooked rice of your choice (e.g. cauliflower rice, wild rice, brown rice, etc.)

This recipe makes 4 servings and is even better the next day. You can also add the cooked rice (2 cups) right into the curry vegetable mixture and it will absorb the flavors beautifully.

You can also add lean protein to this dish, though I would recommend using half the amount you would normally eat (e.g. 1/2 pound of shrimp, tofu or chicken) as the dish stands very well on it’s own.