Thai Curry Dinner
From doreenfish 12 years agoIngredients
- 12 oz firm tofu, drained or 1 pound of skinless, boneless chicken breasts or thighs shopping list
- 2 tbsp olive oil shopping list
- 1 medium onion, sliced shopping list
- 1 lb sliced fresh mushrooms shopping list
- 1 can lite coconut milk shopping list
- 3/4 cup vegetable broth shopping list
- 2-3 tsp Thai red or green curry paste shopping list
- 2 tsp finely grated lime rind shopping list
- 1 tbsp fish sauce (or substitute for ½ tsp salt) shopping list
- 2 cups halved green beans shopping list
- 1/3 cup diced red pepper shopping list
- 2 tsp sugar shopping list
- ½ tsp lime juice shopping list
- 2 green onions, thinly sliced shopping list
- Fresh Thai basil or cilantro shopping list
- 2 cups hot cooked jasmine rice shopping list
How to make it
- Cut tofu into 3/4 “cubes. In a wok or large fry pan heat oil over medium- high heat, stir fry onion 1-2 minutes. Add tofu; stir-fry 2-3 minutes or until lightly browned. If using chicken cut into cubes and fry as tofu.
- Add mushrooms and stir-fry 2-3 minutes. Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well.
- Add green beans; reduce heat to medium and boil 5- 8 minutes or until beans are crisp-tender. Add red pepper; cook until sauce has thickened to desired consistency, about 3-4 minutes.
- Stir in lime juice and sugar. Serve over hot rice and garnish with green onion and basil or coriander.
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The Rating
Reviewed by 1 people-
Good job! It didn't thicken, so it was more like Tom Kah soup! :) Lovely! I used some Bragg's Aminos instead of fish sauce, and lemon basil instead of Thai basil. (wish I had had Thai kind!)
naturekeene7 in loved it
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