Vegetable Thai Curry Stir Fry

"Quick, easy & delicious. A great combination of sweet & spicy. Use a bag of frozen stir-fry vegetables for an even quicker meal! If you don't like tofu, just omit it."
 
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Ready In:
20mins
Ingredients:
10
Yields:
1 1/3 cups
Serves:
4
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ingredients

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directions

  • Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons.
  • Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil.
  • Add all veggies and cook until peppers become tender.
  • Add coconut milk mixture & tofu and simmer for a couple of minutes.
  • Serve over 1 cup rice.

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