Thai Coconut Curry With Veggies

Thai Coconut Curry With Veggies


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.

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Nutrition

Ingredients