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. ---------------------------------------------------------------------------
Nutrition
Ingredients
