Thai Coconut Curry With Veggies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 1/2 medium onion, chopped
• 2 cups broccoli florets
• 2 medium carrots, thinly sliced crosswise
• 1 cup canned baby corn, rinsed and drained
• 14 ounces firm tofu, drained and cut into 1/2-inch cubes
• 1 cup low sodium vegetable broth
• 2/3 cup light coconut milk
• 1/3 cup fat-free evaporated milk
• 2 teaspoons red curry paste (thai or indian-style)
• 1/2 teaspoon coconut extract
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 teaspoons grated lime zest
• 1 tablespoon fresh lime juice

Recipe

• 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.