Vegetarian Thai Curry
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Vegetarian Thai Curry

1. Thai chile pepper - 1
2. Olive oil - 2 tablespoons
3. Grated fresh ginger - 1 teaspoon
4. Ground turmeric - ½ teaspoon
5. Red chili powder - ½ teaspoon
6. Onion, cubed - 1 medium
7. Fresh mushrooms, quartered - 1 (8 ounce) package
8. Baby corn, drained - 1 (8 ounce) can
9. Zucchini, cubed - 1 medium
10. Green bell pepper, diced - 1 medium
11. Coconut milk - 1 (14 ounce) can
12. Dried basil - ½ teaspoon
13. Salt to taste - ½ teaspoon
14. Olive oil cooking spray - ½ teaspoon
15. Garlic, grated - 1 clove
16. Extra-firm tofu, cubed - 1 (12 ounce) package

How to cook deliciously - Vegetarian Thai Curry

1. Stage

Split chile pepper into 4 sections lengthwise, keeping it joined at the stem; set aside.

2. Stage

Heat oil in heavy-bottomed pan over medium-high heat. Add ginger, turmeric, and chili powder; cook for 30 seconds. Add onion and chile pepper; cook until onion is translucent, 5 to 7 minutes. Add mushrooms, baby corn, zucchini, and bell pepper; cook and stir until all veggies are coated with turmeric mixture, 3 to 4 minutes.

3. Stage

Stir in coconut milk, basil, and salt; bring to a boil, stirring occasionally. Cook until vegetables are soft, about 10 minutes. Turn off heat.

4. Stage

Coat a separate pan with cooking spray and heat over medium-high heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Add tofu and pan-fry both sides until golden brown, about 5 minutes. Transfer to the curry mixture and bring to a boil; turn off heat and serve.