Close Menu
recipe image

VEGETABLE CURRY


Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings

INGREDIENTS

  • 1 13.5 ounce can light coconut milk
  • 3 tablespoons green curry paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon Wild Harvest Organic Light Brown Sugar
  • 1 cup Wild Harvest Organic Thai Jasmine Rice
  • 2 tablespoons Wild Harvest Organic Extra Virgin Olive Oil
  • 1 1/2 cups cubed yellow, green and/or red bell peppers
  • 2 cups Wild Harvest Organic Frozen Broccoli Florets
  • 1 cup baby corn nuggets
  • 1 cup sliced Wild Harvest Organic Baby-cut Peeled Carrots
  • 8 ounces extra firm tofu

DIRECTIONS

In small saucepan over medium heat, combine coconut milk, curry paste, oyster sauce and sugar. Bring to a boil; boil 1 minute. Set aside.

Prepare rice according to package directions.

Meanwhile, heat wok or large skillet over high heat. When smoking add oil. Add vegetables and stir fry until tender. Remove from wok.

Add tofu to wok, stir fry for 1 minute. Add ┬╝ cup curry sauce; stir fry until evaporated.

Add vegetables and remaining curry sauce back to wok; bring to a boil. Simmer 5 minutes. Remove from heat and stir in rice.

Sign up for Email

Email savings right to your inbox!