Stir Fry Veggies with Thai Curry Sauce
4 cups hot cooked white or brown rice (I used brown)
16 oz. mixed Asian vegetables or stir-fry, steamed or microwaved accordingly
1/2 recipe Thai Curry Sauce
Thai Curry Sauce:
1 tbsp soy sauce (low sodium)
1 tbsp cornstarch
14 oz. light coconut milk
1/3 cup low-sodium veggie broth
1 1/2 - 2 tsp Thai curry paste (red or green)
1/2 tsp dried basil
1/2 tsp onion powder
In small container, combine soy and cornstarch until smooth; set aside.
In small saucepan, bring milk, broth, curry paste, basil and onion powder to a gentle simmer over medium heat, stirring occasionally. Add cornstarch mixture and cook, stirring constantly, 1-2 minutes, or until sauce thickens.
Divide rice among the 4 plates. Top with equal amounts of veggies and then Â¼ cup sauce.
368 Calories, 9 g total fat, fiber 5 g, sodium 395 mg