STIR FRY VEGGIES WITH THAI CURRY SAUCE

 

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Ingredients

  • 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

Directions

  • 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 ¼ cup sauce.
  • 368 Calories, 9 g total fat, fiber 5 g, sodium 395 mg

Notes

Categories: Dinner  Main Dish  Spicy  Thai  Vegan  Vegetable 

Author Credit: PDQ Vegetarian Cookbook

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