Thai Coconut Curry Vegetables

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5 from 1 vote

A quick and easy vegetarian dinner

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Lower Carb, Heart Healthy, Vegan

Servings: servings

Calories: 398kcal

Author: Anne Danahy, RD

Ingredients

1 tablespoon olive oil
1 small onion halved and sliced into thin slices
1 large clove garlic minced
1 red Thai chili sliced into thin rounds (can substitute 1-2 jalapeño peppers)
12 ounces baby corn canned, drained
1 ½ teaspoon curry powder
15 ounce coconut milk
3 scallions sliced
¼ cup loosely packed cilantro and thai basil leaves chopped
1 medium zucchini sliced with the ribbon blade of a spiralizer
1 medium carrot sliced with the ribbon blade of a spiralizer
8 ounce seasoned tofu
salt or fish sauce to season
Optional: 1 ½ cups cooked brown Jasmine rice to serve with the recipe

Instructions

In a large saute pan, heat the oil to medium-high heat, and sauté the onions, garlic and thai peppers until softened, about 3-4 minutes
Add the baby corn, and move the vegetable off to the sides of the pan
Add the curry powder to the empty spot in the middle of the pan, and toast it for about 30 seconds.
Add the coconut milk to the pan, and stir to combine well with the curry powder and other vegetables.
Add the herbs, zucchini, carrot, and tofu, and let the sauce come to a boil. Reduce heat to low, and simmer for about 5 minutes.
Add salt, or about ½ teaspoon fish sauce to taste.
Serve immediately. May serve over Jasmine rice if desired.

Notes

Full fat coconut milk will give the sauce a nice creaminess, but if desired, low fat coconut milk can be substituted.
The rice isn't necessary, but it is delicious to soak up the coconut curry sauce.

Nutrition information does not include the rice.

Nutrition