Vegetable Thai Curry in a Hurry
This dish can be made in one pan, so clean-up is easy. The sauce is thin and flavorful so if you want a richer dish substitute full fat coconut milk.
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
  2. Add cauliflower and carrots, cooking until the vegetables start to soften and turn brown.
  3. Add Thai curry paste to the pan and saute for one minute to develop it’s flavor.
  4. Add coconut milk, peas, garbanzo beans, soy sauce, fish sauce and hot sauce.
  5. Turn heat to medium and simmer for 15 minutes.
  6. Serve over rice with a squeeze of lime juice.
Recipe Notes

The canned coconut milk used in this recipe can be found in the ethnic aisle of your grocery store.  It is different that the coconut milk found in the dairy case. I use lite coconut milk because it saves 30 grams of saturated fat and 350 calories for the recipe than the same recipe using full fat coconut milk.  The lite version is simply a watered-down version of regular, so you can always dilute regular and make your own lite version.

http://lifeintheboat.com/recipes/vegetable-thai-curry/