How to Cook Thai Yellow Curry With Vegetables

by CreativeSoulTV .com

Supplies

  • 1 (11 oz) bottle Thai Yellow Curry
  • ¾ Cup Light Coconut Milk (about half the can)
  • 1 16 oz container firm tofu (optional)
  • 1 ½ Cups green beans
  • 1 Green bell pepper or red bell pepper
  • 1 ½ Yellow Onion
  • 1 ½ Cup baby carrots
  • ½ Cup mushrooms
  • 1 Tablespoon Fresh basil leaves
  • 1 Jalapeño pepper (optional)
  • Instructions

    Step 1

    (11 oz) bottle Thai Yellow Curry

    Step 2

    Cup Light Coconut Milk (about half the can)

    Step 3

    16 oz container firm tofu

    Step 4

    Tofu cut into bite pieces

    Step 5

    Cups green beans cut into 2-inch pieces

    Step 6

    Green bell pepper cut into bite-size pieces

    Step 7

    Yellow onion cut into bite-size pieces

    Step 8

    Cup baby carrots or sliced carrots

    Step 9

    Mushrooms halved or quartered

    Step 10

    Fresh basil leaves, chopped

    Step 11

    Jalapeño pepper, chopped (optional)

    Step 12

    ALL INGREDIENTS

    Step 13

    Pour curry and coconut milk into medium-sized saucepan. Stir to combine

    Step 14

    Add tofu and vegetables, bring to a boil, reduce heat to simmer, and cook for 10-12 minutes, or until vegetables are crisp-tender.

    Step 15

    Stir in basil and remove from heat. This dish can be eaten as is or served over steamed jasmine rice or brown rice.

    Step 16