Broccoli Tofu Thai Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil -- 2 tspOnion - 1/2 cup LITE Coconut Milk - 1 canBroccoli - 2 cups choppedYellow Summer Squash - 1/2 cupMushrooms - sliced 1/2 cup Firm Tofu - 1 cup cubed Thai Green Curry Paste - 2 tbs Fresh Basil - to taste
In medium-size soup pot or wok, saute chopped onions in olive oil on medium heat until translucent. Add mushrooms, broccoli and summer squash. Stir. Cover pot and steam for about one minute. Add diced tofu. Stir.
Stir can Lite Thai Coconut Milk into mixture. Add two tbs of green Thai curry paste (more or less depending on taste), and stir until paste completely dissolves. Turn up heat until mixture boils, then reduce to simmer for at least ten minutes (though curry can sit for an hour or more if desired) .
Add fresh basil leaves just before serving.
Serve with brown or white rice
Number of Servings: 4
Recipe submitted by SparkPeople user LKATHRYN.
Stir can Lite Thai Coconut Milk into mixture. Add two tbs of green Thai curry paste (more or less depending on taste), and stir until paste completely dissolves. Turn up heat until mixture boils, then reduce to simmer for at least ten minutes (though curry can sit for an hour or more if desired) .
Add fresh basil leaves just before serving.
Serve with brown or white rice
Number of Servings: 4
Recipe submitted by SparkPeople user LKATHRYN.
Nutritional Info Amount Per Serving
- Calories: 128.1
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 25.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 3.3 g
- Protein: 12.1 g
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