VEGETARIAN THAI CURRY

Vegetarian Thai Curry image

More like the "yellow Thai curry," this recipe is very easy to make, and results are yummy. A great vegetarian dish for those nights when you just don't feel like meat. Serve with rice.

Provided by Kavli

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

1 Thai chile pepper
2 tablespoons olive oil
1 teaspoon grated fresh ginger
½ teaspoon ground turmeric
½ teaspoon red chili powder
1 medium onion, cubed
1 (8 ounce) package fresh mushrooms, quartered
1 (8 ounce) can baby corn, drained
1 medium zucchini, cubed
1 medium green bell pepper, diced
1 (14 ounce) can coconut milk
½ teaspoon dried basil
salt to taste
olive oil cooking spray
1 clove garlic, grated
1 (12 ounce) package extra-firm tofu, cubed

Steps:

Split chile pepper into 4 sections lengthwise, keeping it joined at the stem; set aside.
Heat oil in heavy-bottomed pan over medium-high heat. Add ginger, turmeric, and chili powder; cook for 30 seconds. Add onion and chile pepper; cook until onion is translucent, 5 to 7 minutes. Add mushrooms, baby corn, zucchini, and bell pepper; cook and stir until all veggies are coated with turmeric mixture, 3 to 4 minutes.
Stir in coconut milk, basil, and salt; bring to a boil, stirring occasionally. Cook until vegetables are soft, about 10 minutes. Turn off heat.
Coat a separate pan with cooking spray and heat over medium-high heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Add tofu and pan-fry both sides until golden brown, about 5 minutes. Transfer to the curry mixture and bring to a boil; turn off heat and serve.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 15.6 g, Fat 32.1 g, Fiber 7.9 g, Protein 12 g, SaturatedFat 20.1 g, Sodium 53.1 mg, Sugar 6.6 g