Thai Curry

bhg.com

blodn1

2 tablespoon canola oil

subheading: PROTEIN (choose one):

-1 lb. skinless, boneless chicken thighs, cut into 1-inch strips

-1 lb. pork tenderloin, cut into 1-inch strips

-1 12- to 16-oz. pkg. extra-firm tofu (not silken), cut into ¾-inch pieces

4 cloves garlic, minced

1 tablespoon minced fresh ginger

subheading: 3 to 4 tablespoon CURRY PASTE (choose one):

Red curry paste, green curry paste, or yellow curry paste.

1 13-14 ounce can unsweetened coconut milk

½ cup chicken broth

1 tablespoon packed brown sugar

1 tablespoon fish sauce

subheading: 3 to 4 cup VEGETABLES (choose one or more):

Chopped eggplant; small cauliflower florets; small broccoli florets; fresh green beans; trimmed; chopped zucchini; snow peas, trimmed and halved.

1 large red or yellow bell pepper

½ cup loosely packed fresh basil and/or cilantro, coarsely chopped

subheading: SERVE-ALONG (choose one):

Hot cooked white jasmine rice or brown jasmine rice; cooked flat rice noodles; cooked cellophane noodles (bean threads); pita bread or naan.

subheading: GAARNISH:

1 lime, cut into wedges

Note: Ingredients may have been altered from the original.

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