Dinner Recipes

Thai Red Curry Vegetables

Thai Red Curry Vegetables



Thai Red Curry Vegetables

Serves: 6


2 tablespoons Napa Valley organic extra virgin olive oil
2 tablespoons chopped peeled ginger
2 tablespoons chopped Melissas organic garlic about 7 cloves
4 medium locally grown tomatoes quartered and seeded
1 Japanese eggplant diced
1/2 small red bell pepper seeded and cut into thin 2 inch long strips
1 14 ounce can Thai Kitchen lite organic coconut milk
2 tablespoons Thai Kitchen red curry paste stirred into 2 tablespoons water
1 package Nasoya organic extra firm tofu drained well and diced into inch cubes
1 piece fresh lemongrass outer layer discarded cut into 5 pieces
cup packed slivered basil leaves
1 large handful bean sprouts
2 ounces baby spinach
1 tablespoon fresh lime juice


Heat olive oil in a large skillet over medium heat. Add ginger, garlic, tomatoes, eggplant and bell pepper. Cook until tomatoes just begin to soften, about six minutes. Add coconut milk, red curry, tofu cubes and lemon grass. Make sure tofu is submerged in liquid so it absorbs the flavors. Cook for 15 minutes, stirring occasionally. Mix in basil, bean sprouts and spinach, cook two more minutes to wilt spinach. Remove from heat and remove lemongrass. Stir in lime juice and transfer to a serving bowl.