Thai Red Curry Vegetable Medley

This qualifies as a nearly instant dinner or fast food all by itself, and makes an ideal side dish to complete a meal with chicken or fish. You can of course do this with just about any fresh vegetables also if you have the time to clean, chop, and cook them.

Thai Red Curried Vegetable Medley

Thai Red Curry Vegetable Medley
1 14 oz package Birds Eye Frozen Vegetable Medley (snap peas, baby carrots, broccoli and cauliflower florets).
3T Thai red, green, or yellow curry sauce from Trader Joe’s – shown here is red
Thai sweet chili oil to taste (not counted in the calories listed below).

Place vegetables in microwaveable bowl. Add half the curry sauce and stir a bit.
Cover and microwave for 6-8 mins – package says to add 2T water, but I don’t bother since the veggies have enough by themselves.
Remove cover carefully, and add remaining Thai sauce and serve.

Serves 1 or 2 – 160 calories for 14 oz package

For fresh vegetable version:

1 onion coarsely chopped
1 green pepper sliced into 1 inch squares
1 large carrot, julienned
1/2 head cauliflower, cut into bite size florets
2 stalks celery, cut into 1/2 inch slices
1 chinese eggplant, sliced into crescents
1T olive or canola oil
4T Thai curry sauce, red, green, or yellow

Stir fry onion over medium – high heat in 1T oil until translucent
Add remaining vegetables, stir to coat with oil and cover
After 2 minutes, reduce heat to medium – low and steam for 15-20 minutes or until vegetables are tender-crisp to taste.
Add curry sauce, stir to coat all vegetables and let simmer for 2 minutes longer.

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