Snapguide
STEPS
INGREDIENTS
(11 oz) bottle Thai Yellow Curry

(11 oz) bottle Thai Yellow Curry

Cup Light Coconut Milk (about half the can)

Cup Light Coconut Milk (about half the can)

16 oz container firm tofu

16 oz container firm tofu

Tofu cut into bite pieces

Tofu cut into bite pieces

Cups green beans cut into 2-inch pieces

Cups green beans cut into 2-inch pieces

Green bell pepper cut into bite-size pieces

Green bell pepper cut into bite-size pieces

Yellow onion cut into bite-size pieces

Yellow onion cut into bite-size pieces

Cup baby carrots or sliced carrots

Cup baby carrots or sliced carrots

Mushrooms halved or quartered

Mushrooms halved or quartered

Fresh basil leaves, chopped

Fresh basil leaves, chopped

Jalape\u00f1o pepper, chopped (optional)

Jalapeño pepper, chopped (optional)

ALL INGREDIENTS

ALL INGREDIENTS

Pour curry and coconut milk into medium-sized saucepan. Stir to combine

Pour curry and coconut milk into medium-sized saucepan. Stir to combine

Add tofu and vegetables, bring to a boil, reduce heat to simmer, and cook for 10-12 minutes, or until vegetables are crisp-tender.

Add tofu and vegetables, bring to a boil, reduce heat to simmer, and cook for 10-12 minutes, or until vegetables are crisp-tender.

Stir in basil and remove from heat. This dish can be eaten as is or served over steamed jasmine rice or brown rice.

  • 1.0 (11 oz) bottle Thai Yellow Curry
  • 0.0 Cup Light Coconut Milk (about half the can)
  • 1.0 16 oz container firm tofu (optional)
  • 1.0 Cups green beans
  • 1.0 Green bell pepper or red bell pepper
  • 1.0 Yellow Onion
  • 1.0 Cup baby carrots
  • 0.0 Cup mushrooms
  • 1.0Tbsp Fresh basil leaves
  • 1.0 Jalapeño pepper (optional)