This is a light and easy curry. Alter the ratio and types of vegetables as you wish.
INGREDIENTS
1-14 oz can vegetable broth 1 tablespoon soy sauce 1 tablespoon Panang Curry Paste 1 cup thinly sliced carrots 1 cup broccoli florets 1 cup cauliflower florets 8 oz firm tofu, cut into cubes 2 tablespoons cornstarch, dissolved in 1/4 cup water Jasmine Rice, cooked
DIRECTIONS
- In a large skillet over high heat, add vegetable broth, Fish Sauce and Panang Curry Paste. Whisk together until curry dissolves.
- As broth begins to boil, add carrots, broccoli and cauliflower.
- Cover and simmer for one minute or until vegetables begin to lose their crisp.
- Add tofu and mix gently.
- While stirring, add cornstarch mixture to vegetable curry. Simmer one to three minutes to create a thick sauce.
- Serve over Jasmine Rice.
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