Green vegetable curry
Price/Availability Effective Date: February 10, 2014
|0.5 lb||Green Beans trimmed and cut in half|
|1 med||Broccoli cut into florets|
|2 med||Red Peppers|
|350 g||Tofu extra-firm|
|0.25 cup||Thai red curry paste or green curry paste or 2 tbsp red Thai curry powder|
|4 med||Green Onions chopped|
|2 cans||Coconut milk|
|2 tbsp||Fish Sauce|
|1 tbsp||Granulated Sugar|
|8 cups||Baby Spinach leaves|
|2 tbsp||Lime Juice|
|1 cup||chopped fresh cilantro or 1/2 cup shredded fresh basil|
Heat oil in a large pot set over medium-high. Add curry paste or powder. Stir constantly until fragrant, about 1 min. Add peppers and onions, then tofu. Stir until evenly coated. Cook for 1 min. Pour in coconut milk. Gently stir in fish sauce and sugar until evenly mixed. Bring to a gentle boil. Simmer until thickened, 3 to 5 min.
Add broccoli, beans and spinach. Cook until vegetables are hot, about 2 min. Stir in lime juice and cilantro. Serve over steamed rice. Cover and refrigerate curry for up to 5 days.
+Not available at Walmart.
++Available in select stores only.
* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.
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