Vegetable Thai Curry Stir Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This goes together really quick and the flavor is wonderful. This was my first shot at a curry dish and thanks to Thai Curry Stir Fry the sauce was perfect. Ingredients:
1 cup chicken broth |
1 tablespoon soy sauce |
2 teaspoons cornstarch |
2 teaspoons curry powder |
1/2 teaspoon turmeric |
1/4 teaspoon celery salt |
1/2 medium onion, sliced |
2 garlic cloves, minced |
1 tablespoon gingerroot, grated |
2 -3 cups broccoli florets |
1 red bell pepper, chopped |
10 ounces of sliced carrots |
1 jalapeno, chopped |
1 tablespoon canola oil |
3 cups hot cooked rice |
Directions:
1. Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
2. Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl.
3. Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
4. Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
5. Serve over hot rice.
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