Vegetable Curry Stri-Fry with Peas

8:42 AM, Apr 5, 2013   |    comments
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Curry Sauce:

½ cup yellow curry paste

½ cup coconut milk 

1 cup water

1 tsp curry powder

1 tsp granulated garlic

1 tsp sugar

½ tsp salt

½ tsp black pepper

1 bay leaf

Combine all ingredients in a large bowl. Set aside and allow to rest for at least 1 hour.

Vegetable Curry Stir-Fry:

1 cup zucchini, cut into ¼" think coins

1 cup carrot, julienned

½ cup onion, julienned

½ cup peas, thawed

1 tbsp lemongrass, minced

1 tbsp garlic, minced

1 tbsp Thai basil, finely chopped

1 tbsp scallion

2 tbsp cornstarch slurry (equal parts cornstarch & water)

1 tbsp canola oil


  1. Heat oil in a wok or large skillet.
  2. Sautee the lemongrass and garlic on medium heat until lightly browned.
  3. Add curry sauce. Turn heat on high and bring to light simmer.
  4. Add zucchini, carrot and onion and bring to boil.
  5. Reduce heat to medium and add peas, basil and cornstarch slurry.
  6. Continue to cook until all vegetables are and sauce has thickened to a gravy consistency.
  7. Top with scallion and serve with steamed rice.

 (Serves 2-3 people)


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