Vegetable Thai Curry Stir Fry

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.

• Ready In: 30 mins
• Serves: 6

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.