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 recipe #135305 the sauce was perfect.
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INGREDIENTS
Nutrition- 1cup chicken broth
- 1tablespoon soy sauce
- 2teaspoons cornstarch
- 2teaspoons curry powder
- 1⁄2teaspoon turmeric
- 1⁄4teaspoon celery salt
- 1⁄2
- 2
- 1
- 2 -3cups broccoli florets
- 1
- 10ounces of sliced carrots
- 1jalapeno, chopped
- 1tablespoon canola oil
- 3cups hot cooked rice
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DIRECTIONS
- Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
- 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.
- Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
- Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
- Serve over hot rice.
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