Thai Vegetable Curry Submitted by: Bast | Date Added: 29 May 2022


<ul><li><font class="content">3 tablespoons Oil (Vegetable)</font></li><li><font class="content">1 Bell Pepper</font></li><li><font class="content">0.5 pounds Mushrooms (Crimini)</font></li><li><font class="content">2 Onions (Yellow)</font></li><li><font class="content">1 pound Broccoli (florets)</font></li><li><font class="content">1 tablespoon Garlic (minced)</font></li><li><font class="content">1 can Pineapple</font></li><li><font class="content">0.25 pounds Snow/Snap Peas</font></li><li><font class="content">11 ounces Thai Red Curry Sauce</font></li></ul>

Cooking Instructions

<p><font class="content">
<p>This recipe is a rough sketch. Feel free to edit as desired.</p>
<p>1. Chop pepper and onions into large chunks.<br>
2. Slice mushrooms.<br>
3. Put oil in wok or large frying pan. (If adding meat or tofu, do so now, and cook until browned.)<br>
4. Add vegetables except snow peas. Cover and cook for ~15-20m, stir
periodically. When mushrooms are cooked through, you're done.<br>
5. Add snow peas and pineapple. Cook ~5m.<br>
6. Turn off heat &amp; add sauce.</p>
<p>Optionally, add 1 lb diced meat or tofu. We use 567g/20oz tins of pineapple, but if you're less fond of it, use a smaller tin.