Vegetable Red Thai Curry

Yield: 4 generous servings

1-2 Tbsp. water
4 oz Thai red curry (I use Thai Kitchen), or to taste
2 tbs ginger, minced
2 tbs garlic, minced
6 scallions, whites and greens separated, chopped
1-2 Thai Bird's Eye chilies, minced (optional)
2 14.5-oz cans light coconut milk (I use Trader Joe's)
1 lb mushrooms, sliced
3 bell peppers, assorted colors, diced
8 oz sugar snap peas, halved
10 oz extra-firm tofu, diced
1/4 cup cilantro, chopped
1-2 Tbsp lime juice

Heat water in a large pan, wok or skillet over medium heat. Add Thai red curry, ginger, garlic, white parts of the scallion, and chilies, if using. Sauté until fragrant, 1-2 minutes.
Pour in coconut milk and stir. Bring to a simmer and add mushrooms and peppers. Continue to simmer until vegetables are tender-crisp, about 10-12 minutes. Add snap peas and tofu. Simmer an additional 2 minutes.
Remove from heat and stir in cilantro and lime juice.  Serve over rice. or add rice noodles right into the soup the last five minutes  

Nutritional Information
Calories 292 / Total Fat 13.3g / Saturated Fat 8.2g / Trans Fat 0.0g / Cholesterol 0mg / Sodium 868mg / Potassium 854mg / Total Carbohydrates 35.5g / Dietary Fiber 5.9g / Sugars 16.0g / Protein 11.0g

 Weight Watchers Points: 6 / PointsPlus: 8

susan wesley