Coconut Milk Thai Stir Fry

Thai Stir Fry 1 cup Frozen shelled edamame ¼ cup Native Forest® Organic Light Coconut Milk 2 cloves Garlic, finely chopped 1 Tbsp. Grated fresh ginger 1 Tbsp. Thai red curry paste 2 cups Bite-sized broccoli florets 1 med. Bell pepper (yellow, green or red) seeded & diced 1/3 cup Vegetable broth 1 Tbsp. Premier Japan® Gluten-Free Hoisin 6 oz. Thai-flavored baked tofu, cut into 1-inch pieces 8-12 Cherry tomatoes 2 large Scallions, chopped
  • Boil edamame 4 minutes in water, drain, and set aside.
  • Heat 2 Tbsp. coconut milk in large wok over high heat until it boils, about 30 seconds.
  • Stir in garlic, ginger and curry paste.
  • Add broccoli and bell pepper, and stir-fry 1 minute.
  • Add vegetable stock and ¼ cup water, Stir-fry for about 2 more minutes.
  • Stir in tamari and remaining coconut milk.
  • Add edamame, tofu, tomatoes and scallions, and stir-fry until heated through.
  • Serve immediately.
Click here for printer friendly version Find Great Organic Coconut Milk Recipes Here. Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store. Purchase Native Forest® Organic Coconut Milk 12 Packs at Click Here to find a store near you. Republished by