Make-It-Mine Thai Curry Pot
PROTEIN (choose one)
1 lb. skinless, boneless chicken thighs, cut into 1-inch strips 1 lb. pork tenderloin, cut into 1-inch strips 1 12- to 16-oz. pkg. extra-firm tofu (not silken), cut into 3/4-inch pieces
CURRY PASTE (choose one)
Red curry paste, green curry paste, or yellow curry paste.
VEGETABLES (choose one or more to equal 3 to 4 cups)
Chopped eggplant; small cauliflower florets; small broccoli florets; fresh green beans; trimmed; chopped zucchini; snow peas, trimmed and halved.
SERVE-ALONG (choose one)
Hot cooked white jasmine rice or brown jasmine rice; cooked flat rice noodles; cooked cellophane noodles (bean threads); pita bread or naan.
If desired, 1 lb. peeled and deveined medium shrimp may be used as a protein option. Add shrimp during step 2, after the vegetables have been cooking for 7 minutes. After adding shrimp, continue cooking curry about 3 minutes or until shrimp are opaque.