1 to 2 tablespoons (15 to 30 mL) Thai Kitchen® Green Curry Paste
1/4 cup (50 mL) water
2 tablespoons (30 mL) vegetable oil
1 clove garlic, minced
4 cups (1 L) assorted vegetables, such as broccoli florets, bell pepper strips, sliced mushrooms, sliced onions and snow peas
MIX curry paste and water in small bowl until well blended. Set aside.
HEAT oil in large skillet on medium-high heat. Add garlic; stir fry 15 seconds or until fragrant. Add vegetables and curry paste mixture; stir fry 3 to 5 minutes or until vegetables are tender-crisp.