This weekend we received an email asking us what to do with Trader Joe's Thai Yellow Curry.  When I'm shopping at my Trader Joe's store, I occasionally notice someone standing in front of the Indian and Thai curry sauces, with a jar in hand, reading the label pensively and hesitating to put it in their cart.  Do not fear the curries!  They are complex and delicious, and they are a great way to be creative or use up leftover ingredients in your fridge (like the random veggies, one chicken breast, block of tofu, etc).   My personal favorites are the Thai Red Curry and the Masala Simmer Sauce. 

Below is a recipe using Thai Yellow Curry and coconut milk.  Although the bottled Thai Yellow Curry has coconut milk in it, adding more coconut milk softens and delicately sweetens the curry.  Light Coconut Milk is also easy on the calories - unlike the addition of heavy cream, coconut milk has 50 calories per 1/3 cup.  Not too bad for a little added creaminess.  Feel free to substitute whatever vegetables you have on hand.

Veggie Thai Yellow Curry

1 (11 oz.) bottle Thai Yellow Curry
3/4 cup Light Coconut Milk (about half the can)
1 (16 oz.) container firm tofu, cut into bite-size pieces
1 1/2 cups green beans, cut into 2" pieces
1 red bell pepper, cut into bite-size pieces
1/2 onion, cut into bite-size pieces
1/2 cup baby carrots or sliced carrots
1/2 cup mushrooms, halved or quartered
1 Tbsp fresh basil leaves, chopped

1. Pour curry and coconut milk into medium-sized saucepan.  Stir to combine.

2. Add tofu and vegetables.  Bring to a boil, reduce heat to simmer, and cook for 10-12 minutes, or until vegetables are crisp-tender.

3. Stir in basil and remove from heat.  Serve over steamed jasmine rice or brown rice.

Prep time: 10 minutes
Hands-off cooking time: 10-12 minutes
Serves 4-6