Thai Coconut Curry With Veggies

• 2 teaspoons canola oil
• 12 medium onion, chopped
• 2 cups broccoli florets
• 2 medium carrots, thinly sliced crosswise
• 1 cup canned baby corn, rinsed and drained
• 14 ounces firm tofu, drained and cut into 1/2-inch cubes
• 1 cup low sodium vegetable broth
• 23 cup light coconut milk
• 13 cup fat-free evaporated milk
• 2 teaspoons red curry paste (Thai or Indian-style)
• 12 teaspoon coconut extract
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 teaspoons grated lime zest
• 1 tablespoon fresh lime juice

1. Heat a large nonstick skillet over medium-high heat.
2. Pour the oil into the skillet and swirl to coat the bottom.
3. Cook the onion for 1 to 2 minutes, or until tender-crisp.
4. Stir in the broccoli, carrots, corn, and tofu; cook for 2 to 3 minutes, or until the broccoli and carrots are tender-crisp.
5. Stir in the broth, coconut milk, evaporated milk, curry paste, and coconut extract.
6. Reduce the heat and simmer, covered, for 2 to 3 minutes, or until the vegetables are tender.
7. Put the cornstarch in a cup.
8. Add the water, stirring to dissolve.
9. Pour into the skillet.
10. Cook the mixture over medium-high heat for 1 to 2 minutes, or until thickened, stirring occasionally.
11. Stir in the lime zest and juice.
12. Remove from the heat.

canola oil, onion, broccoli florets, carrots, baby corn, firm tofu, vegetable broth, light coconut milk, milk, red curry, coconut, cornstarch, water, lime zest, lime juice

Taken from www.food.com/recipe/thai-coconut-curry-with-veggies-277438 (may not work)