Ohn Noh Hin (coconut Curry Vegetable Stir Fry)
Ohn Noh Hin, also known as Coconut Curry Vegetable Stir Fry, is a delicious and flavorful dish from Burmese Chinese cuisine. This dish is a perfect combination of creamy coconut curry and fresh stir-fried vegetables, creating a satisfying and healthy meal.
Ingredients
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 block (14 oz) firm tofu, cubed
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, whisk together coconut milk, red curry paste, soy sauce, and brown sugar. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and stir-fry for 2-3 minutes.
- Add the bell peppers, broccoli, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the skillet and add the cubed tofu to the empty space. Cook for 2-3 minutes, then gently stir to combine with the vegetables.
- Pour the coconut curry sauce over the stir-fried vegetables and tofu. Stir well to coat everything in the sauce. Cook for 2-3 minutes until heated through.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 15g
Supplies
Large skillet or wok Bowl Whisk
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the Ohn Noh Hin over steamed jasmine rice or noodles for a complete meal.
Tips & tricks
For a spicier kick, add a sprinkle of red pepper flakes or a drizzle of sriracha sauce before serving.
Cost
$15