Thai Vegetable Curry with Red Thai Curry Sauce
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Ingredients1 h 7 m servings 322 cals
Original recipe yields 6 servings
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Place potatoes in a microwave-safe bowl with water to cover. Microwave until fork-tender, 6 to 7 minutes.
- Heat oil in a skillet over medium-high heat. Saute onion and garlic until onion is almost completely soft, about 3 minutes. Add red pepper; cook until nearly tender, about 2 minutes. Stir in 2 tablespoons water. Add broccoli, green beans, and carrots. Cover and simmer until vegetables are tender, about 6 minutes.
- Stir potatoes into the skillet with the vegetable mixture. Add curry sauce and coconut milk. Pour in pineapple chunks and about 2 tablespoons of pineapple juice. Sprinkle with red pepper flakes and stir. Serve with rice.
- Cook's Notes:
- Using precooked or leftover rice will make this recipe even quicker.
- You can use light coconut milk if desired.
Per Serving: 322 calories; 8 g fat; 56.6 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 203 mg sodium. Full nutrition