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Thai Vegetable Curry with Red Thai Curry Sauce

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"You can use pretty much any combination of vegetables in this veggie curry dish. With the help of store-bought red Thai curry sauce, this is a fast, easy, and delicious recipe to prepare for a busy weeknight! Top with cilantro."
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Ingredients

1 h 7 m servings 322 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Place potatoes in a microwave-safe bowl with water to cover. Microwave until fork-tender, 6 to 7 minutes.
  3. 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.
  4. 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.

Footnotes

  • Cook's Notes:
  • Using precooked or leftover rice will make this recipe even quicker.
  • You can use light coconut milk if desired.

Nutrition Facts


Per Serving: 322 calories; 8 g fat; 56.6 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 203 mg sodium. Full nutrition

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