A fresh array of colorful vegetables are simmered in a traditional-style red curry sauce made with vegetable broth, coconut milk and curry paste. This dish cooks quickly on top of the stove and is easy to customize with your favorite fresh vegetables. Jasmine rice is a fragrant and delicious compliment to the curry flavor, but it’s also wonderful served over hot soba noodles or ramen. For a heartier but still vegetarian dish, add sautéed tofu.
cost per recipe: $9.71
The price is determined by the national average.
tablespoons vegetable oil
large onion, cut in half and sliced (about 1 cup)
cups broccoli florets
large carrot, peeled and sliced (about 2 cups)
large red bell pepper, cut into 2-inch long strips (about 1 1/2 cups)
ounces sliced shiitake mushrooms (about 2 cups)
jar (4 ounces) red curry paste
can (about 14 ounces) unsweetened coconut milk
cup Swanson® Certified Organic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
cups hot cooked jasmine rice
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the broccoli and carrots and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the pepper and mushrooms and cook for 3 minutes or until tender-crisp, stirring occasionally.
Stir in the curry paste, coconut milk and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Stir the cornstarch and water in a small bowl until smooth. Add to the skillet and cook and stir until the mixture boils and thickens. Season to taste. Serve the vegetable mixture over the rice.