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: $13.71
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.
Absolutely delicious! Made it with broccoli, green beans, crimini mushrooms, onion & carrots. Tastes wonderful! I will definitely make this again! Used some of the leftover broth (I had the carton) to make the rice. So tasty!
Vegetable Curry over Jasmine Rice
OH MY GOSH, this is an incredible recipe. Easy, inexpensive, and full of flavor all served on a wonderful bed of yummy jasmine rice! We didn't need any other vegetable or bread with it. It's all there in the skillet! This is going to become a semi-monthly recipe, or maybe weekly! Thanks for providing this!!!!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.