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| Thai Vegetable Curry with Red Thai Curry Sauce |
"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."
Ingredients :
- 2 cups water
- 1 cup uncooked rice
- 3 potatoes, peeled and chopped
- 1 tablespoon vegetable oil
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 crown broccoli, chopped into bite-sized pieces
- 1/4 cup chopped green beans
- 1/4 cup shredded carrots
- 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)
- 1/3 cup coconut milk
- 1 (8 ounce) can pineapple chunks, drained and juice reserved
- 1 dash red pepper flakes (optional)
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 1H7M |
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- 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.
Notes :
- Using precooked or leftover rice will make this recipe even quicker.
- You can use light coconut milk if desired.
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