Thai Vegetable Curry with Red Thai Curry Sauce recipe
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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 ¼ cup chopped green beans ¼ cup shredded carrots 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®) ⅓ cup coconut milk 1 (8 ounce) can pineapple chunks, drained and juice reserved 1 dash red pepper flakes
Nutrition Info
- 321.9 caloriescarbohydrate: 56.6 gcholesterol: : -fat: 8 gfiber: 5 gprotein: 7.2 gsaturatedFat: 3.3 gservingSize: -sodium: 203.1 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Thai Vegetable Curry with Red Thai Curry Sauce
Directions
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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.