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 calories
carbohydrate: 56.6 g
cholesterol: : -
fat: 8 g
fiber: 5 g
protein: 7.2 g
saturatedFat: 3.3 g
servingSize: -
sodium: 203.1 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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