I’ve made this a couple times in the past month, and tweaked the recipe I first saw. It’s really good, and passes my “dinner must be done within 30-minutes” test.
30-Minute Red Curry and Vegetables
Jasmine or other white rice. (At least 2 cups; or however much you want.) Make it while you’re doing the rest.
Ingredients
1 can coconut milk
3 cloves garlic
1 Tbl minced ginger
3 tbl Thai red curry paste
Peanut oil
3 cloves garlic
1 Tbl minced ginger
3 tbl Thai red curry paste
Peanut oil
3-4 red potatoes, cubed
1 ½-2 cups, cauliflower, cut up
1 ½-2 cups, broccoli, cut up
1 cup carrots, cut up
Fresh basil, cut up
Steam (or cook in a bit of water) the veggies till done. You may need to get the potatoes and carrots started first, and when they are mostly done, add the rest. Drain and set aside.
In a large frying pan, add about 1 tbl. oil. Add 3 Tbl. of coconut milk, garlic, and ginger. Stir fry it for about 1 minute. Add the rest of the coconut milk and red curry paste. Stir well. Once it’s all mixed together, add the veggies. Combine to coat them all, and simmer for at least 5-10 minutes. Drop the basil on top.
Serve over rice. About 4 servings.
Even passed muster with my 9-year-old.
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