Red Thai Curry

Per Serving

200 g veggies (garbanzo beans, zucchini, bell peppers, onions, carrots, lightly tossed in oil) 

1/4 c jasmine rice

1 c simmering sauce (red curry paste, onions, nutritional yeast, coconut milk, garlic) 

1 T red curry paste

 

Equipment needed: pot of water, sautee pan

Start boiling your water, you don't have to measure it out as you will be cooking the rice similar to pasta. Make sure to add some salt to your water. 

As the water is coming to a boil, start heating up your pan for the curry, when hot, add the veggies. Make sure you have a pan large enough for the veggies and simmering sauce. 

Sautee for 5 minutes. 

When the water begins to boil, add the rice. Set timer for 10 minutes. 

After the veggies have sauteed for 5 minutes, add the simmering sauce. Simmer until the carrots and onions begin to soften, roughly 10 minutes. 

The simmering sauce is very mild, to add a little heat, add more curry paste. Add a little at a time, and taste as you go, a little goes a long way.

When the timer for the rice goes off, strain. 

When the carrots are soft the curry is done, from start to finish this dinner takes less than 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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