Red Curry Vegetables with Coconut Milk over Jasmine Rice recipe | PCC Community Markets

Name: Red Curry Vegetables with Coconut Milk over Jasmine Rice recipe | PCC Community Markets
Prep time: 7 h 51 min
Total time: 7 h 51 min
Ingredients: 2 cups Field Day Organic Thai Jasmine White Rice; 2 teaspoons salt; High-heat oil; 1 onion, peeled and cut in strips; 2 tablespoons Thai Kitchen Red Curry Paste; 1 bag (10 ounces) Cascadian Farm Frozen Organic California-Style Blend Vegetables; 1 can (13.5 ounces) Field Day Organic Unsweetened Coconut Milk; Soy sauce or fish sauce

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Prep Time: 471

Total: 471

Servings: 4

Red Curry Vegetables with Coconut Milk over Jasmine Rice recipe | PCC Community Markets

Ingredients

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2 cups Field Day Organic Thai Jasmine White Rice2 teaspoons saltHigh-heat oil1 onion, peeled and cut in strips2 tablespoons Thai Kitchen Red Curry Paste1 bag (10 ounces) Cascadian Farm Frozen Organic California-Style Blend Vegetables1 can (13.5 ounces) Field Day Organic Unsweetened Coconut MilkSoy sauce or fish sauce

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Instructions

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Step 1

In a pot, bring 3 1/2 cups water to boil. Stir in 2 cups rice and 2 teaspoons salt. Reduce to low, cover and cook until tender, about 20 minutes. Fluff and keep warm.

Step 2

While rice is cooking: In a deep sauté pan over medium heat, add 1 tablespoon oil and onion. Stir-fry until crisp-tender, about 5 minutes.

Step 3

Add 2 tablespoons red curry paste, or to taste, and stir-fry for about 30 seconds. Add vegetables, cover pan and cook, stirring occasionally, 5 minutes.

Step 4

Stir in coconut milk, reduce heat to low and cook until heated through. (Do not boil.) Season with 2 tablespoons soy sauce or fish sauce, or to taste.

Step 5

Serve over rice.

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