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.
Provided by Michelle S.
Categories World Cuisine Recipes Asian
Time 1h7m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 56.6 g, Fat 8 g, Fiber 5 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 203.1 mg, Sugar 8.7 g
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