Vegetable Red Curry

February 2007
Vegetable Red Curry

by 14 people

add your rating

Add a comment

Makes: 6 servings

Prep: 15 mins

Cook: 15 mins

  • 1 13 1/2 ounce can  unsweetened coconut milk
  • 1 tablespoon red curry paste
  • 2 tablespoons fish sauce or 2 teaspoons soy sauce
  • 1 tablespoon brown sugar
  • Salt
  • 1 1/2 cups shelled frozen peas or edamame
  • 1 10 ounce box  frozen corn
  • 1 1/2 cups frozen bell pepper strips
  • Steamed rice, for serving
  • A handful of fresh basil leaves
  1. In a medium saucepan, bring half the coconut milk to a gentle boil over medium-high heat. Cook, swirling the pan, until it thickens and forms large bubbles around the edge, about 2 minutes. Whisk in the curry paste until combined and boil gently, stirring occasionally, for 2 minutes. Stir in 1/2 cup water, the remaining coconut milk, fish sauce and brown sugar; bring to a boil. Cook, stirring constantly, for 2 minutes; season to taste with salt.
  2. Stir the edamame and corn into the curry and boil gently until heated through, 2 to 3 minutes. Stir in the pepper strips and heat through, about 1 minute. Serve over the rice and top with the basil.
Tip Easy does it
  • Pick up cartons of steamed rice from your local takeout restaurant.