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Vegetable Red Curry

February 2007

Vegetable Red Curry

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By: Rachael Ray

From: On Hand » Part of these menus: On Hand: Thai »
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Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

6 Servings
Prep 15 min
Cook 15 min

Ingredients:

One 13.5-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
One 10-ounce box frozen corn
1-1/2 cups frozen bell pepper strips
Steamed rice, for serving
A handful of fresh basil leaves

Easy does it
Pick up cartons of steamed rice from your local takeout restaurant.

Directions:

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.
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.

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