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Vegetable Red Curry

February 2007

Vegetable Red Curry

Antonis Achilleos enlarge

By: Rachael Ray
From: On Hand » Part of these menus: On Hand: Thai »
Baja Fish Tacos and more! »

people tried this recipe.

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:

  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.
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