Farmer's Curry Recipe
Farm veggies (pumpkin, carrot, cabbage) in yellow curry sauce with jasmine rice. Choose chicken or tofu. Shrimp or beef add 3.
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Ingredients
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Curry Base
Vegetables
Protein
Rice
Seasoning
Method
Prepare Rice
- 1
Cook Jasmine Rice
In a medium saucepan, combine jasmine rice and water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes, or until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Prepare Curry
- 2
Sauté Vegetables
In a large skillet or pot, add a splash of oil over medium heat. Add diced pumpkin, sliced carrot, and shredded cabbage. Sauté for about 5-7 minutes until vegetables are slightly tender.
- 3
Add Protein
Add your choice of protein (chicken, tofu, shrimp, or beef) to the skillet. Cook for an additional 5-10 minutes until the protein is cooked through.
- 4
Stir in Curry Base
Mix in the yellow curry paste, coconut milk, and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer. Allow to simmer for another 10 minutes, stirring occasionally.
- 5
Season the Curry
Season the curry with salt and black pepper to taste. Stir in chopped fresh cilantro just before serving.
Serve
- 6
Plate the dish
Serve the curry over a bed of jasmine rice. Garnish with additional cilantro if desired.