Red Thai Curry (gc) Recipe
fresh sautéed veggies, cashews, jasmine rice & buttered naan
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Ingredients
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Vegetables and Nuts
Curry Sauce
Rice and Naan
Method
Preparation
- 1
Cook the Rice
Rinse 1 cup jasmine rice under cold water until the water runs clear. In a pot, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let sit covered for 5 minutes.
- 2
Cooking the Curry
- 3
Sauté the Vegetables
In a large skillet or wok, heat a splash of oil over medium-high heat. Add sliced bell pepper, carrot, zucchini, and broccoli. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
- 4
Make the Curry Sauce
Add 3 tablespoons of red curry paste to the sautéed vegetables and stir for about 1 minute until fragrant. Pour in 400 ml of coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Stir well to combine.
- 5
Add Cashews
Add 1 cup of unsalted cashews to the curry mixture. Stir and let simmer for an additional 5 minutes until the sauce thickens slightly.
