Thai Coconut Curry (seasonal Special) Recipe
Green beans, red peppers, bamboo shoots, bean sprouts in and red Thai coconut and pumpkin curry sauce with your choice of lemongrass chicken thighs, shrimp, or tofu. Served with jasmine rice.
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Ingredients
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Curry Sauce
Vegetables
Protein (Choose One)
Rice
Method
Curry Sauce Preparation
- 1
Make the Sauce
In a large saucepan over medium heat, combine coconut milk, red Thai curry paste, pumpkin puree, vegetable broth, sugar, and soy sauce. Stir well to incorporate the ingredients and bring to a gentle simmer.
Vegetable and Protein Preparation
- 2
Prepare the Vegetables
While the sauce simmers, prepare the vegetables. Trim the green beans, slice the red bell pepper, and drain the bamboo shoots. Set aside.
- 3
Cook the Protein
In a separate skillet, add the chosen protein (chicken, shrimp, or tofu). If using chicken, cook on medium heat for 6-7 minutes per side until fully cooked. For shrimp, cook for 3-4 minutes until pink and opaque. For tofu, sauté in a little oil for 5-7 minutes until golden brown. Remove from heat and set aside.
Combining Ingredients
- 4
Combine Everything
Once the sauce has thickened slightly, add the prepared green beans, red bell pepper, bamboo shoots, and bean sprouts. Stir to combine and allow to cook for an additional 5-7 minutes until the vegetables are tender-crisp.
- 5
Add the Protein
Add the cooked protein back into the skillet with the curry sauce and vegetables. Stir gently to coat everything in the sauce and heat through for another 2-3 minutes.
Rice Preparation
- 6
Cook the Rice
In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork before serving.
Serving
- 7
Serve the Dish
Serve the Thai coconut curry over a bed of jasmine rice. Enjoy your seasonal special!