Coconut Curry Vegetables With Jasmine Rice
This Coconut Curry Vegetables with Jasmine Rice recipe is a delightful blend of flavors from Anguillan cuisine. The creamy coconut milk and aromatic curry spices perfectly complement the fresh vegetables, creating a satisfying and wholesome dish.
Ingredients
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice and cook according to package instructions.
- In a large skillet, heat the coconut milk over medium heat.
- Add the red curry paste and stir until combined.
- Add the onion, garlic, and ginger, and cook for 2-3 minutes.
- Stir in the bell peppers, snap peas, broccoli, and carrot. Cook for 5-7 minutes until the vegetables are tender-crisp.
- Season with soy sauce, brown sugar, salt, and pepper.
- Serve the coconut curry vegetables over jasmine rice, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Large skillet Cooking spoon Grater Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Coconut Curry Vegetables with Jasmine Rice alongside a refreshing cucumber salad for a complete meal.
Tips & tricks
For a spicier kick, add a sliced red chili pepper to the curry vegetables.
Cost
$15