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.

Coconut Curry Vegetables With Jasmine Rice

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

  1. Rinse the jasmine rice and cook according to package instructions.
  2. In a large skillet, heat the coconut milk over medium heat.
  3. Add the red curry paste and stir until combined.
  4. Add the onion, garlic, and ginger, and cook for 2-3 minutes.
  5. Stir in the bell peppers, snap peas, broccoli, and carrot. Cook for 5-7 minutes until the vegetables are tender-crisp.
  6. Season with soy sauce, brown sugar, salt, and pepper.
  7. 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