Thai Red Curry Mixed Vegetables Recipes

Steps:

• In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
• Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
• Serve over steamed jasmine rice.

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Steps:

• Combine coconut milk, salt, sugar and tamari. Set aside.
• Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
• Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
• Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
• Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.

Steps:

• 1. Combine coconut milk, salt, sugar and soy sauce. Set aside.
• 2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
• 3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
• 4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
• 5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.