Red Curry Vegetables with Coconut Milk over Jasmine Rice

Red Curry Vegetables with Coconut Milk over Jasmine Rice

Red Curry Vegetables with Coconut Milk over Jasmine Rice

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  • 2 cups Field Day Organic Thai Jasmine White Rice
  • 2 teaspoons salt
  • High-heat oil
  • 1 onion, peeled and cut in strips
  • 2 tablespoons Thai Kitchen Red Curry Paste
  • 1 bag (10 ounces) Cascadian Farm Frozen Organic California-Style Blend Vegetables
  • 1 can (13.5 ounces) Field Day Organic Unsweetened Coconut Milk
  • Soy sauce or fish sauce


In a pot, bring 3 1/2 cups water to boil. Stir in 2 cups rice and 2 teaspoons salt. Reduce to low, cover and cook until tender, about 20 minutes. Fluff and keep warm.

While rice is cooking: In a deep sauté pan over medium heat, add 1 tablespoon oil and onion. Stir-fry until crisp-tender, about 5 minutes.

Add 2 tablespoons red curry paste, or to taste, and stir-fry for about 30 seconds. Add vegetables, cover pan and cook, stirring occasionally, 5 minutes.

Stir in coconut milk, reduce heat to low and cook until heated through. (Do not boil.) Season with 2 tablespoons soy sauce or fish sauce, or to taste.

Serve over rice.

Special notes:

Add some protein (stir-fry with onion):

  • 12 to 16 ounces firm or baked tofu, cubed
  • 12 to 16 ounces cooked chicken, cut into strips
  • 12 to 16 ounces cooked shrimp, peeled and deveined

Optional garnishes:

  • Cilantro, chopped
  • Basil, chopped
  • Green onions, sliced
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