Red Curry Vegetables With Coconut Milk Over Jasmine Rice Recipes

VEGAN COCONUT RED CURRY

Steps:

• For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
• For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
• Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
• Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
• Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
• For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

THAI RED CURRY WITH VEGETABLES

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.

RED COCONUT CURRY WITH SHRIMP

Steps:

• Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
• Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
• Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
• Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

COCONUT CURRY JASMINE RICE

Steps:

• Melt butter in a medium saucepan.
• Add onion, and sauté until tender.
• Add curry powder and rice; cook 2 minutes.
• Stir in remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
• *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.

THAI RED CURRY AND JASMINE RICE

Steps:

• Cut chicken into 2-inch pieces.
• Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
• Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
• Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
• Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
• Cook rice according to package directions in unsalted water.
• Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.

COCONUT RED CURRY WITH TOFU

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
• Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
• While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
• Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
• Serve curry over jasmine rice and garnish with fresh cilantro.