Red Curry Vegetables with Coconut Milk over Jasmine Rice recipe | PCC Community Markets

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve over rice.