Thai Vegetable Curry With Red Thai Curry Sauce

Name: Thai Vegetable Curry With Red Thai Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup uncooked rice; 3 potatoes, peeled and chopped; 1 tablespoon vegetable oil; 1 yellow onion, chopped; 1 clove garlic, minced; 1 red bell pepper, chopped; 1 crown broccoli, chopped into bite-sized pieces; 1/4 cup chopped green beans; 1/4 cup shredded carrots; 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's(R)); 1/3 cup coconut milk; 1 (8 ounce) can pineapple chunks, drained and juice reserved; 1 dash red pepper flakes (optional)

Servings: persons

2 cups water
1 cup uncooked rice
3 potatoes, peeled and chopped
1 tablespoon vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 crown broccoli, chopped into bite-sized pieces
1/4 cup chopped green beans
1/4 cup shredded carrots
1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's(R))
1/3 cup coconut milk
1 (8 ounce) can pineapple chunks, drained and juice reserved
1 dash red pepper flakes (optional)

1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2
Place potatoes in a microwave-safe bowl with water to cover. Microwave until fork-tender, 6 to 7 minutes.
3
Heat oil in a skillet over medium-high heat. Saute onion and garlic until onion is almost completely soft, about 3 minutes. Add red pepper; cook until nearly tender, about 2 minutes. Stir in 2 tablespoons water. Add broccoli, green beans, and carrots. Cover and simmer until vegetables are tender, about 6 minutes.
4
Stir potatoes into the skillet with the vegetable mixture. Add curry sauce and coconut milk. Pour in pineapple chunks and about 2 tablespoons of pineapple juice. Sprinkle with red pepper flakes and stir. Serve with rice.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups water, 1 cup uncooked rice, 3 potatoes, peeled and chopped, 1 tablespoon vegetable oil, and more.

Yes, Thai Vegetable Curry With Red Thai Curry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!