A fresh array of colorful vegetables are simmered in a traditional-style red curry sauce made with vegetable broth, coconut milk and curry paste. This dish cooks quickly on top of the...
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the broccoli and carrots and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the pepper and mushrooms and cook for 3 minutes or until tender-crisp, stirring occasionally.Stir in the curry paste, coconut milk and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.Stir the cornstarch and water in a small bowl until smooth. Add to the skillet and cook and stir until the mixture boils and thickens. Season to taste. Serve the vegetable mixture over the rice.
2 tablespoons vegetable oil1 large onion, cut in half and sliced (about 1 cup)4 cups broccoli florets2 large carrot, peeled and sliced (about 2 cups)1 large red bell pepper, cut into 2-inch long strips (about 1 1/2 cups)3.5 ounces sliced shiitake mushrooms (about 2 cups)1 jar (4 ounces) red curry paste1 can (about 14 ounces) unsweetened coconut milk1 cup Swanson® Certified Organic Vegetable Broth1 teaspoon cornstarch1 tablespoon water2 cups hot cooked jasmine rice
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