Vegetable Curry over Jasmine Rice

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...

Directions

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.

Ingredients

2 tablespoons vegetable oil
1 large onion, cut in half and sliced (about 1 cup)
4 cups broccoli florets
2 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 paste
1 can (about 14 ounces) unsweetened coconut milk
1 cup Swanson® Certified Organic Vegetable Broth
1 teaspoon cornstarch
1 tablespoon water
2 cups hot cooked jasmine rice

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