Happy Meat-Free Monday, Everyone! Sorry for the late post…you can blame it on my date with the series finale of LOST…sigh…such a wonderful episode and show, but I digress. Onto the cooking!
This is an incredibly easy and tasty dish. It’s not an authentic Thai recipe but it does have the requisite ingredients of coconut milk, curry and lime. Mmmm….coconut milk makes everything taste better! I like to serve the sauce over mixed vegetables and jasmine rice. Feel free to substitute whatever vegetables and/or starch you like. While I prefer the taste of cilantro, you can substitute basil leaves to give it a more authentic Thai flavor.
I’ve been asked if I cook all of the recipes I post and yes I do! Anything you see here, the Opinioness has created or tested out herself. Any questions or comments, be sure to let me know!
Thai Curry & Vegetables with Jasmine Rice
1 cup of jasmine rice
1 pound of fresh or frozen mixed vegetables (I like to use broccoli, cauliflower, green beans, peppers and mushrooms)
1 large can of diced tomatoes
1 small can of light coconut milk (my fave is Trader Joe’s)
3 tablespoons lime juice
2 tablespoons dried ginger
2 tablespoons curry powder
2 tablespoons extra virgin olive oil
1 small handful of cilantro
Salt to taste
Pour jasmine rice and 1 1/2 cups of water in small saucepan. Bring to boil. Reduce heat and simmer until tender, approximately 15 minutes.
In large pot, pour olive oil. Pour frozen vegetables into pot, stirring well with oil. Add canned tomatoes, coconut milk, ginger and curry. Cook on medium heat until vegetables tender, approximately 10 minutes. Remove from heat. Add lime juice, cilantro and salt, stir well. Pour over cooked rice.