Thai Vegetable Curry with Red Thai Curry Sauce

You can use pretty much any combination of vegetables in this veggie curry dish. With the help of store-bought red Thai curry sauce, this is a fast, easy, and delicious recipe to prepare for a busy weeknight! Top with cilantro.

• Preparation Time: 25 mins
• Cooking Time: 42 mins
• Total Time: 1 hr 7 mins
• Calories: 322 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups water
• 1 clove garlic, minced
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 potatoes, peeled and chopped
• ¼ cup shredded carrots
• 1 cup uncooked rice
• ⅓ cup coconut milk
• 1 crown broccoli, chopped into bite-sized pieces
• ¼ cup chopped green beans
• 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)
• 1 (8 ounce) can pineapple chunks, drained and juice reserved
• 1 dash red pepper flakes (Optional)

Recipe Instructions

Step 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.

Step 2

Place potatoes in a microwave-safe bowl with water to cover. Microwave until fork-tender, 6 to 7 minutes.

Step 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.

Step 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.