Thai Red Curry with vegetables and rice

Team: Troy Tastebuds

Host School: Troy Elementary

Age Group: Middle School


2 1/2 cups brown jasmine rice

2 tablespoons olive oil

2 small onions

pinch of salt

2 tablespoons finely grated fresh ginger

3 garlic cloves minced

2 red peppers sliced into thin strips

2 yellow peppers sliced into thin strips

1 cup carrots thinly sliced

4 tablespoons Thai Red curry paste

2 cans (14 oz. each) coconut milk

1 cup water

1 1/2 cups chopped brocolli

 2 tablespoons brown sugar

 2 tablespoons soy sauce

4 teaspoons fresh lime juice

Garnish with fresh cilantro, red pepper flakes


Preparation Instructions

1)  To cook rice, bring a large pot of water to boil. add the rinsed rice and continue boiling for 30 minutes, reduceing heat as nessary to prevent overflow. remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer until ready to serve. Just before serving season the rice with salt and fluff it with a fork.

2) to make the curry, warm a large skillet with deep sides over medium heat, once its hot , add the oil. Add the onions and a sprikle of salt and cook stirring often, until the onions has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook  until fragrant , 30 seconds to one minute, stirring constantly .

3)add the bell peppers ,broccoli and carrots, cook until the bell peppers are fork tender, 3-5 minutes, stirring occasionally. add the curry paste and cook stirring often for 2 minutes.

4) Add the coconut milk, water , and sugar and stir to continue. bring the mixture to a simmer over medium heat. Reduce heat as nesserary to maintain a gentle simmerand cook until peppers, carrots and brocolli have softened for about 5 minutes stirring occasionally.

5) remove the pot from the heat and season with soy sauce and lime juice, add salt to taste. Divide the rice and curry into bowls and carnish with cilantro and a sprikle of red pepper flakes.