Vegetable Red Thai Curry with Rice
Team: Edmunds Middle After School
Host School: Edmunds Middle School
Age Group: Middle School
Ingredients
1 can - 14oz Coconut Milk
2 Tbs Red Curry Paste
2 Tbs Brown Sugar
1 tsp Nutritional Yeast
2 Tbsp Soy Sauce
1 cup Vegetable Broth, prepared
1 cup Sweet Potato
1 cup Potato
1/2 cup Onion
1/2 cup Red Bell Pepper
1/2 cup Carrots
10 oz Garbanzo Beans, prepared
6 oz Sugar Snap Peas
1/2 cup Basil, fresh
Fresh lime juice, salt, and pepper to taste
1 1/2 cup Basmati Rice
1 cup Vegetable Broth
1 1/4 cup Water
Preparation Instructions
Chop sweet potato, potato, carrots, onion, and pepper into bite sized pieces. Finely chop basil when needed.
Heat coconut milk and curry paste until bubbly. Add soy sauce, nutritional yeast, brown sugar, and stock. Bring back to simmer, then add chopped vegetables.
Bring broth and water for rice to a boil. Add rice and reduce heat to low. Steam for 15 minutes.
Once vegetables are tender, add garbanzo beans and snap peas. Heat 4 minutes then add basil and lime juice. Salt and Pepper to taste. Serve over rice.