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Red Thai Vegetable Curry

Active Time: 20 minutes • Total Time: 35 minutes • Serves: 4


1 cup jasmine or long grain white rice
1 pound red potatoes, unpeeled and cut into 1-inch chunks
2 cans (about 13.5 ounces each) well-shaken coconut milk
2 tablespoons Asian fish sauce
2 tablespoons packed Schnucks brown sugar
4 teaspoons red curry paste (or more to taste)
1/4 teaspoon salt
4 ounces fresh green beans, each cut crosswise into 2-inch pieces
1 bag (6 ounces) fresh snow peas
1 red bell pepper, sliced
1 cup fresh carrot chips
1 package (2/3 ounce) fresh basil, leaves torn

1. Prepare rice as label directs. Meanwhile, in 4- to 5-quart saucepan, heat potatoes, coconut milk, fish sauce, brown sugar, curry paste and salt to boiling over high heat. Reduce heat to medium; add green beans, snow peas, bell pepper and carrots and cook 6 to 7 minutes or until potatoes are tender. Stir in basil. Makes about 8 cups.

2. Spoon rice into shallow soup bowls; ladle curry over rice to serve.


Each serving: about 734 calories, 43 g total fat (38 g saturated),
0 mg cholesterol, 719 mg sodium, 83 g carbohydrate, 6 g fiber,
12 g protein

Cook’s Wisdom

If you prefer a spicier curry, in a small cup, stir a few tablespoons of the warm coconut milk mixture with a teaspoon or 2 of the red curry paste until well blended. Stir just enough additional curry mixture in the saucepan to reach your desired level of heat.