Veggie Curry with Pineapple- Coconut Jasmine Rice

By • May 21, 2013 0 Comments

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Author Notes: This is a versatile curry, you can really use just about any vegetables you like. It does not have to be vegetarian, and is equally good with chicken, shrimp, or pork. The kaffir lime adds a unique touch, but you could substitute fresh basil. The thing that really elevates this curry from the ordinary, is the addition of cilantro puree at the end, which will transform a ho-hum curry into a brilliant, vibrant green.ChefWithoutaKitchen

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Serves 4

Veggie Curry

  • 1 tablespoon vegetable oil
  • 1 tablespoon green curry paste
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/2 sliced onion
  • 3-4 carrots, peeled and sliced
  • 1/2 red bell pepper, sliced
  • 1 very very small head broccoli, cut to bite-sized pieces
  • 1 cup sliced mushrooms
  • 1 cup sugar snap peas
  • 1 cup vegetable stock (or water)
  • 1/2 can of unsweetened coconut milk
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 3 kaffir lime leaves, crushed
  • 1/2 bunch cilantro, pureed with 1/2 cup water, stems included
  1. This dish cooks quickly, so you need to have all of your ingredients ready to go.
  2. Heat the oil over medium high to high heat in a large saute pan or wok. When hot, add the curry paste and stir immediately to incorporate, 10-15 seconds, then add onions, mushrooms, and carrots, and give it another stir.
  3. Once the onion begins to soften, and the mushrooms have given up a little moisture, add the broccoli, bell pepper, garlic, ginger, salt, and stock. Cook just until the broccoli begins to deepen in color, 3-5 minutes, then add coconut milk, brown sugar, sugar snap peas, and kaffir lime leaves. Taste and add more salt and/or sugar to suit your taste, and bring to a simmer.
  4. Finally, stir in the cilantro puree, which should turn your curry a brilliant, bright green, and serve with Pineapple-Coconut Jasmine Rice, and some sriracha on the side.

Pineapple-Coconut Jasmine Rice

  • 1 1/2 cups Jasmine rice
  • 1 small can pineapple tidbits in juice
  • 1/4 bunch cilantro, chopped
  • 1 teaspoon salt
  • 1/2 can unsweetened coconut milk
  1. Cook rice according to directions on the bag, and salt to taste.
  2. Add the half can of coconut milk you have left from making the curry, and blend together, along with the remaining cilantro, and pineapple tidbits. (reserve the juice) Now add the pineapple juice, a little at a time, until you reach the level of sweetness you prefer. I usually use about half, but you may find yourself using more or less, it really depends on the brand of coconut milk.

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