Veggie Thai Red Curry with Jasmine Rice

Jasmine Rice Thai Red Curry Paste Cauliflower Bell Pepper Pak Choi Coconut Milk Vegetable Stock Lime
  • Step 1.

    Cook jasmine rice according to package instructions and set aside.

  • Step 2.

    In a large pan or wok, heat some vegetable oil over medium heat.

  • Step 3.

    Add Thai red curry paste and sauté for 1-2 minutes until fragrant.

  • Step 4.

    Add cauliflower florets and bell pepper slices to the pan and stir-fry for 3-4 minutes until they start to soften.

  • Step 5.

    Pour in coconut milk and vegetable stock, stirring to combine. Let it simmer for 10 minutes or until the vegetables are tender.

  • Step 6.

    Add pak choi leaves to the curry and cook for an additional 2-3 minutes until they wilt.

  • Step 7.

    Serve the Veggie Thai Red Curry over jasmine rice and garnish with lime wedges.