Coconut Curried Vegetables with Rice

Name: Coconut Curried Vegetables with Rice
Prep time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 3 cups hot cooked rice (cooked as directed on package); 2 tablespoons all-purpose flour; 1 1/2 teaspoons curry powder; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 (14-oz.) can light coconut milk; 1 teaspoon lime juice; 1 (1-lb.) pkg. frozen broccoli florets, carrots and cauliflower; 1 cup frozen sweet peas

1 Ratings

1 Reviews

Prep 20 min
Total 30 min
Ingredients 9
Servings 4

Coconut milk contributes an exotic nuance and creamy texture to this main-course rice dish.

By Pillsbury Kitchens

Updated April 29, 2010

Ingredients

3 cups hot cooked rice (cooked as directed on package)
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 (14-oz.) can light coconut milk
1 teaspoon lime juice
1 (1-lb.) pkg. frozen broccoli florets, carrots and cauliflower
1 cup frozen sweet peas

Steps

1

While rice is cooking, in small bowl, combine flour, curry powder, salt, pepper and 1/4 cup of the coconut milk; beat with wire whisk until smooth. Stir in remaining coconut milk and lime juice. Set aside.
2

In large saucepan, combine frozen vegetables, peas and 1/2 cup water. Bring to a boil. Reduce heat to low; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; set aside.
3

Pour coconut milk mixture into same saucepan. Bring to a boil, stirring constantly. Boil and stir 1 minute. Stir in vegetables. Cook over medium heat until thoroughly heated, stirring frequently. Serve over rice.