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Coconut Curried Vegetables with Rice

coconut curried vegetables with rice Entree Thai
Coconut Curried Vegetables with Rice
  • 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.

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

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  • 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.
 

Nutrition Facts

Serving Size: 1 serving
Calories
310
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
5g
25%
Cholesterol
0mg
0%
Sodium
420mg
18%
Total Carbohydrate
55g
18%
Dietary Fiber
5g
20%
Sugars
9g
Protein
8g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
35%
35%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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