Spicy Curry over steamed vegetables
2 (15 oz) cans of coconut milk
1-1/4 cup vegetable broth
1 package of golden curry sauce mix
2 tbsp lemongrass, pureed
2 tbsp ginger, pureed
2 tbsp garlic chili paste
1-2 tsp crushed pepper flakes, to your taste
Steamed vegetables over brown rice
1 green or red bell pepper, diced
2 cup of fresh broccoli florets
1 cup of carrots, thinly sliced
1(8 oz) can sliced bamboo
1 (8 oz) can sliced water chestnuts
1 cup of brown rice
Cook your brown rice coordinately to the package instruction. Brown rice takes about 30-45 minutes to cook and get tender.
In a large pan heat the coconut milk and vegetable broth to a boil. Add the package of curry sauce mix, reducing heat to med-low, whisking frequently. About 5 minutes. Meanwhile puree lemongrass and ginger in 1/4 cup of vegetable broth until smooth. Add puree mixture, chili paste and crushed pepper flakes to curry mixture. Simmer on Med-low heat for 20-30 minutes, whisk or stir frequently.
15 minutes before serving steam all your vegetables. Make sure your veggies are cooked but still crisp. Over cooked brown rice, add your veggies and pour sauce on top. Enjoy!!!!