Servings: 4
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion medium dice
- 1 cup baby bella mushrooms sliced or quartered
- 1 cup broccoli florets bite size
- 1 jalapeno sliced thin, seeds removed
- 1 cup carrots sliced thin
- 2 cloves garlic minced
- 1/2 cup cabbage shredded
- 2 tbsp red curry paste
- 2 tbsp tomato paste
- 1 tbsp sriracha sauce
- 2 cups stock vegetable or chicken
- 1 can coconut milk, full fat lite can be substituted if desired
- salt and pepper to taste
- basmati or jasmine rice prepared according to package directions
Instructions
- Heat a large skillet over medium high heat.
- Add 1T oil and 1T butter followed by the diced onion. Season with a little salt and pepper and sauté 2-3 minutes.
- Add mushrooms and stir to coat, sauté 2-3 more minutes until mushrooms begin to brown.
- Add garlic and sauté 1-2 minutes, making sure not to burn the garlic.
- Remove the mushrooms and onion mix and set aside on a plate.
- Add remaining oil and butter to the pan followed by the carrots, jalapeños and broccoli. Stir and season with salt and pepper.
- Pour 1/3 cup of the chicken stock in the pan and allow to simmer 2-3 min while liquid reduces and veggies steam in the stock.
- Remove the carrot and broccoli mix with a slotted spoon, leaving the liquid in the bottom of the pan and set carrots and broccoli aside with the mushrooms and onions.
- Add curry paste, tomato paste and sriracha to pan then whisk in chicken stock a little at a time until combined. Pour coconut milk into the curry and stock mixture and whisk until blended. Season to taste with salt and pepper.
- Simmer 4-5 minutes to reduce a bit.
- Add all sautéed veggies and shredded cabbage to the skillet of sauce and combine. Simmer 3-4 minutes to let all flavors combine.
- Serve over your choice of rice.
Notes
Different brands of red curry paste will vary greatly in their level of heat and flavor. Add more curry paste to your recipe a 1/2 tbsp at a time until you reach your desired level of curry flavor and heat.
This is a great coconut curry for weeknight dinners that heats well for leftovers.
Omit the jalapeno if you are sensitive to spicy flavors.
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