Bring a large stockpot of water to boil. Salt the water. Set a timer to 10 minutes. Add the yams. After 5 minutes, add the green beans. When there are 3 1/2 minutes left, add the broccoli. When there are 2 minutes left, add the carrots. When timer goes off, drain the vegetables into a colander.
Return the stockpot to the stove over medium heat. Add the coconut milk and Thai curry paste, and whisk to combine. Taste, and season with salt. Once the coconut milk is hot, add the vegetables, and allow them to simmer in the curry for 1 to 2 minutes. Serve over rice.
Originally Submitted
6/29/2011
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