Curried Jasmine Rice with Vegetables

10 minutes to assemble
10 minutes to cook
Total time: 20 minutes

6 cups

10 minutes to assemble
10 minutes to cook
Total time: 20 minutes

6 cups

A Taste of Thai Lite Coconut Milk makes this spicy rice extra creamy. For less heat, reduce the amount of A Taste of Thai Red Curry Paste.

Ingredients

2 tablespoons olive oil
1/2 pound mushrooms, sliced
1/4 pound fresh green beans, chopped
2-3 teaspoons A Taste of Thai Red Curry Paste
1 cup A Taste of Thai Lite Coconut Milk*
1 teaspoon sugar
3 cups cooked, day old A Taste of Thai Jasmine Rice**
1/2 cup frozen corn
1/2 cup chopped fresh basil
Salt
*Store unused Lite Coconut Milk in an airtight container in the refrigerator for up to 10 days. Or freeze up to 3 months.
**Day old rice works better for stir-frys. One cup uncooked Jasmine Rice makes three cups cooked rice.

Heat oil in a large skillet over medium-high heat.
Add mushrooms, green beans and Red Curry Paste. Stir-fry until mushrooms are soft and curry dissolved.
Add Lite Coconut Milk and sugar. Stirring, bring to a boil.
Add Jasmine Rice and corn to skillet. Cook until heated through and combined.
Mix in basil and salt to taste. Serve.

With less fat and calories than our regular Coconut Milk, our Lite Coconut Milk has the same flavor quality, and can be substituted into any recipe.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.