Name: Thai Red Curry Vegetables and Rice
Cook time: 12 min
Yield: 4

Reviews

Portions:
4

Serving Size:
1/2 cup rice + 1-1/2 cups vegetable mixture

Diet Types:

Mince the shallot. Cut cauliflower and green beans into 1" pieces. Cut carrots into 1/2" circles. Cut lime into wedges for garnish. Set aside.
In a pot with a lid, add oil and shallots, and sauté on low heat until shallots are translucent.
Add the red curry paste and cook for one minute until fragrant.
Add coconut milk, vegetable broth and kaffir lime leaf, cover and bring to a simmer.
Add cauliflower, green beans and carrots, cover, and cook for 8-12 minutes or until soft enough to easily cut with a fork. Turn off the heat when a fork can go through the vegetables.
Remove the lime leaf from the pot and throw it out.
Spoon 1/2-cup cooked rice into a bowl and then top with 1-1/2 cups vegetables and sauce.
Garnish with a wedge of lime to squeeze over the dish.

This is a higher potassium recipe due to the 2 servings of vegetables. You may want to limit vegetables or fruit at other meals or eat a smaller portion if you are on a lower potassium diet.
Serving size is for a main dish vegetarian meal. You can serve as a side dish instead. Reduce portion to 3/4 cup vegetable mixture, eight servings per recipe instead of four.
Fresh kaffir lime leaf can be found in Thai, Asian or Indian specialty grocery stores. Dried kaffir lime leaf can be found in specialty spice shops and some large grocery stores. The lime leaf is used for flavor; it is not edible. Throw it out at the end of cooking.
Adding a squeeze of lime juice at the end provides brightness and more flavors to the dish.
Use full fat, unsweetened coconut milk, not light or sweetened. One can contains about 14 ounces; measure out 8 ounces for the recipe.
Use jasmine, basmati or long grain rice.

Submitted by: DaVita renal dietitian Michele from New Jersey.