6-8 cups cooked jasmine rice, set aside
1-2 tablespoons vegetable or canola oil
1 medium carrot, sliced thinly at long angle or use mini-carrots
4 medium Idaho russet potatoes, peeled and diced
2 cans coconut milk, if counting calories use lite coconut milk (may result in a thinner sauce)
1 medium eggplant, diced
1 medium head of cauliflower cut into small florets
1 cup fresh cut green beans
1 medium yellow onion sliced lengthwise into wedges
2-3 tablespoons Thai curry paste (red)
fish sauce (to taste, optional)
Cooking Instructions
In a covered 8 qt soup pot, brown onions in oil for about 5-6 minutes.
Add coconut milk, veggies, curry paste and fish sauce (not the brown sauce, its more like a juice), stir well and simmer covered for 20-25 minutes or until potatoes and carrots are tender.
Serve over rice with a crispy cold salad on the side using your favorite Asian dressing and crispy noodles.
