2300 cal/recipe

Ingredients

• 2 cups uncooked brown rice
• 100 g of curry paste
• 2 tbsp olive oil
• 2 15-oz can coconut milk
• 1200 g frozen stir fry vegetables
• 1 tbp soy sauce
• 1 tsp lime juice

Directions

• Cook rice in rice maker.
• Saute curry paste in large pan with oil on medium-high heat until fragrant (about 3 min).
• Pour in ¼ c coconut milk and stir to thoroughly dissolve paste.
• Pour in remaining coconut milk.
• Add frozen vegetables, soy sauce, and lime juice and heat until warm.
• Top rice with curry sauce.

Note

Mae Ploy curry paste can be spicy. It’s best to use the following amount for the different kinds:

• Massuman, 100%
• Yellow, 55%
• Green, 65%
• Red, 55%
• Panang, 55%