Thai Red Curry Coconut Whole Baby Corn, Red Bell Pepper & Sugar Snap Peas over BrownBasmati Rice
4 cups cooked brown basmati rice
1 large red bell cut into 2″ strips
1 14 oz. can whole baby corn, drained and rinsed
8oz fresh sugar snap peas
1 (14-ounce) can coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons vegetable broth
4 teaspoons dark brown sugar
2 teaspoons fresh lime juice
chopped fresh cilantro (optional)
Cook brown Basmati rice according to package directions
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add vegetables; sauté 5 minutes. Remove from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
Stir in remaining coconut milk, vegetable broth, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add vegetables; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup vegetable mixture. Optional: Sprinkle with chopped fresh cilantro.