This is another staple in our household that we have several times each week, and hardly make it the same way twice. I’ll start with my new favorite that works with any kind of curry sauce. It may sound complicated and might take a half an hour the first time, but I can whip this up in 15-20 minutes these days.
Start the rice cooking first – whether you’re using a rice cooker, traditional stove top rice, or boil-in-bag, you’ll want to get that part started first. Follow the instructions on the package for cooking rice – brown is best!
Chop your favorite veggies first so they’re ready to go – perhaps broccoli, bok choy, peppers, onion, and mushrooms
Put everything but the mushrooms in a frying pan with 2-3 tablespoons of vegetable broth. Any non-oil liquid works here – any vinegar, water, red or white wine, soy sauce, or even water.
“Water-sautee” the veggies for 5 minutes to start the cooking process without making them mush. Stir frequently and continue adding small amounts of liquid at a time to prevent sticking.
Add the mushrooms and sautee for another 2-3 minutes. Just for fun, also add water chestnuts, bamboo shoots, and/or mini corn
In a separate sauce pan, heat 1/4 – 1/2 cup of your favorite curry paste (green, panang, yellow, red)
Mix in 1/4 cup coconut cream for sweetness and heat on medium heat until well blended
Add 1 1/2 to 2 cups coconut milk (any plant milk works ok, but note that the different varieties such as vanilla, original, or unsweetened will all make a slight difference in the outcome).
Add the sauce to the veggies and add a tad more coconut milk to have enough sauce to almost cover the veggies.
Simmer over low heat 5-7 minutes
Serve over brown rice.