We packed this classic curry dish with fresh vegetables and used light coconut milk to cut some of the fat. Boil-in-bag jasmine rice saves you time while still providing jasmine rice's signature aroma and moist, tender texture.
We loved this. I added more curry paste and also some soy sauce, omitting the salt. I also used julienned zucchini in place of the tomatoes and mushrooms. I also used regular rice, which I started before chopping up the vegetables.
This was very good, although it needed quite a bit more red curry paste. 1 tsp, as called for by the recipe, barely gave it a curry flavor--1 TBSP would be better. I also substituted yellow bell pepper and green beans for the green pepper and tomatoes. I will make this again!
