Thai Food Sauces by CurrySimple



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Red Curried Braising Greens & Veggies over Brown Rice

Braising greens with coconut milk is a classic food in parts of Africa. This Thai version uses CurrySimple red curry sauce. This recipes uses healthy brown rice although jasmine rice may be substituted for a quicker meal.










Red Curried Braising Greens Recipe - Serves 4/5
Ready in fifty minutes with brown rice or thirty minutes with jasmine rice

    1/2 lb. of collards or other braising greens (turnip greens, kale, etc.)
    1 3 serving bag of CurrySimple Red Curry Sauce
    1 onion
    Optional: a mix of other vegetables you want to use (carrots, potatoes, turnips, tomato -- I used 2 carrots, a handful of new potatoes, and 2 turnips)
    1 can of light coconut milk (NOT sweetened coconut drink mix)
    6 T of cashews
    3 cups of cooked brown rice
1. Start your brown rice cooking. (The kind we use takes about 50 minutes.)
2. Rinse your braising greens very well (dirt tends to cling to them), and tear off and dispose of any large stems.
3. Chop your onion
4. If necessary, peel any additional vegetables you want to use. Chop them into bite-size pieces.
5. Pour the curry sauce and coconut milk into a large pot, and heat on med-high until boiling.
6. Add the greens, onion, and any other veggies you're using.
7. Let boil 30 minutes, stirring occasionally.
8. In a small, dry non-stick saucepan, toast your cashews for 3-4 minutes, tossing once. 9. Serve the cashews over the curry and the curry over the brown rice. YUM!

This recipe was submitted by Sally Ashbrook of Atlanta Ga.

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