Last night Cheryl went to a hockey game, and I was left to my own devices for dinner. I wanted something fun that would also be quick and easy. I came up with a simple Thai Red Curry Vegetables with Sweet Potato Rice.
This week I got sweet potatoes in my CSA. I always have a can of coconut milk in the pantry. I added in a frozen vegetable mix and some bottled red curry paste to make a healthy-in-a-hurry dinner.
The sweet potato rice does take a few steps, but it really doesn’t take long at all. Trust me on this!
To break down the peeled sweet potato into the faux rice, you’ll start with either the shredding blade on your food processor or a spiralizer. You can see mine spiralized above.
Next you’ll pulse in your food processor until the pieces are about rice-sized. You can make it as fine or as chunky as you want it to be. You could also use carrots or butternut squash in place of the sweet potatoes if that’s what you have around.
Below you can see how I separated my frozen veggie mix into piles depending on cook time. You can skip it, but some of your veggies might get too mushy.
The onion, peppers, celery and mushrooms go first. The broccoli second and last the snap peas and green beans. If you use fresh vegetables, you may need to adjust the cooking times a bit.