Thai Vegetable Curry With Red Thai Curry Sauce - cooking recipe

Ingredients

2 cups water
1 cup uncooked rice
3 potatoes, peeled and chopped
1 tablespoon vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 crown broccoli, chopped into bite-sized pieces
1/4 cup chopped green beans
1/4 cup shredded carrots
1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's(R))
1/3 cup coconut milk
1 (8 ounce) can pineapple chunks, drained and juice reserved
1 dash red pepper flakes (optional)

Preparation

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Place potatoes in a microwave-safe bowl with water to cover. Microwave until fork-tender, 6 to 7 minutes.
Heat oil in a skillet over medium-high heat. Saute onion and garlic until onion is almost completely soft, about 3 minutes. Add red pepper; cook until nearly tender, about 2 minutes. Stir in 2 tablespoons water. Add broccoli, green beans, and carrots. Cover and simmer until vegetables are tender, about 6 minutes.
Stir potatoes into the skillet with the vegetable mixture. Add curry sauce and coconut milk. Pour in pineapple chunks and about 2 tablespoons of pineapple juice. Sprinkle with red pepper flakes and stir. Serve with rice.