Sprinkle this Easy Coconut Curry with chopped cilantro and cashews. The colorful mixed vegetables in this Easy Coconut Curry are high in vitamin A.
What You Need
Original recipe yields 5 servings
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 Tbsp. each minced garlic and grated gingerroot
1 pkg. (16 oz.) frozen Asian mixed vegetables
1 can (13.5 oz.) lite coconut milk
1 Tbsp. red curry paste
2 tsp. lite soy sauce
2 cups instant brown rice, uncooked
1/4 cup PLANTERS Cashews, chopped
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Let's Make It
Heat 2 Tbsp. dressing in large skillet on medium heat. Add garlic and ginger; cook and stir 1 min.
Add remaining dressing and all remaining ingredients except rice and nuts; mix well. Cook 10 min. or until heated through, stirring frequently.
Meanwhile, cook rice as directed on package, omitting salt.
Serve rice topped with vegetable mixture and nuts.
Sprinkle with chopped fresh cilantro in addition to the nuts. Drizzle lightly with fresh lime juice.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.