Red Curry Vegetables with Coconut Milk over Jasmine Rice recipe | PCC Community Markets

Ingredients

• 2 cups Field Day Organic Thai Jasmine White Rice
• 2 teaspoons salt
• High-heat oil
• 1 onion, peeled and cut in strips
• 2 tablespoons Thai Kitchen Red Curry Paste
• 1 bag (10 ounces) Cascadian Farm Frozen Organic California-Style Blend Vegetables
• 1 can (13.5 ounces) Field Day Organic Unsweetened Coconut Milk
• Soy sauce or fish sauce