Quick Curry

by Chef Jason Gronlund
  • 1 Pkg Raise American Korean BBQ Tips or Tamari Tips
  • 1 14oz Cn Coconut Cream
  • 1 14oz Pkg Bids Eye Pepper Stir Fry 
  • 1 3.2oz Box S&B Golden Curry or Vermont Japanese Curry ½ Box (Mild Medium Or Hot)
  • 2 Pkg Fully Cooked Jasmine Rice

Optional:

  • Slivered Green Onion
  • Slivered Almonds
  • Chopped Cilantro
  • Chopped Basil
  • Sriracha Sauce
  • Lime Wedges

In large saucepan place your choice of Raise American Korean or Tamari tips, coconut cream and pepper stir fry vegetables, bring to a simmer.  Break up curry into pieces and stir into pan, cook until thickened, and a slow simmer.  Follow manufactures directions and heat the jasmine rice.  In four bowls divide the rice then evenly divide curry over the rice top with optional listed garnish and enjoy!

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