This Thai Coconut Curry Rice with Vegetables is a Thai-inspired twist on fried rice your entire household will love!
Rice is sweet however this Thai Coconut Curry Rice with Vegetables is ah-mazing!
This Thai-inspired spin on fried rice combines fluffy white rice with creamy coconut milk, heat curry spices and loads of contemporary greens for a facet dish that’s one half consolation meals and one half game-changer. Imagine a bowl of this rice topped with completely grilled salmon or shrimp or leftover cooked hen. Even by itself, with only a massive squeeze of lime, it’s excellent!
All the style of Take-out for a fraction of the associated fee
I crave Thai pink curry dishes made with wealthy, silky coconut milk however I’m not all the time eager on take-out costs and the truth that I’ve to drive throughout city to indulge that craving. Add to that the truth that my children usually are not followers of something curry and what’s a curry-loving, driving-hating, budget-conscious mama to do? I make my very own at residence, that’s what I do.
And I make it within the simplest way attainable (learn: one-pan) utilizing the freshest substances so I can get my curry repair and get dinner on the desk earlier than the dinner-hour meltdowns occur.
Here’s the perfect half.
That half about my children not loving curry? It’s true. They do love fried rice although so I assumed if I mixed the 2 that perhaps they’d be into it. And I used to be proper. You can think about my shock once they each took a chew (hesitantly, in fact… since you by no means know what their mom is perhaps tricking them into…) after which one other and one other. They had no thought it was curry! I felt as if I’d gained a gold medal.
And now this Thai Coconut Curry Rice makes a daily look on our meal plan.
- 1 cup long-grain white rice
- 2 Tbsp. Thai red curry paste
- 1 (14-ounce) can ‘light’ coconut milk*
- ½ cup water**
- ½ tsp. salt
- 1 massive carrot, peeled and thinly sliced
- 1 medium zucchini, sliced and quartered
- 1 small pink pepper, thinly sliced
- 2 inexperienced onions, white and inexperienced elements, sliced
- 2 cloves garlic, minced
- ¼ cup contemporary basil, thinly sliced
- ⅓ cup roasted cashews or peanuts, roughly chopped
- 2 tsp. coconut oil
- Lime wedges, elective
- Combine rice, coconut milk, water, pink curry paste and salt in a medium saucepan.
- Bring to a boil, stir gently then cowl with a tight-fitting lid.
- Reduce warmth and simmer for 15-17 minutes or till rice is nearly completed (it shouldn’t be arduous however it additionally shouldn’t be mushy)
- Remove rice from warmth and permit it to face for 10-12 minutes coated earlier than stirring.
- While rice is cooking, add 2 teaspoons coconut oil to a big skillet positioned over medium-high warmth.
- When the oil is melted, add carrots, zucchini, and pink pepper. Stir fry the greens till crisp-tender, about 7 minutes. Add garlic and inexperienced onions and cook dinner an extra 1 minute.
- Stir rice into vegetable combination. Stir in basil and chopped cashews. Serve with lime wedges.
* You can use full-fat coconut milk however it’s possible you’ll want to make use of slightly water to get the rice absolutely cooked (see under about liquid and cooking occasions)
**Due to variations in rice (sort, model, and so forth.), altitude, dimension of the pot, how tight the lid matches, and so forth. it’s possible you’ll want extra water for the rice to be absolutely cooked. Test the rice simply earlier than the top of the advised cooking time and add a couple of tablespoons extra water, if wanted, if the rice appears too undercooked.
- Serving Size: 1 cup
- Calories: 223
- Sugar: 3g
- Sodium: 330mg
- Fat: 9g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
What’s your favourite technique to make rice? Share within the feedback under
Pin it now & make it later!
Photo Credit: The photographs on this weblog put up have been taken by Jess of Plays Well with Butter.
Disclaimer: This put up could comprise affiliate hyperlinks that gained’t change your worth however will share some fee.
All photographs and content material are copyright protected. Please don’t use our photographs with out prior written permission. If you want to republish this recipe, please rewrite the recipe in your personal distinctive phrases and hyperlink again to the supply recipe right here on The Real Food Dietitians so credit score is given the place credit score is due. Thank you!