I love Thai food. If you are looking to eat plant-based when ordering food or going out, it is a great option. Curry is at the top of the list of Thai recipes I love. Like most Thai soups, the recipe calls for coconut milk to make a creamy and flavorful broth. Coconut milk is a fantastic way to elevate plant-based recipes especially when you are trying to incorporate healthy fats, which help keep you satisfied and full for a long time. Vegetables cooked in coconut milk always seem to be extra appealing to me as leftovers, too. This recipe uses such a variety of vegetables and you can feel free to add more depending on what’s in your refrigerator.
Yield: 4 servings
Cook time: 25-45 minutes, depending on white or brown rice selection
Ingredients
1 cup brown or white rice, uncooked
1 Tbsp neutral cooking oil
1 cup yellow onion, peeled and sliced
2 cloves garlic, minced
1 cup broccoli florets
1 cup carrots, peeled and cut into thin circles or half moons
1 cup bell pepper, seeds removed and sliced
1 cup green beans, ends removed and cut into ~2-3 inch pieces
1 tsp ginger
3 Tbsp Thai red curry paste* (see note re: curry paste ingredients)
1 Tbsp Tamari or soy sauce
1 can regular coconut milk
Thai basil leaves, optional
Cilantro, optional
Sriracha, optional
Preparation
Rinse, soak and drain your rice. Then, cook per the package instructions.
Meanwhile, begin making the curry. Heat a large pan over medium heat and add your oil. Once the oil is hot, add the onion and cook for 2-3 minutes. Add the garlic, broccoli and carrots and cook for 2 minutes. Add the bell pepper, green beans, ginger, curry paste and soy sauce and stir all together. Let cook for an additional 1-2 minutes. Finally, add the coconut milk, stir and bring to a low boil. Turn to low and let simmer for 5-7 minutes until the vegetables are fork tender.
Serve the curry over rice and garnish with Thai basil leaves, cilantro leaves and sriracha based on your spice preference. Enjoy!
Notes
*Thai curry paste can be made with fish sauce, which is not a vegan ingredient. The brand Thai Kitchen, which I see often in the grocery stores and have not had a problem finding, is vegan and uses all whole ingredients.
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