Thai Coconut Curry Rice
Ingredients
The rice
-
1
cup
long-grain white rice
-
1
14-ounce can
light coconut milk
-
½
cup
water
-
½
tsp
salt
The vegetables
-
1
large
carrot, peeled and thinly sliced
-
1
medium
zucchini, sliced and quartered
-
1
small
red pepper, thinly sliced
-
2
cloves
garlic, minced
-
2
green onions
white and green parts, sliced
-
¼
cup
fresh basil, thinly sliced
The flavorings
-
2
Tbsp
Thai red curry paste
-
2
tsp
coconut oil
-
⅓
cup
roasted cashews or peanuts, roughly chopped
Optional
Instructions
- Combine rice, coconut milk, water, red curry paste, and salt in a medium saucepan.
- Bring to a boil, stir gently, then cover with a tight-fitting lid.
- Reduce heat and simmer for 15-17 minutes until rice is almost done.
- Remove from heat and let stand covered for 10-12 minutes before stirring.
- In a large skillet over medium-high heat, melt coconut oil.
- Add carrots, zucchini, and red pepper; stir fry until crisp-tender, about 7 minutes.
- Add garlic and green onions; cook for an additional minute.
- Stir the rice into the vegetable mixture and add basil and chopped nuts.
- Serve with lime wedges if desired.
Nutrition Facts (estimated)
Servings
6 cups
Calories
223
Total fat
9g
Total carbohydrates
33g
Total protein
5g
Sodium
330mg
Cholesterol
0mg
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