Recipe from The Real Food Dietitians with a few modifications: https://therealfoodrds.com/thai-coconut-curry-rice/
Time: 30min
Servings: 3 dinners / 5 lunches
Rating: 3/5
INGREDIENTS
1 cup long grain white rice
2 Tbsp. red curry paste
1 can (1.5 cup) full-fat canned coconut milk
½ cup water
½ teaspoon salt
1 large carrot, peeled and thinly sliced
1 red pepper, thinly sliced
2 green onions, white and green parts, sliced
½ teaspoon freshly grated ginger
2 cloves garlic, minced
¼ cup fresh basil, thinly sliced
⅓ cup cashews, roughly chopped
2 tsp. coconut oil / olive oil
Lime wedges
Optional
tofu
over easy eggs
INSTRUCTIONS
1. Add rice, curry paste, coconut milk, water, and salt into a pan. Bring to boil, stir, then cover and simmer for 17min.
2. Rest rice covered for 10min.
3. Add oil in pan over medium high heat. Stir-fry carrots and red pepper until just softened, 5min. Add green onions, ginger, and garlic, cook for 1min.
4. Combine vegetables with rice. Stir in basil, cashews, and a dash of lime. Serve with lime wedges.
For additional protein, top with an over easy egg and some fried egg tofu.
Thoughts
The rice was rather bland even with fresh ginger, basil, and coconut milk. The lime definitely brightened the flavor. Maybe this would work better making the curry separate from the rice. It was fun to switch up the week day dinner all the same.