Thai · Dinner
Thai Coconut Vegetable Curry Rice
A Thai-style coconut vegetable curry ladled over steamed jasmine rice, built on red curry paste and coconut milk with bell pepper, zucchini and green beans simmered until tender, finished with lime juice and Thai basil. Fragrant, mildly rich, and garnished with fresh chili and cilantro.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
421Calories
8.1gProtein
19.2gFat
56.8gCarbs
11.9gSugar
6.2gFiber
586mgSodium
0mgChol
14.8gSat Fat
685mgPotassium
78mgCalcium
3.1mgIron
0mcgVitamin B12
71mgVitamin C
gluten-free
high-fiber
vegetarian
low-calorie
spice-route
vegetarian
gluten-free
Instructions
1
Prep
Slice the bell pepper into strips, halve the green beans, cut the zucchini into half-moons, and cook the jasmine rice according to package directions.
2
Saute
Heat the vegetable oil in a small saucepan over medium heat and saute the garlic and red curry paste for 1 minute until the paste darkens and smells toasty.
3
Simmer
Pour in the coconut milk and stir to dissolve the paste, then add the bell pepper, zucchini and green beans. Simmer over medium-low heat for 8 to 10 minutes until the vegetables are tender.
4
Finish
Stir in the lime juice and brown sugar, then fold in the torn Thai basil leaves and cook for 30 seconds until just wilted.
5
Plate
Spoon the cooked jasmine rice into a bowl, ladle the curry and vegetables over the top, and garnish with sliced fresh chili, cilantro leaves and a few whole basil leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.2 oz150g bell pepper
- 5.2 oz150g zucchini
- 2 oz60g green beans
- 3 tbsp3 tbsp red curry paste
- 1 1/3 cup320ml coconut milk
- 4 cloves4 cloves garlic
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp brown sugar
- 44 Thai basil leaves, plus a few extra for garnish
- 2 tsp2 tsp vegetable oil
- 1 cup200g jasmine rice, cooked (from 1/4 cup / 45g raw)
- 11 fresh chili
- 2 tsp2 tsp cilantro leaves
