Thai Red Curry Vegetable and Rice Bowl
Here’s a warm red curry recipe to keep you cozy as fall approaches. This vegan red curry bowl is served with brown rice and packed with healthy vegetables like broccolini, shiitake mushrooms and red peppers. The thick sauce is spicy and comforting with hints of ginger, lime and coconut. Eating vegan never tasted so good!
Ingredients
- 2 cups dry brown Basmati rice
- 4 cups water
- 12-15 shiitake mushrooms washed, destemmed and sliced
- 1/4 cup water
- 2 tbsp coconut oil divided
- 1 scallion washed and sliced thin (with the white partsseparated from the green parts)
- 1 tbsp fresh garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp Thai red curry paste I like to use Thai Kitchen's Red Curry Paste
- 2 tbsp peanut butter unsweetened
- 2 tbsp tamari
- 1 14 oz can unsweetened, full fat coconut milk
- 1 cup water
- 1/2 zucchini washed and sliced into rounds
- 1/2 yellow squash washed and sliced into rounds
- 1 red pepper washed, deseeded and sliced into strips
- 2 bunches broccolini washed and trimmed
- 1 Thai red chili washed and sliced thin, as optional garnishment
- 1 lime washed and cut into wedges, as optional garnishment
- mint leaves washed and destemmed, as optional garnishment
- cilantro washed and destemmed, as optional garnishment
- peanuts chopped, as optional garnishment
Instructions
- Bring 4 cups of water to a boil in a medium-sized sauce pan.Add the rice and stir to combine. Reduce the heat to a low simmer and cook until the rice is soft, but still slightly chewy and the water has cooked off.Set aside.
- Heat up a large stockpot. When hot, add the shiitake mushrooms and ¼ cup of water. Simmer the mushrooms until the water has almost cooked off. About 6-8 minutes. Add 1 tablespoon of the coconut oil and, keeping the heat at medium-low, sauté the mushrooms until they are just slightly crispy. Remove the mushrooms from the pan and set aside.
- Add remaining tablespoon of coconut oil to the stock pot along with the scallion whites, garlic and ginger. Briefly sauté until fragrant. About 1-2 minutes. Be careful not to burn the ginger or garlic as they will become bitter.
- Add the Thai red curry paste and stir to combine. Toast the red curry paste until it becomes fragrant. About 1-2 minutes.
- Add the coconut milk, water, peanut butter and tamari. Whisk the broth until the red curry paste and peanut butter is fully dissolved. A miso whisk is particularly helpful here. See my What’s in My Kitchen to Make This Thai Red Curry Vegetables & Rice Recipe Easier section for more details.
- Bring the broth to a simmer and add the mushrooms.
- Prepare your serving bowls by adding the rice to the bowl. To make the rice island, pack the rice into a small serving dish (see my What’s in My Kitchen to Make This Thai Red Curry Vegetables & Rice Recipe Easier section for more details) and flip the small serving bowl upside-down into the center of the large serving bowl. Tap the bottom of the small serving bowl to release the rice.
- Just before serving, add the broccolini, squash,zucchini and red pepper to the simmering broth. Continue to cook until the vegetables are bright in color but maintain their crispness. About 5 minutes. Serve immediately by spooning the broth around the rice island. Top with optional red chilies, lime wedges, fresh cilantro, mint leaves and chopped peanuts.
Tried this recipe?Let us know how it was!