Medium | Servings: 4 | Ready In: 20 minutes | Yield: 1 1/2 cups rice + 6 cups Curry
Pre-made green curry paste and canned coconut milk come together for this quick weeknight dinner. Serve with gluten-free bamboo rice and colorful oil-free vegetables for a beautiful plant-based bowl. Slightly sweet, slightly spicy — this plant-based recipe plays with authentic Thai flavors that will leave you coming back for more.
Ingredients
- 3/4 cup Bamboo rice (or other short grain rice)
- 1 1/2 cup water
- 1/4 cup Green Curry paste
- 1 cup Lite Coconut Milk
- 1 cup water
- 1 small head cauliflower, trimmed into bite-sized florets
- 1 medium carrot, cut into half-moons
- 1 cup sugar snap peas
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh mint, roughly chopped
How it’s Done:
To cook the Bamboo Rice: In a small pot, combine the rice with the 1 1/2 cups water. Cover, bring to a boil, and then reduce to a simmer. Simmer 10-12 minutes, until rice is tender. When the rice is tender, remove the lid and fluff with a fork. Keep warm on the stove while the curry cooks.
To make the Green Thai Coconut Curry: In a medium pot, combine the coconut milk, water, and green curry paste. Cover, bring to a boil, and then reduce to a simmer. Simmer for about 10 minutes, until aromatic. The curry broth will turn a light green and be very aromatic when ready.
Once the coconut milk mixture is aromatic, add the cauliflower and carrot. Cover and bring the heat up to medium-high. Steam the cauliflower and carrots just until tender. You don’t want to overcook or else the veggies will get mushy.
Add the snap peas and chickpeas. Cook another 2-3 minutes, just until the snap turn bright green. Again, you want some crunch, so be sure not to overcook the vegetables.
When the veggies are ready, remove the lid and stir in the fresh basil and mint. Taste to adjust seasoning.
Serve the Green Thai Coconut Curry over the Bamboo Rice. Enjoy!
Chef Katie’s Tips:
What is Bamboo Rice? Bamboo Rice is regular white rice, infused with green from bamboo. It has unique color, but you can use any kind of rice for this dish. Brown basmati, red rice, black forbidden rice, and jasmine rice are all healthy, gluten-free vegan substitutes.
Pantry Recipe: Keep the rice, curry paste, coconut milk, and chickpeas in your pantry. You can use any veggies you have on hand for your curry, making this the perfect “clean out the fridge” weeknight recipe.
Make Extra Sauce: The Green Thai Curry Sauce is freezer-friendly so make a double-batch. Simmer together the curry paste and coconut milk. Pour out half and save for future recipes. Use it over roasted vegetables, steamed grains, or as a salad dressing.
Learn More in this Video:
Nutrition Fact
Serving size: 1/4 of a recipe (15.2 ounces).
Calories 303.77
Calories From Fat (22%) 68.15
% Daily Value
- Total Fat 7.53g 12%
- Saturated Fat 3.61g 18%
- Cholesterol 0mg 0%
- Sodium 390.45mg 16%
- Potassium 525.06mg 15%
- Total Carbohydrates 48.35g 16%
- Fiber 8.9g 36%
- Sugar 5.93g
- Protein 10.66g 21%
- Calcium 48.9mg 5%
- Iron 76.84mg 427%
- Vitamin A 2999.26IU 60%
- Vitamin C 0.15mg <1%
Shopping and Gear List
- Jansal Valley Bamboo Rice, 16 Ounce
- Thai Kitchen Gluten Free Green Curry Paste, 4 oz (Pack of 6)
- Thai Kitchen Lite Coconut Milk, Unsweetened, Gluten Free, 13.66 fl oz (Pack of 12)
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