Thai Red Curry Rice

This is a one dish meal that has so much flavor and many beautiful tastes.

Thai Red Curry Rice (Serves 4) *Adapted from Mary McDougall

  • 1/3 cup vegetable broth or filtered water
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2-3 tablespoons Red curry paste (if you like more heat use 3 heaping tablespoons)
  • 1 Napa cabbage, chopped
  • 1 cup broccoli florets (can use frozen)
  • 1 cup cauliflower florets (can use frozen)
  • 1 cup snap peas or 1 cup frozen peas
  • 2 tablespoons Coconut Aminos
  • 4 cups cooked brown rice
  • 1 large tomato, diced
  • ¼ cup fresh basil, diced
  • ¼ cup fresh cilantro, diced
  • 1 ¼ cups cashew milk (1/3  cup cashews and 1 cup filtered water)
  • 2 heaping tablespoons shredded coconut

Add broth or filtered water to a large pot with onion, garlic and peppers. Cook, stirring occasionally, for 5 minutes. Now stir in the curry paste.

Add cabbage, broccoli, cauliflower, peas and Coconut Aminos. Mix well, cover and cook 5 or more minutes, until veggies are tender.

Now add remaining ingredients, rice, tomato, basil, cilantro, cashew milk and coconut, mix well and cook until heated through, about 3 – 4 minutes.

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