This healthy, vegan curry coconut Thai rice recipe is bursting with great flavors and vibrant colors! It’s easy to make and ready super-fast!
I’ve been eating rice like crazy in the past few days! I’m a part of an Asian foods campaign (see this post) and I’ve been testing Asian products like rice, sauces, spices, veggie mixes and other great ingredients. With this occasion, I discovered how awesome rice recipes really are! Plus, they’re super easy to make!
I’ve been having only rice-based recipes for lunch and I love the fact that they were ready in about 15 minutes; plus the prep part is quicker than ever.
I’m not a huge fan of Asian foods, but I began to fell in love with some Asian-specific ingredients like coconut milk, curry paste/powder and of course, rice in all of its forms.
Coconut milk is truly amazing when cooked with rice. It creates the perfect sauce and the texture of the recipe is completely changed. Can you believe that this curry coconut Thai rice has no added fats? No extra oil! It has only the healthy fat from coconut milk which is more than enough. You’ll see that the texture is absolutely divine!
What are your favorite vegan Asian recipes? I’d love to try new ones now that I have these great Asian ingredients in my pantry. 🙂
- 200g (1 cup) basmati rice
- 360ml (1 ½ cup) water
- 120ml (½ cup) coconut milk
- 1 tsp curry powder
- ½ tsp ground coriander
- 2 red bell peppers, cut in thin strips
- 1 medium carrot, grated
- 35g (⅓ cup) chopped scallions
- ⅓ tsp chile flakes
- sea salt, to taste
- Add water and rice into a wok. Cover with a lid and let it boil.
- After 10 minutes, add the rest of the ingredients.
- Cook for another 15 minutes, or until all liquid is absorbed and the rice is well cooked. Stir occasionally.
- It's that simple! 🙂
Amount Per Serving Calories 112Total Fat 1.2gCarbohydrates 22.5gProtein 2.7g