Thai Coconut Curry Rice
If you like a bit of a kick in your meal, this Thai Coconut Curry Rice is right for you! You can leave out the Thai chili if you need a more mild dish, but the flavor will be rich nonetheless. Modify it for vegans by leaving out the poached egg, or you can add another protein such as shrimp, chicken, or tofu.
Ingredients
Thai Coconut Curry Rice
- 1 cup uncooked rice
- Thai chili (to taste)
- 1 cup of lite coconut milk* & 1 cup of water or stock
- 1/2 tsp cumin
- 1/4 tsp ground ginger
- Soy sauce
- Sesame oil
- 1/2 large yellow onion, diced
- 1-2 carrots, diced
- 1/2 cup broccoli, chopped
- 2-3 mushrooms, sliced
- 1-2 eggs, poached
- Optional toppings: minced cilantro, sliced jalapeño, sriracha, or sesame seeds
*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)
Directions
- In a saucepan, add coconut milk, water/stock, rice, cumin, ginger, and Thai chili on high heat. Mix together and cover with a lid to bring to a boil. Once boiling, reduce to a low simmer and cook until rice is soft and fluffy. About 15-25 minutes. Be sure to check on the rice and ensure the bottom doesn’t burn.
- Prepare your vegetables.
- Sauté the vegetables in about 1/2 – 1 Tbs sesame oil and cook until they are tender. Add 1-2 splashes of soy sauce or to taste.
- Once the rice and vegetables are done, add them to a serving bowl.
- In a bowl, crack 1-2 eggs and discard the shells.
- In another small pan, bring water to a boil. Drop in the eggs and cook for about 3 minutes.
- Remove the egg with a slotted spoon and place it on top of the rice bowl.
- Serve, add any desired additional toppings, and enjoy!
Nutrition Information
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