- 1 cup long-grain white rice
- 2 Tbsp. Thai red curry paste
- 1 (14-ounce) can ‘light’ coconut milk*
- ½ cup water**
- ½ tsp. salt
- 1 large carrot, peeled and thinly sliced
- 1 medium zucchini, sliced and quartered
- 1 small red pepper, thinly sliced
- 2 green onions, white and green parts, sliced
- 2 cloves garlic, minced
- ¼ cup fresh basil, thinly sliced
- ⅓ cup roasted cashews or peanuts, roughly chopped
- 2 tsp. coconut oil
- Lime wedges, optional
- Combine rice, coconut milk, water, red curry paste and salt in a medium saucepan.
- Bring to a boil, stir gently then cover with a tight-fitting lid.
- Reduce heat and simmer for 15-17 minutes or until rice is almost done (it shouldn’t be hard but it also shouldn’t be mushy)
- Remove rice from heat and allow it to stand for 10-12 minutes covered before stirring.
- While rice is cooking, add 2 teaspoons coconut oil to a large skillet placed over medium-high heat.
- When the oil is melted, add carrots, zucchini, and red pepper. Stir fry the vegetables until crisp-tender, about 7 minutes. Add garlic and green onions and cook an additional 1 minute.
- Stir rice into vegetable mixture. Stir in basil and chopped cashews. Serve with lime wedges.
* You can use full-fat coconut milk but you may need to use a little water to get the rice fully cooked (see below about liquid and cooking times)
**Due to differences in rice (type, brand, etc.), altitude, size of the pot, how tight the lid fits, etc. you may need more water for the rice to be fully cooked. Test the rice just before the end of the suggested cooking time and add a few tablespoons more water, if needed, if the rice seems too undercooked.
- Serving Size: 1 cup
- Calories: 223
- Sugar: 3g
- Sodium: 330mg
- Fat: 9g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g