Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand? Our Easy Thai Curry Rice Bowls are not only a feast for the senses but also a breeze to whip up in just 25 minutes! With creamy coconut milk, aromatic red curry paste, and a colorful medley of fresh vegetables, this dish promises to be a delightful addition to your weeknight dinner rotation. Dive into this recipe and discover how simple it is to create a restaurant-quality meal right in your own kitchen!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 lb mixed vegetables (bell peppers, carrots, snap peas)
- 2 cups cooked rice
- Fresh basil for garnish
- 1 tbsp lime juice
Instructions
- Begin by gathering all your ingredients: 1 can of coconut milk, 2 tablespoons of red curry paste, 1 pound of mixed vegetables (such as bell peppers, carrots, and snap peas), 2 cups of cooked rice, fresh basil for garnish, and 1 tablespoon of lime juice.
- In a large skillet or saucepan, heat the skillet over medium heat. Once hot, add the 2 tablespoons of red curry paste and sauté for about 1 minute, stirring frequently until fragrant.
- Pour in the can of coconut milk, stirring well to combine it with the red curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Add the 1 pound of mixed vegetables to the skillet. Stir to coat the vegetables in the curry sauce. Continue to cook for about 5-7 minutes, or until the vegetables are tender but still crisp.
- While the vegetables are cooking, reheat the 2 cups of cooked rice if necessary. You can do this in a microwave or on the stove with a splash of water.
- Once the vegetables are cooked to your liking, stir in the 1 tablespoon of lime juice to brighten the flavors. Taste and adjust seasoning if necessary.
- To serve, divide the cooked rice among four bowls. Ladle the curry and vegetable mixture over the rice.
- Garnish each bowl with fresh basil leaves for added flavor and a pop of color.
- Enjoy your Easy Thai Curry Rice Bowls while hot!
Tips
- Prep Ahead: To save time, chop your vegetables in advance and store them in the refrigerator. This way, you can quickly toss them into the skillet when you're ready to cook.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, zucchini, or even spinach can work beautifully in this dish.
- Adjust the Spice Level: If you prefer a milder curry, start with just 1 tablespoon of red curry paste and taste as you go. You can always add more for an extra kick!
- Serve with a Twist: For a fun twist, try serving the curry over quinoa or cauliflower rice for a healthy alternative to traditional rice.
- Garnish Generously: Don’t skip the fresh basil! It adds a fragrant touch that elevates the dish. You can also add a squeeze of extra lime juice for a zesty finish.
- Make it a Meal Prep: This recipe is perfect for meal prep! Make a larger batch and divide it into containers for quick lunches throughout the week.
- Pair with Sides: Consider serving your curry bowls with a side of Thai spring rolls or a simple cucumber salad for a complete meal experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 8g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
