Coconut Green Curry Brown Rice
Experience the vibrant flavors of Coconut Green Curry Brown Rice, a wholesome, plant-based dish that’s as nourishing as it is satisfying. This recipe combines the nutty heartiness of brown rice simmered in creamy coconut milk with the bold, fragrant kick of green curry paste. Stir-fried with a medley of tender-crisp vegetables like broccoli, bell peppers, and carrots, and infused with aromatic shallot, garlic, and ginger, this meal bursts with freshness and zest. A drizzle of soy sauce, a squeeze of lime juice, and optional garnishes like cilantro and toasted sesame seeds elevate this dish to perfection. Ready in under an hour, this gluten-free and vegan-friendly recipe is perfect as a standalone meal or paired with your favorite protein for a flavorful weeknight dinner that’s as comforting as it is exotic.
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Recipe Information
Ingredients
- 1 cup brown rice
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons green curry paste
- 1 tablespoon vegetable oil
- 1 small shallot, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 cups vegetables of choice (broccoli, carrots, bell peppers), chopped
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon toasted sesame seeds (optional)
Instructions
Rinse the brown rice thoroughly under cold water to remove excess starch and set aside.
In a medium pot, combine the rinsed brown rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice cooks, heat the vegetable oil in a large skillet or wok over medium heat.
Add the diced shallot, minced garlic, and grated ginger to the skillet. Sauté for 2 minutes until fragrant.
Stir in the green curry paste and cook for another 1-2 minutes, allowing the flavors to meld.
Add the chopped vegetables to the skillet and sauté for 5-7 minutes until they are tender-crisp. Adjust cooking time depending on the type of vegetables used.
Stir in the soy sauce, lime juice, salt, and pepper. Mix well to coat the vegetables evenly.
Combine the cooked brown rice with the vegetable mixture in the skillet. Gently toss everything together until well combined.
Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro and toasted sesame seeds, if desired.
Serve warm and enjoy your Coconut Green Curry Brown Rice as a standalone dish or paired with your favorite protein.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 37.4 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
