Red Thai Curry Bowl Recipe
Broccoli, carrot, mushroom, red onion, bell pepper, spinach, thai curry coconut broth, jasmine rice, pickled cabbage + toasted cashews your choice of grilled chicken, prawns or marinated tofu
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Ingredients
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Vegetables
Broth and Rice
Protein Options
Toppings
Method
Preparation
Cook the rice
In a medium saucepan, combine jasmine rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
Make the curry broth
In a large pot, heat a splash of oil over medium heat. Add the sliced red onion and cook until translucent. Stir in the Thai red curry paste and cook for another minute until fragrant.
Combine ingredients
Pour in the coconut milk and vegetable broth, then add the broccoli, carrot, mushrooms, and bell pepper. Bring to a gentle simmer and cook for about 10 minutes until vegetables are tender.
Serving
Assemble the bowl
In serving bowls, add a scoop of jasmine rice, ladle the red Thai curry broth with vegetables and protein on top, and garnish with pickled cabbage and toasted cashews.