sweet potato, bok choy, rainbow carrots, snap peas, charred onion, regenerative black rice, thai shellfish curry broth

Rinse the black rice under cold water. Combine 1 cup of black rice with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 30-35 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Cook the Black Rice

Peel and cube the sweet potato. Slice the bok choy, and cut the rainbow carrots into thin strips. Trim the snap peas and slice the onion.

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add the onion and sauté until charred, about 5 minutes. Then add sweet potato, rainbow carrots, bok choy, and snap peas. Cook for an additional 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

In a separate pot, combine coconut milk, red curry paste, fish sauce, lime juice, and vegetable broth. Bring to a simmer and add the Thai shellfish. Cook until the shellfish are cooked through, about 5-7 minutes.

Prepare the Curry Broth

In serving bowls, layer the cooked black rice, sautéed vegetables, and pour the hot curry broth with shellfish over the top. Season with salt and black pepper to taste.

Assemble the Bowl

Sweet potato

Bok choy

Rainbow carrots

spicy panang curry bowl

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!