Thai Red Curry Rice (Easy Recipe!)
This Thai Red Curry Rice recipe makes a quick and easy Thai dinner that is ready in 30 minutes. It is also vegetarian, vegan and gluten-free!
Servings: 6 servings
Calories: 425calories
Ingredients
- 2 tablespoons coconut oil
- 2 carrots, thinly sliced into matchsticks
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons Thai red curry paste
- 2 1/2 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 2 cups uncooked white rice
- 1 tablespoon lime juice
- Optional toppings: Chopped fresh cilantro and crushed peanuts
Instructions
- In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 3-4 minutes, until slightly softened.
- Add the garlic, ginger, and curry paste and cook for another minute until fragrant.
- Stir in the broth, coconut milk, and rice. Increase heat to high and bring mixture to a boil.
- Reduce the heat to low. Cover and cook for 15-20 minutes, until all of the liquid is absorbed and the rice is cooked through.
- Stir in the lime juice. Serve warm, garnished with optional toppings if using.
Notes
- If you are not vegetarian or vegan, you can substitute the vegetable broth with chicken broth.
- Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
Nutrition
Calories: 425calories | Carbohydrates: 58g | Protein: 6g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 419mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5089IU | Vitamin C: 45mg | Calcium: 49mg | Iron: 3mg