Delectable Vegan Thai Breakfast Platter: A Flavorful Fusion of Scrumptious Dishes
Discover this easy-to-make vegan Thai breakfast platter that combines aromatic herbs and vibrant flavors for a delightful morning meal. Prepare to be transported to Thailand with every flavorful bite!
Allergens
Soy (in vegan fish sauce substitute)
Ingredients
- 1. 2 cups Jasmine rice, uncooked 2. 1 can (13.5 oz) Coconut milk 3. 1 tbsp Vegetable oil 4. 1 cup Sliced mushrooms 5. 1 Bell pepper, thinly sliced 6. 1 Onion, chopped 7. 1 cup Broccoli florets 8. 1 cup Green beans, trimmed and cut into 2
- inch pieces 9. 2 tbsp Red curry paste 10. 1 cup Vegan fish sauce substitute (e.g., tamari or soy sauce) 11. Salt and pepper, to taste
Instructions
- Cook the Jasmine rice according to package instructions and set aside.
- In a large pan, heat the vegetable oil over medium high heat. Add the mushrooms, bell pepper, onion, broccoli, and green beans. Sauté until tender.
- Stir in the red curry paste and cook for 1 minute to release aroma.
- Pour in coconut milk and bring to a simmer. Cook for 5 minutes.
- Season with vegan fish sauce substitute, salt, and pepper as needed. Remove from heat.
Chef’s Insight
Balance flavors by tasting and adjusting seasonings as needed during cooking.
Notes
This recipe is easy to customize with additional vegan protein sources.