“Elegant Thai Vegetarian Lunch: Mango Salad and Coconut Rice Bowls”

Allergens

Soy (in fish sauce substitute)

Ingredients

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup water
• Salt, to taste
• 2 cups mixed vegetables, such as bell peppers, carrots, and zucchini
• 2 tbsp vegetable oil
• 1 ripe mango, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• 3 tbsp lime juice
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1/2 tsp chili flakes

Instructions

1. a. Rinse the jasmine rice under cold water, then drain and set aside. b. In a saucepan, combine the coconut milk, water, and rice. Add a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 18 20 minutes until rice is tender and liquid has been absorbed. c. Heat oil in a pan over medium high heat. Stir fry vegetables until they are tender but still crisp. Season with salt and pepper. d. In a separate bowl, whisk together the lime juice, rice vinegar, sugar, fish sauce, and chili flakes to make the dressing for the mango salad. Toss the diced mango, cilantro, and basil in the dressing. e. To serve, divide the coconut rice among two bowls and top with the stir fried vegetables. Spoon the mango salad on top, garnish with additional fresh herbs if desired.

Chef’s Insight

Use a balance of flavors and textures to create a satisfying meal.

Notes

Adjust chili flakes for your desired level of spiciness.