Elegant Vegan Thai Dinner Feast – Rich in Flavor and Aroma

Allergens

N/A

Ingredients

• 1 cup jasmine rice
• 1 can coconut milk
• 2 tbsp green curry paste
• 1 head cauliflower, riced
• 1 cup broccoli florets
• 1 can bamboo shoots, drained and sliced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp lime juice
• 3 tbsp vegetable oil
• 1 ripe mango, peeled and sliced
• A handful of fresh Thai basil leaves
• Salt to taste

Instructions

1. Cook the jasmine rice according to package instructions. Set aside.
2. In a large pan, heat 1 tbsp of oil over medium heat. Add the green curry paste and cook for 1 minute, stirring constantly.
3. Add the coconut milk to the pan with the curry paste and bring it to a boil. Lower the heat and let it simmer for 5 minutes.
4. Stir in the riced cauliflower, broccoli florets, and bamboo shoots into the curry sauce. Cook for another 5 7 minutes until the vegetables are tender. Season with salt to taste.
5. Prepare the Spicy Mango Salad by mixing mango slices, cherry tomatoes, lime juice, and a pinch of salt in a bowl. Set aside.
6. In a separate pan, heat 2 tbsp of oil over medium heat. Once hot, add the red bell pepper strips and fry for 2 3 minutes until slightly crisp. Remove from the pan and set aside.
7. To plate, place a portion of cooked jasmine rice in the center of a dish. Spoon the Thai Green Curry with Cauliflower Rice on top of the rice, followed by the fried red bell pepper strips. Garnish with fresh Thai basil leaves and serve alongside the Spicy Mango Salad.

Chef’s Insight

The combination of flavors and textures in this vegan Thai dinner will surely impress your guests.

Notes

Serve with a side of steamed bok choy or Chinese broccoli for added nutrition.