Exquisite Cambodian Vegan Curry and Sticky Rice Bowl – A Sensory Culinary Adventure!
Discover a delectable vegan Cambodian curry and sticky rice bowl recipe that's both easy to make and bursting with flavor. This plant-based meal delivers an authentic taste of Southeast Asia right in your own kitchen, perfect for those looking for a culinary adventure.
Allergens
None
Ingredients
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1 cup chopped kale
- 1/2 cup green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Rinse jasmine rice under cold water until the water runs clear. Add rice and water to a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 18 minutes or until tender and fluffy.
- In another saucepan, warm vegetable oil over medium heat. Add red curry paste and cook for 30 seconds to release aroma.
- Stir in coconut milk and vegetable broth, bringing the mixture to a simmer. Reduce heat and let it gently simmer for 5 minutes, allowing flavors to meld.
- Add diced carrots, zucchini, and bell peppers to the curry sauce. Cook for 5 7 minutes or until vegetables are tender but still crisp.
- Stir in chopped kale and cook for another 2 minutes until wilted. Season with salt and pepper as needed.
- To serve, divide cooked jasmine rice among two bowls and top with the curry vegetable mixture. Garnish with green onions.
Chef’s Insight
This recipe showcases the perfect balance of flavors that Cambodian cuisine is known for - sweet, sour, and spicy!
Notes
Serve with a refreshing mint or cilantro salad for an added touch of flavor and color.