Mouthwatering Vegan Thai Coconut Curry Rice Bowls
Experience a gourmet, flavor-packed adventure with this Vegan Thai Coconut Curry Rice Bowl recipe. Packed with fresh vegetables and tofu, this mouthwatering dish features a rich coconut curry sauce that leaves your taste buds tingling. Ideal for a quick weeknight dinner or a stunning vegan feast centerpiece, this Thai-inspired dish is perfect for any occasion.
Allergens
Soy (from tofu)
Ingredients
- 1. 1 cup jasmine rice 2. 1 can (13.5 oz) coconut milk, divided 3. 1/4 cup red curry paste 4. 1 cup diced firm tofu 5. 1 cup broccoli florets 6. 1 cup bell pepper, sliced 7. 1/2 cup bamboo shoots 8. 1/4 cup green onions, thinly sliced 9. 2 tablespoons lime juice 10. Salt to taste
Instructions
- Cook jasmine rice according to package instructions.
- In a large pan or wok, heat half of the coconut milk over medium heat until simmering.
- Add red curry paste and stir until well combined.
- Add remaining coconut milk, diced tofu, broccoli florets, bell pepper, and bamboo shoots. Stir to combine and cook for 7 10 minutes or until vegetables are tender.
- Stir in lime juice and season with salt to taste. Remove from heat.
- To serve, divide cooked rice among two bowls and top with coconut curry mixture. Garnish with green onions.
Chef’s Insight
1. Use fresh red curry paste for the best flavor and aroma. 2. To add heat to your dish, include bird's eye chilies or serrano peppers in the sauce.
Notes
1. To achieve a photorealistic image, use soft daylight and emphasize the dish's contrasting colors and textures. 2. Include shallow focus to draw attention to the intricate details of the food.