Thai Vegetarian Coconut Curry Rice Nests with Crispy Lotus Root & Mango Salsa

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Ingredients

• 2 cups jasmine rice
• 4 cups coconut milk
• 2 cups vegetable broth
• 1 tbsp red curry paste
• Salt, to taste
• 1 lb lotus root, thinly sliced
• 1 cup mango, diced
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup cilantro, finely chopped
• 1/4 cup mint leaves, finely chopped
• 1 lime, juiced
• 1 tbsp sugar
• 2 tbsp vegetable oil

Instructions

1. Begin by rinsing the jasmine rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, combine the drained rice, coconut milk, and vegetable broth. Add red curry paste and salt to taste. Stir well to combine.
3. Bring the mixture to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer for 18 minutes or until all liquid is absorbed.
4. While rice is cooking, heat vegetable oil in a pan over medium heat. Fry lotus root slices until golden brown and crispy. Remove from pan and set aside.
5. In a separate bowl, combine mango, red bell pepper, cilantro, mint leaves, lime juice, sugar, and salt to taste. Mix well and set aside for flavors to meld.
6. Once rice is cooked, fluff with a fork. Use an ice cream scoop or a spoon to create rice nests on serving plates. Top each nest with crispy lotus root slices.
7. Spoon mango salsa over the top of each rice nest and serve immediately. Enjoy your sensory Thai Vegetarian Coconut Curry Rice Nests!

Chef’s Insight

The key to this dish is balancing flavors and textures, so be sure to taste as you go and adjust seasonings accordingly.

Notes

For a spicier dish, add more red curry paste to taste.