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Brothy Curry Rice Bowls with Coconut Milk and Crisp Vegetables

A vibrant, fragrant dish of jasmine rice and crisp vegetables immersed in a rich, brothy sauce, featuring creamy coconut milk and red curry paste, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Thai, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1.5 cups jasmine rice, cooked Cook according to package instructions.
For the Broth
  • 1 can coconut milk 14 oz can
  • 3 cups vegetable broth
  • 2 tbsp red curry paste
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tsp salt
  • 1 lime juiced
For the Vegetables
  • 1 cup snap peas
  • 1 red bell pepper thinly sliced
  • 1 cup shredded carrot
  • 1 yellow onion thinly sliced
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 tbsp coconut oil
  • 1/2 cup fresh cilantro, chopped For garnishing
  • 2 green onions sliced For garnishing
  • 1/4 cup roasted peanuts, chopped For garnishing

Method
 

Preparation
  1. Cook the jasmine rice according to the package instructions.
  2. In a large pot, heat the coconut oil over medium heat.
  3. Add minced garlic, grated ginger, and sliced onion, sautéing until fragrant and translucent.
Cooking the Broth
  1. Stir in the red curry paste, cooking for another minute.
  2. Pour in vegetable broth, coconut milk, soy sauce, honey, and salt. Bring to a gentle simmer.
  3. Add snap peas, red bell pepper, and shredded carrot. Let soften in broth for about 5-7 minutes.
Finishing and Serving
  1. Stir in lime juice just before serving.
  2. Scoop a generous portion of jasmine rice into each bowl.
  3. Ladle the vibrant curry broth with vegetables over the top.
  4. Finish with chopped cilantro, green onions, and roasted peanuts.

Notes

Substitute vegetables as needed (e.g., broccoli, zucchini, or spinach). Avoid rushing the sautéing process for best flavor. Can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to a month. Reheat gently with added broth if necessary.