Thai Green Curry Bowl
A coconut-based curry bowl built on jasmine rice with Thai green curry paste, protein, and vegetables. Components are mixed and simmered, served warm in a bowl.
Ingredients
Method
Cook jasmine rice according to package directions; set aside to keep warm.
Dice or slice protein into bite-sized pieces. Slice bell pepper into strips, cut zucchini into half-moons, and halve green beans.
Heat coconut oil in a large skillet over medium-high heat. Add protein and cook until lightly browned on the outside, 3–4 minutes; transfer to a plate.
Reduce heat to medium. Add Thai green curry paste to the same skillet and stir constantly for 1–2 minutes until fragrant.
Pour in coconut milk and vegetable broth, stirring to combine and break up any paste lumps.
Return protein to the skillet. Add bell pepper, zucchini, and green beans. Simmer for 12–15 minutes until vegetables are tender and protein is cooked through.
Stir in fish sauce, lime juice, and sugar; taste and adjust seasoning as needed.
Divide cooked rice between two bowls. Ladle curry and vegetables over each portion.
Garnish with fresh basil, red chili flakes, and sesame seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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