Thai Green Curry Rice Bowl
A rice bowl combining jasmine or brown rice with Thai green curry sauce, protein, and vegetables. Cooked elements are combined warm and served in a single bowl.
Ingredients
Method
Rinse rice under cold water until water runs clear. Cut protein into bite-sized pieces or slices. Slice vegetables and onion into uniform pieces. Chop fresh herbs.
Bring water or broth to a boil in a pot. Add rice, stir once, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes covered.
Heat a large skillet over medium heat. Add curry paste and cook, stirring, for 1 minute until fragrant.
Pour in coconut milk slowly while stirring until paste dissolves and sauce is smooth. Simmer gently for 2 minutes.
Add protein and sliced vegetables (except herbs) to curry sauce. Stir gently to coat. Cook over medium heat 8–10 minutes until protein is cooked through and vegetables are tender-crisp.
Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
Divide cooked rice between bowls. Ladle curry mixture with vegetables and protein over rice.
Garnish with fresh herbs, sesame seeds, and additional lime wedge if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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