An incredibly flavorful vegan dish with plenty of protein and long lasting staying power with the brown rice.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Chinese
Keyword: red curry, Thai food, Thai red curry
Servings: 6servings
Calories: 469kcal
Author: Getty Stewart
Ingredients
1 1/2cupswhole grain brown Jasmine rice
1Tbspcanola oil
1mediumonion, diced
2clovesgarlic, minced
1inchginger root, minced
1-3red chili peppers, sliced in half lengthwise
2-3Tbspred curry paste
1cupveggie broth
1cancoconut milk (full fat)(14oz/400 ml)
1cupshelled edamame beans
1red pepper, sliced or diced
1yellow pepper, sliced or diced
1Tbspsweetener (palm, raw, coconut, brown sugar)
2Tbspsoy sauce
1Tbsp lime juice
2-4kaffir lime leavesoptional
2tspdried thai basil optional
2Tbsp chopped cilantro (stems and leaves divided)
1/2cupshredded carrots
1/2cupdry roasted, unsalted cashews
1lime cut into wedges
Instructions
Rinse brown rice. Add to large pot with 31/2 cups water and cover. Bring to boil over medium-high heat. Reduce heat to low and simmer for 45 to 50 minutes until rice is tender.
Heat oil over medium high heat in large deep pan or wok .
Sauté onions until clear. Add garlic, ginger, cilantro stems and chili peppers and sauté 1 minute until fragrant but not turning brown.
Add red curry paste, stir well and cook for 1 minute.
Stir in veggie broth and coconut milk. Rinse can well with 1/2 cup water and add to pan. Cook until heated through.
Add edamame beans, red and yellow peppers, sugar, soy sauce, lime juice, kaffir lime leaves and thai basil. Cook for 5-10 minutes.
Taste and adjust seasoning to your preference. Consider more hot pepper, sugar, soy sauce or lime juice.
Remove chilis and kaffir lime leaves before serving.
Garnish with carrots, cashews, cilantro or green onions and serve with lime wedge. Or serve garnishes on the table and encourage guests to customize their curry as they'd like.