This is one of the recipe that you can never go wrong with.
- 1 cup brown jasmine rice or long-grain brown rice, rinsed
- 1 tbsp olive oil
- 1 small white onion, diced
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 cloves garlic, pressed or minced
- 1 red bell pepper, Cubed
- 1 yellow or green bell pepper, cubed
- 2 carrots, peeled and Cubed
- Hand full of snap peas
- Hand full of broccoli florets
- 2-3 tbsp Thai Curry paste
- 1 can (14 ounces) full-fat coconut milk
- 1 Cup Baby Spinach
- 1½ tsp brown sugar
- 2 tsp soy sauce
- 1½ tsp rice vinegar
- Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add a tablespoon of oil. Add the onion and a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers, snap peas, broccoli & carrots and cook for until they are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk and Spinach to the pan along with ¾ cup water and 1½ teaspoons sugar. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and Spinach have softened to your liking, about 5 to 10 minutes.
- Remove the curry from heat and season with rice vinegar and soy sauce. Add salt (I added ¼ teaspoon for optimal flavor), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
- For Protein, I added tofu to the recipe (it's optional).