- 2 tablespoons coconut oil (or olive oil)
- 5 cloves garlic, smashed and minced
- 2 teaspoons freshly grated ginger
- 1/2 large white onion, finely diced
- 4 large carrots, sliced into coins (~3 cups)
- 1/4 teaspoon salt
- 2 medium green bell peppers, sliced
- 12 oz. snow peas
- 1 15-oz. can garbanzo beans, rinsed and drained
- 1 cup instant white rice (instant brown rice works, too!)
- 1 15-oz. can unsweetened full-fat coconut milk
- 1.5 cup vegetable broth
- 2.5 tablespoons red curry paste
- 2 teaspoons rice vinegar
- 1 tablespoon lime juice
- optional sweetener: 1-2 teaspoons maple syrup
- optional spice: 1-2 teaspoons sriracha or chili garlic sauce
- optional toppings: fresh cilantro and green onion.
- Heat 2 tablespoons of coconut oil in a large skillet. When the coconut oil is fragrant, add garlic, ginger and onion. Saute for 1-2 minutes. Then, add in carrots and salt and continue to saute 2-3 more minutes.
- Add in sliced bell pepper, snow peas, and garbanzo beans and saute for 2 more minutes. You don’t want to cook everything down, just a quick saute.
- Then, add white rice, coconut milk, vegetable broth, red curry paste, and rice vinegar. Bring to a boil over medium/high heat. Once boiling. Cover and turn the heat down to low. Let simmer for 15-20 minutes or until the rice is fully cooked.
- Once the rice is fully cooked, squeeze in fresh lime juice. Then, give it a taste and adjust the salt, as needed. Option to add a little maple syrup if you prefer your curry on the sweeter side or some siracha/chili garlic sauce to make it spicier.
- Serve with fresh cilantro and green onion.
Nutrition FactsServing Size: 1/6 Calories: 357 Sugar: 12 Fat: 18 Carbohydrates: 41 Fiber: 8 Protein: 8
Category: DinnerMethod: Stove-topCuisine: Thai