Oh, friends! Let me tell you about my latest obsession – this vibrant, fragrant Green Thai Curry Brown Rice Bowl. It’s become my go-to comfort food that somehow manages to be both soothing and exciting at the same time. I love whipping this up on busy weeknights because it’s quick, nutritious, and bursting with flavor. Plus, it’s endlessly customizable with whatever veggies you have on hand!
The combination of creamy coconut curry, nutty brown rice, and crisp vegetables is simply irresistible. I often make a big batch of the curry sauce on Sundays so I can easily throw this bowl together throughout the week. Trust me, your taste buds (and your body) will thank you for this one!
Vegan Green Thai Curry Brown Rice Bowl
Save Print Prep time 15 mins Cook time 30 mins Total time 45 mins Author: Parsley Vegan Recipe type: Main Course Serves: 4
Ingredients
- 2 cups cooked brown rice
- 1 can (400ml) full-fat coconut milk
- 3-4 tbsp green curry paste (adjust to taste)
- 1 block (400g) extra-firm tofu, cubed
- 2 cups mixed vegetables (I use broccoli, bell peppers, and snap peas)
- 1 tbsp coconut oil
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- Juice of 1 lime
- 1 cup fresh basil leaves
- Salt to taste
For garnish:
- Chopped cilantro
- Crushed peanuts
- Lime wedges
Instructions
- If you haven’t already, cook your brown rice according to package instructions. Set aside.
- In a large skillet or wok, heat the coconut oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
- In the same pan, add the green curry paste and fry for 1-2 minutes until fragrant.
- Pour in the coconut milk, tamari, maple syrup, and lime juice. Stir well to combine and bring to a gentle simmer.
- Add your mixed vegetables to the curry sauce. Cover and cook for 5-7 minutes, or until the veggies are tender-crisp.
- Return the tofu to the pan and gently stir to coat with the sauce. Simmer for another 2-3 minutes to heat through.
- Stir in the fresh basil leaves and remove from heat. Taste and adjust seasoning if needed.
- To serve, divide the brown rice among four bowls. Ladle the green curry mixture over the rice.
- Garnish with chopped cilantro, crushed peanuts, and lime wedges.
- Dive in and enjoy your little bowl of Thai-inspired heaven!
This Green Thai Curry Brown Rice Bowl is not just a meal – it’s a journey for your taste buds! The aromatic curry, hearty brown rice, and medley of textures from the vegetables and tofu create a perfectly balanced dish. It’s comfort food with a zesty twist that’ll have you coming back for more.
Feel free to play around with the veggies – carrots, zucchini, or even some pineapple chunks can be delightful additions. And if you’re feeling extra indulgent, a dollop of coconut yogurt on top adds a lovely creamy contrast.
I’d love to hear how this recipe turns out for you! Don’t forget to snap a pic and tag me if you make it. Happy cooking, friends!