Want more Larder Love, then follow me on Instagram and Facebook and sign up for my weekly newsletter too. With being on whole 30, how could i adjust the recipe to use cauliflower rice instead of regular rice? Thanks. To make turkey Thai curry, here’s what you need: 4 cups cooked jasmine or other white rice; 2-3 tablespoons Thai curry paste (red or green) 1 ¾ cups unsweetened coconut milk (13.5 ounce can) 1 tablespoon fish sauce (optional) 1 teaspoon sugar (optional) ¼ red onion, sliced You’re mouth will be watering long before you even get the plates out on the table. Serve with lime wedges. I added shrimp to make it a meal, and threw in some red onions I had. You’ll chop a bunch of stuff. I made everything and ate it semi warm. Coconut milk is what gives this rice it’s rich sweet creaminess. And takes almost no effort to make. ), altitude, size of the pot, how tight the lid fits, etc. I’ve updated the recipe card to reflect this. Then we chop it, dice it or marinate it, depending on which recipe we’re making. I had medium tofu in the fridge and it still seemed to work nicely. Yum yum yum!! Stir in basil and chopped cashews. It’s what i have on hand. The best part of making these salmon rice bowls for dinner is the ability to use what you have on hand. amzn_assoc_search_bar = "false"; Oh, and it’s fluffy too and just a bit sticky. Serve. However, if there is an ingredient that you don’t have or don’t love, no worries! Those are always kicking around my kitchen, maybe not in the freshest state but they are ready for action. I love seeing what you come up with! There’s nothing like a good curry whatever the time of year. It’s one of my favorite ways to get a Thai take-out fix while on a budget. If you make it, let me know. This was bomb! I cook new recipes almost weekly, but Thai Curry + Peanut + Veggies + Coconut Milk = ALL of my favorites. A wonderfully aromatic and creamy Thai green curry made from scratch with tasty coconut rice and lots of extras too, a few strips of red pepper and spring onions, limes halved to squeeze over mango and everything else. We haven’t tested the recipe using cauliflower rice so unfortunately, I really can’t say. A creamy sauce of coconut milk, garlic, ginger and a splash of lime, plus a sprinkle of roasted almonds and cashews, adds a finishing touch to what we consider an instant classic. Cover bowl with foil. Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with nearly any Western-style entrée. Amy’s Thai Vegetables and Rice Bowl is a delicious dish straight from a part of the world that’s near and dear to our hearts. And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. Place the salmon on a large sheet of aluminum foil or parchment fitted on a rimmed baking sheet. Farming on a small scale isn’t easy, which is why so few are doing it. Slice up the thighs into strips and if the bones are there as well cook them too for extra flavour then pick off meat after cooking, Whisk up the Thai green curry paste along with 200ml of the chicken stock and bring to boil in a frying pan then simmer for a couple of minutes to reduce down, Add the chicken and the rest of the stock and simmer for 10 minutes before adding the coconut milk and cooking for a further 5 minutes, Stir in chopped coriander and season with salt, Toast the peanuts in a dry pan for approx 1 minute till golden and aromatic, remove from hot pan immediately or they will burn, Chop fresh mango and add a squeeze of lime juice, slice up cucumber, Serve the chicken curry alongside the coconut rice and add in the finishing touches listed above. Wonderful! Then added to pan; coconut milk, red thai chili paste, peanut butter, soya sauce, brown sugar and simmered. I used the Thai jasmine rice but you can just as easily use basmati rice or really any long grain rice for this recipe. Here’s how we approach this recipe: Are you as obsessed as we are? Got your curry vibe on, then you might want to make your own curry spice mix – how to make homemade curry powder spice mix. This Thai Coconut Rice Bowl marries three different parts together to make a satisfying, nutritious meal: fluffy, coconut rice meets the spice laden, crunchy chick peas, and the bright, piquant tang of the sesame lime slaw. I crave Thai red curry dishes made with rich, silky coconut milk but I’m not always keen on take-out prices and the fact that I have to drive across town to indulge that craving. Thanks! Lock the lid in place and press the chicken button. You can freeze it too for up to 3 months. Sprinkle some sesame seeds, add a lime wedge, sprinkle some extra cilantro - and serve warm! I can’t wait to try it. You’ll chop a bunch of stuff. Great for a weeknight dinner, these bowls come together in just 15 minutes! This is soo good! This was delicious! We make this all the time! It’s a perfect midweek meal for a family and, because the slaw can easily be made ahead of time and stored in the fridge, it’s one that quickly comes together. This category only includes cookies that ensures basic functionalities and security features of the website. This recipe will work with almost any veggie— asparagus, broccoli, brussels sprouts, mushrooms, bell peppers, green beans, etc.