Save This vibrant Thai Curry Coconut Rice Bowl is my answer whenever I crave something comforting yet fresh. Creamy coconut rice forms the base for buttery tofu and crisp veggies, all tossed in a lively red curry sauce. This bowl is endlessly adaptable and always satisfies my whole family.
I first made this recipe after a long grocery run when I needed to use up odds and ends of produce. Now it is a regular at our weeknight table and a favorite make ahead lunch.
Ingredients
- Jasmine rice: gives a fluffy, fragrant base. Look for rice with a fresh floral aroma for the best coconut rice.
- Coconut milk: is the secret to rich creamy rice and sauce. Use full fat coconut milk for the creamiest result and check for minimal ingredients on the label.
- Red Thai curry paste: provides heat and flavor. Choose a brand whose ingredients you recognize or try making your own for a homemade touch.
- Soy sauce or tamari: adds savory depth. Opt for gluten free if needed and check labels for hidden additives.
- Firm tofu: keeps its shape after browning. Look for tofu packed in water that feels dense when pressed between your fingers.
- Red bell pepper: sweet and colorful
- Snap peas: bright crunch and mild flavor
- Broccoli florets: for substance and vitamins
- Carrot: adds a subtle sweetness and pretty ribbons. Pick carrots that are firm with a deep orange color.
- Brown sugar: offsets the spice and brings balance
- Fresh lime juice: offers zesty acidity to finish the sauce
- Cilantro: aromatic finishing touch. Choose bunches with lively green leaves and no yellowing.
- Roasted peanuts: for crunchy garnish. Use unsalted for better control of seasoning.
- Lime wedges: for squeezing over each bowl
Instructions
- Rinse the Rice:
- Measure the jasmine rice and rinse under cold running water. Swirl with your hand and drain until the water runs clear. This removes excess starch and helps the rice stay fluffy.
- Cook the Coconut Rice:
- In a medium saucepan combine the rinsed rice coconut milk water and salt. Bring to a gentle boil over medium heat. Immediately reduce the heat to low cover and cook for about 15 minutes. Let it rest off the heat covered for another 10 minutes to allow the grains to finish steaming. Fluff gently with a fork before serving.
- Brown the Tofu:
- While the rice cooks pat the tofu dry and cut into even cubes. Heat vegetable oil in a large skillet or wok set over medium high heat. Cook the tofu pieces in a single layer turning every couple of minutes until each side is golden and crisp about 5 to 7 minutes. Remove with a slotted spoon to a plate and set aside.
- Prep and Stir Fry the Vegetables:
- Slice red bell pepper and trim snap peas. Peel and julienne the carrot and cut broccoli into small florets. Add all vegetables to the hot skillet or wok and stir fry over medium high heat. Cook for three to five minutes stirring frequently until the vegetables are just tender but still crisp.
- Mix the Curry Sauce:
- In a separate bowl whisk together red curry paste coconut milk soy sauce brown sugar and fresh lime juice. Whisk until smooth and fully blended. Taste for spice level and adjust as needed.
- Simmer the Sauce and Tofu:
- Pour the curry sauce over the stir fried vegetables in the skillet. Let the mixture come to a gentle simmer so the flavors meld and the sauce thickens slightly about 2 to 3 minutes. Return the browned tofu to the pan and stir gently to coat each piece in the sauce. Warm everything through and turn off heat.
- Assemble the Bowls:
- Scoop fluffy coconut rice into the bottom of each serving bowl. Spoon the saucy curry vegetables and tofu over the rice. Top with a sprinkle of chopped fresh cilantro and roasted peanuts and add a lime wedge to each bowl for squeezing over right before eating.
Save Firm tofu is a favorite ingredient of mine because it crisps up so nicely and soaks up the curry flavor. Watching my family tuck into these colorful bowls always reminds me how simple meals create the best moments together.
Storage Tips
Let everything cool before storing. The rice and curry tofu veggie mixture hold up well in separate airtight containers in the fridge for up to four days. Reheat in the microwave or a skillet adding a splash of water or coconut milk to loosen the sauce.
Ingredient Substitutions
You have lots of flexibility. Swap the tofu for tempeh or cooked chicken if you are not vegetarian. Try any quick cooking vegetables you have such as baby corn zucchini green beans or mushrooms. For added heat toss a pinch of chili flakes into the sauce or atop your finished bowl.
Serving Suggestions
This bowl is great on its own but I sometimes serve it with a quick cucumber salad or extra lime wedges. For a party try arranging the toppings bar style so everyone can build their own bowl just the way they like.
Cultural Context
Thai curries draw on local herbs and roots like galangal and lemongrass which bring memorable depth to sauces. Coconut milk is an essential feature in both savory and sweet Thai dishes lending creaminess and balancing the spice with natural sweetness.
Seasonal Adaptations
Use asparagus and early carrots in spring Add summer squash and fresh corn in summer Stir in roasted pumpkin or butternut squash in fall for extra heartiness
Success Stories
This is a go to recipe for friends new to Thai flavors. My neighbor had never tried curry paste before and now she keeps a jar on hand just to make this. Leftovers always disappear from the fridge before the week is out.
Freezer Meal Conversion
Both coconut rice and curry vegetables freeze well for up to two months. Cool completely before packing into freezer safe bags or containers. Thaw in the fridge overnight and reheat gently with a splash of water to loosen the rice and sauce.
Save Try this with whatever fresh vegetables you have on hand and enjoy a colorful, comfort filled meal that is healthy and satisfying every time.
Recipe FAQ
- → Can I use another protein instead of tofu?
Absolutely, you can swap tofu for chicken, shrimp, or tempeh, adjusting cook times as needed for each.
- → Is this dish suitable for gluten-free diets?
Yes, simply use gluten-free soy sauce and ensure your curry paste is certified gluten-free.
- → Which vegetables work best in this bowl?
Bell pepper, snap peas, broccoli, and carrots shine, but zucchini, baby corn, or mushrooms are great alternatives.
- → How spicy is the curry sauce?
The heat level depends on your curry paste. For more kick, add fresh chilies or chili flakes to taste.
- → What type of rice is recommended?
Jasmine rice is used for its fragrant, fluffy texture, complementing the creamy coconut and curry flavors.
- → Are peanuts necessary for garnish?
While peanuts add crunch and flavor, you can omit them or use toasted cashews for a different twist.