Thai Coconut Yellow Curry Rice Bowl

Instructions

1
Cook Within: This is a very fast stir-fry recipe. Once vegetables start cooking, stir frequently to help them cook Yellow curry is made by grinding herbs and spices such as lemongrass, garlic, ginger, and kaffir lime into a paste. Its yellow hue comes from the addition of
2
Cook the Rice: Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner, season with ¼ tsp. salt (if desired), and keep covered until plating. While rice simmers, prepare ingredients. Continue the Stir-Fry
3
Add broccolini tops, white portions of green: onions, and carrots. Cook 2 minutes.
4
Prepare the Ingredients: Stem, seed, and cut red bell pepper into ½” strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop cashews. Trim ends of broccolini stems and cut off tops. Halve tops and cut stems on an angle into ¼” slices. Combine coconut milk, yellow curry together until smooth.
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Finish the Stir-Fry: Add lemongrass-curry mixture to pan. Stir together and bring to a boil. Reduce to a simmer and cook until vegetables are tender but maintain some crunch, 2 minutes. Season with ¼ tsp. salt and remove from burner. Begin the Stir-Fry Add 2 tsp. olive oil, broccolini stems, and red bell pepper to hot pan. Cook until lightly browned,
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Serve rice in a shallow bowl and place vegetables: around rice. Garnish with green portions of green onions and cashews. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Stems are added to stir- fry first, and quicker-cooking tops are added later. used twice. White portions go in stir-fry, and green portions the recipe before you start–we promise it will be time
7
Add broccolini tops, white portions of green
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onions, and carrots. Cook 2 minutes.

Ingredients

Instructions