Green Curry Rice Bowl (gluten free, dairy free, vegan)

Our favorite Green Curry Rice Bowl is a delicious and nutritious Thai dish with the right amount of kick. This recipe combines a flavorful sauce with a variety of veggies, tofu, and jasmine rice to create a vibrant and wholesome meal.

Green Curry Rice Bowl: Know the ingredients

The sauce

The sauce is packed with nutritious ingredients. Ginger paste and garlic oil not only add a burst of flavor but also offer numerous health benefits. Ginger is known for its anti-inflammatory properties and can aid digestion, while garlic is rich in antioxidants and may help boost the immune system.

Scallions, also known as green onions, are a great addition to this dish. They provide a mild onion flavor and are a good source of vitamins A and K. Broccoli florets not only add a vibrant green color but also contribute to the nutritional value of the dish. Broccoli is high in fiber, vitamins C and K, and contains phytochemicals that have been linked to various health benefits.

Coconut milk adds a creamy texture to the sauce and is a good source of healthy fats. It also contains lauric acid, which has antimicrobial properties. Green chilies not only add a spicy kick but also contain capsaicin, a compound known for its metabolism-boosting properties.

Veg and tofu

This recipe includes pak choy and green beans. Pak choy is a type of Chinese cabbage that is low in calories and high in vitamins A and C. Green beans are rich in fiber and provide essential vitamins and minerals.

Tofu, a popular plant-based protein, is a great addition to this dish. It is low in calories, cholesterol-free, and a good source of iron and calcium. Tamari, a gluten-free soy sauce, adds a savory flavor to the tofu and veggies.

Green Curry Rice Bowl (gluten free, dairy free, vegan)

The Green Curry Bowl is a vibrant and wholesome recipe that combines a flavorful sauce with a variety of veggies, tofu, and rice.

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Prep Time 30 minutes mins

30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Thai

Servings 4

Calories 581 kcal

Equipment

• 1 food processor
• 1 large pan

Ingredients

  

Sauce

• 1 tbsp ginger paste 20g
• 1 tbsp garlic infused oil
• 60 g scallions green parts, chopped
• 250 g broccoli florets
• 1 can light coconut milk 400 ml
• 2 cubes stock
• 300 ml water
• 2 green chillies serrano
• 2 tbsp green curry paste 55g

Veggies/Tofu/Rice

• ⁣1 tbsp coconut oil 20g
• 120 g pak choy roughly chopped
• 300 g firm tofu cubed
• 100 g fine beans
• 3 tbsp tamari
• salt
• thai basil
• cilantro
• 260 g jasmine rice 4x65g

Instructions

 

• Cook the mixture of garlic oil, ginger paste, and scallions in a frying pan over medium heat for a few minutes.
  1 tbsp ginger paste, 1 tbsp garlic infused oil, 60 g scallions
• Add the broccoli florets to the pan and cook for a few minutes until they turn bright green and become almost tender. Season the mixture to taste.
  250 g broccoli florets, salt
• Add coconut milk, stock, and water to the mixture. Simmer until the broccoli becomes tender.
  1 can light coconut milk, 2 cubes stock, 300 ml water
• Transfer the mixture to a high-speed blender along with the remaining ingredients. Blend until the mixture is smooth.
  2 green chillies, 2 tbsp green curry paste
• Make rice.
  260 g jasmine rice
• Cook the tofu in 1 tbsp of oil in a frying pan over medium-high heat until it turns golden on all sides.
  ⁣1 tbsp coconut oil, 300 g firm tofu
• Cook the tofu for another minute after tossing it in tamari. Remove the tofu from the pan and set it aside.
  3 tbsp tamari
• In the same pan, sauté the green beans and the hard parts of the pak choy. Cook them until they are nearly tender.
  100 g fine beans
• Add the baby pak choy leaves to the pan and cook until the leaves have wilted.
  120 g pak choy
• Combine the tofu with the sauce in the pan and mix them well together.
• Sprinkle fresh Thai basil and cilantro on top as a garnish.
  thai basil, cilantro
• Serve over rice.

Keyword aromatic, flavorful, spicy, substantial