Speedy Vegetable Curry with Fluffy Rice

• Basmati Rice

  5.3 oz
• Coconut Milk

  13.3 tbsp
• Red Curry Paste

  2 tbsp
• Broccoli Florets

  5.3 oz
• Carrot

  1 medium
• Red Bell Pepper

  1 medium
• Onion

  0.5 medium
• Garlic

  2 cloves
• Fresh Ginger

  1 tsp
• Vegetable Oil

  1 tbsp
• Soy Sauce

  1 tbsp
• Lime Juice

  0.5 tbsp
• Fresh Cilantro

  2 tbsp

All Steps

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear. Cook the rice according to package directions (typically, combine 150g rice with 300ml water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed. Let it rest for 5 minutes, then fluff with a fork).

2. 2

   While the rice cooks, heat vegetable oil in a large pan or wok over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion softens.

3. 3

   Add the red curry paste to the pan and stir-fry for 1 minute until aromatic, ensuring it's well combined with the aromatics.

4. 4

   Pour in the coconut milk and stir well, scraping any bits from the bottom of the pan. Bring the mixture to a gentle simmer.

5. 5

   Add the sliced carrots, broccoli florets, and red bell pepper to the simmering curry. Stir to coat all vegetables evenly.

6. 6

   Cover the pan and simmer for 8-10 minutes, or until the vegetables are tender-crisp, stirring occasionally.

7. 7

   Stir in the soy sauce and lime juice. Taste the curry and adjust seasoning as needed (add more soy sauce for saltiness, lime juice for brightness).

8. 8

   Serve the hot vegetable curry over the fluffy basmati rice, garnished generously with fresh chopped cilantro.