Coconut Curry Rice Bowl

I’ve included some videos below for those who prefer to watch rather than read.

Coconut curry rice bowls are a tasty and filling meal you can make at home. They mix fluffy rice with creamy coconut curry sauce and veggies. You can customize these bowls with your favorite proteins and vegetables for a quick, flavorful dinner.

These bowls are easy to put together. Cook rice, make a simple curry sauce, and add your toppings. You can use chicken, tofu, or chickpeas as the main protein. Carrots, zucchini, and bell peppers work well as veggie options. The coconut milk gives the curry a rich, smooth texture that coats the rice nicely.

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need for a tasty coconut curry rice bowl:

• 1 cup brown rice (or white rice if you prefer)
• 1 can coconut milk
• 2 tbsp curry powder
• 1 diced onion
• 1 diced bell pepper
• 2 minced garlic cloves
• 1 tbsp grated ginger

For protein, choose one:

• 1 lb diced chicken thighs
• 1 can chickpeas
• 1 block firm tofu, cubed

Don’t have these exact items? No worries! Try these swaps:

• Swap rice for quinoa or cauliflower rice
• Use vegetable broth instead of coconut milk
• Replace curry powder with garam masala
• Swap bell pepper for carrots or zucchini

For extra flavor, add:

• 1 tbsp maple syrup or honey
• Juice of 1 lemon
• Salt and pepper to taste

Feel free to mix and match veggies based on what’s in your fridge. The beauty of this dish is its flexibility!

Instructions

Get ready to make a delicious coconut curry rice bowl! Here’s how:

1. Cook your rice:

   • Mix rice, coconut milk, water, curry powder, salt, and ginger in a pot.
   • Bring to a simmer with the lid on.
   • Cook for 20 minutes, then let it sit.

2. Prepare your protein:

   • If using chicken, cook it in a skillet over high heat.
   • For tofu, pat it dry and sear in the pan.

3. Make the sauce:

   • Sauté onion, garlic, and ginger for 1 minute.
   • Add broth to the pan.
   • Stir in tomato paste, coconut milk, and salt.

4. Cook your veggies:

   • Add diced onions, bell peppers, and sweet potato to a skillet.
   • Sauté until tender.

5. Put it all together:

   • Place rice in a bowl.
   • Top with your protein and veggies.
   • Pour the sauce over everything.

6. Add some extras:

   • Sprinkle with fresh cilantro.
   • Squeeze some lime juice on top.

Your coconut curry rice bowl is ready to enjoy! Feel free to mix and match ingredients to suit your taste.

Tips, Tricks & Storing

Make your coconut curry rice bowl even better with these helpful tips:

Toast the spices before adding them to your dish. This brings out their flavors and aromas.

For extra creaminess, use full-fat coconut milk instead of light versions.

Add a splash of lime juice at the end to brighten the flavors.

Try different veggies like sweet potatoes, bell peppers, or spinach to mix things up.

Cook your rice in coconut milk for an extra layer of flavor.

To store leftovers, keep the rice and curry separate in airtight containers. They’ll stay fresh in the fridge for 3-4 days.

When reheating, add a little water or coconut milk to prevent drying out.

For meal prep, make a big batch of curry sauce and freeze it in portions. Thaw and heat when you’re ready to eat.

Garnish with fresh herbs like cilantro or Thai basil just before serving for a pop of color and flavor.

Remember to taste and adjust seasoning as you cook. Your perfect balance of flavors might be different from the recipe.