Thai Red Curry Rice
Servings: 5 people
Ingredients
- 2 tbsp oil
- 1 red onion finely chopped
- 1 tsp kosher salt
- 1/2 tsp pepper optional for less spicy
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 1 tsp lemongrass paste
- 1 tsp ginger paste can sub fresh ginger or dash of ground ginger
- 1/4 cup thai red curry paste
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 3 cups diced potatoes approx 1.5 cm cubes
- 1.5 cups cooked chickpeas
- 1 cup uncooked rice used jasmine
- Lime juice and green onion for garnish
Instructions
- In a large pan, add oil and onions. Cook for 5 min.
- Add ingredients up to (and including) thai red curry paste, stir cook another 3 min, stirring periodically.
- Add broth, coconut milk, and potatoes. Stir thoroughly, cover and bring just to a boil.
- Immediately add chickpeas and rice, stir and lower heat to a low simmer (cover again). Cook until liquid is absorbed and rice is fully cooked, do not stir.
- Turn off heat and leave covered for another 10 min. Then gently stir in some fresh lime juice, and serve with green onion.