Curry Coconut Thai Rice

GOURMANDELLE(2)
Jake S.: "Delicious. Made it without coriander" Read More
10Ingredients
25Minutes
270Calories

Ingredients

US|METRIC
  • 1 cup basmati rice (I used Shan'Shi Thai Rice)
  • 1 1/2 cups water
  • 1/2 cup coconut milk (I used Shan'Shi Coconut Milk)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 2 red bell peppers (cut in thin strips)
  • 1 carrot (medium, grated)
  • 1/3 cup scallions (chopped)
  • 1/3 teaspoon chile flakes
  • sea salt (to taste)
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    NutritionView More

    270Calories
    Sodium9% DV220mg
    Fat12% DV8g
    Protein10% DV5g
    Carbs15% DV45g
    Fiber12% DV3g
    Calories270Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol
    Sodium220mg9%
    Potassium340mg10%
    Protein5g10%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A90%
    Vitamin C130%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Stacey Brook 2 years ago
    Very tasty recipe, added a touch more coconut milk and a little extra chilli. Make sure to keep the heat down on the rice 👍. Served with Thai green chicken and mango dip with spring rolls.
    Jake S. 2 years ago
    Delicious. Made it without coriander

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