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  • Author: Dianna Muscari


  • 1 medium zucchini {about 2 cups} (chopped)
  • 2 cups chopped broccoli florets
  • 1/2 a small red onion (sliced)
  • 2 tablespoons red curry paste (such as Thai Kitchen)
  • 2/3 cup coconut milk*
  • 1/4 cup reduced sodium soy sauce
  • About 2 1/2 cups frozen brown rice*


  1. Heat about a tablespoon of olive oil in a large skillet or wok over high heat. Add zucchini, broccoli and red onion and cook until just starting to soften and get charred in spots, about 3-5 minutes.
  2. Add red curry paste and toss with vegetables to coat.
  3. Pour in coconut milk and soy sauce and stir, scraping up any brown bits from the bottom of the pan.
  4. Stir in frozen rice. Reduce heat to medium and allow to simmer until the rice is heated through and has absorbed some of the liquid {it should thicken quite a bit}, stirring often. Serve hot.


  1. *I usually make this with frozen brown rice. You could probably make it with cold leftover rice, too, but you may need to reduce the amount of liquid.
  • Category: Main
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