Description
Whip up this vibrant and flavorful Thai-inspired skillet in under 20 minutes. It’s a quick, vegan one-pan meal packed with fresh vegetables and creamy coconut curry sauce.
Ingredients
Units
Scale
- 1 medium zucchini (about 2 cups / 473ml) (chopped)
- 2 cups (473ml) chopped broccoli florets
- 1/2 a small red onion (sliced)
- 2 tablespoons (30ml) red curry paste
- 2/3 cup (158ml) coconut milk
- 1/4 cup (59ml) reduced sodium soy sauce
- About 2 1/2 cups (591ml) frozen brown rice
Instructions
- Heat about 1 tablespoon (15 ml) 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.
- Add red curry paste and toss with vegetables to coat.
- Pour in coconut milk and soy sauce and stir, scraping up any brown bits from the bottom of the pan.
- 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.
- Note: If using cold leftover rice, you may need to reduce the amount of liquid.
Notes
Use pre-cut vegetables and pre-cooked frozen brown rice to save time. Adding cooked chicken breast or shrimp can make it a complete meal. This dish is great for busy days when you want something quick yet satisfying. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 0 mg