Thai Red Coconut Curry

Recipe contributed by Joey's Plate

Serves 2

INGREDIENTS:

• 1 cup dry Ceylon pearl rice
• 2 Tbsp virgin coconut oil
• ½ medium onion, thinly sliced
• 1 Thai red curry kit
• 1 medium carrot, peeled and sliced
• ½ cup small cremini mushrooms, sliced
• 1 can premium coconut milk
• ½ cup water
• 1 tsp sea salt (or to taste)
• 2 Tbsp vegan ginger honey or sweetener of choice to taste
• 1 small bunch rapini, cut into florets
• ½ red bell pepper, diced 
• ½ block tofu, cubed and pre-fried if desired (or other optional protein)
• 1 small lime, cut in wedges
• 2 green onions, sliced
• 2 small fresh green chili peppers, sliced
• 1 sprig of fresh Thai basil
• Black sesame seeds (optional)

1. Rinse & drain 1 cup of pearl rice, then add to a medium saucepan along with 2½ cups of water and a pinch of salt.
2. Bring to a boil over medium heat, stir, cover and reduce heat to minimum.
3. Cook for 20 minutes until water is absorbed then let stand 5 minutes and fluff with a fork before serving.
4. While rice is cooking, heat oil in a large sucepan or wok over medium heat. Add the onion and sauté until translucent.
5. Stir in contents of red curry paste and herb pouches and sauté 1 minute.
6. Add carrots and mushrooms, stir to combine and sauté 5 minutes.
7. Add coconut milk, water, salt and sweetener then simmer about 10 minutes, stirring occasionally.
8. Add rapini, bell pepper, tofu and the juice from 2 lime wedges then simmer 3 to 5 minutes until vegetables are tender but not overcooked.
9. Serve over Ceylon pearl rice and garnish with lime wedges, green onions, chili peppers, Thai basil and black sesame seeds if desired.