Purple Rice with Green Curry
Who doesn’t love a slightly spicy curry bowl? There’s just something soothing about a bowl full of sticky rice, slightly sautéed vegetables and warm coconut milk with a spoonful of green curry paste.
This stunningly vibrant creation comes to us from our friend Kris Kelly of Goofy Foot Foods.
- 1 cup Alter Eco Purple Sticky Rice
- 2 cups water
- pinch of Himalayan sea salt
- 1 tablespoon of Nutiva’s Liquid Coconut Oil
- 4 heads baby bok choy
- 4 carrots, peeld and sliced
- 1 yellow onion, sliced into thin pieces
- 4 scallions, sliced – include both white and green parts
- 2 teaspoons finely chopped garlic (or to taste)
- 2 cloves garlic, finely chopped
- 1 tablespoon mirin
- 1 tablespoon coconut aminos
- 2 tablespoons black sesame seeds
- 1 mango, sliced
- 2 tablespoons raw pumpkin seeds
- Optional: For added protein, add baked tofu or tempeh
Raw Coconut Broth
- Meat of one young Thai coconut (or 1 can coconut milk)
- Coconut water from the Thai coconut
- 2 tablespoons Green Curry Paste
(Notes: vegan, gluten-free, dairy-free)
Prepare rice according to package directions, however, I always add a pinch of Himalayan sea salt to my rice before cooking.
Using a large skillet, heat coconut oil over medium heat. Add sliced onion and carrots. Sauté 3-4 minutes. Add 1 tablespoon Mirin, finely chopped garlic and ginger. Give a good stir and continue cooking for another minute or two. Lay baby bok choy leaves over the top of vegetables and sprinkle with one tablespoon (or to taste) of coconut aminos. Cover the pan and let steam for about 1-2 minutes. Just until bok choy begins to soften.
Raw Coconut Curry Milk
Using a high-speed blender like a Vitamix, add cleaned coconut meat, coconut water and two tablespoons of green curry paste. Give it a whirl until it’s nice and creamy. Feel free to add veggie stock or water to thin out. It’s totally okay to warm your coconut milk in a saucepan, however, I typically don’t. I find the warm rice and veggies create enough heat. No need to use another dish! 🙂 Spoon rice into four bowls. I like to place my rice just to one side, basically dividing my bowls into thirds. Add prepared veggies next to the rice. Place coconut curry milk next to the cooked veggies. Sprinkle with chopped scallions, sesame seeds and mango slices. (Not shown: Feel free to add a little cilantro as well.)