20-minute Coconut Curry Rice (Gluten Free)
This coconut curry rice skillet recipe is easy to make. It uses frozen brown rice, which means that you don't have to spend any time cooking the rice from scratch. The recipe is very straightforward and easy to follow. You just cook some vegetables, make the sauce and stir in the frozen rice! It can be ready in 30 minutes or less.Coconut curry rice is gluten-free, vegetarian, nut free, dairy free and vegan.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1/2 onion chopped into 1/2" pieces
- 1 1/2 bell peppers chopped into 1/2" pieces
- 1 zucchini chopped into 1/2" pieces
- 2 cups brown rice
For the sauce:
- 1 can organic coconut milk
- 2 tablespoons gluten-free less sodium soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sweet chili sauce
- 1/2 tablespoon brown sugar
- 3 tablespoons red curry paste
- 1 teaspoon dried garlic
- 1 teaspoon dried basil
- 2 tablespoons fresh basil for garnish
Instructions
- Cook rice according to package directions.
- Heat the olive oil in a large skillet or wok over medium heat. Add the onion, bell peppers, and zucchini and cook until softened, about 5 minutes.
- Add the frozen brown rice to the skillet and stir to combine. Cook until the rice is heated through, about 2 minutes.
- In a small bowl, whisk together the coconut milk, soy sauce, lime juice, sweet chili sauce, brown sugar, red curry paste, dried garlic, and dried basil.
- Pour the sauce into the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened and the vegetables are tender.
- Remove the skillet from the heat and stir in the fresh basil.
- Serve immediately and enjoy!
Nutrition
Calories: 1053kcalCarbohydrates: 179gProtein: 19gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1358mgPotassium: 1090mgFiber: 11gSugar: 21gVitamin A: 6651IUVitamin C: 141mgCalcium: 147mgIron: 6mg
Tried this recipe?Let me know how it was!