A warm comforting super easy veggie dish that is heavy on the coconut milk and light on spices.
This fragrant Thai dish is perfect for people who are not used to eating too many vegetables or don’t like its taste. The creamy coconut sauce flavor is dominant in this dish and everything else just drowns in it. Green beans are not my favorite vegetable but I added them in this recipe because I knew I could eat them without tasting it.
1 cup brown rice
2 cup of fresh vegetables of your choice (I used carrots, peas, green beans and sweet corn – and garnished with parsley)
2/3 cup of coconut milk
1 tbsp soy sauce
1 tbsp pineapple juice (can put in more if you prefer extra sweetness)
1 vegetable stock
1 tsp fish sauce or worcestershire sauce for a vegan option
1 tsp mince garlic
1 tsp chili paste
Pinch of coriander powder
I chucked the rice and all the ingredients except the vegetables in the rice cooker with 3 cups of water. Let the rice cook for 15 minutes and then added the vegetables and let it cook for another 5 minutes. TA DA rice ready!