Easy Coconut Red Curry Fried Rice
Coconut Red Curry Fried Rice is the easy weeknight dinner you need in your cooking repertoire! Just 7 convenient ingredients make up this filling, one-pan meal!
Servings: 2 servings
Ingredients
- 1 medium zucchini {about 2 cups} chopped
- 2 cups chopped broccoli florets
- ½ a small red onion sliced
- 2 tablespoons red curry paste such as Thai Kitchen
- ⅔ cup coconut milk*
- ¼ cup reduced sodium soy sauce
- About 2 ½ cups frozen brown rice*
Instructions
- Heat about a tablespoon 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.
Notes
*I usually make this with frozen brown rice. You could probably make it with cold leftover rice, too, but you may need to reduce the amount of liquid.