Red Thai Coconut Curry with wild rice
Servings: 8
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Ingredients
RICE
- 2 C rice; wild
SAUTÉ
- 1/2 c unrefined coconut oil
- 1 onion; white diced
- 6 cloves garlic pressed
- 1 squash; zucchini cubed
- 4 bella mushrooms diced
- 5 c frozen mixed vegetables cauliflower, carrots, broccoli
SAUCE
- 32 oz purified water; cold
- 4 sticks cashew cream or 2 cans coconut milk/cream
- 6 T Thai red curry paste
- 1 T crushed red pepper flakes
- 1 T cornstarch; non gmo
- 3 T coconut nectar
- 1 T sriracha
- 1 T tamarind puree
Instructions
RICE
- Add 2 cups wild rice, 4 cups cold water and a 1/2 tsp sea salt to a pot and set on high.
- Once the water is boiling, stir and turn down to medium low and put the lid on.
- Simmer for 20 minutes. Most of the water should be absorbed.
- Turn off and allow to sit for 5 minutes with the lid on.
- Open, stir and fluff the rice. Set aside.
SAUTÉ
- Add the oil to a larger pan/pot and set on medium high.
- Add all sauté ingredients to the pan and cook for 6 minutes.
SAUCE
- Add all ingredients to the blender and blend until incorporated.
- Pour the sauce over the sautéed veggies and cook on medium high heat for 10 minutes, stirring frequently. The sauce will thicken up some.
SERVE
- Add a heaping 1/2 cup of cooked willd rice to a plate and pour 3 ladles of sauce over it.
- ENJOY!!
