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–+ servings

Red Thai Coconut Curry with wild rice

Course: Main Course
Cuisine: Thai
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!!