Green Curry Rice Bake

posted in: East Asian, Main Dishes, Recipes | 3
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I saw this recipe recommended on a message board and thought it would be fun and easy to make vegan.  I just replaced the 14 ounces of chicken with 8 ounces of seitan and 8 ounces of green beans. I also translated the original from UK-style measurements to US-style, but I didn’t change any quantities, so if UK-style measurements are your thing, just use the quantities in the original. This goes together really quickly and is a great one-dish meal for a busy night – all you need is some fruit on the side to cool you down.I’m sharing this with this week’s Hearth ‘n’ Soul blog hop.
Update 8/31/2011: I am also entering this in August 2011’s House Favorites.

Green Curry Rice Bake
I followed the directions on the original recipe closely and this took 40 minutes, and not 20 as promised. I think that if I had added the water to the pot cold and then brought the whole pot to a boil, it might have cooked in 20. When I get a chance to try that, I’ll report back.UPDATE 8/31/2011 I made this again and it took 30 minutes after bringing the dish to a boil on the stove. The recipe has been edited accordingly.

2 teaspoons canola oil
3/4 cup diced yellow onion
2 to 8 tablespoons green curry paste*
13.5-ounce can coconut milk
1-1/2 cups minus 3 tablespoons jasmine or basmati rice
3 tablespoons wild rice (or additonal white rice)
1 cup water
1/2 pound seitan, cubed
1 red bell pepper, diced
1/2 pound green beans, stemmed and cut into short pieces
zest and juice of 1 lime
Preheat oven to 400 F. Heat oil in a large pot with a tight-fitting lid. Saute onion until tender, about 5 minutes.  Add curry paste and a few tablespoons of coconut milk. Combine well, and then stir in the rest of the ingredients. Bring to a low boil.
Cover the pot and place in the oven. Bake until the rice has absorbed nearly all the liquid (don’t stir), about 30 minutes.
Serves 4-6
*The original recipe called for 4 tablespoons commercial curry paste. I’d suggest 2 to 4 tablespoons commercial paste or 4 to 8 tablespoons homemade.  If you use the maximum amount, this will be really hot.

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3 Responses

  1. Sounds good. I might add peas to it if I can’t find fresh green beans (or if they aren’t ready in the garden)

  2. Ooohh…I love this meal idea. It looks delicious, and pretty simple to throw together with ingredients. Plus, I love curry ANYTHING! So win! :)

  3. Hi Claire! I’d like to highlight this post on BlogHer’s Food section, but haven’t been able to find an email address for you and would need your permission to (with credit, of course) use the photo with your post. Please email me at genie.gratto@blogher.com to let me know if that would be OK. Thanks!

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