Coconut Rice Bowl | Family Recipes

Coconut Rice Bowl | Family Recipes

www.umami.recipes

View full recipe on www.umami.recipes

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Cooking tools:

  • Pot
  • Stove
  • Cast iron skillet
  • Whisk
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Spatula
  • Wooden spoon
  • Paper towel
  • Serving bowl
  • Spoon

Ingredients

  • 2 cups rice, (jasmine is nice but other white rice is fine.)
  • 1 can coconut milk, about 400ml or 13.5 oz
  • 1 3/4 cups water
  • 2 teaspoons yellow curry powder
  • 1 teaspoon sea salt (less if using table salt)
  • 1 teaspoon ginger, minced or grated
  • 2 tablespoons sriracha (or sambal olek) Adjust to taste- start with less if you like less spice.
  • 1-2 tablespoons braggs liquid aminos or lite soy sauce (use half fish sauce and half braggs if desired)
  • 2 teaspoons coconut sugar (or other sweetener)
  • 2 tablespoons coconut oil
  • 16 oz tofu
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons lemongrass, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 1 pound asparagus, cut into 1 inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, carrots)
  • 2 green onions, chopped
  • 1/2 cup peas (frozen is fine just give a quick rinse under cool water to thaw quickly)
  • juice of a lime, about 2-3 tablespoons
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1/2 cup toasted coconut flakes (unsweetened)

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