Thursday, January 29, 2009

Green Curry with Red Jasmine Rice

If you're reading this, you might be kind of geeky about food like I am. I get all excited about discovering some "new" ingredient. Whether it's a spice or vegetable I've never used, or just an unexpected twist on something familiar, I can be found exclaiming aloud to myself in the grocery aisle, "look at that!" Well, maybe you don't talk to yourself in public like I do about finding teeny dried chiles (that are so cute!), but for the sake of discussion let's assume you can relate.

You can imagine my reaction to finding red jasmine rice at Whole Foods. I've cooked with red quinoa before, but not red jasmine rice. It retains its rich burgundy color after cooking, and has a slightly nutty taste. The cooking instructions threw me off, because they call for boiling it uncovered, but I followed them and it worked just fine.

This time I topped the pretty Cabernet-colored rice with a Thai green curry of potatoes, mushrooms, carrots, red bell pepper, coconut milk, and cilantro. Delicious, as any dish with coconut milk tends to be. But I'm already thinking of what else to do with red jasmine rice. Hmm...I think there is a red-themed holiday coming up in a couple of weeks. Perhaps red rice would be perfect for a romantic dish!

Green Curry with Red Jasmine Rice
Adapted from Gourmet
About 4 servings

1/2 large red bell pepper, thinly sliced into bite-sized pieces
1 small onion, chopped
10 ounces baby bella mushrooms, sliced
1 Tablespoon vegetable oil
salt and pepper to taste
2 cloves garlic, minced
2 Tablespoons vegan green curry paste
1 pound russet potatoes, peeled, halved, and thinly sliced
2 carrots, thinly sliced
14 ounces coconut milk
1/2 cup vegetable broth
handful cilantro, chopped
Sriracha to taste, as a condiment
red jasmine rice, prepared according to package

Heat oil in a large skillet with a lid over medium heat. Add bell pepper, onion, mushrooms, and salt and pepper. Saute about 5 minutes. Add garlic and curry paste. Stir and saute about 1 minute. Add potatoes, carrots, coconut milk, and broth. Cover and simmer, stirring occasionally. Simmer until potatoes are nearly done. Uncover and simmer until sauce thickens. Add cilantro and serve over rice.


  1. I would have exclaimed out loud about red rice, too!

  2. I love colored rice, it makes a dish look so much more colorful and interesting.

  3. i'm totally a food nerd! and i loooove discovering new ingredients. not always the best for my budget, but i can't help myself!

  4. Sounds delicious! We found red "cargo rice" from Thailand at Global Foods in Kirkwood. It's very good, too. Maybe I'll try it in this recipe.

  5. i love your green plate! and you are so creative!

  6. Red rice? Ok, I'm a total nerd, so yeah, I would have been all giddy-excited about it, too!

  7. Wow, your pictures are amazing! I could really learn a thing or two from you :) Thanks for the comment...I was a little apprehensive about starting a blog because I'm not very computer savvy, but I wanted to show my family that being veg is awesome and I'm not deprived. Your green curry looks so good btw! Yay for St. Louis vegans, hehe.

  8. So pretty! I gotta get some of that.

  9. I love curries, I think the depth of flavor is awesome.

  10. i've never heard of red jasmine rice. totally going to keep an eye out for some. thanks, Lisa! your curry looks delicious, and i love your green plate - it so neat!

  11. Hey, there's nothing wrong about talking to yourself! Right, River? Right! :)

    This is a gorgeous dish, definitely perfect for a certain red-themed holiday!

  12. I had no idea there was anything like red jasmine rice - so cool!

    P.S. I do that too when I find new things in the grocery store...

  13. I do that at the store too! It's like finding a treasure. I've never tried red jasmine rice before, looks delicious underneath the curry. What a great combo! Thanks for the awesome find!

  14. This dish is gorgeous! Such beautiful plating.

  15. Glad to have a new rice to try! And that photo is gorgeous. :)

  16. I am totally craving curry, I just watched Iron Chef America and the secret ingredient was curry. Mmmmmmmm..

  17. mm mmm! love thai curry. red jasmine rice as well - never heard of that before!!

  18. Glad to see I'm in the company of plenty of food nerds! Thanks for all the nice comments y'all.

    PB and Jess, veg IS awesome! Glad you took the plunge to join the St. Louis vegan blogging community.

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