Easy Thai Curry Rice Bowls are a vegetarian takeout at home recipe that is a healthy weeknight dinner idea that everyone will enjoy. Meat eaters and vegetarians alike.
We are on the second full week of camping in our house. 98% of our stuff is on the way to Boston and we are completely embracing minimalist living until we fly home.
Last night as I was making dinner and Wes told me that I should do some posts on how to cook with next to nothing. In truth, I am pretty minimal when it comes to kitchen stuff. I think that you can make just about anything with a sharp knife and a cutting board.
Right now cooking is not enjoyable to me, it’s just getting nutrients and food into bodies. I LOVE to cook, but I like to cook with options. As a blogger and food photographer, I often have every ingredient at my disposal. I have oils, vinegars, spices, you name it, all the time. I can’t take those things back with me, so I am using up what I have and not repurchasing any.
As with most things in life, there is always an upside, it makes you have to be creative and resourceful. Which I think is a skill that I need to work on because there are times when you need to make something out of nothing. I usually would run to the store for a single ingredient instead of seeing what I can make out of what I already have.
This Thai Curry Rice Bowl recipe from The Fauxmartha’s book The Minimalist Kitchen is a perfect example of this kind of cooking. (Melissa will always have a special place in my heart, she designed two of the websites that Baked Bree has lived on.) Minimal tools and a pantry pared down to the essentials. When I restock my kitchen in Boston, this book will be my guide.
Side note – I am watching Beyonce’s Homecoming special on Netflix as I write this. I didn’t know how badly I needed this in my life. How they shot this is so cool, they mirrored the two Coachella performances into one in such a creative way.
This soup comes together quickly and I almost always have everything I need to make it. (I did actually have everything even with a less-than-stocked pantry.) It’s a fun homemade takeout kind of recipe that you can customize to the people eating it. Vegetarian and meat eaters alike can enjoy this Thai curry soup. It reminds me of my Chicken Satay Soup, but this one is more weeknight friendly.
Tips for Thai Curry Rice Bowls //
- I like to make the broth and let everyone ladle or pour it into their bowls after they’ve dressed their rice bowl.
- I buy my red curry paste, but you can try making your own red curry paste if you like.
- This is a great recipe if you need to clean out your veggie drawer. Just about anything goes.
- My preferred method for making rice is to bake my rice, I always make more than I need for recipes just like this one.
To make the broth, heat a saucepan over medium heat. Add oil, garlic, and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes. Fill a bowl with a portion of rice and ladle hot soup over. Top with your favorite garnishes.
Thai Curry Rice Bowl Broth
To make the broth, heat a saucepan over medium heat. Add oil, garlic, and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes.
Fill a bowl with a portion of rice and ladle hot soup over. Top with your favorite garnishes.
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