Khao Khao

Khao Khao is a delightful vegan Thai rice dish that combines the fragrant aroma of jasmine rice with vibrant vegetables and a rich coconut curry sauce. This comforting meal is not only satisfying but also packed with nutrients and flavors that transport you to the streets of Thailand.

Ingredients

• Jasmine rice - 150 grams
• Coconut milk - 200 ml
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green peas - 100 grams (fresh or frozen)
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 1 tablespoon
• Curry paste - 1 tablespoon (red or green)
• Lime - 1, juiced
• Fresh basil leaves - a handful
• Salt - to taste
• Oil - 1 tablespoon (coconut or vegetable)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package instructions (usually 15-20 minutes) in a rice cooker or on the stove.
2. In a large skillet or wok, heat the oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Add the sliced red bell pepper and julienned carrot to the skillet, sauté for 3-4 minutes until they start to soften.
4. Stir in the green peas and cook for another 2 minutes.
5. Add the curry paste to the skillet and stir well to coat the vegetables, cooking for 1-2 minutes.
6. Pour in the coconut milk and soy sauce, stirring to combine, and let it simmer for 5 minutes until slightly thickened.
7. Season with lime juice and salt to taste.
8. Once the rice is cooked, fluff it with a fork and serve it topped with the coconut vegetable mixture.
9. Garnish with fresh basil leaves before serving.

Nutrition

• Calories: 450
• Protein: 9 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from colorful vegetables.
• High in fiber, aiding digestion.

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