Indulge in the creamy, citrusy goodness of this delicious curry dish. You’ll sauté sweet peppers and zucchini in coconut milk and demi-glace before stirring in a piquant green curry paste and plating it all on a bed of fluffy, zesty rice.
Cooking time20 minutes
Calories500 / serving
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
While the rice cooks, halve and core the sweet peppers lengthwise; slice crosswise into 1-inch pieces. Halve the zucchini lengthwise; slice crosswise into ½ inch half-moons. Zest and cut the lime into 6 wedges.
In a large pan, heat a drizzle of oil on medium-high. Add the sweet peppers and zucchini; sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the coconut milk, demi-glace, as much of the curry paste as you’d like (add ¼ for medium spicy) and ⅓ cup water (double for 4 portions); stir to combine. Cook, stirring occasionally, 4 to 5 minutes, until thickened; season with S&P to taste. Add the juice of 2 lime wedges (double for 4 portions).
To the pot of rice, add the juice of 2 lime wedges (double for 4 portions) and as much of the lime zest as you’d like. Divide the finished rice between your bowls. Top with the vegetable curry. Garnish with the remaining lime wedges. Bon appétit!