Red Panda Curry Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, creamy rice dish with red curry paste and coconut milk, mirroring the red panda's warm reddish-brown fur. This Thai-inspired vegetarian recipe, ready in about 45 minutes, pairs jasmine rice, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain thoroughly. Place rice in a pot with 1 1/2 cups water and bring to a boil over medium-high heat.
  2. Step 2: Once boiling, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Remove from heat and let sit covered for 5 minutes.
  3. Step 3: While rice cooks, heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 2 tbsp red curry paste and cook for 2 minutes, stirring constantly, until fragrant and oil separates.
  4. Step 4: Add 6 oz drained bamboo shoots, 1 cup snow peas, and 3 kaffir lime leaves. Stir-fry for 3 minutes until vegetables are crisp-tender.
  5. Step 5: Add 1 can coconut milk (13.5 oz), 1 tsp fish sauce, and 1/2 tsp brown sugar to the vegetables, stirring until sugar dissolves and mixture is heated through (about 3 minutes).
  6. Step 6: Fluff cooked rice with a fork and serve topped with the coconut curry sauce and vegetables, discarding kaffir lime leaves.

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