Red Panda Curry Coconut Rice
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 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.
Ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 3 kaffir lime leaves
- 6 oz bamboo shoots
- 1 cup snow peas
- 1 tsp fish sauce
- 1/2 tsp brown sugar
- 1 tbsp vegetable oil
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- Step 6: Fluff cooked rice with a fork and serve topped with the coconut curry sauce and vegetables, discarding kaffir lime leaves.
Frequently asked questions
How long does Red Panda Curry Coconut Rice take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Panda Curry Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Red Panda Curry Coconut Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Panda Curry Coconut Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Red Panda Curry Coconut Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
