Ingredients
  • For the Golden Curry Rice:
  • 1/2 cup (106 g) white jasmine rice
  • 1 cup (240 g) water
  • 1/2 teaspoon fine sea salt
  • 1/2 tablespoon (4 g) yellow curry powder
  • 2 teaspoons fresh lime juice
  • For the Thai Curry Veggies:
  • 1 packed cup (140 g) finely chopped white onion
  • 2 long medium carrots (154 g) diced into 1/4 inch pieces
  • 1/2 teaspoon fine sea salt, plus another 1/4 teaspoon later
  • 1/2 cup water, plus another 1/2 cup later
  • 2 teaspoons yellow curry powder
  • 2 tablespoons red curry paste (I recommend Thai brand)
  • 1/2-1 tablespoon fresh lime juice (depending on how strong you like it)
  • 1 15 oz can white beans, drained and rinsed
  • optional: 2 teaspoons coconut sugar
  • optional: 1/4-1/2 cup chopped fresh cilantro
  • large romaine lettuce leaves, or you could use collard greens and whatever greens you like that will hold the mixture well and provide a nice crisp
  • Thai Curry Lime Dipping Sauce (spicy and slightly sweet!):
  • 3 tablespoons water
  • 2 tablespoons lime juice
  • 2 tablespoons coconut sugar
  • 2 tablespoons red curry paste
  • good pinch of salt
Steps
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