Go Back
+ servings
Crispy Rice with Red Curry

Red Curry with Crispy Rice

Full of Plants
Comforting, flavorful, and creamy red curry served with toasty and crispy rice! Packed with textures and SO DELICIOUS!
5 from 4 votes
Prep Time 50 mins
Course Main Course
Cuisine Asian
Servings 3
Calories 428 kcal


Crispy Rice

  • 3/4 cup dry rice
  • 3 tbsp vegan yogurt
  • 2 tsp vegan butter
  • 2 tsp oil

Red Curry

  • 1 tbsp oil
  • 1 shallots minced
  • 1 clove of garlic minced
  • 1 tbsp minced ginger
  • 2 tbsp red curry paste
  • 5-6 mushrooms quartered
  • 2 medium carrots sliced
  • 1/2 red bell pepper cut into 1-inch squares
  • 1 13.5-oz can full-fat coconut milk
  • 1/2 cup water
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp tomato paste
  • 1/4 tsp chili flakes
  • 1/4 tsp salt
  • 1 tbsp lime juice
  • a handful of fresh cilantro


  • Start by cooking the rice. Bring a large pot of salted water to a boil. Once boiling, add the dry rice and cook for about 7 minutes, or until just tender. Drain and set aside, covered.
  • Prepare the curry: heat the oil in a medium pot or saucepan. Once hot, sautée the shallots, garlic, and ginger for a couple minutes. Add the red curry paste and sautée for another 2 minutes.
  • Add the mushrooms, carrots, red bell pepper, and cook for another 5 minutes.
  • Pour in the full-fat coconut milk, water, maple syrup, soy sauce, tomato paste, chili flakes, and salt. Bring to a boil and let simmer uncovered for about 20 minutes or until carrots are tender. Cover to keep warm.
  • While the curry is cooking, prepare the crispy rice. Mix about 1/2 cup of cooked rice with the vegan yogurt.
  • Melt the vegan butter and oil in a 7-inch clay pot or deep skillet (I personally used two 4.5-inch clay pans and divided the butter and oil) over low-medium heat.
  • Once the butter has melted, add the rice yogurt mixture to the pan and spread it into an even layer using the back of a spoon. Add the rest of the rice and slightly pack it down. Using a chopstick or the handle of a wooden spoon, make 4-5 holes in the rice. This will allow steam to escape.
  • Cook over low-medium heat for about 18 minutes, rotating the pan every 2-3 minutes by 1/8 of a turn. This will prevent the rice from browning unevenly.
  • Using a spatula or tablespoon, check the edges to see if the rice has developed a crust and if it's golden brown. Run the spoon around the edges of the pan, place a plate over the pan and carefully but quickly invert the rice cake over the plate. You should have a beautiful golden brown crust! Cut into 4-6 pieces.
  • To serve, divide the curry between 3 serving bowls and top with crispy rice pieces, fresh cilantro, and a squeeze of lime!
  • This red curry will keep for up to 3 days in the refrigerator. Crispy rice is best served the same day.


Serving: 1(with rice)Calories: 428kcalCarbohydrates: 55.4gProtein: 7.7gFat: 19.8gFiber: 2.4gSugar: 10g
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants