Easy Rice Cakes Red Curry
Chewy rice cakes simmered in a rich and creamy red curry sauce! Infused with garlic, shallots, lime, and coconut milk, this plant-based dish is easy and super flavorful!
Ingredients
- 1 tbsp oil
- 1 shallot minced
- 2 cloves of garlic minced
- 1 and 1/2 tbsp red curry paste
- 1 13.5-ounce can full-fat coconut milk
- 1/2 cup water
- 1 tbsp soy sauce
- 1 tbsp coconut sugar or white sugar
- 1 tsp curry powder use your favorite brand
- 14 ounces sliced rice cakes
- 1 tbsp lime juice
- fresh cilantro for topping
Instructions
- Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot and garlic and cook for 2-3 minutes or until fragrant. Next, add the red curry paste and cook for another 30 seconds.
- Pour in the full-fat coconut milk, water, soy sauce, coconut sugar, red curry powder, and rice cakes.
- Bring to a simmer and let simmer for about 8 minutes or until the rice cakes are perfectly tender. Make sure you keep stirring very regularly to prevent the rice cakes from sticking to the bottom of the skillet.
- Remove from heat, stir in the lime juice, and top with chopped cilantro! Enjoy as is or with sautéed greens on the side!
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