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+ servings

Easy Rice Cakes Red Curry

Author: Thomas Pagot
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!
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes
Servings 2 servings



  • 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!
Course : Entree, Main Course
Cuisine : Asian, Korean
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