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Coconut Rice Bowl

Coconut Rice Bowl



Coconut Rice

  • 2 cups rice, (jasmine is nice but other white rice is fine.)
  • 1 can coconut milk, about 400ml or 13.5 oz
  • 1 3/4 cups water
  • 2 teaspoons yellow curry powder
  • 1 teaspoon sea salt (less if using table salt)
  • 1 teaspoons ginger, minced or grated



  • 2 tablespoons sriracha (or sambal olek) Adjust to taste- start with less if you like less spice.
  • 1–2 tablespoons braggs liquid aminos or lite soy sauce (use half fish sauce and half
  • braggs if desired)
  • 2 teaspoons coconut sugar (or other sweetener)



  • 2 tablespoons coconut oil
  • 16 oz tofu
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons lemongrass, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 1 pound asparagus, cut into 1 inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, carrots)
  • 2 green onions, chopped
  • 1/2 cup peas (frozen is fine just give a quick rinse under cool water to thaw quickly)
  • juice of a lime, about 2-3 tablespoons
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1/2 cup toasted coconut flakes (unsweetened)
  • Instructions

    1. Cook the Rice: In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger. With the lid on, bring to a simmer. And cook for 20 minutes. Turn heat off and let sit with lid on until ready to serve.
    2. Make the Sauce: Whisk together sriracha, braggs or soy sauce, and coconut sugar.
    3. Sear Tofu (or cook chicken, fish or shrimp if using): Pat tofu dry and cut into thick strips. Heat pan (we like cast iron) to med-high. Add 1 tablespoon coconut oil and a sprinkle of salt and pepper. Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes. Set tofu aside.
    4. Sauté Veggies: In the same pan, add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute. Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender. Add green onions and 1 tablespoon of water scraping the pan to loosen all the stuck bits. Cook for another minute more.
    5. Combine: Add tofu, sauce, and peas, and lime juice stirring to combine. Remove from the heat. Taste for saltiness adding more braggs or soy sauce if needed.
    6. Serve: Place rice in the bowls with a scoop of the sautéed  tofu and veggies. Liberally sprinkle mint, cilantro and coconut flakes on top.


  • Credit:

    Sylvia Fountaine

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