In a medium-sized pot, pour in 3 cups of fresh or frozen veggies and a 13.5 oz can of full-fat coconut milk. (I like to use a bag of frozen mixed veggies to make it super easy).
Fill the empty can to the top with water and add it to the pot 2 times. (This will get all the coconut milk out of the can and give you 27 oz. of water).
Add 1-2 tbsp of curry paste and 1/2 tsp salt. Cook over medium heat until it begins to boil.
While the liquid is heating, rinse 3 cups of rice in a mesh colander until the water runs clear. Then add the washed rice to the pot once the liquid begins to boil.
Cook at medium heat for about 5-8 minutes until the liquid is just below the rice line, then cover and turn the heat to low for 5 more minutes. (Do not stir).
Turn off the heat and let it sit covered for about 10 minutes before taking the lid off and fluffing with a fork. Serve hot with a slice of lime to squeeze if desired.
Notes
This dish is slightly spicy if you make it with the green curry paste linked in the post. Add more or less depending on the desired spice level.
Add a cup of chickpeas or cubed tofu for added protein.
Make sure to cover the rice once the liquid level drops just below the rice.
Keep the cover on for the duration of the cooking and resting process.
Do not stir the rice while cooking or for 10 minutes after the heat has been turned off.
Once you have waited 10 minutes after cooking, fluff the rice with a fork.