This Thai coconut rice is an easy 1 pot meal made with coconut milk and spicy curry that is gluten-free and vegan.
In a medium-sized, pour in 3 cups of fresh or frozen veggies and a can of full-fat coconut milk. (I like to use a bag of frozen mixed veggies to make it super easy).
Then 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 salt and curry paste and cook over medium heat until it begins to boil.
While the liquid is heating, rinse the 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.