Ingredients

The following ingredients have 8 Servings
  • 1/2 cup (106g) white jasmine rice
  • 1/2 teaspoon fine sea salt
  • 1/2 tablespoon yellow curry powder
  • 2 teaspoons fresh lime juice
  • 1 packed cup (140g) finely chopped white onion
  • 2 long medium carrots (154g) diced into 1/4 inch pieces
  • 1/2 teaspoon fine sea salt (plus another 1/4 teaspoon later)
  • 1/2 cup water (plus another 1/2 cup later)
  • 2 teaspoons yellow curry powder
  • 2 tablespoons red curry paste
  • 1/2-1 tablespoon fresh lime juice
  • 1 15 oz can white beans, drained & rinsed
  • optional: 2 teaspoons coconut sugar
  • optional: 1/4-1/2 cup chopped fresh cilantro
  • large romaine lettuce leaves
  • 3 tablespoons water
  • 2 tablespoons lime juice
  • 2 tablespoons coconut sugar
  • 2 tablespoons red curry paste
  • good pinch of salt

Instruction

  • To a pot, add all of the "curry rice" ingredients plus 1 cup water over high heat. Once it comes to a boil, cover with a lid and immediately reduce the heat to simmer. Cook for 15-20 minutes or until the water has evaporated. Once it's done, return the lid for 5 minutes and then fluff with a fork.
  • While the rice is cooking, add the onions, carrots, just the 1/2 teaspoon salt and only 1/2 cup water to a large saucepan over medium heat. It's important your carrots are diced into 1/4 inch size pieces so they fully cook and are not crunchy in the end by being too large. Stir the veggies well and as soon as it comes to a simmer, cover with a lid and cook for 10 minutes. It's important to cover, as it ensures the carrots soften. Stir a couple of times during the 10 minutes to prevent sticking on the bottom. Add just a tiny bit of water if needed, but mine was perfect. All the water should be gone and your carrots tender at 10 minutes.
  • Remove from the heat and add the curry powder, red curry paste, lime juice, remaining 1/4 teaspoon salt, remaining 1/2 cup water, beans, sugar and cilantro. Stir really well and turn the heat back on to low. Cook for just a couple of minutes until heated through and the water soaks up the flavors and cooks down. Taste and add any more salt if needed. It should have a spicy kick and not need any more salt. If you used the full tablespoon of lime juice, it will taste a bit strong, but will mellow out after adding the rice, which I found it to be perfect then.
  • Add the cooked rice to the veggies and stir well. Add to large pieces of lettuce and serve immediately!
  • For the Thai Curry Lime Sauce, mix all of the ingredients into a small pot with a whisk. Turn to medium heat and cook for just a couple of minutes to heat through and dissolve the sugar. It will be runny, that is normal. Drizzle on the wraps or just dip the wraps into the sauce. It will produce a nice spicy and slightly sweet bite. SO GOOD.