Redolent of East Asian spices like lemongrass, garlic, ginger, and star anise, yellow curry is the mildest of the Thai curries and adds alluring fragrance to this curry bowl. Fresh veggies like broccolini and red bell pepper add crisp flavor and texture to a bed of jasmine rice suffused with a coconut-curry mixture. Topped with crunchy cashews and matchstick carrots, this is the perfect weeknight meal that hits all the right spots.
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner, season with ¼ tsp. salt (if desired), and keep covered until plating. While rice simmers, prepare ingredients.
Prepare the Ingredients
Stem, seed, and cut red bell pepper into ½" strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop cashews. Trim ends of broccolini stems and cut off tops. Halve tops and cut stems on an angle into ¼" slices. Combine coconut milk, yellow curry paste, and lemongrass in a small mixing bowl and stir together until smooth.
Begin the Stir-Fry
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, broccolini stems, and red bell pepper to hot pan. Cook until lightly browned, 2-3 minutes.
Continue the Stir-Fry
Add broccolini tops, white portions of green onions, and carrots. Cook 2 minutes.
Finish the Stir-Fry
Add lemongrass-curry mixture to pan. Stir together and bring to a boil. Reduce to a simmer and cook until vegetables are tender but maintain some crunch, 2 minutes. Season with ¼ tsp. salt and remove from burner.
Plate the Dish
Serve rice in a shallow bowl and place vegetables around rice. Garnish with green portions of green onions and cashews.