Thai Honey Coconut Curry Bowl

The Thai Honey Coconut Curry Bowl is a vibrant and comforting dish that fuses the richness of coconut milk with the sweetness of Bee Maid honey and the bold, aromatic spices of Thai cuisine. Filled with colorful vegetables, tender proteins (like tofu, chicken, or shrimp), and served over fluffy rice or noodles, it’s a balanced, soul-warming meal perfect for any season.

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Nut Free

Vegetarian

Ingredients

Recipe

3 Tbsp.

Thai Curry Paste

2 Tbsp.

BeeMaid Honey

2 Tbsp.

Soy Sauce

1 1/2 Tbsp.

Minced Garlic

2 Tbsp.

Onion (chopped)

2 Tbsp.

Coconut Oil

1 Can

Coconut Milk

1 Tsp.

Vegetable Bouillon

1 Cup

Dry Rice Noodles

1 Cup

Snap Peas

1 Cup

Carrots (thinly sliced)

1 1/2 Cups

Red Cabbage (thinly sliced)

14 Oz.

Firm Tofu (cubed)

1-2 Tbsp.

Fresh Basil Leaves (thinly sliced)

1 Tsp.

Salt and Pepper (to taste)

1 Tsp.

Garlic Powder

Directions

Heat the coconut oil in a large saucepan or wok over medium high heat. Add in the chopped onion and ginger and allow to cook for a few minutes until the onion becomes translucent.
Stir in the Thai curry paste and cook for another couple of minutes until the mixture is fragrant. Then pour in the soy sauce, BeeMaid Honey, chili garlic sauce and bouillon. Once mixed, slowly pour in the coconut milk and continue to stir for a few minutes until all ingredients are combined. Lower the heat to medium and allow to simmer.
While the sauce simmers, cook your dry rice noodles according to their package directions. Prep your tofu by dabbing with paper towel and cutting into into small, bite-sized cubes. Season the cubes evenly with salt, pepper and garlic powder.
In a seperate sauce pan, heat up some oil and turn to high heat. Add in your tofu cubes and cook until the edges are lightly browned. Then add in a few Tbsp of the curry sauce to the pan and let cook for an additional minute (or the curry sauce has evaporated). Remove the tofu from the pan and let set on a plate.
In the same saucepan where you cooked your tofu, add in your vegetables (cabbage, peas, and carrots). Stir fry over medium high heat for 3-4 minutes until they are tender.
Combine the tofu and curry sauce into the same pan and divide into individual bowls. Add a layer of the rice noodles to individual bowls and add the cooked tofu and veggie mixture on top. Garnish with basil leaves and sesame seeds.