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Thai Green Curry Rice on a plate.



Chopped Veggies for Thai Green Curry Rice



Photo of Ingredients for Thai Green Curry Rice

This is a Mary McDougall recipe.

“Thai Green Curry Rice

This rice dish is made with a Thai green curry paste that is sold in Asian markets, natural food stores and some supermarkets. To vary this recipe, try making it with red curry paste instead of the green curry paste.

Preparation Time: 20 minutes (cooked rice needed)
Cooking Time: 12 minutes
Servings: 4

1/3 cup vegetable broth
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
1-2 tablespoons green curry paste
2 cups chopped Napa cabbage
1 cup broccoli florets
1 cup cauliflower florets
1 cup snap peas
½ cup soy sauce
4 cups cooked long grain brown rice
1 tomato, chopped
1 tablespoon chopped fresh Thai basil
1 tablespoon chopped fresh cilantro

Place the broth in a large pot along with the onion, bell peppers and garlic. Cook, stirring occasionally, for 5 minutes. Stir in the curry paste. Add the cabbage, broccoli, cauliflower, peas and soy sauce. Mix well, cover and cook for about 5 minutes, until vegetables are tender. Add the remaining ingredients, mix well and cook until heated through, about 2-3 minutes.

Hint: Curry pastes are quite spicy so you may want to start out with the smaller amount and add more to taste. If you can’t find fresh Thai basil, just use the fresh basil found in the produce department of your supermarket.”

Letha’s Notes: This was good. I used 1 ½ Tablespoons green curry paste and it was pretty mild for Thai food. I think next time I’d use 2 Tablespoons of curry paste and perhaps a smidge of chili sauce. I used frozen peas rather than snap peas because I like them better. I left out the fresh cilantro and Thai basil because I couldn’t bring myself to spend the money for two bunches of herbs just to use 1 Tablespoon each. I’m going to be growing some herbs this summer so I’ll be able to just walk out on the deck and snip off a bit. I think regular cabbage or kale or other greens would work just as well as the Napa cabbage.

Letha, this looks delicious and it's very pretty. I would think that you could serve this to SAD eaters with no complaints.

I just found Thai red curry paste in the back of my pantry, so I may have to try this soon. Do you know how red curry paste compares to green? Is it hotter?

Very beautiful food. Thanks for sharing Letha! I cannot wait until you come out with your cookbook.

Potatolicious, I’ve used both red and green but I can’t recall any particular difference. It’s been a while though.

Proverbs31woman, Most of my recipes are by Mary McDougall. I just like to post them because people like to see photos of food before they try the recipe. I wish Mary could demonstrate the making of all her recipes on YouTube. Wouldn’t that be great?

Letha

This looks so good. It's going on my menu in the next couple of weeks. I do appreciate the food pictures a lot!

looks yummy. I thought it sounded good when I read the recipe.

Letha-if you have an Asian grocery store by you, check in there for your Jasmine. It's my favorite rice, and I get a huge 5 lb bag for $4

Hi Guys, just wanted to say be careful when using red curry paste as a main ingredient is shrimp or fish paste.

BTW, tried the recipe with green curry paste that my bf made (lemme know if anyone interested in the recipe), that dish was sooo freakin good!!

Check the ingredients for sure. There are a few brands that don't use any fish or shrimp. Here's one that I found in my local asian market http://www.templeofthai.com/food/curry_ ... 031108.php

Sachilli,
So your boyfriend made a different recipe than the one above?

Cool! could you add this to the thread..calling all curries...thanks!

Yes, it is slightly different... Its in one of Dr McDougall's Book. The recipe isnt that different, lemme see if I can find a link online.

its on this page

http://drmcdougall.com/newsletter/may_june_recipes.html

THAI CURRIED RICE
Servings: 4-6
Preparation Time: 20 minutes (need cooked rice)
Cooking Time: 12-13 minutes

1/3 cup water
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
½ teaspoon minced fresh garlic
1-2 tablespoons green curry paste
2 cups chopped Napa cabbage
1 cup small broccoli florets
1 bunch green onions, chopped
½ cup soy sauce
4 cups cooked brown rice
1 tomato, chopped
1 cup mung beans sprouts
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro

Place the water, onion, bell peppers and garlic in a pot. Cook, stirring occasionally, for 5 minutes. Stir in curry paste. Add cabbage, broccoli, green onions and soy sauce. Mix well, cover and cook over medium heat for 5 minutes. Add remaining ingredients and cook until heated through, about 2-3 minutes.

Hint: If you don’t like spicy foods, use the lesser amount of curry paste. In our family we like to use 2 tablespoons of the curry paste, and I know people who like really spicy foods that use 3 tablespoons. Green curry paste is sold in Asian markets and at Trader Joe’s.

most def will do that... when i get bk to the island.

Hi Giddyupgin,

I misunderstood... I was trying to post the recipe, can you tell me please how to find the topic "Calling all curries"?

Thank u,

S.

Just use the Search (the one in beige between "FAQ" and "Members", not the one in the orange bar) using the keywords. Here's the thread you're looking for:

http://drmcdougall.com//forums/viewtopic.php?f=5&t=28082&hilit=calling+all+curries