Coconut Thai Rice
Prep: 20 minutes (cooked rice needed) Cook: 12 minutes
This is a delicious variation of Thai Green Curry Rice.
- 1/3 cup vegetable broth
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp green curry paste
- 2 cups Napa cabbage
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup snap peas
- 1 tbsp soy sauce (optional)
- 1 1/2 tsp coconut extract in 1 1/2 cups rice or almond milk
- 4 cups Thai purple rice
- 1 tomato, chopped
- 1 tbsp fresh Thai basil, chopped
- 1 tbsp fresh cilantro, chopped
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, soy sauce, and coconut extract in rice or almond milk. 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. Coconut extract in rice or almond milk makes a wonderful substitution for coconut milk in recipes.