Coconut Thai Rice
By Mary McDougall
This is a delicious variation of Thai Green Curry Rice.
Prep Time: 20 min
Cook Time: 12 min
1 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.