Thai Green Curry Rice
By Mary McDougall
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.
Serves: 4
Prep Time: 20 min
Cook Time: 12 min
Ingredients
1/3 Cup
Vegetable broth
1
Onion, chopped
1
Red bell pepper, chopped
1
Yellow bell pepper, chopped
2 Cloves
Garlic, minced
1-2 Tbsp
Green curry paste
2 Cups
Napa cabbage, chopped
1 Cup
Broccoli florets
1 Cup
Cauliflower florets
1 Cup
Snap peas
1 Tbsp
Soy sauce (optional)
4 Cups
Cooked long grain brown rice
1
Tomato, chopped
1 Tbsp
Fresh Thai basil, chopped
1 Tbsp
Fresh cilantro, chopped
1 Cup
Non-dairy milk
1 Tsp
Coconut extract
Directions
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 and soy sauce. Mix well, cover and cook for about 5 minutes, until vegetables are tender.
2
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 mixed into non-dairy milk makes a wonderful for substitute coconut milk in recipes.
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