Thai Green Curry Rice
- Number of Servings: 4
Ingredients
Thai Green Curry RiceFrom The Starch SolutionServes 4Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.Instructions: • 1⁄3 cup vegetable broth• 1 onion, cut into 1⁄2-inch cubed• 1 red bell pepper, cut into 1⁄2-inch cubed• 1 yellow bell pepper, cut into 1⁄2-inch cubed• 2 cloves garlic, crushed or minced• 1 to 2 tablespoons Thai green curry paste• 2 cups coarsely chopped napa cabbage• 1 cup broccoli florets• 1 cup cauliflower florets• 1 cup sugar snap peas• 1 tablespoon regular or reduced-sodium soy sauce• 4 cups cooked long-grain brown rice• 1 tomato, cut into 1⁄2-inch cubed• 1 tablespoon coarsely chopped fresh Thai or common (field) basil• 1 tablespoon coarsely chopped fresh cilantro• 1 cup almond milk or rice milk• 1 teaspoon coconut extractPlace the broth in a large saucepan along with the onion, red and yellow peppers, and garlic.Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish.Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce.Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.Add the rice, tomato, basil, cilantro, almond milk, and coconut extract.Stir well, then cook until heated through, 2 to 3 minutes.Serve hot, on plates or in bowls, with chopsticks if you like.Prep: 20 minutes | Cook: 12 minutes
Thai Green Curry Rice
From The Starch Solution
Serves 4
Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.
Instructions:
• 1⁄3 cup vegetable broth
• 1 onion, cut into 1⁄2-inch cubed
• 1 red bell pepper, cut into 1⁄2-inch cubed
• 1 yellow bell pepper, cut into 1⁄2-inch cubed
• 2 cloves garlic, crushed or minced
• 1 to 2 tablespoons Thai green curry paste
• 2 cups coarsely chopped napa cabbage
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup sugar snap peas
• 1 tablespoon regular or reduced-sodium soy sauce
• 4 cups cooked long-grain brown rice
• 1 tomato, cut into 1⁄2-inch cubed
• 1 tablespoon coarsely chopped fresh Thai or common (field) basil
• 1 tablespoon coarsely chopped fresh cilantro
• 1 cup almond milk or rice milk
• 1 teaspoon coconut extract
Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic.
Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish.
Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce.
Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.
Add the rice, tomato, basil, cilantro, almond milk, and coconut extract.
Stir well, then cook until heated through, 2 to 3 minutes.
Serve hot, on plates or in bowls, with chopsticks if you like.
Prep: 20 minutes | Cook: 12 minutes
Serving Size: 2 cups
Number of Servings: 4
Recipe submitted by SparkPeople user CATHYCLYSMIC.
From The Starch Solution
Serves 4
Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.
Instructions:
• 1⁄3 cup vegetable broth
• 1 onion, cut into 1⁄2-inch cubed
• 1 red bell pepper, cut into 1⁄2-inch cubed
• 1 yellow bell pepper, cut into 1⁄2-inch cubed
• 2 cloves garlic, crushed or minced
• 1 to 2 tablespoons Thai green curry paste
• 2 cups coarsely chopped napa cabbage
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup sugar snap peas
• 1 tablespoon regular or reduced-sodium soy sauce
• 4 cups cooked long-grain brown rice
• 1 tomato, cut into 1⁄2-inch cubed
• 1 tablespoon coarsely chopped fresh Thai or common (field) basil
• 1 tablespoon coarsely chopped fresh cilantro
• 1 cup almond milk or rice milk
• 1 teaspoon coconut extract
Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic.
Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish.
Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce.
Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.
Add the rice, tomato, basil, cilantro, almond milk, and coconut extract.
Stir well, then cook until heated through, 2 to 3 minutes.
Serve hot, on plates or in bowls, with chopsticks if you like.
Prep: 20 minutes | Cook: 12 minutes
Serving Size: 2 cups
Number of Servings: 4
Recipe submitted by SparkPeople user CATHYCLYSMIC.
Nutritional Info Amount Per Serving
- Calories: 284.2
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 396.7 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 7.3 g
- Protein: 7.7 g
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