Thai Green Curry Rice

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

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.