Indian

Thai Green Curry Rice is for Dinner.

Thai Green Curry Rice takes several minutes to prepare.

Thai Green Curry Rice takes several minutes to cook.

Thai Green Curry Rice makes 4 servings.

The ingredients for Thai Green Curry Rice are:

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

Here is how you make Thai Green Curry Rice:

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 minutesServing Size: 2 cupsNumber of Servings: 4Recipe submitted by SparkPeople user CATHYCLYSMIC.

The nutritional information for Thai Green Curry Rice is:

• Servings Per Recipe: 4
• 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

Thai Green Curry Rice is Indian cuisine.

The dietary needs meet for Thai Green Curry Rice is Vegan