Recipe: Thai Green Curry Rice

Update: This was okay fresh, but I wasn't a huge fan and leftovers went to waste.

I got this from a Dr. McDougall newsletter and it's so good! I found there to be a lot of "sauce" so I would next time either use less soy sauce since that's a lot of sodium (though it does make a ton) and/or add more than 4 c cooked rice so that it makes more and the sauce is spread out further. Napa cabbage is not available right now so I used red/purple and I think I liked that better than I would have the napa since that would have been too much like warm lettuce for me (ick) and the purple cabbage held up more. I also omitted the cilantro (don't like) and basil (forgot to buy).

Thai Green Curry Rice

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.

Preparation Time: 20 minutes (cooked rice needed)
Cooking Time: 12 minutes
Servings: 4

1/3 cup vegetable broth
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
1-2 tablespoons green curry paste
2 cups chopped Napa cabbage
1 cup broccoli florets
1 cup cauliflower florets
1 cup snap peas
½ cup soy sauce
4 cups cooked long grain brown rice
1 tomato, chopped
1 tablespoon chopped fresh Thai basil
1 tablespoon chopped fresh cilantro

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. 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.