Thai Green Curry Rice

  • 30 minutes
  • 4 servings
  • Medium
  • Moderate


⅓ cup vegetable broth

1 onion, cut into ½-inch cubed

1 red bell pepper, cut into ½-inch cubed

1 yellow bell pepper, cut into ½-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 ½-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.

Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.