Thai Green Curry Rice
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.