Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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. <br> <br> <strong>Note:</strong> Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.