Description
Whether or not you’ve ever made Thai curry before, this Thai green curry is a classic concoction of nutrition-rich vegetables with coconut milk and green curry paste. It’s delicious as a vegetarian dish, but you can add chicken breast if you desire more protein.
Ingredients
Scale
- 1 cup uncooked sprouted brown rice
- 2½ teaspoons coconut oil
- 1 cup broccoli, chopped
- 1 carrot, thinly sliced
- 1 shallot, chopped
- 1 bell pepper of any color, stem and seeds removed, sliced
- 1 cup snow peas
- ½ cup mushrooms
- ½ cup red cabbage, chopped
- ¼ cup peas
- one 13.5-ounce can full-fat coconut milk
- ¼ teaspoon se salt
- 1–1½ tablespoons green curry paste
- 1½ teaspoon ground ginger
Instructions
- Cook rice according to package instructions.
- In a large saucepan or wok, over medium-high heat, add in coconut oil and veggies.
- Sauté for 8–10 minutes.
- Reduce heat to medium-low then add in coconut milk, salt, curry paste and ground ginger. Stir until well-combined and allow mixture to simmer for 20 minutes, covered.
- In a serving bowl, add rice and vegetable curry. Top with green onions and cilantro.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (292g)
- Calories: 444
- Sugar: 3.9g
- Sodium: 177mg (12% DV)
- Fat: 25.2g
- Saturated Fat: 20.9g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 50.1g
- Fiber: 5.6g
- Protein: 9.4g
- Cholesterol: 0mg