Green Thai Curry with Bamboo Rice

Jarred green curry paste and canned coconut milk make this a quick and easy go-to for a satisfying fat-free, gluten-free weeknight vegan dinner.  Slightly sweet, slightly spicy -- this healthy recipe plays with flavors that will leave you coming back for more.

MEDIUM          Servings: 4   Ready In: 20 minutes

Green Thai Curry with Bamboo Rice  - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan, Asian Stir-Fry Dinner Recipe

Green Thai Curry with Bamboo Rice  - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan, Asian Stir-Fry Dinner Recipe

Chef's Plant-Based Tip - Bamboo Rice is regular white rice, infused with green from bamboo.  It has unique color, but you can use any kind of rice for this dish.  Brown basmati, red rice, black forbidden rice, and jasmine rice are all healthy, gluten-free vegan substitutes

Chef's Plant-Based Tip - Bamboo Rice is regular white rice, infused with green from bamboo.  It has unique color, but you can use any kind of rice for this dish.  Brown basmati, red rice, black forbidden rice, and jasmine rice are all healthy, gluten-free vegan substitutes

Chef's Cooking Tip: Steamed veggies are ready when they pass the "knife-glide" test.  You should be able to pierce one and have it easily glide off the end.

Chef's Cooking Tip: Steamed veggies are ready when they pass the "knife-glide" test.  You should be able to pierce one and have it easily glide off the end.

Chef's Tip: The sauce in this dish is made a from an oil-free jarred green curry sauce.  Keep these ingredients on hand and mix with a bag of frozen stir-fry veggies for a quick, healthy weeknight dinner any time

Chef's Tip: The sauce in this dish is made a from an oil-free jarred green curry sauce.  Keep these ingredients on hand and mix with a bag of frozen stir-fry veggies for a quick, healthy weeknight dinner any time

Chef's Healthy Tip: Fresh basil and mint really help brighten the flavor of the jarred green curry paste sauce.  Use a LOT of fresh herbs for healthy flavor, without extra oil or salt

Chef's Healthy Tip: Fresh basil and mint really help brighten the flavor of the jarred green curry paste sauce.  Use a LOT of fresh herbs for healthy flavor, without extra oil or salt

Ingredients

3/4 cup Bamboo rice (or other short grain rice)
1 1/2 cup water
1/4 cup Green Curry paste
1 cup Lite Coconut Milk
1 cup water
1 small head cauliflower
1 medium carrot
1 cup snap peas
1 can chickpeas (or 1 1/2 cups cooked)
1/4 cup fresh basil
1/4 cup fresh mint


Pin It, Share It:

Green Thai Curry with Bamboo Rice  - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan, Asian Stir-Fry Dinner Recipe Pin

Procedure

Gather ingredients. You can use a store-bought green curry paste. 
If you can't find Bamboo rice, substitute with a short-grain brown rice. 

To cook the rice: In a small pot, combine the rice with the 1 1/2 cups water.
Cover, bring to a boil, and then reduce to a simmer. 
Simmer 10-12 minutes, until rice is tender.  You can make your curry at this time. 
When the rice is tender, remove the lid and fluff with a fork. Keep warm on the stove while the curry cooks.

To make the curry: In a medium pot, combine the coconut milk, water, and green curry paste. 
Cover, bring to a boil, and then reduce to a simmer. 
Simmer for about 10 minutes, until aromatic. The curry broth will turn a light green and be very aromatic when ready. 
Trim the cauliflower and cut into large florets. 
Peel, halve, and slice the carrots into half-moon shape. 
Once the coconut milk mixture is aromatic, add the cauliflower and carrot. Cover and bring the heat up to medium-high. Let the cauliflower and carrots steam. 
Steam the cauliflower and carrots just until tender.  You don't want to overcook or else the veggies will get mushy.
Drain and rinse the chickpeas
Add the snap peas and chickpeas. Cook another 2-3 minutes, just until the snap turn dark green. Again, you want some crunch, so be sure not to overcook the vegetables. 
Roughly chop the basil and mint. 
When the veggies are ready, remove the lid and stir in the fresh basil and mint. Taste to adjust seasoning.

You can enjoy the Bamboo rice with any curry, stir-fry, or stewed dish. 
Serve the curry in a bowl with the Bamboo rice on the side.
 

Chef's Tips: Keep the rice, curry paste, coconut milk, and chickpeas in your pantry.  You can use any veggies you have on hand for your curry, making this the perfect "clean out the fridge" weeknight recipe.


Step-by-Step Photos:

Nutrition Facts
Serving size: 1/4 of a recipe (15.2 ounces).

Calories 303.77
Calories From Fat (22%) 68.15
% Daily Value
Total Fat 7.53g 12%
Saturated Fat 3.61g 18%
Cholesterol 0mg 0%
Sodium 390.45mg 16%
Potassium 525.06mg 15%
Total Carbohydrates 48.35g 16%
Fiber 8.9g 36%
Sugar 5.93g
Protein 10.66g 21%
Calcium 48.9mg 5%
Iron 76.84mg 427%
Vitamin A 2999.26IU 60%
Vitamin C 0.15mg <1%


Daikon radish is the main ingredient in pickled Vietnamese Do Chua. Plant-based Chef Katie Simmons shows you how to this healthy, refreshing recipe. Use it as a gluten-free, vegan, natural crunchy topping on sandwiches, veggie burgers, or salads. More at: www.plants-rule.com