Green Thai Coconut Curry with Brown Rice
This Thai Green Coconut Curry is an easy one-pot meal. Mix it up with different vegetables of your choice like carrots, green beans, bell pepper, broccoli or cauliflower. Use store-bought green or red Thai curry paste.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Thai Coconut curry in a large pot on the stove
Green Thai Coconut Curry with Brown Rice
This Thai Green Coconut Curry is an easy one-pot meal. Mix it up with different vegetables of your choice like carrots, green beans, bell pepper, broccoli or cauliflower. Use store-bought green or red Thai curry paste.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Thai Coconut curry in a large pot on the stove
Ingredients
  • 1 cup brown rice
  • 1 large red onion (about 2 cups) chopped
  • 1 Tbl garlic chopped
  • 1 Tbl ginger minced
  • 1 jar Thai Green curry paste or more to taste
  • 1 14 oz can light canned coconut milk
  • 4 cups broccoli large chop
  • 4 large carrots large chop
  • 1 red bell pepper large chop
  • 3 cups broccoli florets and stems large chop
  • 1 14 oz block firm tofu drained, pressed and cubed
  • 1/2 cup fresh basil packed
  • 1 Tbl coconut sugar or date sugar
  • sea salt and black pepper to taste
Instructions
  1. To cook the rice, first rinse under running water and bring 3 cups of water to boil in a large pot. Add the rinsed rice and boil for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
  2. Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies. When the tofu is pressed, cut it into 1″ cubes.
  3. If desired, dry-fry the tofu in a skillet over medium heat until browned on one side or use one of the other methods mentioned in the article (also see notes). Flip and brown on the other side. Remove from heat until ready to use.
  4. Warm a large pot with deep sides over medium heat. Add about 1/3 cup of water or vegetable broth. Add the onion, bell pepper, broccoli, and carrots and sauté until they start to soften. To speed cooking, you can separate them into two pans.
  5. Add the garlic, green curry paste with a little water or vegetable broth and the light coconut milk. Cook, stirring often, for a few minutes until the vegetables are softened but still firm.
  6. Add the tofu cubes and let them cook for a couple of minutes.
  7. Then turn off the heat and add in the fresh basil and coconut or date sugar and stir in until the basil is just wilted.
  8. Add sea salt and black pepper to taste.
  9. Serve with brown rice and some fresh basil leaves.

This recipe was printed from plantbasedcooking.com