Description
Curry vert Thaï au riz brun is a delightful fusion of creamy coconut milk, vibrant veggies, and aromatic herbs that transports you straight to Thailand. This easy-to-make dish is perfect for cozy dinners or impressing guests without stress. With its rich flavors and stunning presentation, it’s sure to be a hit on your dinner table!
Ingredients
Scale
- 1 cup long-grain brown rice
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp green curry paste
- 2 cups assorted vegetables (bell peppers, zucchini, snap peas)
- 1/4 cup fresh Thai basil leaves
- Juice of 1 lime
- 1 cup protein (chicken, shrimp, or tofu), marinated in soy sauce
Instructions
- Rinse the brown rice under cold water until clear, then combine with 2 cups of water in a saucepan. Bring to a boil, cover, and simmer on low for 40-50 minutes until tender.
- In a large skillet, heat oil over medium heat. Add minced garlic and ginger; sauté for 1-2 minutes until fragrant.
- Stir in chopped vegetables and green curry paste; cook for 5-7 minutes until vegetables soften.
- Pour in the coconut milk and simmer for about 10 minutes until the sauce thickens.
- Add your protein and cook through (5-7 minutes for chicken/shrimp; longer for tofu).
- Stir in Thai basil and lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg