Green Curry with Vegetables and Coconut Rice

Instructions

1. 1In a medium saucepan, combine the 1 cup of Brown Rice and 1 1/2 cups of Vegetable Broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Add the 1/4 cup of Coconut Flakes, stir, re-cover, and continue to simmer for another 5 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice is cooking, prepare the curry. Get a large heavy-bottomed pot and place it over medium heat (176.7°C / 175°C).
3. 3Add 1/2 can of the 2 cans of Coconut Milk to the pot. Add the 2 tbsp of Green Curry Paste. Stir constantly for 1 minute, until the mixture is fragrant.
4. 4Pour in the remaining 1 1/2 cans of Coconut Milk. Add the 1 can of Bamboo Shoots (drained), the 2 cups of Bell Peppers (cut into bite-sized pieces), the 1 medium Eggplant (cut into 2.54 cm cubes), and the 1 cup of Green Beans (trimmed). Stir everything together.
5. 5Bring the curry to a gentle simmer over medium heat (176.7°C / 175°C). Cover the pot and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are tender when pierced with a fork.
6. 6Stir in the 2 tbsp of Lime Juice, the 1 tsp of Sugar, and the 1/2 tsp of Salt. Cook for 1 more minute to combine the flavors.
7. 7Just before serving, stir in the 1/2 cup of Thai Basil leaves until they just begin to wilt.
8. 8Spoon the fluffy coconut rice into bowls and ladle the green curry over the top.

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