Green Curry with Vegetables and Coconut Rice

Ingredients

• 2 cans Coconut Milk
• 4 tbsp Green Curry Paste
• 1 medium Eggplant
• 1 can Bamboo Shoots
• 2 medium Bell Peppers
• 1 cup Green Beans
• 1/2 cup Thai Basil
• 1 cup Brown Rice
• 1 cup Water
• 1/2 tsp Salt

Instructions

1. 1Rinse the 1 cup of Brown Rice. In a large heavy-bottomed pot, combine the rinsed 1 cup of Brown Rice, 1 cup of Water, and 1 can of Coconut Milk. Bring this mixture to a boil over medium-high heat (375°F / 190°C), then reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the water is absorbed and the rice is tender.
2. 2While the rice is cooking, prepare the vegetables. Cut the 1 medium Eggplant into 1-inch cubes. Slice the 2 medium Bell Peppers into 1-inch strips. Trim the ends off the 1 cup of Green Beans.
3. 3Heat a large saucepan or wok over medium heat (300°F / 150°C). Add the thickest part of the remaining 1 can of Coconut Milk and the 4 tbsp of Green Curry Paste. Stir constantly for 1-2 minutes until the paste is fragrant and has darkened slightly.
4. 4Add the remaining liquid from the 1 can of Coconut Milk to the saucepan. Add the cubed 1 medium Eggplant, the canned 1 can Bamboo Shoots (drained), the sliced 2 medium Bell Peppers, and the trimmed 1 cup of Green Beans. Stir everything together.
5. 5Bring the curry to a gentle simmer over medium heat (300°F / 150°C). Cook for 15-20 minutes, stirring occasionally, until the vegetables are tender when pierced with a fork. The sauce should have thickened slightly.
6. 6Stir in the 1/2 cup of Thai Basil. Simmer for an additional 2 minutes, allowing the basil to wilt and release its aroma. Add the 1/2 tsp of Salt and stir to combine.
7. 7Fluff the cooked coconut rice with a fork. Serve the green curry over the fluffy coconut rice.

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