Vegan Thai Green Curry with Chickpeas and Coconut Rice

Ingredients

• 2 cans Coconut Milk
• 3 tablespoons Green Curry Paste
• 2 cans Chickpeas
• 1 can Bamboo Shoots
• 2 medium Bell Peppers (red and green)
• 2 cups Broccoli Florets
• 1/2 cup Thai Basil
• 2 tablespoons Lime Juice
• 2 tablespoons Soy Sauce (or Tamari)
• 1 teaspoon Sugar
• 2 cups Rice (Jasmine)
• 1 can Coconut Milk (for rice)

Instructions

1. 1Measure the 2 cups of Jasmine rice into a medium saucepan. Add the 1 can of Coconut Milk and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let stand, covered, off the heat for 5 minutes.
2. 2Place a large pot or wok over medium-high heat (350°F / 175°C). Add 1 tablespoon of water or neutral oil (if using water, wait for it to shimmer). Add the 3 tablespoons of Green Curry Paste and stir constantly for 2-3 minutes, until it smells fragrant.
3. 3Pour in the 2 cans of Coconut Milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat (300°F / 150°C).
4. 4Add the 2 cans of Chickpeas (drained and rinsed), the 1 can of Bamboo Shoots (drained), the 2 medium Bell Peppers (cut into 1-inch pieces), and the 2 cups of Broccoli Florets to the pot. Stir everything together.
5. 5Continue to simmer the curry over medium heat (300°F / 150°C) for 15-20 minutes, stirring occasionally, until the vegetables are tender-crisp and the sauce has thickened slightly. You should see small bubbles gently breaking the surface.
6. 6Remove the pot from the heat. Stir in the 1/2 cup of Thai Basil leaves, the 2 tablespoons of Lime Juice, the 2 tablespoons of Soy Sauce (or Tamari), and the 1 teaspoon of Sugar. Stir until the basil wilts slightly.
7. 7Serve the vegan Thai green curry spooned over the prepared coconut rice.

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