Vegan Thai Green Curry with Coconut Rice

Ingredients

• 2 cans Coconut milk
• 2 tbsp Green curry paste
• 1 cup Vegetable broth
• 1 can Bamboo shoots
• 2 medium Bell peppers (red and green)
• 2 cups Broccoli florets
• 1 cup Snap peas
• 2 tbsp Lime juice
• 1 tsp Maple syrup
• 1 tbsp Fish sauce alternative (vegan)
• 1 tbsp Coconut aminos
• 1.5 cups Rice (Jasmine)
• 1/4 cup Coconut flakes (unsweetened)
• 1.5 cups Water

Instructions

1. 1Prepare the coconut rice: In a medium saucepan, combine the 1.5 cups Jasmine rice, 1.5 cups water, and 1/4 cup unsweetened coconut flakes. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork.
2. 2In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of coconut oil (not listed, but implied by the need for oil to cook curry paste) over medium heat (350°F / 175°C). Add the 2 tablespoons of green curry paste and cook, stirring constantly with a wooden spoon, for 2 minutes until it smells fragrant.
3. 3Pour in the 2 cans of coconut milk and the 1 cup of vegetable broth. Stir to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat (350°F / 175°C).
4. 4Add the 1 can of bamboo shoots (drained), the 2 medium bell peppers (cut into 1-inch pieces), the 2 cups of broccoli florets, and the 1 cup of snap peas to the simmering liquid. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are tender-crisp. You should be able to pierce them easily with a fork but they should still have a slight bite.
5. 5Stir in the 2 tablespoons of lime juice, the 1 teaspoon of maple syrup, the 1 tablespoon of fish sauce alternative (vegan), and the 1 tablespoon of coconut aminos. Cook for 1 minute more, just to heat through.
6. 6Serve the vegan Thai green curry immediately over the prepared coconut rice.

Substitutions

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