Vegan Thai Green Curry with Vegetables

Ingredients

• 2 cans Coconut Milk
• 3 tbsp Thai Green Curry Paste
• 1 medium Eggplant
• 2 medium Bell Peppers (red, yellow)
• 1 can Bamboo Shoots
• 1 cup Green Beans
• 1/2 cup Fresh Basil
• 1/2 cup Vegetable Broth
• 1 tsp Brown Sugar
• 1 tbsp Soy Sauce
• 2 cups Jasmine Rice

Instructions

1. 1To cook the rice, combine the 2 cups of jasmine rice with 3 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and keep covered for 5 minutes, then fluff with a fork and set aside.
2. 2Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add 1/4 of one can of the coconut milk and the 3 tablespoons of Thai green curry paste to the pot, then stir constantly for 1 minute, or until the paste becomes very fragrant.
3. 3Pour in the remaining 1 and 3/4 cans of coconut milk, the 1/2 cup of vegetable broth, the 1 tablespoon of soy sauce, and the 1 teaspoon of brown sugar. Stir everything well to combine the ingredients.
4. 4Cut the 1 medium eggplant into 1-inch cubes and the 2 medium bell peppers (red, yellow) into 1-inch pieces. Drain the 1 can of bamboo shoots and trim the 1 cup of green beans, then add all these prepared vegetables to the pot and stir them into the curry mixture.
5. 5Bring the curry to a gentle simmer over medium heat, then reduce the heat to medium-low (300°F / 150°C). Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally, until the eggplant and green beans are tender when pierced with a fork.
6. 6Remove the pot from the heat and stir in the 1/2 cup of fresh basil. Continue stirring until the basil wilts into the hot curry.
7. 7Serve the hot vegan Thai green curry immediately over the cooked jasmine rice.

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