Ingredients
For the brown rice:
- 1 teaspoon coconut oil
- 1 cup uncooked short grain brown rice
For the Thai green curry:
- 2 teaspoons olive oil or coconut oil
- 3 cloves garlic, minced
- 3/4 cup diced green onion
- 2 stalks lemongrass, tender white inner bulb only, minced
- 1 heaping cup diced carrots (about 3 large carrots)
- 1 tablespoon freshly minced ginger
- 3 tablespoons finely diced fresh basil
- 2 tablespoons green curry paste
- 1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
- 1 (15 oounce) can lite coconut milk
- 1/2 cup vegetarian broth (or water)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon gluten free soy sauce (or coconut aminos)
- 1 lime, juiced
- 1/2 teaspoon salt, plus more to taste
- 1 red bell pepper, thinly sliced
- 1 cup frozen peas
- To garnish: Cilantro, green onion & hot sauce
Directions
1. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
2. Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
3. Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
4. Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.
