Description
Curry vert Thaï au riz brun is a vibrant, tropical dish that bursts with flavor and freshness. This delightful recipe combines creamy coconut milk, spicy green curry paste, and an array of colorful vegetables served over nutty brown rice. Perfect for weeknight dinners or entertaining guests, this dish is not only easy to prepare but also packed with nutrients. Treat yourself and your loved ones to a culinary adventure that brings the essence of Thailand straight to your table.
Ingredients
Scale
- 1 cup brown rice
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp green curry paste
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup snap peas
- 1 cup protein of choice (chicken, shrimp, tofu, or chickpeas)
- 1/4 cup fresh basil leaves
- Lime wedges for garnish
Instructions
- Rinse the brown rice under cold water. Combine it with 2 cups of water in a pot. Bring to a boil, then reduce heat and simmer covered for 40-45 minutes until tender.
- While the rice cooks, chop the vegetables into bite-sized pieces.
- In a large skillet over medium-high heat, add oil and sauté your chosen protein until browned (5-7 minutes).
- Stir in the green curry paste and coconut milk until well combined.
- Add the chopped vegetables and simmer for about 10 minutes until tender but still crunchy.
- Serve over brown rice, garnished with fresh basil and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 480
- Sugar: 6g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Customize vegetable choices based on seasonal availability or personal preference. For a lighter option, substitute brown rice with quinoa or cauliflower rice. This dish can easily be made vegan by using tofu or tempeh as your protein source.