Thai Red Curry Veggies over Brown Rice

The healthier version of this delectable favorite!

This little dish was a surprise! I have not had ANY success in making red curry at home so, unfortunately, I expected the same here. But, with a few adjustments to the original recipe, it became a new go-to recipe around here!

The original recipe is from The Prevent and Reverse Heart Disease Cookbook. We are experimenting with the recipes in this book hoping to reverse some not-so-favorable bloodwork and health issues of late. There have been some real winners and this is one of them. Although, with the alteration, this recipe becomes quite high in sodium so beware if high blood pressure is an issue in your family. I am on the lookout for a lower sodium red and/or green curry paste that is also oil-free. Once I find it and use it, I'll post an update.

If you typically use coconut milk in your Thai recipes, you'll be surprised to find it missing here. Don't fret! The healthier option is a plant based milk (preferably oat milk) mixed with coconut extract! Voila - Coconut milk!

Serves about 4 in our household

Ingredients:

• 8 ounces mushrooms, sliced

• 2 heads broccoli, cut into florets

• 1 red bell pepper, diced

• 2 carrots, sliced into thin rounds

• 2 cups plain unsweetened plant based milk (oat milk is preferred due to its creamy nature)

• 1 teaspoon coconut extract

• 1 teaspoon maple syrup

• 4 Tablespoons green or red curry paste (Thai Kitchen makes an oil-free variety - but high in salt)**

• 6-8 Thai basil leaves, sliced thin (Optional)

• 1 cup brown rice (basmati or jasmine)

• 2 1/4 cups water

Instructions:

Cook rice according to package directions. Or, heat water and rice in medium sauce pan to boil. Cover and reduce heat to low or medium-low (slight simmer) and cook for 45 minutes or until all water is absorbed and rice is tender.

In a large frying pan, cook the mushrooms over medium heat, until mushrooms just start to sweat. Add 1/2 cup water along with the broccoli, bell pepper, and carrots, cover and cook on medium-low until their colors turn bright and they still have snap, about 5 minutes. Watch the pan and add water as needed to keep veggies from burning.

In a medium bowl or large measuring cup, combine the plant based milk, coconut extract, maple syrup, Thai basil (if using), and curry paste and whisk until well blended. Pour over the cooked vegetables, and heat through. Pour over rice and serve.

** The original recipe calls for 2-3 teaspoons of curry paste, so if you are looking for a low-sodium version, then reduce the curry paste. However, with the amount of milk used, the curry paste flavor was completely lost in my opinion.