I loosely followed Mary McDougall's recipe but did a very quick version. I cheated and bought Trader Joe's Asian Stir Fry mix and threw in a few more chopped veggies I had on hand. I also used Trader Joe's frozen organic brown rice. I started with a 1/4 cup of veggie broth to saute the veggies and rice (I omitted the garlic).
Then I mixed a 1/2 cup of rice milk and a 1/2 tsp of coconut extract with 1 TB of green curry paste and a little tamari sauce and poured this over the veggies and rice. I let this simmer for 5-10 minutes. This dinner took me no time at all, and for some reason everyone liked it much better than the first time I made it. I did pull out some veggies before I put the curry paste in for Ry. The curry is just too hot for her. I served this with some rice noodles on the side. Chad grilled a piece of chicken to go with his dinner.
Si even took leftovers for lunch today. Score!
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