Thai Green Curry Rice

Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic. 2. Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish. 3. Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce. 4. Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes. 5. Add the rice, tomato, basil, cilantro, almond milk, and coconut extract. 6. Stir well, then cook until heated through, 2 to 3 minutes. 7. Serve hot, on plates or in bowls, with chopsticks if you like.\ \ Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.