Thai Green Chicken Curry with Coconut Rice | Think Rice (Canada)

Ingredients

• 1 cup (250 mL) U.S. long grain brown rice
• 1 cup (250 mL) coconut milk (can be low fat), divided
• 2 cups (500 mL) gluten-free vegetable or chicken broth, divided
• 1 lb (454 g) boneless, skinless chicken, cut into thin strips
• 1 tsp (5 mL) each, baking soda and corn starch
• 1 tbsp (15 mL) low sodium, gluten-free soy sauce
• 2 tbsp (30 mL) vegetable oil
• 1 cup (250 mL) snap peas, trimmed
• 1 cup (250 mL) sliced red pepper
• 1 cup (250 mL) red onion, sliced
• 1 cup (250 mL) button mushrooms, halved
• 2 tbsp (30 mL) Thai green curry paste
• 1 cup (250 mL) torn fresh basil leaves
• 2 tsp (10 mL) fresh lime juice