Jasmine rice, bold Thai curry sauce, tofu, and fresh vegetables come together for a vibrant, satisfying bowl.
# Components:
→ Coconut Rice
01 - 1 1/2 cups jasmine rice
02 - 13.5 ounces (1 can) coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Thai Curry Sauce
05 - 2 tablespoons red Thai curry paste
06 - 13.5 ounces (1 can) coconut milk
07 - 1 tablespoon soy sauce (use gluten-free if needed)
08 - 1 tablespoon brown sugar
09 - 1 teaspoon fresh lime juice
→ Vegetables and Protein
10 - 1 tablespoon vegetable oil
11 - 1 red bell pepper, sliced
12 - 1 cup snap peas, trimmed
13 - 1 cup broccoli florets
14 - 1 medium carrot, julienned
15 - 14 ounces firm tofu, pressed and cubed
→ Garnishes
16 - 2 tablespoons fresh cilantro, chopped
17 - 2 tablespoons roasted peanuts, chopped
18 - 1 lime, cut into wedges
# Directions:
01 - Rinse jasmine rice under cold water until the water runs clear.
02 - In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
03 - While rice is cooking, heat vegetable oil in a large skillet or wok over medium-high heat. Add pressed and cubed tofu. Cook, turning occasionally, until golden on all sides, about 5 to 7 minutes. Remove tofu and set aside.
04 - In the same skillet, add red bell pepper, snap peas, broccoli florets, and julienned carrot. Stir-fry for 3 to 5 minutes until vegetables are crisp-tender.
05 - In a mixing bowl, whisk together red Thai curry paste, coconut milk, soy sauce, brown sugar, and lime juice until smooth.
06 - Pour curry sauce into the skillet with vegetables. Bring to a gentle simmer. Return tofu to the pan and stir to coat. Cook for 2 to 3 minutes until everything is heated through.
07 - Divide coconut rice among serving bowls. Top each portion with curry-coated vegetables and tofu. Garnish with fresh cilantro, roasted peanuts, and lime wedges.
