Creamy red coconut curry with crisp golden tofu, crisp-tender green beans, peppers and bamboo shoots, brightened with lime and Thai basil over fluffy jasmine rice.
15m prep · 35m cook · 4 servings Gluten-Free
Ingredients Instructions
14 oz Extra-firm Tofu 3 tbsp Neutral Oil 1 can (13.5 oz) Coconut Milk 2 ¾ cups Water 2 tbsp Red Curry Paste 1 ½ tbsp Tamari 2 tsp Coconut Sugar ¾ tsp Salt 2 whole Bell Pepper 1 can (8 oz) Bamboo Shoots 1 cup Green Beans 1 ½ cups Jasmine Rice ¼ cup Fresh Thai Basil 1 whole Lime
Instructions 1 Wrap the tofu in a clean towel and press under a heavy pan for 15 minutes. While it presses, slice the bell peppers, trim and cut the green beans, drain and rinse the bamboo shoots, and juice half the lime. Cut the pressed tofu into 3/4-inch cubes. 2 Rinse the jasmine rice in a sieve until the water runs mostly clear. Combine it in a medium saucepan with 2 1/4 cups water and 1/2 tsp salt and bring to a boil over high heat, about 5 minutes. Cover, reduce heat to low and simmer 15 minutes, until the water is absorbed. Remove from heat and let it rest, covered, 10 minutes, then fluff with a fork. 3 While the rice simmers, heat 2 tbsp oil in a 12-inch nonstick or cast-iron skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook 8-10 minutes, turning every 2-3 minutes, until golden brown and crisp on most sides. Transfer to a plate. 4 Still while the rice cooks, heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Add the curry paste and stir 1-2 minutes, until it darkens slightly and smells fragrant. 5 Pour in the coconut milk and 1/2 cup water, stirring to dissolve the paste. Bring to a gentle simmer, about 3 minutes. 6 Add the green beans, bell peppers and bamboo shoots. Simmer uncovered 8-10 minutes, stirring occasionally, until the green beans are bright green and crisp-tender and the peppers have softened but still have some bite. 7 Stir in the tamari, coconut sugar and 1/4 tsp salt, then return the tofu to the pot and simmer 2-3 minutes until heated through. Turn off the heat and stir in the lime juice. Taste and adjust with more salt, tamari or lime until the sauce is balanced salty, slightly sweet and bright. 8 Serve the curry over the warm rice, topped with torn Thai basil and lime wedges on the side. Estimated nutrition (per serving) Calories 710 kcal
Protein 19g
Carbs 75g
Fat 39g
Fiber 5g
Sodium 875mg
Sugar 8g
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