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Thursday, February 3, 2011

Vegetarian Green Curry With Coconut Rice

Vegetable Green Curry
1 Package of extra-firm tofu, cut into 1-inch cubes
1 Cup green beans, trimmed and cut in half
1/2 Medium onion, thinly sliced
1 TBS vegetable oil
1 TBS minced garlic
1 TBS grated ginger
2 TBS Thai green curry paste
1-2 Dried Thai chilies, minced (optional)
1 Small package of shitake mushroom caps, sliced
2 Small potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half-moons
2 Small eggplants, Halved lengthwise, and cut crosswise into 1/4-inch-thick half-moons
1 (14-oz) can unsweetened coconut milk
1/2 cup water
Juice of 1/2 a lime
1 tablespoon chopped fresh cilantro

Coconut Rice
2 TSP vegetable oil
1 Small onion, diced
1 Cup basmati or jasmine rice
1 1/2 Cups Cold Water
1/2 Cup thick coconut milk
1/8 TSP white pepper
3/4 TSP Kosher salt

This green curry is loaded with veggies, potatoes and baked tofu for added texture. This dish is perfect for coconut-infused rice. However, it would by equally delicious on noodles, or by itself.

Pre-Heat oven to 400 degrees. Cube the tofu and place on baking sheet with cooking spray. Bake, until browned, about 20-25 minutes. Set aside, and let cool.

For the rice, heat oil in a pot. Sauté diced onions until translucent. Add the rice to the onions and sauté for a few minutes until the rice is coated in the oil and is also slightly translucent. Add water, coconut milk, salt and pepper. Bring to a boil, then simmer on low heat, covered, for about 20 minutes. Let sit for 10 minutes, then fluff with a fork.

While that's cooking, bring a pot of water to a boil. Cook the green beans for 2-3 minutes, then shock in ice water. Drain and set aside. Sauté onion in oil with salt and pepper in a large skillet over medium-high heat for about 4 minutes. Add the shitake mushrooms and sauté for a minute more. Stir in garlic, ginger, dried chilies and curry paste and cook, stirring, 1 minute. Add potatoes and eggplant, coconut milk, and water and simmer, covered, stirring occasionally, until potatoes are almost tender, about 3 minutes. Add green beans and baked tofu and simmer, uncovered, until sauce is slightly thickened. Squeeze in lime juice and stir in cilantro.

Serve with the rice, and a lime wedge.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.