Red Curry Veggies and Rice
1 cup jasmine rice
1 3/4 cups water
1 medium onion, halved lengthwise, then thinly sliced crosswise
1 tablespoon vegetable oil
1 large garlic clove, chopped
2 teaspoons bottled Asian red-curry paste such as Thai Kitchen brand
1 (14-oz) can unsweetened coconut milk (not low-fat)
1 teaspoon salt
1 (1-lb) package fresh mixed vegetables such as broccoli, cauliflower, and red peppers
1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes
1 tablespoon Asian fish sauce


  •  Rinse rice briefly in a colandar and drain, shaking to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender.
  • Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute.
  •   Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil.
  • Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes.
  • Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes.
  • Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.
Red Curry Veggies and Rice
Total Time:0 hour(s) 15 minutes
Prep Time:0 min.
Cook Time:15 min.
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