Green Curry Coconut Rice with Vegetables and Tofu
2 cups brown jasmine rice
4 cups water
4 carrots, peeled and chopped into thick slices
1/2-1 onion, sliced or chopped
8-10 white mushrooms, sliced
1 jalapeno, diced
salt and pepper, to taste
1 (14 ounce) can coconut milk
1-2 tablespoons green curry paste
few splashes no-chicken or vegetable broth
dried basil (or fresh), to taste
1/2 pound extra firm tofu, cubed
1-2 tablespoons vegetable oil (I use olive or safflower)
1. Put water, rice, and some salt in a covered pot to boil, and then reduce heat to low. Let rice cook while you prepare the rest of the dish.
2. Put some water on to boil for steaming vegetables. Add carrots to steamer and steam until just tender. Add onion, mushrooms, and jalapeno, season with salt, and steam until all vegetables are tender to your liking.
3. Add the coconut milk, green curry paste, lime, broth, basil, and salt and pepper to the vegetables, and simmer while you fry the tofu in the oil until golden and firm.
4. After the rice is done, add it, and the tofu, to the vegetables. Stir and adjust seasonings. You may add additional broth if you would like it to be saucier.