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Green Curry Coconut Rice with Vegetables and Tofu

What you need: 

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
1 lime
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)

What you do: 

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.

Preparation Time: 
45 minutes-1 hour
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

I am eating this as I write.  This is really yummy!  I did not have a jalapeno pepper so I used a red pepper for color.  I would have omited it anyway as I don't like real spicy.  I did not have jasmine rice so used brown.  And I rolled my tofu in a little seasoned flour so it is nice and crunchy!  My pot is to the brim and I will have enough for supper tonight for me while the rest of my family eats their roast beast.  Plus I am sure there will be more for the rest of the week!  Thanks for this recipe!  ;)b

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I would like to try this but do not have curry paste.  Will regular curry work?  I think I will give it a try anyway!  I will let you know!

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Deeee-lish! I am eating this as I type, and it's awesome. I have to admit, I live in the middle of podunk, nowhere Indiana, and the closest Thai restaurant is over an hour away. Thus, I have not had Thai very often, and I had never had a green curry. This is amazing! I can't wait for my boyfriend to get home and try it, because he doesn't like things as spicy as I do, and the green curry is not in your face spicy. I however, didn't know that when I was making it, so I chickened out and only added 1/2 the jalapeno. I also added 2.5 tablespoons of the curry paste. I added 3 cloves of garlic, and I sauteed everything instead of steaming. I topped the dish with a dollop of Thai chili paste. Yummy! My nose is running now! I added some dried basil and cilantro for color, and I'm going to try some green veggies next time for color. Great recipe!

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Excellent - just as I knew it would be!
Tastes like a non-soup version of my favorite Thai soup, so of course I love it.....
I did make some changes, nothing drastic though.
I used red curry instead of green - its all I had, and I really don't notice a difference in the two.
I used 2 carrots, 1 zucchini, 1/2 a head of broccoli and mushrooms.
Didn't have any lime juice, but it was fine without - I probably used more than a splash of veggie broth though.  I managed to dirty 3 pans for this one dish - next time I'll try to find a more efficient way of doing it.  I'd really like to make it for my next holiday meal - I just don't know what to make with it.

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I love the green curry at my local Thai restaurant and was looking for a recipe to reproduce the same dish at home...this is great!  I have prepared it several times and don't change anything except to add some green bell pepper.  Very, very tasty.

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i think this recipe was good, not amazing but good!  my boyfriend has yet to try it.  this makes a lot and it wont go to waste! yum

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This recipe is so delicious! I don't think my favorite Thai restaurant will be seeing me for awhile :)

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Made this today for lunch and the recipe is REALLY good.  Not quite hot enough for me, so I may add another jalapeno or maybe a serrano chile next time.  It also made a ridiculously large amount so I can enjoy this probably all week long.  Great dish to save for lunches at work!

Thanks!  (:

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This was really tasty, we both really enjoyed it!  I added a huge clove of garlic and about an inch of ginger, per the other's suggestions.  Also, I didn't have plain mushrooms, so I used reconstituted dry shitake's.  I was concerned about getting the garlic, ginger, shitake, and onion cooked via the steaming method, so I sauteed the onions till translucent, then just heated the ginger, garlic, shitake, and jalapeno through and set aside until the carrots were done steaming.  Used lemon juice instead of lime cause that's what I had and it worked fine-used the full amount.  Also used the full 2T of green curry paste.  Used a couple tablespoons of chopped fresh basil.  Added about 1T of brown sugar.  Didn't need any broth.  Thanks!

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I've tried a few different coconut curry recipes from Vegweb and this is the best one so far.  Simple to make but good flavour!  I added ginger and garlic and used a bag of frozen mixed veggies (red and yellow pepper, spinach, broccoli, snow peas) but otherwise didn't change a thing.  It made a ton and thankfully leftovers are delish the next day!

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