Thai · Dinner
Thai Vegetable Curry Rice Bowl
Thai-style vegetable curry poured over jasmine rice, built on a red curry paste and coconut milk base simmered with tofu, bell pepper, and green beans. Finished with soy sauce, brown sugar, and fresh basil and lime, the bowl balances mild heat with rich coconut and bright citrus notes.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
489Calories
18.2gProtein
25.4gFat
46.8gCarbs
6.8gSugar
6.5gFiber
842mgSodium
0mgChol
17.8gSat Fat
615mgPotassium
245mgCalcium
4.1mgIron
0mcgVitamin B12
42mgVitamin C
Goes well with
Sauvignon Blanc
local
Thai Iced Tea
international
vegetarian
gluten-free
high-fiber
spice-route
hidden-gems
vegetarian
Instructions
1
Prep
Press tofu cubes between paper towels for 5 minutes, then pat dry. Slice bell pepper and trim green beans.
2
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat and fry tofu 4 to 5 minutes, turning occasionally, until golden and crisp on most sides.
3
Simmer
Add garlic and ginger, cook 30 seconds, then stir in curry paste and coconut milk. Add bell pepper and green beans, simmer over medium-low heat 8 to 10 minutes until vegetables are tender and sauce coats a spoon.
4
Plate
Spoon jasmine rice into a bowl, ladle curry and tofu over top, scatter basil and scallion, serve with lime wedge and soy sauce drizzled in.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g tofu
- 4 tbsp4 tbsp curry-paste-red
- 1 cup240ml coconut-milk
- 1 cup240g, cooked jasmine-rice-cooked
- 2/3 cup100g bell-pepper
- 2/3 cup70g green-bean
- 4 tsp4 tsp soy-sauce
- 2 tsp2 tsp brown-sugar
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp vegetable-oil
- a small handful basil
- 22 lime wedge
- 2 tbsp2 tbsp scallion
