Ingredients
- 1 cup jasmine rice (white or brown)
- 2 cups water
- 1 tablespoon coconut oil
- 1 medium yellow onion, halved and sliced thin
- 2 cloves garlic, minced
- 1/4 cup red Thai curry paste
- 1 14-ounce can unsweetened coconut milk (not lowfat)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- juice of 1 lime
- 1/4 cup vegetable broth
- 1 medium red bell pepper, stem and seeds removed, sliced into 2-inch strips
- 1 small-medium head of broccoli, cut into small florets
- 1 1/2 cups snap peas (about 2 handfuls)
- 1 package extra firm tofu, drained, cut into 1/2-inch cubes
- salt
- fresh ground pepper
Instructions
In a medium saucepan, bring rice and 2 cups of water to a boil over high heat. Reduce heat to low and cook, stirring occasionally, until the water is absorbed and the rice is tender, about 20 minutes.
Meanwhile, heat coconut oil in a Dutch oven, or heavy-bottomed pot, over medium heat. Add the onions, season with salt & pepper, and cook until they're very soft, about 8 minutes. Stir in the garlic and curry paste and cook for another minute. Stir in the coconut milk, soy sauce, brown sugar, lime juice and vegetable broth, and bring to a boil. Stir in the vegetables and simmer for 10-15 minutes, until the vegetables are tender. Stir in the tofu and cook for another 2 minutes. Taste, and season with salt and pepper, to taste.
Add a few spoonfuls of rice to a bowl and top with red Thai Curry.
Serve immediately.