Ingredients
1¼cupbrown basmati rice
2½cupswater
1tbspolive oilor quality vegetable oil
1white onionsmall, diced
1inchnub of gingerfinely chopped
2garlic clovesfinely chopped
salt
2tbspThai green curry paste
3Thai chileschopped, optional
1canlight coconut milk
½cupwater
2tspturbinado raw sugaror brown sugar
1pkgtofuextra-firm, optional
2tspbrown rice wine vinegar
2tspsoy sauce
cilantrochopped
2cupsseasonal vegetableschopped, like broccoli, asparagus, carrots or bell peppers
Preparation
Cook the rice. Rinse the rice in a mesh colander and then cook it in a rice cooker with 2 ½ cups water or according to your manufacturer’s instructions.
Give the rice some time to cook as you prepare all the vegetables. Drain the tofu and squeeze it gently to release some of the water. Slice it in half, into two square slabs, and slice it into bite-sized strips.
Heat a 10-inch skillet with deep sides over medium-low heat. Once it’s hot, add a drizzle of oil. Sweat the onion, ginger, and garlic with a sprinkle of salt for about 7 minutes.
Raise the heat to medium and add the curry paste and chilies, stirring often for a couple of minutes.
Shake or stir the coconut milk and then pour it into the pan. Add the water, sugar, and chopped tofu then cook until the tofu is warmed through and the liquid has reduced to your desired consistency.
Remove from heat and season with rice wine vinegar and soy sauce, to taste.
Steam the vegetables until tender using your preferred method. Stir cilantro into the curry.
Serve rice, curry, and vegetables onto each plate and garnish with extra cilantro, if desired.
