One-Pot Thai Curry

One-Pot Thai Curry

This one-pot Thai curry simmers tofu and vegetables in fragrant coconut-curry broth with brown rice cooked right in the pot. It delivers bold Thai flavor with only one pan to wash.

Ingredients

• 13.5 oz light coconut milk
• 8 oz firm tofu, pressed and cubed
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup brown rice, rinsed
• 2 tbsp red curry paste
• 1 lime (juiced)
• Salt to taste

Instructions

1. Heat a large pot over medium and whisk the curry paste into 1/4 cup of the coconut milk for 1 minute until fragrant.
2. Add the onion, garlic, and ginger and sauté 2 minutes.
3. Stir in the brown rice and toast for 1 minute.
4. Pour in the remaining coconut milk and 1.5 cups water, then add the tofu, bell pepper, and carrot.
5. Bring to a boil, then cover and simmer 25-30 minutes until the rice is tender and liquid absorbs.
6. Stir in the lime juice and season with salt to taste.
7. Rest off heat 5 minutes, then fluff and serve.

Nutrition Facts

Tips

• Press the tofu first so it absorbs the curry flavor and browns better.
• Light coconut milk cuts calories roughly in half vs. full-fat.
• Add spinach or bok choy in the last 5 minutes for extra greens.