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Active: 30 min Total: 40 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Rice:
  • Rice, white or brown - 1 cup
Curry Chicken:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
  • Onions - 1 , chopped
  • Red peppers - 2 , chopped
  • Carrots - 1 lb , peeled & chopped
  • Coconut milk - 1 can ((light is fine))
  • Red or yellow curry paste - 2 Tbsp
  • Vegetable broth - 1 1/2 cups
  • Soy sauce, low-sodium - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Limes - 1
  • Basil - 2 sprigs , leaves

Prep

  1. Rice - Make if not done on prep day. If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
  2. Tofu - Chop into bite-sized cubes
  3. Onions / Red peppers / Carrots - Prep as directed

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Make

  1. Heat a 3 quart (2.84 liters) saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
  2. Add chopped onions and simmer for another ~3 minutes. Next add tofu, red peppers, and carrots with remainder of coconut milk, broth, soy sauce, and brown sugar. Cover and bring to a boil
  3. Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes
  4. Finish curry with juice from half a lime. Season to taste with more soy sauce (if it's not salty enough), sweetener (if it's not sweet enough), curry paste (for more herb notes), or lime juice (if it's not tart enough). Add in basil leaves
  5. Ladle heaping spoonfuls over rice

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