Ingredients
Rice Pilaf:
- Onion - 1/2 , diced
- Rice - 2 cups , any type
- Butter - 1 Tbsp
- Vegetable broth - 3 3/4 cups
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
- Onions (for pilaf) - Dice. (Can be done up to 3 days ahead)
- Pilaf - If you made yesterday's meal, you're done. Otherwise, heat a >3 quart Dutch oven over medium-high heat. Add butter and then diced onions to melted butter with a dash of salt. Saute until softened and translucent, ~3 minutes. Add in rice with vegetable broth. Bring to a boil and then simmer until all liquid has been absorbed (~25 minutes for white rice, ~50 minutes for brown). (Can be done up to 5 days ahead)
- Tofu - Chop into bite-sized cubes.
- Onions / Red peppers / Carrots - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
- 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.
- Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes.
- 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.
- Ladle heaping spoonfuls over pilaf.
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